Crispy coated pork smothered in a tangy sweet and sour sauce and served up with pineapple, crunchy onions and peppers.
Sweet and sour pork is a takeaway classic you can easily make at home!
You guys seem to be loving the Chinese inspired dishes we've been doing lately, so I'm trying to make it a priority to share as many recipes with you as I can!
This sweet and sour pork stir fry is very similar to my sweet and sour chicken (why change something that works!), it's really only that we're using pork instead.
We're of course going Hong Kong style - which means the pork is chopped into bite-sized pieces, dredged in a flavourful coating then fried to crisp perfection, before being coated in that sweet and sour sauce.
Pork is a little bit tougher than chicken, so if you still want that juicy, tender texture, it's worth considering if you want to tenderize the pork beforehand.
To tenderize or not to tenderize?
Pork is tougher than chicken - fact.
I don't mind the slightly chewier texture of pork, but if you want it more tender, you can tenderize the pork beforehand.
To do this you can:
- Use a meat tenderizer (looks like a mallet with sharp points). Place pork steaks on a board and whack them a few times. This helps to break down the muscle fibres, making for more tender meat. Once tenderized, slice or chop the meat ready for coating.
- Sprinkle 1 tsp of bicarbonate of soda evenly over 500g (1.1lb) of sliced/chopped pork. Rub it in with your hands and leave for 15 minutes.Rinse the pork in a colander and pat dry thoroughly with kitchen paper. Now it's ready for coating.
š What do we need?
- Pork - Pork has a tendency to be more chewy than chicken when it's fried quickly, so it's best to go for a good quality cut that is quite tender and not too fatty. If you dislike any chewiness, then you can tenderize the pork beforehand (see notes above).
- I like to use pork shoulder steaks from the butchers.
- Pork loin or fillet are also fine, but they have less fat and so they can be a little bit drier.
- Ketchup - yes we're using ketchup and a fair amount of it. It's not usually an ingredient I would use a lot of, but it works really well for the seasoned tangy-sweet flavour.
- Tinned pineapple IN JUICE - yes you can use fresh if you prefer - however I like using the tinned pineapple as it's ready chopped, and it comes in juice (the juice is also added to the sauce). If you use fresh pineapple, you'll want to get some pineapple juice too, to add in to the sauce.
šŖ How to make this sweet and sour pork recipe
***Full recipe with detailed steps in the recipe card at the end of this post***
- Dredge the pork in cornflour, then coat in lightly whisked egg, then dredge in a mixture of flour, salt, pepper, garlic salt and paprika.
- Fry the pork until crisp and cooked through, then put to one side.
- Fry the onions, peppers, garlic and ginger, then add in the sauce ingredients (ketchup, vinegar, sugar and tinned pineapple - including juice).
- Bring to the boil and simmer for a couple of minutes, until thickened. Add the pork back in and toss together, then serve.
š©āš³PRO TIP Don't let the crispy pork sit in the sauce for too long before serving - otherwise it will lose its crispness.
Serve with Boiled rice or Egg Fried Rice and top with a few spring onions (scallions) if you like!
So what do you prefer? - Sweet and sour chicken, this pork version, or that easy sweet and sour turkey made from Xmas leftovers?
š² Love a fakeaway? Try one of these recipes
šŗ Watch how to make it
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š½ļø Love pork?
I've got lots of porky recipes! Here are some of my favourites:
Sweet and Sour Pork Recipe
Ingredients
- 5 tbsp vegetable oil
- 3 tbsp cornflour (cornstarch)
- 2 eggs lightly beaten
- 90 g (¾ cup) plain (all purpose) flour
- Ā½ tsp salt
- Ā½ tsp pepper
- Ā½ tsp garlic salt
- 2 tsp paprika
- 500 g (1.1lb) pork shoulder steak - chopped into bite-size chunks
Sauce:
- 1 tbsp vegetable oil
- 1 large onion - - peeled and chopped into large chunks
- 1 red bell pepper - - chopped into 1 inch pieces
- 1 green bell pepper - - chopped into 1 inch pieces
- 2 cloves of garlic - , peeled and minced
- 1 tsp minced ginger
- 150 ml (½ cup + 2 tbsp) tomato ketchup
- 2 tbsp malt vinegar
- 6 tbsp soft brown muscovado sugar - (you can use light or dark brown sugar)
- 435 g (15oz) tinned pineapple chunks in juice
To Serve:
- Boiled or fried rice
INSTRUCTIONS
- Heat the 5tbsp of oil in a wok or large frying pan until very hot.
- Whilst the oil is heating, add the 3tbsp of cornflour (cornstarch) into a shallow bowl. Add the 2 eggs to a second bowl and lightly whisk them.
- To a third bowl, add the 90g (¾ cup) of flour, the ½ tsp salt, ½ tsp pepper, ½ tsp garlic salt and the 2 tsp paprika and mix together.
- Dredge the pork in the cornflour, then dip in the egg (make sure all of the pork is covered in egg wash), and finally dredge it in the seasoned flour.
- Working in one or two batches (depending on the size of your pan - there needs to be space in between each piece of pork), add the pork to the pan/wok and cook on a high heat for 6-7 minutes, turning two or three times during cooking, until well browned and cooked through. Remove from the pan and place in a bowl lined with kitchen towels.
- Now start on your sauce.
- Add the 1 tbsp of oil to the pan (you can use the same pan you fried the pork in) and heat it up on a medium-to-high heat.
- Add in the chopped onion and cook for 3 minutes, stirring every now and then, until the onions start to go translucent.
- Add the chopped red and green peppers and cook for a further minute.
- Add in the 2 cloves of minced garlic and the tsp of minced ginger, and cook for another minute.
- Add the 150ml (½ cup + 2 tbsp) tomato ketchup, 2 tbsp vinegar, 6tbsp brown sugar, and the tinned pineapple (including the juice) and stir.
- Bring to the boil, and then turn down the heat and let it bubble (stirring every so often until slightly thickened.
- Transfer the cooked crispy pork to the pan with the sauce and toss to coat.
- Serve with boiled or fried rice.
Video
ā Notes
- Prepare the 3 bowls for the pork coating (cover them all, and refrigerate the one with the eggs in).
- Chop the pork (cover and refrigerate)
- Chop the vegetables (cover)
- Mix together the ketchup, vinegar, brown sugar and pineapple in a jug, - ready for the sauce (you can't add the garlic and ginger at this point, as it needs to be fried for a minute before the rest of the sauce ingredients are added). Cover the sauce.
- I like to use pork shoulder steaks from the butchers.Ā
- Pork loin or fillet are also fine, but they have less fat and so they can be a little bit drier.
- Use a meat tenderizer (looks like a mallet with sharp points). Place pork steaks on a board and whack them a few times. This helps to break down the muscle fibres, making for more tender meat. Once tenderized, slice or chop the meat ready for coating.
- Sprinkle 1 tsp of bicarbonate of soda evenly over 500g (1.1lb) of sliced/chopped pork. Rub it in with your hands and leave for 15 minutes.
Rinse the pork in a colander and pat dry thoroughly with kitchen paper. Now it's ready for coating.
Nutrition
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Richard Sloan says
Better than the takeaway
Kath says
We love your sweet and sour chicken, so I know we are going to love this. Ordered some pork shoulder ready to make this on Friday, so looking forward to thisš