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Crispy Sweet and Sour Pork with Pineapple

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A quick and easy recipe featuring double-fried pork chunks coated in a crispy batter, tossed with a tangy sweet and sour pineapple sauce and fresh vegetables. Perfect for weeknight dinners or casual gatherings.

Ingredients

Scale
  • 1 lb (450g) pork tenderloin or pork shoulder, cut into bite-sized chunks
  • 1 large egg, beaten
  • ½ cup (65g) all-purpose flour
  • ½ cup (65g) cornstarch
  • Salt and freshly ground black pepper
  • Vegetable oil, for frying (preferably peanut oil)
  • ½ cup (120ml) pineapple juice (fresh or canned)
  • ¼ cup (60ml) rice vinegar
  • ¼ cup (50g) granulated sugar
  • 3 tbsp ketchup
  • 1 tbsp soy sauce
  • 2 tsp cornstarch mixed with 3 tbsp water (for thickening)
  • 1 cup (150g) fresh pineapple chunks
  • 1 small green bell pepper, cut into chunks (optional)
  • 1 small red bell pepper, cut into chunks (optional)
  • 2 green onions, sliced (for garnish)

Instructions

  1. Pat the pork chunks dry with paper towels to remove moisture. Season lightly with salt and pepper. Whisk the egg until smooth in a large bowl.
  2. In a separate bowl, combine all-purpose flour and cornstarch. Dredge pork pieces in beaten egg, then toss in flour-cornstarch mix until well coated. Set aside.
  3. Pour vegetable oil into a wok or deep frying pan to a depth of about 2 inches. Heat over medium-high heat to 350°F (175°C).
  4. Fry pork pieces in batches for 3-4 minutes until coating is pale golden but pork is not fully cooked. Remove with slotted spoon and drain on paper towels.
  5. Increase oil temperature to 375°F (190°C). Return pork to hot oil and fry again for 1-2 minutes until deep golden and crispy. Drain and keep warm.
  6. In a small saucepan, combine pineapple juice, rice vinegar, sugar, ketchup, and soy sauce. Simmer over medium heat, stirring to dissolve sugar.
  7. Slowly stir in cornstarch slurry while whisking continuously until sauce thickens to a glossy, pourable consistency, about 2 minutes.
  8. Quickly sauté bell pepper chunks in a separate pan for 2 minutes to retain crunch. Add pineapple chunks just to warm through.
  9. Toss crispy pork with sautéed vegetables, pineapple, and pour sweet and sour sauce over. Mix gently to coat evenly without breaking crispy coating.
  10. Garnish with sliced green onions and serve immediately with steamed rice or preferred side.

Notes

Double frying is essential for crispy pork. Pat pork dry before battering to avoid sogginess. Control oil temperature carefully to prevent burning or soggy coating. Use a wire rack to drain pork to keep crispiness. Sauce should be thickened gradually off heat to avoid lumps. For gluten-free, substitute all-purpose flour with gluten-free blend and soy sauce with tamari. Air fryer adaptation available.

Nutrition

Keywords: sweet and sour pork, crispy pork, pineapple pork, double-fried pork, easy dinner, weeknight meal, Chinese recipe, homemade sweet and sour sauce

Find it online: https://katedishes.com/crispy-sweet-and-sour-pork-with-pineapple-recipe-easy-homemade-guide/