Sweet and Sour Pork

This Sweet and Sour Pork Recipe perfectly blends crispy pork, tangy sauce, and vibrant vegetables.

Course Meat & Fish Recipes

Cuisine Chinese

Prep Time 15

Cook Time 15

Additional Time 30

Total Time 1

Servings

Calories 1278kcal

Author Michelle Ordever

Equipment

Ingredients

450 g/1 lb lean pork tenderloin
1 Tbsp Shaoxing rice wine or dry sherry
1 Tbsp light soy sauce
2 tsps sesame oil
1 tsp salt
1 yellow bell pepper
1 red bell peppers
1 large carrot
3 spring onions green onions/scallions
1 egg beaten
2 Tbsps cornflour cornstarch
450 ml/2 cups groundnut peanut oil or vegetable oil for deep frying
80 g/3 oz canned lychees drained, or fresh orange segments

For the sauce

150 ml/½ cup chicken stock
1 Tbsp light soy sauce
2 tsp dark soy sauce
2 tsp sesame oil
1½ Tbsps Chinese white rice vinegar or cider vinegar
1 Tbsp sugar
2 Tbsps tomato paste/purée or ketchup
½ tsp salt
1 tsp white pepper
2 tsps cornflour cornstarch

Instructions

Cut pork into 1"/2.5 cm cubes and place into a medium bowl with the marinade ingredients—Shaoxing rice wine, light soy sauce, sesame oil, and one teaspoon salt. Leave to marinate for 30 minutes.
Meanwhile, cut the bell peppers into 1"/2.5 cm squares and cut the spring onions into 1"/2.5 cm pieces. Peel and cut the carrots into 1"/2.5 cm pieces and cook in a small pan of boiling water for 4 minutes. Drain and set aside.
Whisk the egg and cornstarch in a large bowl until well combined into a light batter. Set it aside.
Pour the groundnut oil into a deep saucepan (or use your deep-fat fryer) and heat to 180°/350°F.
Lift the cubes of pork out of the marinade, leaving the marinade behind, and place them into the batter, coating each piece well. Working in batches, gently place into the hot oil and fry for 4-5 minutes until cooked and golden brown. Drain the fried pork pieces on a plate lined with a kitchen paper towel and keep warm. Continue frying until all the pork is cooked.
In a small bowl, stir two teaspoons of cornflour with one tablespoon of cold water and set aside.
In a bowl, combine the chicken stock, dark soy sauce, light soy sauce, sesame oil, rice wine vinegar, sugar, tomato puree (or ketchup), salt, and white pepper. Place into a hot work and bring to a boil.
Add the vegetables to the sauce, stir well, then stir in the slurry. Bring the sauce back to a boil, then lower the heat to a simmer. Add the lychees (oranges or pineapple) and the crispy pork. Mix well to combine all the ingredients, then transfer to a serving platter. Serve immediately with steamed rice or noodles.

Notes

TIP! You can leave the pork to marinade for up to 24 hours.
TIP! For even cooking and harmony within the dish, ensure your vegetables and pork are similar sized pieces.
TIP! Use a food thermometer to check the temperature of the oil. If you do not have one, you can test if the oil is hot enough by dropping a cube of bread into it. If it turns golden in 15 seconds and floats on the surface, it is hot enough to fry.
TIP! You may have to bring the oil back up to temperature between batches.

Nutrition