#pork#sweet and sour#fried#chinese cuisine#Souped Up Recipes
This recipe delivers crispy, tender pork bites coated in a tangy sweet and sour sauce, featuring fresh bell peppers and pineapple for a vibrant, authentic Chinese-inspired dish.
Ingredients extracted via AI
450 g pork tenderloin2 PL soy sauce2 PL Chinese cooking wine1 ČL salt0.5 ČL baking soda0.25 Šálka cornstarch1 egg0.5 Šálka ketchup0.5 Šálka apple cider vinegar0.5 Šálka sugar2 PL orange marmaladepineapple1 red bell pepper1 green bell pepper3 klinčeky garlicall-purpose flour2 Šálka oil0.5 Šálka water
Procedure generated via AI
Trim the silver skin off the pork tenderloin with a knife and cut the meat into 2-3 cm cubes.
Marinate the pork cubes in 2 tablespoons soy sauce, 2 tablespoons Chinese cooking wine, 1/2 teaspoon salt, and 1/2 teaspoon baking soda.
Add 1/4 cup cornstarch and one beaten egg to the marinade. Mix thoroughly to avoid lumps.
Let the marinated pork rest in the refrigerator for at least one hour.
Prepare the sweet and sour sauce by combining 1/2 cup ketchup, 1/2 cup apple cider vinegar, 1/2 cup sugar, 2 tablespoons orange marmalade, and 1 teaspoon salt. Stir well until the marmalade is fully incorporated.
Place all-purpose flour in a bowl. Coat each piece of pork in the flour gently using chopsticks, then let them rest for 10-15 minutes to allow the flour to adhere well.
Cut fresh pineapple into chunks similar in size to the pork. Dice one red and one green bell pepper, and mince 3 cloves of garlic.
Heat 2-3 cups of your chosen oil in a wok to 350°F (175°C).
Fry the first batch of coated pork pieces in the hot oil over medium heat for 3-5 minutes until golden, stirring gently to prevent sticking.
Remove the pork and strain the oil through a fine sieve to remove any flour residue.