Savory Sweet and Sour Pork Delight
Enjoy this delightful take on sweet and sour pork, a cherished recipe that has stood the test of time. Unlike overly sweet versions, this dish boasts a perfectly balanced tanginess from a mix of vinegars, complemented by succulent pork pieces that are lightly battered and fried until golden. The incorporation of vibrant sweet peppers and juicy pineapple adds a refreshing crunch and depth of flavor, while keeping unnecessary ingredients at bay. Perfectly paired with steamed rice, this dish will transport you back to simpler, wholesome meals that linger fondly in your memories.
N/A
Servings
N/A
Calories
12
Ingredients
Ingredients
egg
1 (beaten)
cornstarch
2 (tablespoons (for batter))
raw lean pork
1 (pound, cut into 1-inch chunks)
oil
as needed (for frying)
sugar
1 (cup)
cider vinegar
1/2 (cup)
red wine vinegar
1/2 (cup)
salt
1 (teaspoon)
water or pineapple juice
1/2 (cup)
sweet peppers
2 (sliced (green or red))
cornstarch
2 (tablespoons, dissolved in 1/2 cup water (for thickening))
pineapple
1 (14 ounce) (can, drained (slices or tidbits))
Instructions
1
In a medium mixing bowl, beat the egg until frothy. Gradually incorporate 2 tablespoons of cornstarch until well combined. This mixture will serve as the batter for the pork.
2
Add the pork chunks to the bowl and ensure each piece is evenly coated with the egg-cornstarch batter.
3
In a deep frying pan or fryer, heat oil to 375°F (190°C). Fry the battered pork in batches, taking care not to overcrowd the pan. Fry until the pork is light brown and cooked through, which should take about 4-5 minutes per batch. Drain the cooked pork on paper towels to absorb excess oil.
4
While the pork is frying, prepare the sweet peppers by slicing them into 1/4-inch slivers and then cutting those slivers in half for bite-sized pieces.
5
If using sliced pineapple, cut the slices into tidbits after draining the can. Set aside.
6
In a large saucepan (3 to 4 quarts), combine sugar, both vinegars (cider and red wine), salt, and either water or pineapple juice. Bring the mixture to a boil, stirring occasionally.
7
Once boiling, add the sliced sweet peppers and allow them to cook for an additional minute.
8
In a separate small bowl, mix the remaining 2 tablespoons of cornstarch with 1/2 cup of water until well dissolved. Gradually stir this mixture into the boiling vinegar mixture.
9
Reduce the heat and let it simmer for about 2 minutes, stirring constantly, until the sauce thickens and turns translucent.
10
Finally, add the drained pineapple tidbits and the fried pork to the thickened sauce, stirring gently until everything is heated through, about 2-3 more minutes.
11
Serve immediately over a bed of steamed rice for a complete meal.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is the name of this recipe?
The recipe is called Savory Sweet and Sour Pork Delight.
What is the main protein used in this dish?
The main protein is one pound of raw lean pork.
How should the pork be prepared before cooking?
The pork should be cut into 1-inch chunks.
What are the ingredients for the pork batter?
The batter consists of one beaten egg and 2 tablespoons of cornstarch.
At what temperature should the oil be heated for frying?
The oil should be heated to 375 degrees Fahrenheit or 190 degrees Celsius.
How long does it take to fry the pork chunks?
The pork should be fried for about 4-5 minutes per batch until light brown.
What is the best way to drain the pork after frying?
Drain the cooked pork on paper towels to absorb any excess oil.
How should the sweet peppers be sliced?
Slice them into 1/4-inch slivers and then cut those slivers in half for bite-sized pieces.
What types of vinegar are used in the sauce?
The sauce uses 1/2 cup of cider vinegar and 1/2 cup of red wine vinegar.
Can I use pineapple juice instead of water for the sauce?
Yes, you can use either 1/2 cup of water or 1/2 cup of pineapple juice.
How much sugar is required for the sweet and sour sauce?
One cup of sugar is required.
How do you thicken the sweet and sour sauce?
Thicken the sauce by mixing 2 tablespoons of cornstarch with 1/2 cup of water and stirring it into the boiling mixture.
How long should the sauce simmer once the thickener is added?
It should simmer for about 2 minutes while stirring constantly.
What texture should the sauce have when it is ready?
The sauce should be thickened and translucent.
What type of pineapple should be used?
You can use one 14-ounce can of drained pineapple slices or tidbits.
How is the dish served?
It is recommended to serve the dish immediately over a bed of steamed rice.
What is the total number of ingredients in this recipe?
There are 12 ingredients in total.
Is this a sweet or tangy dish?
It is a balanced dish that boasts a perfectly balanced tanginess from a mix of vinegars.
What size saucepan is recommended for the sauce?
A large saucepan of 3 to 4 quarts is recommended.
When do you add the sweet peppers to the sauce?
Add the sliced sweet peppers to the boiling vinegar mixture and cook for one minute.
How much salt is needed for this recipe?
The recipe calls for one teaspoon of salt.
Can I use both red and green peppers?
Yes, you can use 2 sliced sweet peppers, either green or red.
What tags are associated with this recipe?
Tags include sweet and sour pork, pork recipe, chinese cuisine, dinner, comfort food, and easy recipe.
How many eggs are used for the batter?
One egg is used, and it should be beaten until frothy.
Is the pork battered or breaded?
The pork is lightly battered using an egg and cornstarch mixture.
Does the recipe use cornstarch in more than one step?
Yes, cornstarch is used twice: 2 tablespoons for the batter and 2 tablespoons for thickening the sauce.
How should the pineapple be prepared if using slices?
If using slices, drain the can and cut the slices into tidbits.
What is the final step of the cooking process?
Add the pineapple and fried pork to the sauce and stir until heated through for 2-3 minutes.
What is the overall flavor profile of this pork delight?
It is a savory dish with a balanced tanginess and refreshing crunch from peppers and pineapple.
How should I prevent the pork from being greasy?
Fry at the correct temperature (375 F) and drain the cooked pieces on paper towels.