Sign in

with Email

Reset password


Not a member?
Join now for FREE!

by Ingredient
Search

Sweet & Sour Pork (Chinese New Year)

StarStarHalf starEmpty starEmpty star

Your rating

Recipe

This recipe is very good for celebrating new year, serve for your guests!

 

Yield

6 servings

Prep

20 min

Cook

30 min

Ready

50 min
Trans-fat Free

Ingredients

Amount Measure Ingredient Features
¾ pound pork tenderloin
Camera
3 tablespoons soy sauce, tamari
Camera
1 pinch cornstarch
* Camera
For the sauce
¼ cup sugar
Camera
2 tablespoons ketchup
Camera
2 tablespoons soy sauce, dark
Camera
¼ teaspoon salt
Camera
½ cup pineapple juice
reserved or water
Camera
¼ cup vinegar
Camera
1 tablespoon cornstarch
dissolved in 4 tablespoons water
Camera
For the batter
cup all-purpose flour
Camera
cup cornstarch
Camera
1 large egg whites
lightly beaten
Camera
1 tablespoon vegetable oil
Camera
cup water
warm, as needed
Camera
For the other
1 each carrots
Camera
½ each sweet red bell peppers
Camera
½ each green bell peppers
Camera
½ cup pineapple chunks
* Camera
3 cups vegetable oil
for deep-frying, or as needed
Camera

Ingredients

Amount Measure Ingredient Features
340.2 g pork tenderloin
Camera
45 ml soy sauce, tamari
Camera
1 pinch cornstarch
* Camera
For the sauce:
59 ml sugar
Camera
3E+1 ml ketchup
Camera
3E+1 ml soy sauce, dark
Camera
1.3 ml salt
Camera
118 ml pineapple juice
reserved or water
Camera
59 ml vinegar
Camera
15 ml cornstarch
dissolved in 4 tablespoons water
Camera
For the batter
79 ml all-purpose flour
Camera
79 ml cornstarch
Camera
1 large egg whites
lightly beaten
Camera
15 ml vegetable oil
Camera
79 ml water
warm, as needed
Camera
For the other:
1 each carrots
Camera
0.5 each sweet red bell peppers
Camera
0.5 each green bell peppers
Camera
118 ml pineapple chunks
* Camera
7.1E+2 ml vegetable oil
for deep-frying, or as needed
Camera

Directions

Directions for sweet and sour pork Cut the pork into 1-inch cubes.

Marinate in the soy sauce and cornstarch for 20 minutes.

To prepare the sauce, in a small bowl, combine the sugar, ketchup, dark soy sauce, salt, water or juice and vinegar.

Set aside.

In a separate bowl, dissolve the cornstarch in the water.

Set aside.

Peel the carrot and chop on the diagonal into 1-inch pieces.

Cut the bell peppers in half, remove the seeds and cut into cubes.

Heat the oil for deep--frying to 375℉ (190℃) Fahrenheit.

For the batter, combine the flour and cornstarch.

Stir in the egg white and vegetable oil.

Add as much of the warm water as is needed to form a thick batter that is neither too dry or too moist.

(The batter should not be runny, but should drop off the back of a spoon).

Dip the marinated pork cubes in the batter.

Deep-fry in batches, taking care not to overcrowd the wok.

Deep-fry the pork until it is golden brown.

Remove and drain on paper towels.

(If desired you can deep-fry the pork at second time to make it extra crispy. Make sure the oil is back up to 375 before you begin deep-frying again).

To prepare the sweet and sour sauce, bring the sauce ingredients to a boil in a small saucepan over medium heat.

Add the carrot, green pepper, and pineapple.

Bring to a boil again and thicken with cornstarch mixture, stirring.

Check the sauce one more time and adjust seasonings, adding salt and/or vinegar if desired.

Serve hot over the deep-fried pork.

Serve the sweet and sour pork over rice.



* not incl. in nutrient facts Arrow up button

Comments


 

 

Nutrition Facts

Serving Size 290g (10.2 oz)
Amount per Serving
Calories 125681% from fat
 % Daily Value *
Total Fat 113g 174%
Saturated Fat 15g 75%
Trans Fat 0g
Cholesterol 37mg 12%
Sodium 989mg 41%
Total Carbohydrate 16g 16%
Dietary Fiber 1g 5%
Sugars g
Protein 30g
Vitamin A 42% Vitamin C 53%
Calcium 2% Iron 9%
* based on a 2,000 calorie diet How is this calculated?
 

Email this recipe