Sweet & Sour Pork (Chinese New Year)
This recipe is very good for celebrating new year, serve for your guests!
Yield
6 servingsPrep
20 minCook
30 minReady
50 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| ¾ | pound |
pork tenderloin
|
|
| 3 | tablespoons |
soy sauce, tamari
|
|
| 1 | pinch |
cornstarch
|
*
|
| For the sauce | |||
| ¼ | cup |
sugar
|
|
| 2 | tablespoons |
ketchup
|
|
| 2 | tablespoons |
soy sauce, dark
|
|
| ¼ | teaspoon |
salt
|
|
| ½ | cup |
pineapple juice
reserved or water |
|
| ¼ | cup |
vinegar
|
|
| 1 | tablespoon |
cornstarch
dissolved in 4 tablespoons water |
|
| For the batter | |||
| ⅓ | cup |
all-purpose flour
|
|
| ⅓ | cup |
cornstarch
|
|
| 1 | large |
egg whites
lightly beaten |
|
| 1 | tablespoon |
vegetable oil
|
|
| ⅓ | cup |
water
warm, as needed |
|
| For the other | |||
| 1 | each |
carrots
|
|
| ½ | each |
sweet red bell peppers
|
|
| ½ | each |
green bell peppers
|
|
| ½ | cup |
pineapple chunks
|
*
|
| 3 | cups |
vegetable oil
for deep-frying, or as needed |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 340.2 | g |
pork tenderloin
|
|
| 45 | ml |
soy sauce, tamari
|
|
| 1 | pinch |
cornstarch
|
*
|
| For the sauce: | |||
| 59 | ml |
sugar
|
|
| 3E+1 | ml |
ketchup
|
|
| 3E+1 | ml |
soy sauce, dark
|
|
| 1.3 | ml |
salt
|
|
| 118 | ml |
pineapple juice
reserved or water |
|
| 59 | ml |
vinegar
|
|
| 15 | ml |
cornstarch
dissolved in 4 tablespoons water |
|
| For the batter | |||
| 79 | ml |
all-purpose flour
|
|
| 79 | ml |
cornstarch
|
|
| 1 | large |
egg whites
lightly beaten |
|
| 15 | ml |
vegetable oil
|
|
| 79 | ml |
water
warm, as needed |
|
| For the other: | |||
| 1 | each |
carrots
|
|
| 0.5 | each |
sweet red bell peppers
|
|
| 0.5 | each |
green bell peppers
|
|
| 118 | ml |
pineapple chunks
|
*
|
| 7.1E+2 | ml |
vegetable oil
for deep-frying, or as needed |
|
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.
