Sweet and Sour Pork

A Chinese stir-fry dish made with juicy pieces of pork tenderloin, bell peppers, onion, and pineapple. Battered pork gets fried until crispy then tossed in a sweet and tangy sauce. So skip the takeout and make a classic Sweet and Sour Pork served with our Easy Fried Rice that the whole family will enjoy.

 

INGREDIENTS

Ingredients:
1/2 lb. pork tenderloin, cut into bite size pieces
1/2 green bell pepper, about 2 oz. and cut into pieces
1/2 red bell pepper, about 2 oz. and cut into pieces
2 stalks scallions, only the white part, cut into 2 inch length
1 piece fresh/canned pineapple ring, cut into small pieces
1 clove garlic, finely chopped
oil for frying

Marinade:
1 teaspoon soy sauce
1/2 teaspoon cornstarch
1/2 teaspoon rice wine

Frying Batter:
2 oz. all-purpose flour
1 oz. cornstarch
1/2 teaspoon baking soda
1/2 egg
1/2 cup water
1 teaspoon cooking oil
1 pinch salt

Sweet and Sour Sauce:
1 1/2 tablespoons tomato ketchup
1 teaspoon plum sauce
1/8 teaspoon Chinese rice vinegar, transparent in color
1/2 teaspoon Lea & Perrins Worcestershire Sauce
1 teaspoon oyster sauce
1 teaspoon cornstarch
1 teaspoon sugar
2 tablespoons water

 

Direction:

Step 1:    Cut the pork tenderloin into pieces and marinate with the ingredients for 15-20 minutes. Mix the sweet and sour sauce ingredients well and set aside.
Strain the dry ingredients of the frying batter and then add in the egg, water, and cooking oil to form a thick batter.

        

 

Step 2:    When the pork is well-marinated, transfer the pork pieces into the batter and make sure they are well coated. In a deep skillet, add in the cooking oil enough for deep-frying. Once the oil is hot, deep fry the pork pieces until they turn golden brown. Dish out and drain on paper towels.

    

 

Step 3:    Heat up a wok and add in some cooking oil. Add in the chopped garlic and stir fry until light brown, then follow by the bell peppers . Stir fry until you smell the peppery aroma from the peppers and then add in the sweet and sour sauce. As soon as the sauce thickenens, and pineapple pieces and transfer the pork into the wok and stir well with the sauce. Add in the chopped scallions, do a few quick stirs, dish out and serve hot with steamed white rice.