Chinese Take-Out Sweet and Sour Pork
Created by KittenCal on February 19, 2013
- Servings: 6
- Prep Time: 25m
- Cook Time: 8m
- Recipe #8133
Ingredients
- 1 pound pork butt, cut into 1-inch cubes
- 1 teaspoon salt
- 1/4 teaspoon sugar
- 1 1/4 teaspoons soy sauce
- 1 egg whites, slightly beaten with a fork
- 2 green onions, chopped
- Oil, for frying
- 1/2 cup cornstarch
- 1 tablespoon vegetable oil
- 1 large green bell peppers, seeded and cut into strips
- 1 medium onions, cut into wedges
- 1/4 teaspoon crushed red pepper flakes (or adjust to suit heat level)
- 1/4 teaspoon white sugar salt (to taste)
- Sesame seeds (use as much as desired, optional)
- SWEET AND SOUR SAUCE
- 1 cup water
- 1/8 teaspoon salt, or to taste
- 3/4 cup sugar
- 1/3 cup apple cider vinegar
- 1/4 cup ketchup
- 1/2 teaspoon soy sauce
- 1 (8 ounce) can pineapple chunks (do not drain the juice)
- 2 tablespoons cornstarch
- 1/4 cup cold water
How to Make
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Step 1: Place the cubes pork in a medium bowl, add in 1 teaspoon salt, 1/4 teaspoon sugar and 1 teaspoon soy sauce; using clean hands toss well to combine, then add in 1 egg white and toss once again.
How to Make
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Step 2: Mix in chopped green onion; cover and refrigerate for 1 or more hours.
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Step 3: Heat 1 quart of oil to 365 degrees F in a large heavy pot or in an electric deep-fryer.
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Step 4: Remove the pork from the fridge and toss with 1/2 cup cornstarch.
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Step 5: Fry the pork in hot oil about 8 minutes or until evenly browned (do not over crowd the pot fry in 2 batches or three if necessary) drain on paper towels or on a rack.
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Step 6: Heat 1 tablespoon oil in a large wok over medium heat; stir in bell pepper strips, onion and crushed chil flakes, stir-fry until just tender, then season with 1/4 teaspoon sugar and salt to taste. Remove from heat and set aside.
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Step 7: For the sweet and sour sauce; in a large skillet or saucepan combine 1 cup water with 1/8 to 1/4 teaspoon salt, 3/4 cup sugar, apple cider vinegar, ketchup and 1/2 teaspoon soy sauce; bring to a boil.
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Step 8: Stir in the cooked pork along with green pepper/onion mixture, pineapple chunks along with the juice from the can; return to a simmer.
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Step 9: In a small bowl whisk 1/4 cup cold water with 2 tablespoons cornstach until smooth; add into the simmering mixture and cook stirring until bubbly and thickened.
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Step 10: Sprinkle top with a small amount of sesame seeds if desired, then serve with cooked rice.