Recipe by Kittencal@recipezazz
Don't be fooled by the list of ingredients this is not at all hard to make, and may even be better than any take-out you may have had in the past! --- for authenticity of this popular dish the pork must be deep-fryed firstly and this may be done well in advance to save time, adjust the chili flakes to suit heat level my family likes spicy so I use 1 teaspoon or a little more --- serve with cooked white rice.
Top Review by msjenjenp
I've been starving for some sweet & sour pork and decided to try this heretofore unrated recipe. Although I made a big mess cooking it, it was delish. I used 1 and 1/2 lbs of boneless country style ribs. I would probably use a little less sugar or a little more vinegar next time as it is quite sweet. I think it could benefit from a little garlic, too. My husband loved it and he's generally not a big Chinese food fan. I would make this again.
- 1 lb pork butt, cut into 1-inch cubes
- 1 teaspoon salt
- 1⁄4 teaspoon sugar
- 1 1⁄4 teaspoons soy sauce
- 1 egg white, slightly beaten with a fork
- 2 green onions, chopped
- 1 quart vegetable oil (for frying)
- 1⁄2 cup cornstarch
- 1 tablespoon vegetable oil
- 1 large green bell pepper, seeded and cut into strips
- 1 medium onion, cut into wedges
- 1⁄4 teaspoon crushed red pepper flakes (or adjust to suit heat level)
- 1⁄4 teaspoon white sugar
- salt (to taste)
- 1⁄2 teaspoon sesame seeds (or use as much as desired) (optional)
SWEET AND SOUR SAUCE
- 1 cup water
- 1⁄8-1⁄4 teaspoon salt
- 3⁄4 cup sugar
- 1⁄3 cup apple cider vinegar
- 1⁄4 cup ketchup
- 1⁄2 teaspoon soy sauce
- 1 (8 ounce) can pineapple chunks (do not drain the juice)
- 2 tablespoons cornstarch
- 1⁄4 cup cold water
Directions See How It's Made
- Place the cubes pork in a medium bowl, add in 1 teaspoon salt, 1/4 teaspoon sugar and 1 teaspoon soy sauce; using clean hands toss well to combine, then add in 1 egg white and toss once again.
- Mix in chopped green onion; cover and refrigerate for 1 or more hours.
- heat 1 quart of oil to 365 degrees F in a large heavy pot or in an electric deep-fryer.
- Remove the pork from the fridge and toss with 1/2 cup cornstarch.
- fry the pork in hot oil about 8 minutes or until evenly browned (do not over crowd the pot fry in 2 batches or three if necessary) drain on paper towels or on a rack.
- Heat 1 tablespoon oil in a large wok over medium heat; stir in bell pepper strips, onion and crushed chil flakes; stir fry until just tender, then season with 1/4 teaspoon sugar and salt to taste; remove from heat and set aside.
- For the sweet and sour sauce; in a large skillet or saucepan combine 1 cup water with 1/8 to 1/4 teaspoon salt, 3/4 cup sugar, apple cider vinegar, ketchup and 1/2 teaspoon soy sauce; bring to a boil.
- Stir in the cooked pork along with green pepper/onion mixture, pineapple chunks along with the juice from the can; return to a simmer.
- In a small bowl whisk 1/4 cup cold water with 2 tablespoons cornstach until smooth; add into the simmering mixture and cook stirring until bubbly and thickened.
- Sprinkle top with a small amount of sesame seeds if desired, then serve with cooked rice.