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 boneless sweet and sour pork, sweet and sour pork recipe
Prep Time 30 minutesminutes
Cook Time 30 minutesminutes
Total Time 1 hourhour
Servings 4people
Equipment
Wok
Ingredients
Pork Marinade
1lb/500g boneless porksliced in strips
1teaspoonsoy sauce
1teaspoonShaoxing Wineor Chinese Rice Wine
1cloveminced garlic
½teaspooncornstarch
Pork Batter
1cupflour
1egg
4teaspoonscornstarch
½teaspoonsalt
1½teaspoonsbaking powder
Vegetables for Sweet and Sour
oil for frying
½green bell peppercut into small cubes
½red bell peppercut into small cubes
1can of pineapple chunksreserve juice for sauce
½white onioncut into wedges
Sweet and Sour Sauce
½cupketchup
3tablespoonsrice wine vinegar
¾cupsugar
juice from pineapple can
1teaspoonsoy sauce
4teaspoonscornstarchfor slurry
4teaspoonswaterfor slurry
Instructions
Sweet and Sour Sauce
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.
Sweet and Sour Pork
Place the boneless pork strips into a bowl. Mix with soy sauce, Shaoxing wine, minced garlic and cornstarch and allow to marinate for at least 30 minutes.
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.