Chinese Sweet and Sour Pork
Crispy pork pieces tossed with bell peppers and pineapple in a vibrant nut-free sweet and sour glaze.
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Ingredients
- 1 lb Pork shoulder, cut into 1-inch cubes
- 1 tablespoon Soy sauce
- 1 teaspoon Shaoxing wine
- 0.5 cup Cornstarch
- 1 cup Pineapple chunks
- 1 large Green bell pepper, chopped
- 1 large Red bell pepper, chopped
- 0.25 cup Ketchup
- 3 tablespoons Rice vinegar
- 3 tablespoons Granulated sugar
- 2 cups Vegetable oil for frying
- 0.5 teaspoon Salt
Instructions
- 1
Marinate the pork cubes with soy sauce, Shaoxing wine, and salt for at least 20 minutes.
- 2
Whisk together the ketchup, rice vinegar, and sugar in a small bowl to create the sauce base.
- 3
Dredge the marinated pork thoroughly in cornstarch, shaking off any excess to ensure a light coating.
- 4
Heat the vegetable oil in a wok or deep pan to 350°F and fry the pork in batches until golden brown and crispy.
- 5
Remove the pork and drain on paper towels; remove all but one tablespoon of oil from the wok.
- 6
Stir-fry the bell peppers and pineapple over high heat for 2 minutes until slightly softened but still crisp.
- 7
Pour the sauce mixture into the wok and bring to a simmer until it begins to thicken slightly.
- 8
Add the fried pork back into the wok and toss quickly to coat every piece in the glaze before serving immediately.
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