Classic Sweet and Sour Pork
Traditional dish · Chinese
A quintessential Cantonese dish featuring crispy fried pork pieces coated in a vibrant, tangy, and sweet sauce, often with bell peppers and pineapple.
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Ingredients
- Pork shoulder1 lb
- Cornstarch1/2 cup
- Egg1
- Soy sauce2 tbsp
- Shaoxing wine1 tbsp
- Vegetable oilfor frying
- Ketchup1/2 cup
- Rice vinegar1/4 cup
- Sugar1/4 cup
- Pineapple chunks1 cup
- Green bell pepper1
- Red bell pepper1
- Garlic2 cloves
- Ginger1 tsp
- Saltto taste
- Black pepperto taste
- Water2 tbsp
Steps
- 1
Cut pork shoulder into 1-inch cubes. Marinate with soy sauce, Shaoxing wine, salt, and pepper for 15 minutes.
- 2
In a bowl, whisk egg with 2 tbsp cornstarch. Add pork and mix to coat evenly. Add remaining cornstarch and toss to coat.
- 3
Heat vegetable oil in a wok or deep pan to 350°F (175°C). Fry pork in batches until golden brown and crispy. Drain on paper towels.
- 4
Prepare the sauce: In a small bowl, whisk together ketchup, rice vinegar, sugar, and water.
- 5
Chop bell peppers into 1-inch pieces. Mince garlic and ginger.
- 6
Heat 1 tbsp oil in the wok. Stir-fry garlic and ginger until fragrant. Add bell peppers and stir-fry for 2 minutes.
- 7
Add pineapple chunks and stir-fry for 1 minute.
- 8
Pour in the sweet and sour sauce. Bring to a simmer and cook until slightly thickened.
- 9
Add the fried pork to the wok and toss to coat evenly with the sauce. Serve immediately.
