Chinese Take-Out Sweet-And-Sour Pork Recipe

Name: Chinese Take-Out Sweet-And-Sour Pork
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 lb pork tenderloin, cut into bite-sized cubes; 1 tablespoon rice wine or 1 tablespoon dry sherry; 2 teaspoons soy sauce; 1/4 teaspoon szechwan pepper or 1/4 teaspoon fresh ground black pepper; 2 -3 cups peanut oil or 2 -3 cups vegetable oil, for frying; 1 cup ketchup; 1/4 cup sugar; 1/4 cup cider vinegar; 1/2 cup chicken stock; 1 tablespoon soy sauce; 2 teaspoons dark sesame oil; 1/2 teaspoon chili-garlic sauce; 1/3 cup unbleached all-purpose flour; 2 tablespoons cornstarch; 1 egg white; 1 tablespoon vegetable oil; 1 pinch salt; 1 garlic clove, minced; 1 green bell pepper, cut into 1-inch squares (1 cup); 1 red bell pepper, cut into 1-inch squares (1 cup); 1 small onion, cut into 1/2-inch slices (1 cup); 5 slices pineapple, cut into 1-inch squares; white rice, # 318419 for serving; 2 green onions, thinly sliced, for garnish

Servings: persons

1 lb pork tenderloin, cut into bite-sized cubes
1 tablespoon rice wine or 1 tablespoon dry sherry
2 teaspoons soy sauce
1/4 teaspoon szechwan pepper or 1/4 teaspoon fresh ground black pepper
2 -3 cups peanut oil or 2 -3 cups vegetable oil, for frying
1 cup ketchup
1/4 cup sugar
1/4 cup cider vinegar
1/2 cup chicken stock
1 tablespoon soy sauce
2 teaspoons dark sesame oil
1/2 teaspoon chili-garlic sauce
1/3 cup unbleached all-purpose flour
2 tablespoons cornstarch
1 egg white
1 tablespoon vegetable oil
1 pinch salt
1 garlic clove, minced
1 green bell pepper, cut into 1-inch squares (1 cup)
1 red bell pepper, cut into 1-inch squares (1 cup)
1 small onion, cut into 1/2-inch slices (1 cup)
5 slices pineapple, cut into 1-inch squares
white rice, # 318419 for serving
2 green onions, thinly sliced, for garnish

1
In a medium bowl, toss the pork with the wine, soy sauce, and pepper. Marinate for at least 15 minutes.
2
Fill a wok or large frying pan with 3 inches of oil and heat to 360u00b0.
3
In a bowl, combine the ketchup, sugar, cider vinegar, stock, soy sauce, sesame oil, and chili sauce. Set aside.
4
In a separate bowl, combine the flour, cornstarch, egg white, vegetable oil, salt and 1/4 cup water to form a batter. Dip the pork in the batter, then carefully add about 10 pieces of pork to the wok and fry for 3 minutes. Remove the cooked pork with a slotted spoon and drain on paper towels. Continue to dip and cook the remaining pork in the same manner. (If you would like the pork to be extra-crispy, fry it again in small batches for 1 minute. Be careful not to let the oil's temperature drop below 350u00b0 or the pork will absorb oil).
5
Pour off all but about 3 tablespoons of the oil in the wok or heat another pan with 3 tablespoons of oil. Add the garlic to the pan and cook for about 30 seconds, being careful not to burn it, then add the bell peppers, onion, and pineapple. Stir-fry the vegetables until they begin to soften, about 3 minutes.
6
Stir the reserved sauce and add it to the vegetables along with the fried pork. Toss until the sauce lightly coats the vegetables and meat.
7
Serve hot with rice and garnished green onions.

1149

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 24 ingredients. The key ingredients include: 1 lb pork tenderloin, cut into bite-sized cubes, 1 tablespoon rice wine or 1 tablespoon dry sherry, 2 teaspoons soy sauce, 1/4 teaspoon szechwan pepper or 1/4 teaspoon fresh ground black pepper, and more.

Yes, Chinese Take-Out Sweet-And-Sour Pork falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Chinese Take-Out Sweet-And-Sour Pork

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions