RecipeTin Eats· by Nagi★ 5.0 (279)

Sweet and Sour Pork

Name: Sweet and Sour Pork
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 5 servings
Cuisine: chinese
Ingredients: 400g/14oz pork scotch roast (aka pork neck, collar butt) or shoulder / butt, (cut into 2cm / 4/5" cubes (Note 1)); 1/2 onion (, finely grated (Note 2a)); 1 tsp garlic (, finely grated (Note 2a)); 1 tsp ginger (, finely grated (Note 2a)); 3/8 tsp baking soda (bi-carb) ((Note 2b)); 2 tsp cornflour/cornstarch; 2 tbsp light soy sauce (, or all purpose (Note 3)); 5 tbsp cornflour/cornstarch ( - for mixing in); 1/2 cup cornflour/cornstarch ( - for Coating); 2 - 3 cups vegetable or canola oil; 1/3 cup white sugar; 1/3 cup apple cider vinegar ((or 1/4 cup normal white vinegar)); 3 tbsp pineapple juice ((from a 227g/8oz can pineapple pieces in juice, preferably no added sugar, Note 4)); 3 tbsp ketchup ((or Aussie tomato sauce)); 1/2 tsp Worcestershire sauce; 1 tbsp soy sauce (, light); 1 tsp Oyster Sauce ((Note 5)); 4 tsp cornflour/corn starch; 1/2 cup water; 1 tbsp oil; 1 garlic clove (, finely chopped); 2 tsp ginger (, finely chopped); 1 onion ((medium), cut into 2.5cm/ 1" cubes (brown, white, yellow)); 1/2 red capsicum/bell pepper ((large), cut into 2.5cm / 1" cubes); 1/2 green capsicum/bell pepper ((large), cut into 2.5cm / 1" cubes); 1 cup pineapple pieces ((from the can of pineapple under Sauce))

Nutrition Facts

Per serving · recipe makes 5 · 50m total

Servings

Calories

68% of a 2,000 cal day

1353KCAL

Protein

23g47% DV

% DAILY VALUE

Total Fat121g

100%

Saturated18g

88%

Unsaturated103g

—

Total Carbs42g

15%

Fiber2g

Total Sugars23g

—

incl. Added Sugars16g

31%

Starch17g

—

Sodium1054mg

46%

% Daily Value is based on a 2,000 calorie day.

Crispy fried pork in a balanced sweet and sour sauce with pineapple and vegetables. This authentic Chinese takeout classic uses double-frying and baking soda for maximum crispness.

Ingredients

5 SERVINGS

400 gpork scotch roast (aka pork neck, collar butt) — cut into 2 cm cubes, 14 oz, or shoulder / butt
½onion — finely grated
1 tspgarlic — finely grated
1 tspginger — finely grated
⅜ tspbaking soda (bi-carb)
2 tspcornflour/cornstarch
2 tbsplight soy sauce — or all purpose soy sauce
5 tbspcornflour/cornstarch
½ cupcornflour/cornstarch
2–3 cupsvegetable oil — or canola oil
⅓ cupwhite sugar
⅓ cupapple cider vinegar — or normal white vinegar
3 tbsppineapple juice — from canned pineapple pieces in juice, preferably no added sugar
3 tbspketchup — or Aussie tomato sauce
½ tspWorcestershire sauce
1 tbsplight soy sauce
1 tspOyster Sauce
4 tspcornflour/corn starch
½ cupwater
1 tbspoil
1garlic clove — finely chopped
2 tspginger — finely chopped
1medium onion — cubed, brown, white, or yellow
½red capsicum/bell pepper — large, cubed
½green capsicum/bell pepper — large, cubed
1 cuppineapple pieces — canned

Quantities update with the servings stepper. Tap an ingredient to see what it adds.Click an ingredient to see what it adds.

Method

50m total

Read the method on RecipeTin EatsNagi’s original page

Made this?

Mark it made so your Library keeps track, and say if it’s a keeper — that tunes your Home feed.

mainchineseporkdairy free

Nutrition is estimated by Chive from the ingredients above, per serving.

Report a problem with this recipe