Sweet and Sour Pork
A classic Chinese-American dish featuring crispy fried pork pieces tossed in a tangy sweet and sour sauce with pineapple chunks. The pork is coated in an egg batter and fried until golden, then combined with a flavorful sauce made from ketchup, pineapple juice, and Asian condiments.
Ingredients
- •2 whole large eggs
- •¼ cup cornstarch
- •¼ cup all-purpose flour
- •1 pound boneless pork loin
- •3 tablespoons water
- •2 tablespoons ketchup
- •2 tablespoons pineapple juice
- •1½ tablespoons cider vinegar
- •1 tablespoon Worcestershire sauce
- •1 tablespoon soy sauce
- •2 tablespoons sugar
- •2 cups peanut or vegetable oil
- •1 tablespoon minced garlic
- •1 teaspoon minced fresh ginger
- •1 cup pineapple chunks
- •1 piece Instant-read oil thermometer
Cooking Instructions
- 1.
1. Prepare the batter: In a medium bowl, stir together the eggs, cornstarch, and flour. The batter should be liquidy enough to coat the pork. If the batter looks too dry, add 1 to 2 tablespoons of water and stir again. Add the pork and stir gently to coat. Let stand at room temperature for 10 minutes.
10 min
- 2.
2. Prepare the sauce: In a small bowl, stir together the water, ketchup, pineapple juice, cider vinegar, Worcestershire sauce, soy sauce, and sugar until the sugar is dissolved. Set aside.
5 min
- 3.
3. Heat the peanut oil in a wok until it registers 350°F on an instant-read oil thermometer. Working in 2 or 3 batches, add the first batch of pork cubes and fry until golden brown on the outside and cooked through, 4 to 5 minutes. Remove the pork with a slotted spoon and drain on a plate lined with paper towels. Remove any excess bits of batter from the oil with a slotted spoon or fine-mesh strainer. Continue frying the rest of the pork.
15 min
- 4.
4. Transfer the oil to a heat-proof container. (It will take about 1 hour to fully cool, after which you can transfer it to a container with a tight lid to dispose of it.) Wipe up any food remains in the wok with paper towels, being careful not to touch the metal directly with your hands.
5 min
- 5.
5. Heat the remaining 1 tablespoon oil in the wok or a skillet over medium-high heat. Add the garlic and ginger and stir-fry until just aromatic, about 20 seconds. Add the pineapple and the sauce and stir to coat the vegetables. Let the sauce simmer for 2 to 3 minutes to allow the pineapple to become tender (about 1 minute for canned pineapple). Return pork to the wok and toss until well coated with the sauce. Transfer to a plate and serve.
5 min