sweet and sour pork

Sweet and sour pork

🧾 Ingredients (serves 4)

For the pork

•400 g pork shoulder or tenderloin, cut into bite-sized chunks

•1 tbsp soy sauce

•½ tsp baking soda

•1 tbsp cornstarch (for marinade)

•½ cup cornstarch (for coating)

•Oil for deep frying

For the sauce

•3 tbsp ketchup

•2 tbsp rice vinegar

•2 tbsp sugar

•1 tbsp soy sauce

•3 tbsp pineapple juice (from canned or fresh)

•1 tsp cornstarch mixed with 2 tbsp water

Veggies & extras

•½ cup pineapple chunks

•½ red bell pepper, chopped

•½ green bell pepper, chopped

•½ onion, chopped

Method

1. Marinate the pork

⁠◦⁠ Mix pork with soy sauce, baking soda, and 1 tbsp cornstarch.

⁠◦⁠ Let sit for 20–30 minutes.

2. Make the sauce

⁠◦⁠ In a bowl, combine ketchup, vinegar, sugar, soy sauce, and pineapple juice.

⁠◦⁠ Stir in cornstarch slurry. Set aside.

3. Prep the veggies

⁠◦⁠ Chop bell peppers, onion, and pineapple into bite-sized pieces.

4. Fry the pork

⁠◦⁠ Coat marinated pork in cornstarch.

⁠◦⁠ Deep fry until golden and crispy. Drain on paper towels.

5. Stir-fry & combine

⁠◦⁠ In a pan, stir-fry onion and peppers for 2 minutes.

⁠◦⁠ Add pineapple and sauce. Simmer until thickened.

⁠◦⁠ Add fried pork and toss to coat.

6. Serve

⁠◦⁠ Plate hot with steamed rice or noodles.

💡 Tips

• Velveting: Baking soda helps tenderize pork — don’t skip it.

• Double fry: For extra crunch, fry pork twice (first at 160°C, then at 190°C).

• Sauce balance: Adjust sugar or vinegar to taste — some prefer it tangier.

• Make ahead: Sauce can be prepped and stored for up to 3 days.

• No pineapple? Use orange juice or skip it for a veggie-only version.

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