Cooking Lucid
Sweet and Sour Pork
Crispy battered pork tossed in a glossy sweet-tangy sauce with bell peppers and pineapple. A Cantonese restaurant favorite that's surprisingly easy to make at home.
Prep 25 min
Cook 20 min
Total 45 min
Serves 4
Ingredients
Step 1 — Marinate and batter the pork
- 1.5 lbs pork shoulder (cut into 1-inch cubes)
- 1 egg
- 2 tbsp soy sauce
- 2 tbsp cornstarch
- ¼ cup all-purpose flour
- Vegetable oil (for deep frying)
Step 2 — Make the sauce
- ½ cup ketchup
- ¼ cup rice vinegar
- 3 tbsp sugar
- 2 tbsp soy sauce
- ½ cup pineapple juice
- 1 tbsp cornstarch
- ¼ cup water
Step 3 — Vegetables and serve
- 1 red bell pepper (cubed)
- 1 green bell pepper (cubed)
- 1 cup pineapple chunks
- 1 small onion (cubed)
- Steamed white rice
Instructions
- 1
Prep and fry the pork
Toss pork with egg, soy sauce, and cornstarch. Let sit 15 minutes. Dredge in flour. Heat 2 inches of oil to 350°F. Fry pork in batches 4–5 minutes until golden and cooked through. Drain on paper towels.
- 2
Make the sauce
Whisk together ketchup, rice vinegar, sugar, soy sauce, pineapple juice, cornstarch, and water in a bowl.
- 3
Toss and serve
Heat 1 tbsp oil in a wok. Stir-fry onion and bell peppers 2 minutes. Add pineapple and sauce, bring to a boil until thickened. Toss in fried pork, coat quickly, and serve over steamed rice.
Nutrition per serving: 520 cal · 32g protein · 42g carbs · 26g fat · 2g fiber
For informational purposes only. Not medical or dietary advice. Verify ingredients for allergens, cooking times, and safe internal temperatures before serving.
