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sweet n sour pork

Crispy Sweet n Sour Pork

Crispy double-fried pork coated in a tangy sweet and sour sauce with pineapple and crisp vegetables for a restaurant-style homemade meal.
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Cook Time 4 minutes
Velveting Time 15 minutes
Course: Main Course
Cuisine: Chinese
Ingredients Equipment Method Notes

Ingredients
  

For the Pork
  • Pork shoulder or pork loin cut into uniform 2 cm pieces
  • Baking soda a pinch
  • Pineapple juice a splash
  • Garlic
  • Onion
  • Soy sauce
  • 1 cup cornflour for dredging
  • High-smoking-point oil for frying
For the Sweet and Sour Sauce
  • 2 tbsp ketchup
  • 2 tbsp cider vinegar
  • 3 tbsp pineapple juice
  • 1 cup cornflour slurry
  • 1 tsp soy sauce
  • Brown sugar
For the Stir Fry
  • 1 cup canned pineapple chunks
  • Bell pepper
  • Onion
  • Garlic
  • Ginger

Equipment

  • Large bowl
  • Wok or large pan
  • Wire rack
  • Mixing bowl
  • Kitchen thermometer

Method
 

  1. Cut the pork shoulder or pork loin into uniform 2 cm pieces.
  2. For extra tenderness and flavor, coat the pork with garlic, onion, a splash of soy sauce, a pinch of baking soda, and a splash of pineapple juice. Let it rest for 15–20 minutes.
  3. Rinse the velveted pork well and pat it dry.
  4. Coat the pork with a first layer of cornflour and let it rest for about 5 minutes.
  5. Coat the pork a second time with cornflour to create a thicker crust.
  6. In a bowl, combine the ketchup, cider vinegar, pineapple juice, soy sauce, brown sugar, and cornflour slurry.
  7. Heat the sauce over medium heat, stirring constantly, and simmer for about 2 minutes until glossy and thickened.
  8. Heat the frying oil to 350°F (180°C).
  9. Fry the pork in small batches until golden and cooked through, about 3–5 minutes per batch.
  10. Transfer the pork to a rack and let it rest briefly.
  11. Increase the oil temperature to about 390°F (200°C).
  12. Return the pork to the oil for a second fry for about 1–2 minutes, until deeply golden and crisp.
  13. Stir-fry the bell pepper, onion, garlic, and ginger briefly over high heat so they remain tender-crisp.
  14. Add the pineapple chunks.
  15. Add the fried pork and sweet and sour sauce and toss for about 10 seconds, just until evenly coated.
  16. Serve immediately, preferably with steamed jasmine rice.

Notes

Cut pork into uniform 2 cm pieces for even cooking.
Pork shoulder is recommended for better marbling; pork loin can also be used.
Velveting Time: 15–20 minutes.
First Dredge Rest Time: about 5 minutes.
First Fry Temperature: 350°F (180°C).
First Fry Time: about 3–5 minutes per batch.
Second Fry Temperature: 390°F (200°C).
Second Fry Time: about 1–2 minutes.
Sauce Simmer Time: about 2 minutes.
Final Sauce Toss: about 10 seconds.
Pork should reach an internal temperature of 145°F.
Do not overcrowd the frying pan; work in batches to keep the oil temperature stable.
Serve immediately so the coating stays crisp.