PREP TIME: 10 mins | COOK TIME: 10 mins | TOTAL TIME: 20 mins | YIELD: 2 People
My mouth can’t stop watering because of the sweet tangy sauce of this sweet and sour pork dish. Make this no-fail recipe right in your home whenever.
INGREDIENTS
1/2 pound (0.2kg) pork tenderloin, cut into bite-size pieces
1/2 green bell pepper, about 2 ounces (56grams), and cut into pieces
1/2 red bell pepper, about 2 ounces (56grams), and cut into pieces
2 stalks scallions, only the white part, cut into 2” length
1 piece fresh/canned pineapple ring, cut into small pieces
1 clove garlic, finely chopped
oil for frying
MARINADE:
1 tsp soy sauce
1/2 tsp cornstarch
1/2 tsp rice wine
FRYING BATTER:
2 ounces (56grams) all-purpose flour
1 ounce (30grams) cornstarch
1/2 tsp baking soda
1/2 Egg
1/2 c. water
1 tsp cooking oil
1 pinch salt
SWEET AND SOUR SAUCE:
1 1/2 tbsp tomato ketchup
1 tsp plum sauce
1/8 tsp Chinese rice vinegar, transparent in colour
1/2 tsp Lea & Perrins Worcestershire Sauce
1 tsp oyster sauce
1 tsp cornstarch
1 tsp sugar
2 tbsp water
HOW TO MAKE SWEET AND SOUR PORK
Step 1: Into pieces, slice the pork tenderloin. Combine the marinade ingredients (soy sauce, cornstarch, and rice wine). Marinate the pork tenderloin for at least 15 to 20 minutes.
Step 2: Combine the sweet and sour sauce ingredients (tomato ketchup, plum sauce, Chinese rice vinegar, Worcestershire Sauce, oyster sauce, cornstarch, sugar, and water) and set aside.
Step 3: Strain the frying batter ingredients and add to the egg, water, and cooking oil. Mix until a thick batter has formed.
Step 4: Transfer the well-marinated pork into the batter and coat well.
Step 5: Heat oil in a deep skillet. Once the oil is hot, add the pork into the skillet and deep fry until the pieces are golden brown. When done, remove from the skillet and onto paper towels to drain.
Step 6: Add some cooking oil in a heated wok. Stir fry the chopped garlic until lightly golden. Add in the bell peppers and the pieces of pineapple. Continue to stir fry until a peppery aroma release from the peppers. Add this into the sweet and sour sauce. Allow to thicken, then add in the pork. Stir well until the pieces of pork are coated with the sauce. Quickly stir in the chopped scallions.
Step 7: When done, dish out the sweet and sour pork. Serve with steamed white rice and enjoy hot.
Nutrition Facts:
Serving Size: 2 people
Amount Per Serving: Calories 402 | Total Fat 8g | Saturated Fat 2g | Cholesterol 115mg | Sodium 758mg | Carbohydrates 52g | Fiber 3g | Sugar 11g | Protein 29g
Ingredients
- 1/2 pound (0.2kg) pork tenderloin, cut into bite-size pieces
- 1/2 green bell pepper, about 2 ounces (56grams), and cut into pieces
- 1/2 red bell pepper, about 2 ounces (56grams), and cut into pieces
- 2 stalks scallions, only the white part, cut into 2” length
- 1 piece fresh/canned pineapple ring, cut into small pieces
- 1 clove garlic, finely chopped
- oil for frying
- MARINADE:
- 1 tsp soy sauce
- 1/2 tsp cornstarch
- 1/2 tsp rice wine
- FRYING BATTER:
- 2 ounces (56grams) all-purpose flour
- 1 ounce (30grams) cornstarch
- 1/2 tsp baking soda
- 1/2 Egg
- 1/2 c. water
- 1 tsp cooking oil
- 1 pinch salt
- SWEET AND SOUR SAUCE:
- 1 1/2 tbsp tomato ketchup
- 1 tsp plum sauce
- 1/8 tsp Chinese rice vinegar, transparent in colour
- 1/2 tsp Lea & Perrins Worcestershire Sauce
- 1 tsp oyster sauce
- 1 tsp cornstarch
- 1 tsp sugar
- 2 tbsp water
Instructions
Step 1: Into pieces, slice the pork tenderloin. Combine the marinade ingredients (soy sauce, cornstarch, and rice wine). Marinate the pork tenderloin for at least 15 to 20 minutes.
Step 2: Combine the sweet and sour sauce ingredients (tomato ketchup, plum sauce, Chinese rice vinegar, Worcestershire Sauce, oyster sauce, cornstarch, sugar, and water) and set aside.
Step 3: Strain the frying batter ingredients and add to the egg, water, and cooking oil. Mix until a thick batter has formed.
Step 4: Transfer the well-marinated pork into the batter and coat well.
Step 5: Heat oil in a deep skillet. Once the oil is hot, add the pork into the skillet and deep fry until the pieces are golden brown. When done, remove from the skillet and onto paper towels to drain.
Step 6: Add some cooking oil in a heated wok. Stir fry the chopped garlic until lightly golden. Add in the bell peppers and the pieces of pineapple. Continue to stir fry until a peppery aroma release from the peppers. Add this into the sweet and sour sauce. Allow to thicken, then add in the pork. Stir well until the pieces of pork are coated with the sauce. Quickly stir in the chopped scallions.
Step 7: When done, dish out the sweet and sour pork. Serve with steamed white rice and enjoy hot.
Notes
Serving Size: 2 people Amount Per Serving: Calories 402 | Total Fat 8g | Saturated Fat 2g | Cholesterol 115mg | Sodium 758mg | Carbohydrates 52g | Fiber 3g | Sugar 11g | Protein 29g
