This Authentic Chinese Sweet and Sour Pork brings a splash of color and flavor to your table! It’s made with tender pieces of pork, bright bell peppers, and a tangy sauce that is both sweet and a little zesty.
The tasting is always a hit at dinner! I love serving it with fluffy rice, so every bite is balanced with sweetness and crunch. Trust me, your family will be asking for seconds! 🍚
Key Ingredients & Substitutions
Pork: I recommend using pork tenderloin for its tenderness, but pork shoulder is also great if you want something a bit richer. For a lighter option, you could use chicken breast or tofu, prepared the same way.
Cornstarch: This is crucial for that crispy coating! If you’re avoiding cornstarch, you can substitute with all-purpose flour, but the texture may vary slightly.
Sauces: Shaoxing wine adds depth of flavor, but dry sherry can work in a pinch. If you’re looking for a non-alcoholic option, apple cider vinegar gives a similar tang.
Vegetables: The colorful bell peppers add crunch and sweetness. You can swap them for broccoli or snap peas for a different twist or use frozen mixed veggies for convenience.
Rice: Serve it with jasmine or basmati rice, but cauliflower rice is a great low-carb option if you’re looking to cut down on carbs!
How Do I Get the Pork Perfectly Crispy?
To achieve that perfect crunch, the coating process is essential. Here’s how to do it:
- Make sure the pork cubes are well marinated for at least 15-20 minutes—this helps keep them juicy.
- Coat each piece thoroughly with egg followed by cornstarch. This layering is what creates that fabulous crunch.
- Fry the pork in hot oil (about 350°F). If the oil isn’t hot enough, the pork can turn out soggy instead of crispy.
- Don’t overcrowd the pan; fry in batches to keep the temperature consistent.
By following these tips, you’ll master the art of frying and get that satisfying crisp in no time!”
Authentic Chinese Sweet and Sour Pork
Ingredients You’ll Need:
For the Pork:
- 1 lb (450g) pork tenderloin or pork shoulder, cut into 1-inch cubes
- 1/2 cup cornstarch (for coating pork)
- 2 eggs, beaten
- Vegetable oil, for deep frying
For the Marinade:
- 1 tbsp soy sauce
- 1 tbsp Shaoxing wine (Chinese cooking wine) or dry sherry
- 1/2 tsp salt
- 1/4 tsp white pepper
For the Sweet and Sour Sauce:
- 3 tbsp ketchup
- 3 tbsp white vinegar
- 3 tbsp sugar
- 2 tbsp soy sauce
- 1/2 cup water or chicken broth
- 1 tbsp cornstarch mixed with 2 tbsp water (slurry to thicken sauce)
For the Vegetables:
- 1/2 medium white onion, cut into chunks
- 1/2 green bell pepper, cut into chunks
- 1/2 red bell pepper, cut into chunks
- 1/2 yellow bell pepper, cut into chunks (optional)
- 2 green onions, chopped for garnish
Optional:
- Cooked white rice, to serve
How Much Time Will You Need?
This delicious dish takes about 30 minutes of prep and cooking time plus 15-20 minutes for marinating the pork. A total of around 50 minutes is all you need to bring this sweet and sour delight to your table!
Step-by-Step Instructions:
1. Marinate the Pork:
In a bowl, combine the pork cubes with soy sauce, Shaoxing wine, salt, and white pepper. Mix it all together well and let it marinate for 15-20 minutes. This adds flavor and helps tenderize the meat.
2. Prepare the Pork Coating:
After marinating, take the pork pieces and dip them first into the beaten eggs, allowing any excess to drip off. Then, coat them thoroughly with cornstarch. Set the coated pork aside on a plate.
3. Deep Fry the Pork:
Heat the vegetable oil in a deep pan or wok over medium-high heat (about 350°F or 175°C). Carefully fry the coated pork pieces in batches until they are golden brown and crispy, about 3-5 minutes for each batch. Once fried, drain the pork on paper towels to remove excess oil.
4. Make the Sauce:
In a small bowl, whisk together the ketchup, white vinegar, sugar, soy sauce, and either water or chicken broth until well mixed. This sauce is what gives the dish its signature sweet and tangy flavor!
5. Cook the Vegetables:
In a wok or large skillet, heat about 1 tablespoon of oil over medium-high heat. Then, stir-fry the onion chunks and bell peppers for about 2-3 minutes until they are slightly tender but still crisp. This adds a nice crunch to the dish!
6. Combine and Thicken the Sauce:
Pour the sweet and sour sauce mixture into the wok with the vegetables and bring it to a boil. Stir in the cornstarch slurry and keep stirring until the sauce becomes glossy and thickened.
7. Add the Fried Pork:
Gently add the fried pork pieces into the wok and toss everything together, ensuring the pork is evenly coated with the sauce.
8. Garnish and Serve:
Transfer the sweet and sour pork to serving plates, garnish with chopped green onions, and serve immediately with steamed white rice. Enjoy this delightful and colorful dish!
Now you have a delicious and authentic Chinese Sweet and Sour Pork recipe to impress your family and friends. Enjoy every bite of this delightful dish!
Can I Use Other Proteins Instead of Pork?
Absolutely! You can substitute the pork with chicken breast or even tofu for a vegetarian option. Adjust the cooking time accordingly, as chicken may cook faster than pork, and tofu should be fried until golden.
How Do I Store Leftovers?
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, warm gently on the stove or in the microwave until heated through. You might want to add a splash of water or broth to prevent drying out.
Can I Make the Sauce Ahead of Time?
Yes, you can prepare the sweet and sour sauce in advance. Just store it in the refrigerator for up to a week. When you’re ready to use it, reheat it in a saucepan and add it to stir-fried vegetables and pork.
What Should I Serve with Sweet and Sour Pork?
This dish pairs wonderfully with steamed white rice, but you could also serve it with fried rice or noodles. For a healthier option, consider a side of stir-fried vegetables or a fresh salad.