China · Meat Dishes
Sweet and Sour Pork
A Cantonese classic — crispy cornstarch-coated pork pieces stir-fried with bell pepper, onion, carrot, and optional pineapple in a glossy tangy-sweet sauce of vinegar, ketchup, sugar, and soy sauce.
Ingredients
- pork tenderloin or loin, cut into 3x3 cm pieces500 g
- egg1
- soy sauce2 tbsp
- Shaoxing rice wine or dry sherry1 tbsp
- cornstarch2 tbsp
- salt0.5 tsp
- white pepper0.25 tsp
- cornstarch for coating
- vegetable oil for deep frying500 ml
- sugar4 tbsp
- rice vinegar3 tbsp
- ketchup2 tbsp
- soy sauce1 tbsp
- chicken broth or water120 ml
- cornstarch dissolved in 2 tbsp water1 tbsp
- green bell pepper1
- red bell pepper1
- onion, cut into large chunks1
- carrot1
- garlic cloves2
- fresh ginger1 tsp
- canned pineapple chunks (optional)90 g
- sesame oil (optional)1 tsp
- scallion for garnish
Method
- 1Slice pork across the grain into 1 cm strips, then cut into 3x3 cm pieces. Mix with egg, soy sauce, rice wine, cornstarch, salt, and white pepper. Marinate 20–30 minutes at room temperature.
- 2Mix sauce: combine sugar, rice vinegar, ketchup, soy sauce, and chicken broth. In a separate bowl dissolve cornstarch in water. Set both aside.
- 3Heat oil in a wok or deep pan to 180°C. Coat marinated pork pieces in dry cornstarch, shaking off excess. Deep-fry in small batches 2–3 minutes until golden and crispy. Drain on paper towels.
- 4Leave 2 tbsp oil in the wok. Over high heat quickly stir-fry garlic and ginger until fragrant (30 seconds). Add the bell peppers, onion and carrot, cut into bite-sized pieces, and stir-fry 2–3 minutes keeping them crisp.
- 5Pour in the sauce mixture and bring to a boil. Add the cornstarch slurry and stir to thicken. Add the fried pork and pineapple if using. Toss quickly so every piece is coated.
- 6Add sesame oil if desired. Serve immediately on a platter garnished with scallion. Serve with rice.