A delicious home recipe of a Chinese Sweet and Sour Pork recipe - takeout style - using regular ingredients without any MSG! Crispy fried battered chicken smothered in a homemade sweet and sour sauce with pineapple and peppers. I could drink this sweet and sour sauce.
I told my wife that this was a healthy sweet and sour pork recipe, because it has no chemicals, food coloring or msg. While she agreed that was all true, she gently reminded me of the added sugar. I still stand that this is healthier than store bought sauce or Chinese takeout.
The Sweet and Sour Pork batter is easy to make, and I throw all the pork pieces right into the batter and pull out the pieces one at a time into the hot wok. After you coat the fried piece in sweet and sour sauce, it gets less crispy if you aren't eating it right away. I suggest to prepare the rice in advance so it's ready at the same time.
Sweet and Sour Dipping Sauce
The Sweet and Sour Sauce can also be used as an easy dipping sauce for chicken nuggets, spring rolls, potato wedges, or even over a grilled chicken breast. The sauce will thicken as it cools, but if you would like it thicker, add and additional teaspoon of cornstarch into the slurry. Sometimes I just make the sauce from this Sweet and Sour Pork recipe for the kids, it's so easy.
A healthier and tastier version of a classic American Chinese takeout. Sweet and Sour Pork recipe, it's easier to make than you think, your family will love it! Bon Appetit! Приятного аппетита!
Chinese Sweet and Sour Pork with Pineapple
- 1 lb /500g boneless pork sliced in strips
- 1 teaspoon soy sauce
- 1 teaspoon Shaoxing Wine or Chinese Rice Wine
- 1 clove minced garlic
- ½ teaspoon cornstarch
- 1 cup flour
- 1 egg
- 4 teaspoons cornstarch
- ½ teaspoon salt
- 1½ teaspoons baking powder
Vegetables for Sweet and Sour
- oil for frying
- ½ green bell pepper cut into small cubes
- ½ red bell pepper cut into small cubes
- 1 can of pineapple chunks reserve juice for sauce
- ½ white onion cut into wedges
Sweet and Sour Sauce
- ½ cup ketchup
- 3 tablespoons rice wine vinegar
- ¾ cup sugar
- juice from pineapple can
- 1 teaspoon soy sauce
- 4 teaspoons cornstarch for slurry
- 4 teaspoons water for slurry
- Place the boneless pork strips into a bowl with the soy sauce, Shaoxing wine, minced garlic and cornstarch. Mix and allow to marinate for at least 30 minutes.
- In a saucepan, place the ketchup, rice wine vinegar, sugar, pineapple juice and soy sauce and bring to a simmer. Prepare a cornstarch slurry by mixing the cornstarch and sugar. Add the to sweet and sour sauce and allow to simmer for 2 minutes. Remove from heat, cover and set aside.
- To make the batter, mix together the flour, egg, cornstarch, salt, baking powder in a bowl. Toss the marinated pork pieces in the batter. In a wok, heat about 1 cup of oil until hot. Fry the battered pork pieces for about 4-5 minutes until the pork cooked and golden brown. Add the pork pieces one at a time, so they don't clump together as they fry. Remove and allow to drain on a paper towel on a plate. Repeat until all the pork is cooked.
- To prepare the vegetables, heat 1 tablespoon fresh oil in a wok until hot and fry the onions and bell peppers and pineapple chunks for about 2 minutes. Return the crispy pork back to the wok and pour over the sweet and sour sauce. Toss to coat, serve with steamed white rice.