Homemade Sweet and Sour Pork Recipe

 

Homemade Sweet and Sour Pork Recipe

Delicious Homemade Sweet and Sour Pork: A Simple Guide

This sweet and sour pork recipe combines crispy pan-fried pork with garlic, celery, sweet bell peppers, and pineapple in a delightful sweet and sour sauce. It's a healthier alternative to takeout, using wholesome ingredients and avoiding deep frying.

Indulge in Sweet and Sour Pork

Experience the perfect blend of tangy and sweet flavors with this popular Chinese dish. Learn how to make it easily at home, creating an incredibly delicious meal with just a bit of planning. For added tenderness, marinate the pork for 30 minutes, bead it, and pan-fry it until crispy. Serve it over rice for a delightful meal, accompanied by egg rolls, pork dumplings, or lettuce wraps.

Sweet and Sour Pork Ingredients

Pork Marinade:

• Pork tenderloin
• One egg
• Soy sauce

Sweet and Sour Sauce:

• Canola or vegetable oil
• Garlic
• Ginger or ginger paste
• Chicken broth
• Pineapple juice
• Soy sauce
• Rice vinegar
• Ketchup
• Worcestershire sauce
• Red pepper flakes

Stir-Fried Goodness:

• Cornstarch
• Flour
• Celery
• Red bell pepper
• Yellow or orange bell pepper
• Green bell pepper
• Pineapple
• Green onions

Achieve Perfect Crispiness

For an extra touch of tenderness, marinate the pork for 30 minutes. Bead it and pan-fry it in a bit of oil until it reaches the desired crispiness, enhancing both texture and flavor.

Serve it Right

Pair your sweet and sour pork with a bed of rice and enjoy it with sides like egg rolls, pork dumplings, or lettuce wraps for a restaurant-quality experience at home.

Storage and Reheat Tips

Store leftovers: Keep them in an airtight container in the fridge for up to 3 days. Separate the pineapple into another airtight container and refrigerate for up to 3 days.

Reheat: Combine and reheat on the stovetop or in the microwave at reduced power for a quick and delicious meal.

Simple and Delicious Homemade Sweet and Sour Pork

By Beth Pierce | Prep Time: 20 minutes | Cook Time: 20 minutes | Total Time: 40 minutes | Yield: 4 servings | Category: Main Meal Pork | Method: Stovetop | Cuisine: Asian

Ingredients:

Marinade:

• 1 1/4 pound pork tenderloin or pork loin, cut into bite-sized pieces
• 1 egg, beaten
• 1 tablespoon soy sauce

Sweet and Sour Sauce:

• 1 tablespoon canola oil or vegetable oil
• 2 cloves garlic, minced
• 1 tablespoon fresh grated ginger
• 1 cup low sodium chicken broth
• 1/3 cup pineapple juice
• 2 tablespoons soy sauce
• 2 tablespoons rice vinegar
• 1/4 cup ketchup (preferably organic)
• 1/2 tablespoon Worcestershire Sauce
• 1/8 – 1/4 teaspoon red pepper flakes

Stir Fry:

• 5 tablespoons cornstarch
• 1 tablespoon flour
• 3 tablespoons canola oil or vegetable oil
• 2 stalks celery, chopped
• 1 red bell pepper, chopped
• 1 yellow or orange bell pepper, chopped
• 1 green bell pepper, chopped
• 1/2 pineapple, cored and cut into chunks
• 2 green onions, chopped

Instructions:

1. In a medium bowl or zipper storage bag, combine pork, egg, and soy sauce. Marinate for 30 minutes.
2. In a small saucepan, heat 1 tablespoon of oil over low heat. Add garlic and ginger; cook for 1 minute, stirring constantly. Add chicken broth, pineapple juice, soy sauce, rice vinegar, ketchup, Worcestershire sauce, and red pepper flakes. Simmer for 10 minutes. Whisk 1 tablespoon cornstarch with 2 tablespoons of cool water. Whisk into the sauce and cook on low until slightly thickened; 2-3 minutes.
3. Combine 4 tablespoons of cornstarch and flour in a large zipper bag. Shake to combine. Heat 2 tablespoons of oil in a heavy skillet over medium heat. Remove pork from the marinade, coat with the flour-cornstarch mixture, and cook for about 3 minutes on each side or until cooked through. Place the cooked pork in the oven on warm.
4. Wipe out the skillet with a paper towel. Add 1 tablespoon oil to the skillet over medium heat. Add celery and peppers; cook until just starting to soften, approximately 4-5 minutes. Add the pineapple and cook for an additional 1-2 minutes. Add the simmered sauce, fried pork, and green onions to the pan. Heat through for 1-2 minutes. Serve promptly.

Notes:

• For more flavor, use fresh pineapple chunks instead of canned.
• Serve promptly to maintain the crispy texture of the pork and prevent soggy peppers.
• Add crushed red pepper or sriracha for some heat.
• When frying pork, work in small batches for a crispy and fully cooked result.
• Use an assortment of colored bell peppers for an attractive dish.
• If reserving some for later, exclude the pineapple and add it before serving leftovers to maintain meat texture.
• Store leftovers in an airtight container, keeping pineapple separate. Combine and reheat on the stovetop or in the microwave at reduced power.