Sweet And Sour Pork Recipe
Sweet and sour pork is perfectly named because it combines sweet and sour flavours for perfect harmony. Either pork or chicken may be used in a sweet and sour recipe, but pork has a particularly nice texture for the dish. Making your own sweet and sour pork in the comfort of your own kitchen means you can expect a fresher, better result than what you would get from your local Chinese restaurant.
Perhaps this is already one of your favourite Chinese dishes, in which case you don't even have to pick up the phone or leave the house to get your sweet and sour fix any more. The pork is coated in a cornflour and egg mixture. This not only locks in the juices but also helps give the pork a crispy outside while keeping the inside moist.
You can use any commercial sweet and sour sauce in this recipe, adding the juice from your tinned pineapple to sweeten it further. We are also adding sugar snap peas, spring onions and colourful peppers into the dish. Serve your sweet and sour pork over jasmine rice or noodles for a complete meal.
- pork loin - 450 g
- white sugar - 1/4 teaspoon
- beaten eggs - 1
- Soy sauce - 1 teaspoon
- salt - 1/2 teaspoon
- black pepper - 1/2 teaspoon
- corn flour - 40 g
- vegetable oil - 2 tablespoons
- chopped spring onion - 2
- chopped red bell pepper - 1
- chopped yellow bell pepper - 1
- sugar snap peas - 200 g
- tinned pineapple in juice - 200 g
- sweet and sour sauce - 300 ml
- Cut the pork into 1½ cm pieces.
- Stir together the soy sauce, sugar, egg, cornflour, salt, and pepper.
- Transfer this mixture into a resealable bag and add the meat.
- Seal the bag and squeeze out any excess air, then let it sit for 10 minutes.
- Heat the vegetable oil in a frying pan over a high heat.
- Add the pork to the pan in one layer and brown it for a couple of minutes per side or until cooked through.
- Turn the pork once while it cooks then remove it from the pan using a slotted spoon.
- Add the sweet and sour sauce, vegetables and pineapple with juice to the pan.
- Cook for 5 minutes, stirring often, or until the vegetables are tender then add the pork back into the mixture and warm it through.