Crispy Sweet and Sour Pork Delight
Crispy Sweet and Sour Pork Delight is a vibrant and flavorful dish inspired by classic American Chinese cuisine. This mouthwatering recipe features succulent pork tenderloin coated in a light and crispy batter, fried to perfection, and then tossed with a colorful medley of bell peppers, pineapple, and onion. The dish is brought together with a rich and tangy homemade sweet and sour sauce that combines ketchup with a thoughtful balance of sugar, vinegar, and spices. Delight your taste buds with this nostalgic dish reminiscent of your favorite take-out, perfect for family dinners or entertaining guests. Serve it steaming hot over a bed of fluffy white rice for a satisfying meal that evokes memories of cherished childhood meals.
N/A
Servings
N/A
Calories
24
Ingredients
Ingredients
Pork tenderloin
1 lb (cut into bite-sized cubes)
Rice wine or dry sherry
1 tablespoon
Soy sauce
2 teaspoons
Szechwan pepper or fresh ground black pepper
1/4 teaspoon
Peanut oil or vegetable oil
2-3 cups (for frying)
Ketchup
1 cup
Sugar
1/4 cup
Cider vinegar
1/4 cup
Chicken stock
1/2 cup
Soy sauce
1 tablespoon
Dark sesame oil
2 teaspoons
Chili-garlic sauce
1/2 teaspoon
Unbleached all-purpose flour
1/3 cup
Cornstarch
2 tablespoons
Egg white
1
Vegetable oil
1 tablespoon
Salt
1 pinch
Garlic clove
1 (minced)
Green bell pepper
1 (cut into 1-inch squares (1 cup))
Red bell pepper
1 (cut into 1-inch squares (1 cup))
Onion
1 small (cut into 1/2-inch slices (1 cup))
Pineapple
5 slices (cut into 1-inch squares)
White rice
(# 318419 for serving)
Green onions
2 (thinly sliced, for garnish)
Instructions
1
In a medium bowl, combine pork tenderloin cubes with rice wine, soy sauce, and Szechwan pepper. Marinate for at least 15 minutes to enhance flavor.
2
Prepare the frying oil: Fill a wok or large frying pan with about 3 inches of oil and heat to 360°F (182°C).
3
While the oil is heating, mix the sweet and sour sauce by whisking together ketchup, sugar, cider vinegar, chicken stock, additional soy sauce, dark sesame oil, and chili-garlic sauce in a separate bowl. Set aside.
4
In another bowl, combine the flour, cornstarch, egg white, vegetable oil, salt, and 1/4 cup water to create a smooth batter. Dip marinated pork pieces into the batter until well-coated.
5
Carefully add about 10 battered pork pieces to the hot oil, frying for approximately 3 minutes or until golden brown. Remove with a slotted spoon and drain on paper towels. Repeat the process with the remaining pork, ensuring the oil maintains its temperature for crispy results. For extra crispiness, fry the pork a second time for 1 minute.
6
Once the pork is crispy, pour out excess oil from the wok, reserving about 3 tablespoons. If preferred, heat another pan with this amount of oil.
7
Add minced garlic to the pan and sauté for about 30 seconds, being cautious not to burn it. Toss in the green and red bell peppers, onion, and pineapple chunks. Stir-fry for approximately 3 minutes until vegetables are tender yet still crisp.
8
Pour the reserved sweet and sour sauce into the pan, along with the fried pork. Toss gently to ensure everything is coated in the sauce.
9
Serve hot over a bed of white rice and garnish with thinly sliced green onions for a fresh finish.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is Crispy Sweet and Sour Pork Delight?
It is a vibrant American Chinese-style dish featuring crispy battered pork tenderloin tossed with bell peppers, pineapple, and a homemade tangy sauce.
What cut of meat is best for this recipe?
Pork tenderloin is recommended for its succulent texture, cut into bite-sized cubes.
How long should I marinate the pork?
The pork should be marinated for at least 15 minutes in rice wine, soy sauce, and Szechwan pepper to enhance the flavor.
What is the ideal temperature for frying the pork?
The oil should be heated to 360 degrees Fahrenheit (182 degrees Celsius) before frying.
How can I make the pork extra crispy?
To achieve extra crispiness, fry the pork pieces a second time for about 1 minute after the initial fry.
What ingredients are in the sweet and sour sauce?
The sauce is made from ketchup, sugar, cider vinegar, chicken stock, soy sauce, dark sesame oil, and chili-garlic sauce.
How is the frying batter prepared?
The batter is a smooth mixture of all-purpose flour, cornstarch, egg white, vegetable oil, salt, and water.
What vegetables are used in this dish?
The recipe calls for green bell peppers, red bell peppers, and onion.
Does the recipe include fruit?
Yes, it includes pineapple chunks which add a sweet contrast to the savory ingredients.
What type of oil should I use for frying?
Peanut oil or vegetable oil are recommended for frying due to their high smoke points.
How long does it take to fry the pork?
The pork takes approximately 3 minutes per batch to turn golden brown, plus an optional 1-minute second fry.
What is the best way to serve this dish?
It is best served steaming hot over a bed of fluffy white rice.
How do I garnish the sweet and sour pork?
Garnish the finished dish with thinly sliced green onions for a fresh finish.
Can I substitute Szechwan pepper?
Yes, you can use freshly ground black pepper if Szechwan pepper is unavailable.
Is there a spicy component to the sauce?
The sauce includes 1/2 teaspoon of chili-garlic sauce, providing a very mild hint of heat.
How should I prepare the bell peppers?
The green and red bell peppers should be cut into 1-inch squares.
What is the purpose of the cornstarch in the batter?
Cornstarch helps create a lighter, crispier texture in the fried coating compared to using flour alone.
How do I avoid burning the garlic?
Sauté the minced garlic for only about 30 seconds before adding the vegetables to the pan.
Can I use dry sherry instead of rice wine?
Yes, dry sherry is a suitable substitute for rice wine in the marinade.
How many servings does this recipe provide?
While the exact serving count isn't specified, it uses 1 lb of pork and several cups of vegetables, typically serving 3-4 people.
What type of vinegar is used for the tanginess?
Cider vinegar is used to provide the signature tangy flavor in the sweet and sour sauce.
How do I prepare the onion?
The onion should be cut into 1/2-inch slices, yielding about 1 cup.
Do I use the whole egg for the batter?
No, the recipe specifically calls for one egg white for the batter mixture.
Should the vegetables be soft or crunchy?
The vegetables should be stir-fried for about 3 minutes until they are tender yet still crisp.
How much oil is needed for the stir-fry stage?
After frying the pork, reserve about 3 tablespoons of oil in the wok for the vegetable stir-fry.
What kind of stock is used in the sauce?
The recipe uses 1/2 cup of chicken stock to add depth to the sauce.
Is the pork fried all at once?
No, it is best to fry in batches of about 10 pieces to maintain the oil temperature.
Can I use dark sesame oil?
Yes, 2 teaspoons of dark sesame oil are included in the sauce for a nutty aroma.
What is the total number of ingredients?
There are 24 ingredients listed for this comprehensive recipe.
Is this a traditional Chinese recipe?
It is inspired by classic American Chinese cuisine, similar to popular take-out styles.