How to Prepare Simple Sweet and Sour Pork

Why sweet and sour?

It is referred to as sweet and sour as the coated pork chunks are deep-fried till golden and crunchy, then tossed in a vibrant sauce with a balance of sweet and tart flavours.

The recipe is enhanced by the addition of diced onions, bell peppers, and pineapple. They give a lovely splash of color and flavor to the dish. To preserve the ingredients crisp and soft, lightly stir-fry them.

How to make sweet and sour pork

The pork should be cut into uniformly sized chunks, about 1-inch cubes, to ensure even cooking.

When using the traditional breading method ensure you use flour, egg, and flour, to coat the pork to enhance crispiness and crunchiness.

When deep-frying, make sure to use a high-smoke-point oil, such as peanut or vegetable oil.

To adequately fry and brown the food, keep the oil temperature between 350 and 375 degrees Fahrenheit.

Deep fry the pork in batches to avoid sticking and maintain a high oil temperature.

Tips for cooking sweet and sour pork

Combine the cornstarch/flour with water to produce a slurry as a thickening agent. To give the sauce a rich and glossy appearance, add it at the very end of the cooking process.

Lightly coating the pork pieces in flour makes them crispy and crunchy.

Ingredients

Pork

500g pork tenderloin cut into cubes

½ teaspoon black pepper

¾ cup all-purpose flour

⅓ cup cornstarch

2 large eggs

1 tablespoon minced garlic

1 cup chopped white onions

1 cup chopped red bell pepper

1 cup chopped green bell pepper

1 cup pineapple chunks

2 tablespoons sliced green onion

½ teaspoon sesame seeds

1 teaspoon salt

Enough cooking oil for deep frying

Sweet and Sour Sauce

½ cup honey

6 tablespoons vinegar

4 teaspoons soy sauce

3 tablespoons tomato paste

1 tablespoon cornstarch/plain flour

2 tablespoons water

Procedure

Combine the sweet and sour sauce ingredients, honey, rice vinegar, soy sauce, and tomato paste in a medium-sized mixing bowl then, set aside.

Combine the cornstarch and water in a small bowl to create the slurry.

Whisk the eggs in a separate shallow dish.

Season the pork with salt and black pepper

Coat each piece of pork in the flour mixture, then dip it in the whisked egg, and finally coat it in the flour mixture again.

Heat the oil in a medium-sized skillet over medium-high heat until hot.

Add the battered pork and fry until golden brown and cooked through around 5-7 minutes.

Drain the pork on a sheet pan lined with paper towels. Prepare the next batch of fries.

Heat a tablespoon of oil in a pan over medium-high heat, add the garlic and onions and stir-fry for 30 seconds.

Stir in the red and green bell peppers for a minute, then add the pineapple and stir-fry again.

Throw in the meat and the sweet and sour sauce, then bring the sauce to a boil.

Add the cornstarch slurry into the sauce in the pan, then keep stirring until the sauce thickens. To coat the pork, combine the ingredients with the sauce.

Serve the sweet and sour pork over rice or your favourite dish, garnished with green onions and sesame seeds.

Conclusion

This sweet and sour pork has been lightly floured on the outside before being fried for an added layer of crispiness. The fried pork slices can be eaten on their own or with a sauce. It has a texture comparable to fried chicken, but, with more crunch.