Sweet and Sour Pork

Name: Sweet and Sour Pork
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 4 servings
Cuisine: Chinese
Ingredients: 500 g pork shoulder, cubed; 4 tbsp cornstarch; 2 tbsp flour; 1 piece egg, beaten; 1 piece bell pepper, cut into chunks; 1 piece onion, cut into wedges; 200 g pineapple, cut into chunks; 4 tbsp ketchup; 3 tbsp vinegar; 3 tbsp sugar; 1 tbsp soy sauce; 600 ml oil

Crispy pork in glossy pineapple-vinegar glaze.

40 min
Medium
4 servings
Chinese

Cooks: 0
Photos: 0

Ingredients

pork shoulder, cubed500g
cornstarch4 tbsp
flour2 tbsp
egg, beaten1 piece
bell pepper, cut into chunks1 piece
onion, cut into wedges1 piece
pineapple, cut into chunks200g
ketchup4 tbsp
vinegarrice vinegar ideal3 tbsp
sugar3 tbsp
soy sauce1 tbsp
oilfor deep frying600ml

Method

1
Marinate pork cubes briefly in soy sauce and a beaten egg.
2
Toss marinated pork in a mix of cornstarch and flour to coat evenly.
Double-coat for an extra crisp shell.
3
Heat oil to 180°C; fry pork in batches until golden; drain.
Re-fry briefly for a shatter-crisp finish.
4
Whisk ketchup, vinegar, sugar, and soy sauce into the sweet-sour sauce.
5
Stir-fry bell pepper, onion, and pineapple chunks in a hot wok briefly.
Vegetables stay crisp — quick and hot.
6
Pour in the sauce, return crispy pork, and toss until everything is glossy.

Per serving

520
kcal: 28g
protein: 42g
carbs: 25g
fat