Sweet And Sour Pork

Sweet And Sour Pork

Recipe by JancCourse: DinnerCuisine: AmericanDifficulty: Easy
Servings

4

servings
Prep time

35

minutes
Cooking time

25

minutes

Ingredients

  • Fruits and Veggies

  • 1 cup pineapple (highly recommend using fresh pineapple, but canned pineapple works too)

  • 1 pepper (any color, cut into 1-inch cubes)

  • 1/2 white onion (cut into 1-inch cubes)

  • Pork Marinade

  • 1 lb pork shoulder (cut into 1-inch pieces)

  • 2 tablespoons soy sauce

  • 1 onion (small, grated)

  • 4–5 slices ginger (grated)

  • 3 cloves garlic (grated)

  • Batter

  • 1 cup potato starch (divided in 1/2) (can be substituted with corn starch)

  • Sweet & Sour Sauce

  • 4 tablespoons tomato paste

  • 2 tablespoons oil

  • 1/2 cup white vinegar

  • 1/2 cup sugar

  • 1/4 cup water

  • 2 tablespoons soy sauce

  • Corn Starch Slurry (To Thicken Sauce)

  • 1 tablespoon corn starch

  • 1 tablespoon cold water

Directions

  • Preparation
  • Cut the onions and peppers in 1-inch chunks and set aside
  • If you are using fresh pineapple, core and peel it and then cut them into 1-inch chunks and set aside. If you are using canned pineapple, drain it and cut them into 1-inch chunks if you are using pineapple rings. Put them in a bowl and set aside.
  • Marinating the Pork
  • Cut the pork into 1-inch chunks and place it in a bowl.
  • Grate the ginger, garlic, and onion and place it in the bowl with the meat.
  • Add soy sauce to the bowl and mix everything very well.
  • Let it marinate for 1 hour.
  • Battering & Deep Frying the Pork
  • Once the meat has finished marinating, in the bowl or plate – separate the meat slightly so they are not clumped together.
  • Add half the potato starch over the meat and gently toss it in the potato starch until each piece has been coated with potato starch. Let it rest for 5 minutes until the potato starch has absorbed the marinade and moisture, and the batter looks gummy and moist.
  • Add the rest of the potato starch on a large plate and dip each piece of pork into the potato starch one by one until each piece is well coated.
  • If you are using a deep fryer, set the temperature to 350F (180C) and wait for the oil to get to temp. If you are using a frying pan, set the heat to medium heat and make sure there is at least 1 inch of oil in the pan.
  • Add the meat in when the oil is hot, careful not to overcrowd the pan. (Depending on how big your pan is, you may need to do it in 2 batches). Cook the meat for approximately 5 minutes until it is crispy and browned.
  • Remove the crispy pork and let it drain on a rack or a plate with something absorbent like newspaper or paper bag and set aside.
  • Putting It Together
  • In a clean frying pan, add in 2-3 tablespoons of oil, and set the stove to medium heat.
  • Add in the tomato paste when the oil is hot and toast the tomato paste for 1-2 minutes until the oil has turned orange
  • Add in the white vinegar, water, sugar and soy sauce and mix well and let it cook for 5 minutes.
  • In a small bowl, dissolve the potato starch in cold water. Slowly pour it into the sauce but make sure you are constantly stirring it so it doesn’t clump.
  • Once the sauce has thickened, add in the peppers, pineapples, and onions and cook it for 1-2 minutes. Use your spatula to separate the onion chunks into smaller pieces.
  • Add in the crispy pork and coat each piece with the sweet and sour sauce once the meat has all been coated, turn off the heat.
  • Plate it and serve with rice! Enjoy! 🙂
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