Sweet and Sour Pork
Crispy pork pieces in a tangy sweet and sour sauce with bell peppers and pineapple. A crowd-pleasing family dish.
Prep: 15 minutes. Cook: 20 minutes. Difficulty: Medium. Serves 4.
Ingredients
- 400g pork loin, cut into 2cm cubes
- 1 egg
- 4 tablespoons cornstarch
- 1 red bell pepper, cut into chunks
- 1 green bell pepper, cut into chunks
- 100g pineapple chunks (canned or fresh)
- 3 tablespoons tomato ketchup
- 2 tablespoons rice vinegar or white vinegar
- 2 tablespoons sugar
- 1 tablespoon soy sauce
- 100ml water
- Oil for deep frying
- Salt and pepper
Instructions
- Season pork cubes with salt and pepper.
- Beat the egg. Dip pork in egg, then coat in cornstarch.
- Heat oil for deep frying (about 170°C).
- Fry pork in batches for 4–5 minutes until golden and crispy. Drain on paper towels.
- In a clean pan, mix ketchup, vinegar, sugar, soy sauce, and water. Heat until simmering.
- Add bell peppers. Cook for 2 minutes.
- Add pineapple chunks and stir.
- Add the crispy pork. Toss quickly to coat in sauce.
- Serve immediately with steamed rice.
Tips for Helpers
- Fry pork in small batches so the oil stays hot and pork stays crispy.
- Add pork to the sauce at the very end — if it sits too long it becomes soggy.
- Make the sauce while the pork fries to save time.
Ingredient Substitutions
- Use chicken breast instead of pork.
- White vinegar works if you do not have rice vinegar.