Enjoy this authentic sweet and sour pork recipe inspired by takeout favorites, featuring tender pork shoulder cubes fried to crispy perfection and tossed in a vibrant homemade sweet and sour sauce with peppers, pineapple, and onions.
Ingredients extracted via AI
pork shoulder0.25 ks bell pepper0.5 ks onion1 ks egg0.25 Šálka ketchup3 PL all-purpose flour0.25 Šálka cornstarch0.25 Šálka water1 PL Chinese rice wine2 PL oyster sauce0.25 ČL ground white pepper2 ČL light soy sauce1 ČL garlic powder50 g pineapple0.5 Šálka sugar1 Šálka white vinegar1 PL oil
Procedure generated via AI
Cut the pork shoulder into approximately 2.5 cm (1 inch) cubes.
Marinate the pork with 1 tablespoon Chinese rice wine, 2 tablespoons oyster sauce, a generous pinch of ground white pepper, 2 teaspoons light soy sauce, 1 teaspoon garlic powder, and one small egg. Mix well to coat evenly.
Add 1/4 cup cornstarch and 3 tablespoons all-purpose flour to the marinade and mix.
Pour in 1/4 cup water to loosen the batter slightly, then set it aside.
Cut the bell peppers into quarters and slice half a medium onion into strips.
Add about 50 grams of pineapple chunks.
To make the sauce, combine 1/2 cup sugar, 1 cup white vinegar, and 1/4 cup ketchup in a saucepan. Stir in 1 tablespoon oil and cook over medium heat until the sugar is dissolved.
Mix 1 tablespoon cornstarch with 2 tablespoons water to create a slurry, then add it to the simmering sauce. Stir continuously until the sauce thickens. Add more slurry if you prefer a thicker consistency.
Heat oil to 175 °C (350 °F) for frying. Test the temperature by dipping a chopstick into the oil — if bubbles form around it, the oil is ready.
Fry the pork pieces in batches for about 5-6 minutes, or until golden brown, ensuring the oil temperature remains steady.