Chinese Take-Out Sweet and Sour Pork

Submitted by Kittencalrecipezazz

"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."

 

• Ready In: 1hr 5mins
• Ingredients: 24
• Serves: 4

ingredients

• 453.59 g pork butt, cut into 1-inch cubes
• 4.92 ml salt
• 1.23 ml sugar
• 6.16 ml soy sauce
• 1 egg white, slightly beaten with a fork
• 2 green onions, chopped
• 946.0 ml vegetable oil (for frying)
• 118.29 ml cornstarch
• 14.79 ml vegetable oil
• 1 large green bell pepper, seeded and cut into strips
• 1 medium onion, cut into wedges
• 1.23 ml crushed red pepper flakes (or adjust to suit heat level)
• 1.23 ml white sugar
• salt (to taste)
• 2.46 ml sesame seeds (or use as much as desired) (optional)

• SWEET AND SOUR SAUCE

• 236.59 ml water
• 0.61-1.23 ml salt
• 177.44 ml sugar
• 78.78 ml apple cider vinegar
• 59.14 ml ketchup
• 2.46 ml soy sauce
• 226.79 g can pineapple chunks (do not drain the juice)
• 29.58 ml cornstarch
• 59.14 ml cold water

directions

1. 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.
2. Mix in chopped green onion; cover and refrigerate for 1 or more hours.
3. heat 1 quart of oil to 365 degrees F in a large heavy pot or in an electric deep-fryer.
4. Remove the pork from the fridge and toss with 1/2 cup cornstarch.
5. 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.
6. 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.
7. 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.
8. Stir in the cooked pork along with green pepper/onion mixture, pineapple chunks along with the juice from the can; return to a simmer.
9. 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.
10. Sprinkle top with a small amount of sesame seeds if desired, then serve with cooked rice.

Reviews

[yedenmatka]

This is another keeper!!!! Made this tonight and it's delicious. I always know if it's a KittenCal recipe it will be fantastic. Didn't change a thing. Thanks for sharing this winner. Love, love, love it. An update: I doubled the recipe and just served this as a main to company and it was loved by all. I even had someone ask to take some home so you know it was loved when that happens :) Thank you KittenCal!!! You are much loved in our household!

 

[Russell T.]

Wow, didn't think it would turn out good. But for a man cooking followed the direction to a tee. I don't have to order that no more. LOL Excellent recipe,

 

[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.

 

[Jim B.]

My wife likes it, so it gets a 5-star rating. :) I'm glad I read through the comments and cut the sugar back to only a 1/2 cup instead of 2/3. And I might add a bit more vinegar. But overall it came out surprisingly well considering I BBQ a heck of lot more than actually cook, and never deep fried anything before. I used some leftover smoked pork loin from the night before so it picked up a bit of the rub and smoke from that, too. (Any leftover BBQ usually finds its way into chili, stew, enchiladas, tacos, sammies, etc. so now I have one more use for it.) If anything was not as I expected it was the "batter" on the pork, but that is probably more my fault and possibly too much pork.

 

[June C.]

Huge hit with my family!