A tangy and sweet dish with a hint of umami flavors, reminiscent of Chinese buffet or takeout. The pork can be substituted with other proteins or tofu for a vegetarian option.
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Slice the onion, red bell pepper, and green bell pepper.
Thinly slice the pork shoulder. Marinate it, then set it aside.
In a bowl, mix cornstarch, flour, light soy sauce, and egg until smooth.
Coat the pork slices in the batter.
Heat oil in a pan and fry the battered pork until golden brown. Remove and set aside.
In a separate bowl, mix cornstarch, ketchup, brown sugar, white vinegar, and water until well combined.
In a pan, stir-fry the onion, red bell pepper, green bell pepper, and pineapple.
Add the fried pork and pour the sauce over the mixture.
Cook until the sauce thickens and coats the pork and vegetables.
For a vegetarian option, substitute pork with tofu.
Adjust the sweetness and tanginess of the sauce by varying the amount of sugar and vinegar.
Can I use a different protein instead of pork?
Yes, you can substitute pork with chicken, beef, or tofu for a vegetarian option.
How can I make this dish vegan?
Use tofu instead of pork and replace the egg in the batter with a vegan egg substitute.
Can I prepare the sauce in advance?
Yes, you can prepare the sauce in advance and store it in the refrigerator for up to 3 days.
What can I serve with sweet and sour pork?
Sweet and sour pork pairs well with steamed rice or fried rice.
How do I store leftovers?
Store leftovers in an airtight container in the refrigerator for up to 2 days. Reheat before serving.
