Sweet and Sour Pork

Name: Sweet and Sour Pork
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 6
Ingredients: ½ cup honey; 6 tbsp rice vinegar; 4 tsp soy sauce; 3 tbsp tomato paste; 1 tbsp cornstarch; 2 tbsp water; 1½ lb pork tenderloin (cut into 1-inch cubes); 1 tsp kosher salt (divided); ½ tsp black pepper (divided); ¾ cup all-purpose flour; ⅓ cup cornstarch; 2 large eggs; 2 cup vegetable oil (plus 1 tablespoon, for frying); 1 tbsp minced garlic; 1 cup white onions (chopped, ¾-inch sized pieces); 1 cup red bell pepper (chopped, ¾-inch sized pieces); 1 cup green bell pepper (chopped, ¾-inch sized pieces); 1 cup pineapple chunks (¾-inch sized pieces); 2 tbsp green onion (sliced); ½ tsp sesame seeds

By Karina Carrel · CafedelitesPublic

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A classic Chinese sweet and sour pork stir-fry recipe made with juicy pieces of pork tenderloin, bell peppers, onion, and pineapple.

Prep: 15 min
Cook: 20 min
Total: 35 min
Servings: 6

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Recipe source

This recipe was taken from Sweet and Sour Pork · by Karina Carrel. If you enjoy it, please consider supporting the creator at the source.

Ingredients

For 6 people

Cooking for

0.5 cuphoney
6 tbsprice vinegar
4 tspsoy sauce
3 tbsptomato paste
1 tbspcornstarch
2 tbspwater
680 gpork tenderloin (cut into 1-inch cubes)
1 tspkosher salt (divided)
0.5 tspblack pepper (divided)
0.75 cupall-purpose flour
0.33 cupcornstarch
2large eggs
2 cupvegetable oil (plus 1 tablespoon, for frying)
1 tbspminced garlic
1 cupwhite onions (chopped, ¾-inch sized pieces)
1 cupred bell pepper (chopped, ¾-inch sized pieces)
1 cupgreen bell pepper (chopped, ¾-inch sized pieces)
1 cuppineapple chunks (¾-inch sized pieces)
2 tbspgreen onion (sliced)
0.5 tspsesame seeds

Steps

1
In a medium-sized bowl combine sweet and sour sauce ingredients, honey, rice vinegar, soy sauce, and tomato paste. Set aside.
2
In a small bowl combine the cornstarch and water.
3
Season pork with ½ teaspoon salt and ¼ teaspoon pepper.
4
In a shallow dish mix together flour and ⅓ cup cornstarch.
5
In a separate shallow dish add eggs and whisk.
6
Batter each piece of pork by coating it with the flour mixture, then dip in the whisked egg, then a final coat in the flour mixture.
7
In a wok or medium sized pan, heat 2 cups of oil over medium-high heat. Once the oil reaches 175°C (177°C), work in 2 to 3 batches, adding the battered pork and frying until golden brown and pork is cooked through, about 5 to 7 minutes.
8
Transfer pork to a sheet pan and drain on paper towels. Fry the next batch.
9
Discard the oil from wok and carefully wipe the inside of the pan with paper towels to clean.
10
Heat wok over medium-high heat and add in 1 tablespoon oil.
11
Once the oil is hot add the garlic and onions, stir-fry for 30 seconds.
12
Add in the red and green bell peppers, and stir-fry for 1 minute.
13
Add in the pineapple and stir-fry for 1 minute.
14
Add in the pork and the sweet and sour sauce, stir to combine and allow the sauce to come to a boil.
15
Stir the cornstarch slurry and then add it to the pan, stirring constantly until the sauce thickens, 60 seconds. Mix the ingredients with the sauce to coat the pork.
16
Garnish the sweet and sour pork with green onions and sesame seeds and serve over rice.

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Per portion

Calories: ~999.1 kcal
Protein: ~31.2 g
Fat: ~76.2 g
Carbs: ~54.4 g
Fiber: ~1.9 g
Sodium: ~997.6 mg

One ingredient still needs a USDA food link. black pepper (divided), large eggs are linked but not in weighable units yet. Any figures below include only weighable linked amounts. Shown for one portion of a 6-portion recipe.

Nutrition needs links

Some ingredients don't have a linked USDA food yet. Link them below for nutrition. Links are saved for you; owners update the recipe (and allergens) for everyone.

Eggs
Meat
Wheat
Soy
Sesame

Partial · 19/20 ingredients linked