Description
Crispy sweet and sour pork brings classic Chinese flavors dancing across your plate with irresistible crunch and tangy sauce. Succulent pork pieces coated in golden batter promise a delightful meal that will satisfy your craving for bold, balanced cuisine.
Ingredients
Scale
Meat:
- 2 lbs Pork Tenderloin (cut into 1-inch cubes)
Batter and Coating Ingredients:
- 2 Eggs
- 4 tablespoons Water
- 1 cup All-Purpose Flour
- 1/2 cup + 4 teaspoons Cornstarch
- 1 teaspoon Salt
- 1/2 teaspoon Black Pepper
- 1/2 teaspoon Garlic Powder
- 1/2 teaspoon Onion Powder
- 1 teaspoon Sesame Oil
- 2 teaspoons Soy Sauce
Sauce and Stir-Fry Ingredients:
- 2 teaspoons Vegetable Oil (for sauce)
- 2-inch piece Ginger (chopped, for sauce)
- 1/2 cup Ketchup (for sauce)
- 3 cups White Vinegar (for sauce)
- 1 cup White Sugar (for sauce)
- 16 ounces Canned Pineapple Chunks (with juice, for sauce)
- 1 Bell Pepper (diced, for stir-fry)
- 1 White Onion (sliced, for stir-fry)
- 2 cups Vegetable Oil (for frying)
Instructions
- Immerse pork cubes in a blend of water, garlic powder, onion powder, sesame oil, and soy sauce. Allow flavors to penetrate for half an hour at room temperature.
- Create sauce base by gently heating vegetable oil in a saucepan. Sauté minced ginger until fragrant, approximately 60 seconds.
- Incorporate ketchup, vinegar, sugar, and pineapple juice into the ginger mixture. Reduce heat and let simmer, stirring occasionally until sauce thickens and reduces by one-third, around 25-30 minutes.
- Heat oil in a deep skillet to 350°F. Prepare two separate coating stations: one with seasoned flour and cornstarch mixture, another with whisked eggs.
- Thoroughly coat each marinated pork piece first in dry ingredients, then dip in egg wash, and re-coat with flour mixture for extra crunch.
- Carefully lower coated pork into hot oil, frying in small batches for 2-3 minutes until golden. Remove and let drain on wire rack, then return for a second fry to achieve maximum crispiness.
- In a separate pan, quickly stir-fry onions and bell peppers over high heat for 60 seconds. Add pineapple chunks and toss briefly.
- Combine crispy pork with prepared sauce and sautéed vegetables, ensuring each piece is evenly glazed and heated through.
- Transfer immediately to serving plates, accompanied by steamed rice for a complete meal.
Notes
- Marinate for Maximum Flavor Let the pork soak in the marinade for at least 30 minutes to ensure deep, rich taste and tenderness throughout the meat.
- Double Frying Technique Fry the pork twice to achieve an incredibly crispy exterior that stays crunchy even after adding the sauce, creating a perfect texture contrast.
- Sauce Consistency Control Simmer the sauce slowly and stir frequently to prevent burning, allowing it to thicken naturally and develop a rich, glossy finish that clings perfectly to the pork.
- Gluten-Free Adaptation Swap wheat flour for rice flour or cornstarch to make the dish completely gluten-free without compromising the crispy coating’s texture.
- Prep Time: 40 minutes
- Cook Time: 35 minutes
- Category: Dinner, Appetizer, Snacks
- Method: Frying
- Cuisine: Chinese
Nutrition
- Serving Size: 4
- Calories: 560 kcal
- Sugar: 28 g
- Sodium: 820 mg
- Fat: 30 g
- Saturated Fat: 7 g
- Unsaturated Fat: 22 g
- Trans Fat: 0.5 g
- Carbohydrates: 45 g
- Fiber: 3 g
- Protein: 38 g
- Cholesterol: 180 mg