Crispy Sweet and Sour Pork with Pineapple Tang
This recipe combines crispy fried pork with a perfectly balanced sweet and tangy sauce made from pineapple, vinegar, and sugar, all mixed with fresh vegetables.
Equipment
- Deep Frying Pan
- Wok
- Mixing bowls
- Tongs
Ingredients
Pork and Batter
- 500g pork tenderloin, cut into bite-sized pieces
- 1/2 cup cornstarch
- 1/2 cup all-purpose flour
- 1 egg, beaten
- 1/2 cup water
- Vegetable oil for frying
Sweet and Sour Sauce
- 1/3 cup apple cider vinegar
- 1/4 cup sugar
- 1/4 cup ketchup
- 1 tbsp soy sauce
- 1 tsp Worcestershire sauce
- 1/4 cup pineapple juice
- 1 tbsp cornstarch mixed with 2 tbsp water (slurry)
Vegetables
- 1 red bell pepper, cut into chunks
- 1 green bell pepper, cut into chunks
- 1 onion, cut into chunks
- 1/2 cup pineapple chunks
Instructions
- Prepare the batter by mixing cornstarch, flour, egg, and water in a bowl. Coat the pork pieces with the batter.
- Heat oil in a deep frying pan and fry the pork until golden and crispy. For extra crispiness, fry the pork twice.
- In a saucepan, combine apple cider vinegar, sugar, ketchup, soy sauce, Worcestershire sauce, and pineapple juice. Bring to a boil, reduce heat, and simmer.
- Add the cornstarch slurry to the sauce, stirring until thickened.
- In a wok, stir-fry the bell peppers, onion, and pineapple for 3-4 minutes until tender but still crisp.
- Toss the fried pork in the sauce and combine with the stir-fried vegetables. Serve immediately.
Notes
For a spicier version, add a sliced chili pepper during the stir-frying stage.
Double frying the pork ensures maximum crispiness.
Nutrition
Calories: 450kcalCarbohydrates: 48gProtein: 25gFat: 18gSaturated Fat: 4gCholesterol: 95mgSodium: 740mgPotassium: 410mgFiber: 2gSugar: 22gVitamin A: 900IUVitamin C: 100mgCalcium: 45mgIron: 3.6mg
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