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Boneless Sweet and Sour Pork in a crispy batter, food court style. The sauce is so easy to make with the sweetness of pineapple, bell peppers and onion. Tastes just like take out!

Chinese Sweet and Sour Pork with Pineapple

Boneless Sweet and Sour Pork in a crispy batter, food court style. The sauce is so easy to make with the sweetness of pineapple, bell peppers and onion. Tastes just like take out!

Course Dinner, Main
Cuisine American, Chinese
Keyword sweet and sour pork recipe
Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Servings 4 people
Author Peter's Food Adventures

Ingredients

Pork Marinade

  • 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

Pork Batter

  • 1 cup flour
  • 1 egg
  • 4 teaspoons cornstarch
  • ½ teaspoon salt
  • teaspoons baking powder

Vegetables for Sweet and Sour

  • oil for frying
  • 1/2 green bell pepper cut into small cubes
  • 1/2 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

Instructions

  1. 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.
  2. 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.
  3. 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.
  4. 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.