Sweet and Sour Pork
We love making our own Chinese dinners at home, and this Sweet and Sour Pork recipe is the perfect Main Course. Tender pieces of Seared Pork. Pineapple Chunks. Carrots, bell peppers, and onions, all come together in a sweet and savory sauce.
These large dinners are a lot of work to put together, complete with Egg Drop Soup, Egg Rolls, Crab Rangoon, Fried Rice, and one or two main courses with varying meats and vegetables.
Ingredients Needed to Make Sweet and Sour Pork
- water
- all-purpose flour
- cornstarch
- baking soda
- large egg
- salt
- vegetable oil for frying
- boneless pork shoulder roast
- pineapple cubes
- green bell pepper
- sweet onion
- carrots
- fresh ginger
- garlic
For the Sauce:
- ketchup
- plum jelly
- rice vinegar
- low sodium soy sauce
- cornstarch
- sugar
- water
Steps for Making this Recipe
When I make a Chinese dinner, I like to have all of my prep work done ahead of time. This just makes it easier when it comes time to actually cook the meal. This can easily be done earlier in the day, or even the day before, if you’re planning ahead that far in advance.
A Little Prep Work Makes Stir-Fry so Much Easier
To begin, prepare the vegetables. Chop the green bell pepper and onion. Julienne the carrots, and mince the garlic. Place in prep bowls and save for later. You’ll also want to grate the fresh ginger and slice the pork roast into bite-sized pieces.
When you’re ready to cook, whisk together in a medium bowl water, flour, cornstarch, baking soda, egg, and salt. Transfer the pork pieces into the batter, stirring to coat well.
Add oil to a Dutch oven for frying and heat peanut oil to 360-375 degrees. Deep fry pork pieces until they turn golden brown. Remove and drain on paper towels.
Heat 2 teaspoons vegetable oil in a large cast iron skillet. Add chunks of pineapple, green pepper, onion, and carrots. Cook for 2 minutes, stirring and turning pieces until they start to brown. Add the freshly grated ginger and minced garlic. Continuing cooking until the vegetables are crisp yet tender.
Prepare the Sweet and Sour Sauce
Meanwhile, in a medium bowl, prepare the sauce. Combine ketchup, plum jelly, rice vinegar, soy sauce (I always recommend using low-sodium to cut back on unnecessary sodium), cornstarch, sugar, and water. Whisk together until cornstarch has dissolved.
Pour sauce over vegetables. Cook and stir until sauce thickens. Add pork pieces and stir to coat. Place in a serving bowl. Serve with rice. This recipe will serve 4-6 people.
No matter how well planned I think I am, when it comes time to serve, every counter in the kitchen is cluttered with pans or dishes. But the home-cooked Chinese dinner is SOOOO good, and everyone always loves it, which makes it worth doing–even if it is only once or twice a year.
Make this Sweet and Sour Pork dish the next time you’re craving Chinese…and if you feel ambitious, try adding another course or two to the dinner!
Such as Beef Teriyaki with Vegetables
or Chicken Teriyaki on a Stick.
See all of my Asian Recipe Ideas Here.
Equipment
Ingredients
- 1 cup water
- 1 cup all-purpose flour
- 2 tablespoons cornstarch
- 1 teaspoon baking soda
- 1 large egg
- pinch kosher salt
- peanut oil for frying
- 1 pound boneless pork shoulder roast cut into bite sized pieces
- 2 teaspoons vegetable oil
- 10 oz. pineapple cubes drained
- 1 large green bell pepper cut into chunks
- 1 medium sweet onion cut into wedges
- 2 medium carrots peeled and diagonally sliced
- 1 teaspoon freshly grated ginger
- 1 clove garlic minced
Sauce
- 3 tablespoons ketchup
- 2 teaspoons plum jelly
- 1 teaspoon rice vinegar
- 1 teaspoon soy sauce low-sodium
- 2 teaspoons cornstarch
- 2 teaspoons sugar
- 4 tablespoons water
Instructions
- To begin, prepare the vegetables. Chop the green bell pepper and onion. Julienne the carrots, and mince the garlic. Place in prep bowls and save for later. You'll also want to grate the fresh ginger and slice the pork roast into bite-sized pieces.
- When you're ready to cook, whisk together in a medium bowl water, flour, cornstarch, baking soda, egg, and salt. Transfer the pork pieces into the batter, stirring to coat well.
- Add oil to a Dutch oven for frying and heat peanut oil to 360-375 degrees. Deep fry pork pieces until they turn golden brown. Remove and drain on paper towels.
- In a medium bowl whisk together water, flour, cornstarch, baking soda, egg, and salt. Transfer pork pieces into the batter, stirring to coat well. Add oil to a Dutch oven for frying and heat oil to 360-375 degrees. Deep fry pork pieces until they turn golden brown. Remove and drain on paper towels.
- Heat 2 teaspoons vegetable oil in a large cast iron skillet. Add chunks of pineapple, green pepper, onion, and carrots. Cook for 2 minutes, stirring and turning pieces until they start to brown. Add the freshly grated ginger and minced garlic. Continuing cooking until the vegetables are crisp yet tender.
- Meanwhile, in a medium bowl, prepare the sauce. Combine ketchup, jelly, vinegar, soy sauce, cornstarch, sugar and water. Whisk together until cornstarch has dissolved.
- Pour sauce over vegetables. Cook and stir until sauce thickens. Add pork pieces and stir to coat. Place in a serving bowl. Serve with prepared white rice. Serves 4-6.
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