Crispy Sweet And Sour Pork Recipe
Prep Time:
25 minutes
Cook Time:
20 minutes
Servings:
6 servings
Ingredients
  • 3 tablespoons soy sauce
  • 1 tablespoon sesame oil
  • 1 teaspoon crushed garlic
  • 1 teaspoon grated fresh ginger
  • Black pepper, to taste
  • 1 ½ pounds pork shoulder, chopped into bite-size pieces
  • 2 teaspoons cornstarch
  • 1 (15-ounce) can pineapple chunks in juice, divided
  • 4 tablespoons ketchup
  • 3 tablespoons rice wine vinegar
  • 2 tablespoons soy sauce
  • ½ teaspoon Worcestershire sauce
  • ½ cup brown sugar
  • Cooking oil, for frying
  • 1 ¼ cups cornstarch, divided
  • 1 cup roughly chopped onion
  • 2 cups chopped bell peppers
  • 2 cloves garlic, finely chopped
  • 1-inch piece fresh ginger, julienned
Directions
  1. To make the marinade, combine soy sauce, sesame oil, crushed garlic, grated ginger, and a pinch of black pepper in a large bowl.
  2. Add the chopped pork and stir to coat, then set aside to marinate at room temperature.
  3. For the sweet and sour sauce, combine cornstarch with 1 tablespoon water in a small bowl, and set aside.
  4. In a medium saucepan, combine only the pineapple juice (the chunks will be used later) with ketchup, rice wine vinegar, soy sauce, Worcestershire sauce, sugar, and the cornstarch slurry.
  5. Place the sweet and sour mixture over medium heat and simmer for 5 minutes, stirring occasionally, until smooth and combined.
  6. Remove sauce from the heat and set aside.
  7. Fill a deep fat fryer (or a large saucepan) with at least 3 inches of frying oil and bring to 350 F.
  8. For the stir-fry, mix ½ cup cornstarch into the marinated pork and let sit for 2 minutes.
  9. Add the remaining ¾ cup cornstarch to the pork and throughly toss to coat.
  10. Immediately transfer the coated pork to the hot oil and fry for 3-4 minutes until golden and cooked through. This may need to be done in batches.
  11. Transfer the fried pork to a paper towel-lined dish to absorb any excess oil and set aside.
  12. Add 1 tablespoon frying oil to a large, deep frying pan over medium-high heat.
  13. Add onions and peppers and stir-fry for 3-4 minutes.
  14. Add julienned ginger and sliced garlic cloves and fry for 1 more minute, until fragrant.
  15. Reduce heat to medium and add the pineapple chunks and sweet and sour sauce.
  16. Once the sauce is hot, transfer the crispy pork to the pan and toss thoroughly to coat.
  17. Serve immediately, topped with chopped scallions, if desired.