A traditional Chinese sweet and sour pork recipe (Cantonese Style) made with crispy pork, pineapples, peppers & onions tossed in a sticky sweet and sour sauce
Fruits and Veggies
- 1 cup pineapple (highly recommend using fresh pineapple, but canned pineapple works too)
- 1 pepper (any color, cut into 1-inch cubes)
- 1/2 white onion (cut into 1-inch cubes)
- 1 lb pork shoulder (cut into 1-inch pieces)
- 2 tablespoons soy sauce
- 1 onion (small, grated)
- 4–5 slices ginger (grated)
- 3 cloves garlic (grated)
Sweet & Sour Sauce
- 4 tablespoons tomato paste
- 2 tablespoons oil
- 1/2 cup white vinegar
- 1/2 cup sugar
- 1/4 cup water
- 2 tablespoons soy sauce
Corn Starch Slurry (To Thicken Sauce)
- 1 tablespoon corn starch
- 1 tablespoon cold water
- Cut the onions and peppers in 1-inch chunks and set aside
- If you are using fresh pineapple, core and peel it and then cut them into 1-inch chunks and set aside. If you are using canned pineapple, drain it and cut them into 1-inch chunks if you are using pineapple rings. Put them in a bowl and set aside.
Marinating the Pork
- Cut the pork into 1-inch chunks and place it in a bowl.
- Grate the ginger, garlic, and onion and place it in the bowl with the meat.
- Add soy sauce to the bowl and mix everything very well.
- Let it marinate for 1 hour.
Battering & Deep Frying the Pork
- Once the meat has finished marinating, in the bowl or plate – separate the meat slightly so they are not clumped together.
- Add half the potato starch over the meat and gently toss it in the potato starch until each piece has been coated with potato starch. Let it rest for 5 minutes until the potato starch has absorbed the marinade and moisture, and the batter looks gummy and moist.
- Add in the rest of the potato starch and gently toss it again to coat each piece of meat. Let it rest for10 minutes until it has absorbed the rest of the moisture.
- If you are using a deep fryer, set the temperature to 350F (180C) and wait for the oil to get to temp. If you are using a frying pan, set the heat to medium heat and make sure there is at least 1 inch of oil in the pan.
- Add the meat in when the oil is hot, careful not to overcrowd the pan. (Depending on how big your pan is, you may need to do it in 2 batches). Cook the meat for approximately 5 minutes until it is crispy and browned.
- Remove the crispy pork and let it drain on a rack or a plate with something absorbent like newspaper or paper bag and set aside.
Putting It Together
- In a clean frying pan, add in 2-3 tablespoons of oil, and set the stove to medium heat.
- Add in the tomato paste when the oil is hot and toast the tomato paste for 1-2 minutes until the oil has turned orange
- Add in the white vinegar, water, sugar and soy sauce and mix well and let it cook for 5 minutes.
- In a small bowl, dissolve the potato starch in cold water. Slowly pour it into the sauce but make sure you are constantly stirring it so it doesn’t clump.
- Once the sauce has thickened, add in the peppers, pineapples, and onions and cook it for 1-2 minutes. Use your spatula to separate the onion chunks into smaller pieces.
- Add in the crispy pork and coat each piece with the sweet and sour sauce once the meat has all been coated, turn off the heat.
- Plate it and serve with rice! Enjoy! 🙂
- To get the crispiest pork, try to use potato starch. If you can’t find it, you can substitute it with corn starch but it won’t stay as crispy for as long.
- To keep everything crispy, it’s important that you don’t cook the crispy pork for too long in the sauce – which will make the batter soggy. You want to quickly coat the meat with the sauce at the very end for a minute.
- Serving Size: 1 Serving
- Calories: 441 cal
- Sugar: 32g
- Sodium: 1002mg
- Fat: 13g
- Carbohydrates: 75g
- Fiber: 3g
- Protein: 8g
- Cholesterol: 74mg
Keywords: Sweet and Sour Pork, Cantonese style sweet and sour pork, Chinese sweet and sour pork