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Sweet & Sour Pork (Chinese New Year)

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

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

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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?
 

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