Sweet and Sour Pork With Pineapple
Ingredients
| 1 cup | 240 ml | Water (sweet and sour sauce) |
| 1/2 cup | 120 ml | Ketchup (sweet and sour sauce) |
| 1/2 cup | 120 ml | Rice vinegar (sweet and sour sauce) |
| 1/2 cup | 120 ml | Rock sugar (or caster sugar) |
| 1/2 Tbsp | 7.5 ml | Potato starch (mixed with 1 Tbsp water) |
| — | Salt (to taste) | |
| 1 pound | 455 g | Pork tenderloin, cut into 1-inch cubes |
| 1 Tbsp | 15 ml | Light soy sauce (marinade) |
| 1 tsp | 5 ml | Dark soy sauce (marinade) |
| 1 Tbsp | 15 ml | Rice wine (marinade) |
| 1/2 tsp | 2.5 ml | Five-spice powder (marinade) |
| 1/4 tsp | 1.3 ml | Ground white pepper (marinade) |
| 2 | Cloves garlic, minced (marinade) | |
| 1 | Egg, lightly beaten (marinade) | |
| 3 Tbsp | 45 ml | Corn flour (marinade) |
| 1 Tbsp | 15 ml | Plain flour (marinade) |
| 3 cups | 720 ml | Oil for deep-frying the pork |
| 1 Tbsp | 15 ml | Cooking oil (stir-fry) |
| 1 | Clove garlic, sliced (stir-fry) | |
| 3 1/2 ounces | 99 g | Fresh pineapple (or canned), cut into 1-inch chunks |
| 1/2 | Yellow bell pepper, cut into 1-inch diamonds | |
| 1/2 | Green bell pepper, cut into 1-inch diamonds | |
| 1/2 | White onion, diced small | |
| 1/2 Tbsp | 7.5 ml | White sesame (garnish) |
Instructions
Note: this dish is broken down into workable categories to help you plan for cooking.
Prepare the Sweet and Sour Sauce:
- Put all the sauce ingredients into a saucepan and mix evenly before you start cooking. Stir the sauce constantly so it does not turn lumpy.
- Bring the sauce to a boil, then turn the heat to the lowest and simmer until the texture turns thick and sticky. Then it is ready.
Marinate the Pork:
- Marinate the pork with soy sauce, rice wine, five-spice powder, ground white pepper and minced garlic for 10 minutes.
- Add egg, corn flour and plain flour to the pork mixture and mix evenly. Keep in the refrigerator for 30 minutes.
Stir-Fry the Pork:
- Heat up 3 cups of oil in a wok or deep saucepan to 325 F / 170 C.
- Gently slide in the pork tenderloin cubes and deep-fry until golden brown. Drain on kitchen towel.
- Heat 1 tablespoon oil in a wok and stir-fry 1 clove garlic and onion until fragrant.
- Add bell peppers and pineapple and stir-fry for 30 seconds.
- Add the pork back with all the vegetables and pineapple, along with the sweet and sour sauce, and mix evenly (adjust the amount of sauce to taste).
- Garnish with the sesame seeds.
Tip: Test the oil temperature by dipping a little bit of the pork marinade on a chopstick into the oil - if it bubbles immediately, the temperature is correct.