Sweet and Sour Pork
Crispy pieces of pork tossed with peppers and pineapple in a glossy sweet-and-sour sauce is a takeout classic worth making at home. The contrast of crunchy pork and tangy sauce is endlessly satisfying. Serve over steamed rice to catch the sauce.
- ⏱ 35 min
- 📊 medium
- 🍽 Family
Ingredients
- 500 g pork shoulder, cubed
- 4 tbsp cornstarch
- 1 cup pineapple chunks
- 2 bell peppers
- 3 tbsp each ketchup and vinegar
Instructions
- Coat the pork cubes in cornstarch and a little egg.
- Fry until golden and crisp, then drain.
- Stir-fry the peppers and pineapple briefly over high heat.
- Add ketchup, vinegar, sugar, and a splash of water and simmer into a glossy sauce.
- Thicken with a little cornstarch slurry if needed.
- Toss the crispy pork in at the last moment to keep it crunchy.
- Serve immediately over rice.
💡 Chef's tip
A double fry, or a high final-heat toss, restores maximum crunch right before the sauce goes on.
Tossing the fried pork in the sauce at the very last moment keeps it crisp, since letting it sit in the sauce quickly softens the coating.
Nutrition (per serving)
- Calories: 460 kcal
- Protein: 26 g
- Carbs: 44 g
- Fat: 20 g
