Total Time
1hr
Prep 15 mins
Cook 45 mins

A variation from the traditional sweet & sour chicken. Even though the recipe seems long, it actually isnt that complicated and was very good!

Ingredients Nutrition

Directions

  1. Trim the meat of excess fat and any silver skin.
  2. Pound the meat with a meat tenderizer to separate the muscle fibers.
  3. Cut it lengthwise into 1 inch wide stripes and then crosswise into 1 inch cubes.
  4. Combine the marinade ingredients together and mix well.
  5. Place the pork in the marinade, stir well, and allow to marinade for at least 30 minutes.
  6. Mix together the sugar, salt, white vinegar, soy sauce, wine, and ketchup for the sauce.
  7. In a sauce pan, heat 2 tablespoons oil over high heat until hot.
  8. Add the garlic and cook briefly, turning the garlic several times.
  9. Add the mixed sauce ingredients and stir until it comes to a boil.
  10. Reduce the heat to low and add in the cornstarch mixture stirring until it begins to thicken.
  11. Add the water and stir until the sauce becomes smooth and thickened. Remove from heat and discard the garlic.
  12. Heat the oil in a wok until hot, about 350ºF.
  13. Dredge the pork in the cornstarch-flour mixture and shake off any excess flour.
  14. Place the pork in the oil and cook for 3 minutes, stirring constantly. Remove the pork from the oil and drain on paper towels.
  15. Return the oil to 350ºF.
  16. Return the pork to the oil and cook for 2 minutes until the pork is crisp and browned.
  17. Return the sauce to a simmer and add the pineapple.
  18. Simmer for 30 seconds.
  19. Remove the pork from the oil and place in the sauce after draining briefly.
  20. Place the sauce over high heat and stir until the pork is well coated.
  21. Serve immediately with white rice.

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