Sweet and Sour Pork
The Cantonese classic: cubes of pork shoulder fried twice in a light, crackling coating and tossed at the last moment in a glossy pineapple, pepper and vinegar sauce, so the crust is still crisp when it reaches the table.
Ingredients
Ingredients
- 500 g pork shoulder, in 2.5 cm cubes
- 1 egg
- 1 tbsp Shaoxing wine or dry sherry
- 1 tbsp light soy sauce
- 1/2 tsp salt
- 1/4 tsp white pepper
- 70 g cornflour, for coating
- 1 l sunflower oil, for deep-frying
- 200 g tinned pineapple chunks, drained
- 60 ml pineapple juice from the tin
- 1 green pepper, in 2.5 cm pieces
- 1 red pepper, in 2.5 cm pieces
- 1 onion, in 2.5 cm pieces
- 2 cloves garlic, chopped
- 4 tbsp ketchup
- 4 tbsp rice vinegar
- 3 tbsp sugar
- 2 tsp cornflour, for the sauce
- 2 tbsp water
- 600 g steamed rice, to serve
Nutrition (estimated)
high confidenceRecipe total: 13114 kcal · P 198.5g · C 662g · F 1081.5g
Estimated from 20 of 20 ingredients
Approximate estimate, calculated from the ingredients.
Video
Steps
Steps
- 1Mix the pork with the Shaoxing wine, soy sauce, salt, white pepper and the egg, and leave for 15 minutes.
- 2Whisk the ketchup, rice vinegar, sugar, pineapple juice, the cornflour for the sauce and the water in a bowl until smooth, and set aside.
- 3Heat the oil in a wok or deep pan to 170°C. Toss the pork in the coating cornflour, pressing it on so every piece is fully covered, and shake off the excess.
- 4Fry the pork in two batches for 4 minutes until pale gold and cooked through, then lift it out onto a rack.
- 5Raise the oil to 190°C and fry all the pork again for 1–2 minutes until deep golden and crackling. The second, hotter fry drives out moisture, and it is what keeps the crust crisp under the sauce.
- 6Pour off all but 1 tbsp of the oil. Stir-fry the onion, peppers and garlic over high heat for 1 minute; they should stay crunchy.
- 7Add the pineapple, stir the sauce and pour it in, then let it bubble for 30–60 seconds until thick and glossy.
- 8Take the wok off the heat, add the pork, toss twice to coat and serve at once with the rice.
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Questions and answers
How long does Sweet and Sour Pork take to make?
About 45 minutes: 25 min prep and 20 min cooking.
What ingredients do you need for Sweet and Sour Pork?
19 ingredients: pork shoulder, egg, Shaoxing wine or dry sherry, light soy sauce, salt, white pepper, cornflour, sunflower oil, tinned pineapple chunks, pineapple juice from the tin, green pepper, red pepper and 7 more.
How many servings does this Sweet and Sour Pork recipe make?
4 servings. The servings buttons above the ingredients rescale every amount.
How many calories are in a serving of Sweet and Sour Pork?
About 3278 kcal, with 49.6 g protein, 165.5 g carbohydrate and 270.4 g fat. This is an estimate from the ingredients, not a lab analysis.
Which diets does this Sweet and Sour Pork recipe suit?
It is dairy-free.
What cuisine is Sweet and Sour Pork?
Sweet and Sour Pork comes from Chinese cuisine.
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