Sweet and Sour Pork

Sweet and Sour Pork
Chinese takeout is always fun but it's also so super easy to make at home! This sweet and sour pork takes almost no time to make from scratch and it's so much better than takeout! You start out by dipping the pork in egg and coating it in cornstarch before frying it in some oil until it's nice and golden brown and crispy! Next you cook some veggies, such as red peppers and pineapple, and make the sweet and sour sauce with honey, pineapple juice, vinegar, soy sauce, chili sauce ketchup, garlic and ginger. This combination of ingredients gives the sauce a really nice blend of sweet, sour, salty and spicy and you can control the amounts of each ingredient so you can get it just the way you like it! The dish is finished off with a garnish of green onions and a dash of sesame oil which adds that amazing aroma that I associate with Chinese takeout.

Sweet and Sour Pork
Feel free to omit the egg and cornstarch and drop the oil down to one tablespoon for a lighter version!

Sweet and Sour Pork
The ketchup is there to add colour to the sauce and you can feel free to omit that!

Sweet and Sour Pork
Add extra veggies!

Sweet and Sour Pork

Sweet and Sour Pork
Sweet and Sour Pork

Sweet and Sour Pork

Prep Time: 10 minutes Cook Time: 10 minutes Total Time: 20 minutes Servings: 4

A quick and easy homemade sweet and sour pork that is so much better than takeout!


ingredients
  • 2 tablespoons oil
  • 2 eggs, lightly beaten
  • 1/2 cup cornstarch (optional)
  • 1 pound pork (butt, shoulder, loin or tenderloin), cut into 1 inch pieces
  • 1/2 red pepper, sliced
  • 1 cup pineapple, sliced
  • 3 tablespoons honey
  • 3 tablespoons rice vinegar or white vinegar
  • 3 tablespoons ketchup (optional)
  • 1 tablespoon soy sauce
  • 1 teaspoon chill sauce such as sambal oelek or sriracha
  • 1/4 cup pineapple juice or chicken broth
  • 1 clove garlic, grated
  • 1 teaspoon ginger, grated
  • 1 tablespoon water
  • 1 tablespoon cornstarch
  • 1 teaspoon sesame oil
  • 1/4 cup green onion, sliced
directions
  1. Heat the oil in a pan over medium-high heat, dip the pork in the egg, dredge in the cornstarch, add it to the pan, and cook until lightly golden brown and crispy, about 2-4 minutes per side before setting aside. (Work in batches.)
  2. Add the red pepper and pineapple and cook until just tender but still crisp, about 2 minutes.
  3. Add the mixture of the honey, vinegar, ketchup, chill sauce, pineapple juice, garlic, ginger, the mixture of the water and the corn starch along with the pork, toss to coat and cook until the sauce thickens, about a minute.
  4. Remove from heat, mix in the sesame oil and serve garnished with sliced green onions.

Option: Replace the pork with chicken.
Option: Use vegetables your favourite vegetables.
Nutrition Facts: Calories 410, Fat 14.3g (Saturated 3.1g, Trans 0), Cholesterol 165mg, Sodium 459mg, Carbs 35.2g (Fiber 1.2g, Sugars 22.3g), Protein 33.6g
Nutrition by: Nutritional facts powered by Edamam

14 comments:

Sue/the view from great island said...

Omg, does it get any better? All that glossy sauce and those gorgeous colors, I'm hungry!

Heather Christo said...

Im seriously drooling over this- it looks incredible! Perfect at home take-out!

kadın said...

good

Maria Lichty said...

Looks better than take out!

We Are Not Martha said...

Oooh love this!! Pinned to make soon!

Sues

A SPICY PERSPECTIVE said...

This looks delicious!

Carol Burnett said...

Wow, this was delicious! Thanks for the great recipe. I'll be making this Again!

Julie | Table for Two said...

one of my all time favorite meals! looks amazing!

Kevin Lynch said...

Carol Burnett: I'm glad you enjoyed it!

Jenny said...

What a perfect dinner recipe!!

bebie said...

I just made this and it's delicious. Thank you so much for the recipe!

Kevin Lynch said...

bebie: I'm glad you enjoyed it!

Angela said...

When do you throw the pork in? After the sauce thickens? It doesn't specify :(

Kevin Lynch said...

Angela: Add the pork back in step three along with the sauce. I have updated the recipe! :) Thanks!

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