Chinese Takeout-Style Sweet and Sour Pork

February 5, 2015

A few simple ingredients are all you need to make this mouthwatering sweet and sour pork recipe. It’s so easy it can quickly be made any night of the week and takes just one wok. This dish is so tasty your family will think you ordered Chinese takeout for dinner!

Sweet and Sour Pork
Adapted from 100 Best Stir-Fries
Serves 4

For the batter:
1 cup all-purpose flour
1 tablespoon cornstarch
1 1/2 teaspoon baking powder
1 tablespoon vegetable oil

2/3 cup vegetable oil, for deep-frying
8 ounces pork tenderloin, cut into 1/2-inch cubes
1 onion, sliced
1/2 green bell pepper, seeded and sliced
1/2 red bell pepper, seeded and sliced
8-ounce can pineapple pieces, drained but juice reserved
2 green onions, sliced diagonally in 1-inch pieces  

For the sauce:
1/2 cup firmly packed light brown sugar
2 tablespoons cornstarch
1/2 cup white wine vinegar
2 garlic cloves, crushed
1/4 cup tomato paste
1/3 cup pineapple juice

Sift the flour with the cornstarch and baking soda into a mixing bowl. Add the vegetable oil and stir in enough water to make about 3/4 cup of a thick, smooth batter.

Heat 2/3 cup vegetable oil in a preheated wok and heat until almost smoking.

Dip cubes of pork into the batter and cook in the hot oil, in batches, until the pork is cooked through. Remove pork from wok with a slotted spoon and drain on paper towels. Set aside and keep warm until required.

Drain all but 1 tablespoon of the oil from the wok and return it to the heat. Add the onion, bell peppers, pineapple and green onion and stir-fry for 1-2 minutes. Remove with a slotted spoon and set aside.

Mix all of the sauce ingredients together and pour into the wok. Bring to a boil, stirring until thickened and clear. Cook for 1 minute, then return the pork and vegetables to the wok. Cook for another 1-2 minutes, then transfer to a serving platter.

Serve with freshly cooked rice or noodles.

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