Sweet and Sour Pork
Deep-frying the pork before stir-frying seals in the flavor and makes it extra crispy. The amount of oil needed will depend on the size and shape of the pan — make sure there is enough oil to cover the pork.
INGREDIENTS | SERVES 4 to 6
- ½ cup cornstarch, or as needed, divided
- 4 tablespoons water
- 1 pound boneless pork
- 4 cups oil, or as needed
- 2 cloves garlic, crushed
- 1 carrot, cut on the diagonal into ½-inch slices
- 1 green bell pepper, seeded and cut into bite-sized chunks
- Pineapple Sweet and Sour Sauce
- ½ cup canned pineapple chunks, drained
- Salt to taste
- Black pepper to taste
In a small bowl, dissolve 1 tablespoon cornstarch in the water and set aside. Cut the pork into bite-sized cubes.
Heat oil for deep-frying in a deep-fat fryer or wok to 360°F to 375°F. Dredge the pork in the cornstarch. Deep-fry the pork until it is browned and crispy. Carefully remove the pork from the deep-fat fryer. Drain in a colander or on paper towels.
Heat a wok or skillet on medium-high heat. Add 2 tablespoons oil. When the oil is hot, add the garlic. Stir-fry until it is aromatic, then add the carrot and green bell pepper. Stir-fry for 2 minutes or until they are tender but still crisp.
Add the sauce and bring to a boil. Add the cornstarch and water mixture to the sauce, stirring to thicken. When the sauce thickens, add the pork and the pineapple into the pan. Stir-fry for 2 more minutes or until all the ingredients are heated through. Taste and adjust seasoning, adding salt and pepper if desired. Serve hot.
Restaurant-Style Sweet and Sour Pork
It takes only a few simple adjustments to make this recipe taste like it came straight from your favorite Chinese restaurant. Instead of dredging the pork in cornstarch, dip it in a batter consisting of egg and equal parts flour, cornstarch, and water. After deep-frying the pork, reheat the oil and deep-fry the pork a second time to make it extra crispy.