Description
Sizzling sweet and sour pork dances with tangy pineapple and crisp bell peppers, delivering a classic Chinese-American flavor explosion. Juicy pork pieces coated in golden batter promise a delightful meal that will transport your taste buds to culinary bliss.
Ingredients
Scale
Main Proteins:
- 1 pound (1 lb) pork butt, cubed
- 1 can (8 ounces) pineapple chunks, with juice
- 1 egg white
Vegetables and Aromatics:
- 2 green onions, chopped
- 3 stalks celery, chopped
- 1 green bell pepper, cubed
- 1 onion, wedged
Seasonings and Sauces:
- 1 teaspoon soy sauce
- 1/2 teaspoon soy sauce
- 1 teaspoon salt
- 1/4 teaspoon salt
- 1/4 teaspoon sugar
- 3/4 cup sugar
- 1/3 cup apple cider vinegar
- 1/4 cup ketchup
- 1 1/4 cups water, divided
- 1/2 cup cornstarch
- 2 tablespoons cornstarch
- 1 tablespoon oil
- 1 quart vegetable oil
Instructions
- Combine pork with soy sauce, salt, sugar, egg white, and scallions. Allow to marinate for 60 minutes at room temperature, ensuring even coating.
- Remove pork from marinade and thoroughly dust with cornstarch, shaking off excess powder.
- Heat oil to 365F in a deep fryer or heavy pot. Carefully lower coated pork pieces and fry until crispy and golden brown, approximately 3-4 minutes.
- Drain fried pork on paper towels to remove excess oil and maintain crispiness.
- In a separate wok or large skillet, quickly sauté celery, bell peppers, and onions over high heat for 2 minutes until slightly tender but still crunchy.
- Prepare sauce by combining liquid ingredients in a saucepan, bringing to a rapid simmer over medium-high heat.
- Add crispy pork pieces, sautéed vegetables, and pineapple chunks to the simmering sauce.
- Create a cornstarch slurry by mixing cornstarch with cold water, then slowly pour into the sauce while stirring to achieve desired thickness.
- Cook for an additional 2 minutes until sauce is glossy and coats ingredients evenly.
- Transfer to a serving platter and garnish with fresh scallions. Serve immediately while hot and crisp.
Notes
- Tenderize pork by using a meat mallet to break down fibers and ensure a more delicate texture.
- Select fatty pork cuts like pork shoulder for juicier, more flavorful results that withstand deep-frying.
- Drain fried pork pieces on paper towels to remove excess oil and maintain crispy exterior.
- Adjust sauce sweetness by balancing pineapple juice with rice vinegar for personalized flavor profile.
- Prep Time: 1 hour
- Cook Time: 20 minutes
- Category: Lunch, Dinner, Appetizer
- Method: Frying
- Cuisine: Chinese
Nutrition
- Serving Size: 4
- Calories: 449 kcal
- Sugar: 25 g
- Sodium: 1450 mg
- Fat: 32 g
- Saturated Fat: 7 g
- Unsaturated Fat: 23 g
- Trans Fat: 0 g
- Carbohydrates: 26 g
- Fiber: 2 g
- Protein: 27 g
- Cholesterol: 65 mg