A delicious and crispy sweet and sour pork dish with a tangy sauce and fresh vegetables.
Ingredients
Main Ingredients
pork tenderloin800g
big white onion1/2piece
mild red chili1piece
green bell pepper1piece
fresh pineapple1cup
light soy sauce1tbsp
Chinese Shaoxing wine1tbsp
sugar2tsp
white pepper1tsp
egg1piece
cornstarch3tbsp
cooking oil to loosen up the pork1tbsp- cooking oil for frying2cups
Sweet and Sour Sauce
Maggi tomato sauce2tbsp
Maggi chili sauce2tbsp
Maggi Thai chili sauce2tbsp
HP sauce1tbsp
water3tbsp
some salt to taste- some sugar to taste
Nutrition (per serving)
Calories
1055.0kcal (52.75%)
Protein
72.5g (100%)
Carbs
55.0g (20%)
Sugars
10.0g (20%)
Healthy Fat
45.1g
Unhealthy Fat
10.0g
% Daily Value based on a 2000 calorie diet
How to make Sweet and Sour Pork
- Step 1
Cut the onion, chili, bell pepper, and fresh pineapple into 1-inch chunks.
- Step 2
Cut the pork tenderloin into bite-sized pieces and slightly pound the pork to tenderize it. Marinate with soy sauce, wine, sugar, and egg for at least 2 hours or overnight.
- Step 3
Add the cornstarch over the pork and gently toss until each piece is coated. The meat will look a bit sticky at this point; add the cooking oil to help loosen the pork.
- Step 4
Combine the Maggi Tomato Ketchup, Maggi Chili Sauce and HP sauce in a bowl and mix well.
- Step 5
Heat up the oil, carefully add the meat to the oil, and fry until golden brown. Remove from the oil. Wait until the oil reaches the right temperature again before placing the fried pork back in for an additional 1-2 minutes of double frying. This will help produce an extremely crispy and golden outside. Drain and set aside.
- Step 6
Over low to medium heat, sauté onion chunks in a deep bottom wok with a little cooking oil for 2 minutes. Add the pre-cut red chilies and bell pepper. Mix and stir thoroughly for 1-2 minutes. Avoid overcooking the vegetables.
- Step 7
Gently pour in the sauce to the vegetables, making sure to stir continuously until the sauce thickens. Add in the crispy pork and pineapples, and quickly stir until all the meat and pineapple chunks are well coated with the sweet and sour sauce for about 2 minutes. Turn off the heat. Plate and enjoy!
Nutrition (per serving)
Nutrition (per serving)
Calories
1055.0kcal (52.75%)
Protein
72.5g (100%)
Carbs
55.0g (20%)
Sugars
10.0g (20%)
Healthy Fat
45.1g
Unhealthy Fat
10.0g
% Daily Value based on a 2000 calorie diet
Tips & Tricks
Try not to overcook the crispy pork with the sauce for too long. It will make the batter turn soggy.
FAQS
How do I make sweet and sour pork crispy?
To achieve crispy sweet and sour pork, ensure you double fry the meat. After frying the pork pieces until golden brown, remove them from the oil and let the oil heat up again before frying the pork for an additional 1-2 minutes. This technique helps create an extremely crispy exterior.
Can I make sweet and sour pork gluten-free?
Yes, you can make sweet and sour pork gluten-free by substituting the light soy sauce with a gluten-free soy sauce or tamari. Additionally, ensure that any sauces you use, like Maggi sauces, are labeled gluten-free.
What can I substitute for pork tenderloin in sweet and sour pork?
If you want to substitute pork tenderloin, you can use chicken breast or tofu for a vegetarian option. Both alternatives will work well with the sweet and sour sauce, but cooking times may vary slightly, so adjust accordingly.
How should I store leftover sweet and sour pork?
To store leftover sweet and sour pork, place it in an airtight container and refrigerate for up to 3 days. For best results, reheat in a skillet over medium heat to maintain the crispiness of the pork.
What side dishes pair well with sweet and sour pork?
Sweet and sour pork pairs wonderfully with steamed rice or fried rice. You can also serve it with a side of stir-fried vegetables or a fresh salad to balance the flavors.
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Tham Jessica
(@jessieinthekitchen)
I loved to cook and enjoyed learning about all sort of cuisines. Today, I am still in the kitchen and every chance I get, I cook. Some days it isn’t even fancy or a hard recipe. Some days it’s a classic, but something that I’ve created. Cooking is my time to be me. I loved to cook and enjoyed learning about all sort of cuisines. Today, I am still in the kitchen and every chance I get, I...
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