Better Than Takeout Sweet And Sour Pork

Ingredients

• 1 lb Pork Shoulder (trimmed and cut into 1‑inch bite‑size cubes)
• 2 Tbsp Soy Sauce (low‑sodium preferred)
• 1 Tbsp Red Wine Vinegar
• 3 Tbsp Cornstarch
• 1/2 cup All-Purpose Flour
• 1/4 tsp Baking Soda
• 1 large Egg (beaten)
• 1 cup Water (for batter)
• 2 cup Vegetable Oil (for deep frying; high smoke point)
• 3 Tbsp Ketchup
• 2 Tbsp Plum Sauce
• 2 Tbsp Sugar
• 1 Tbsp Oyster Sauce
• 1 Tbsp Rice Vinegar
• 2 Garlic Cloves (minced)
• 1 Red Bell Pepper (sliced)
• 1 Green Bell Pepper (sliced)
• 1/2 cup Pineapple Chunks (canned or fresh, drained)
• 2 Scallions (white parts only, sliced)
• pinch Salt
• 2 cups Cooked Rice (for serving)

Instructions

1. Marinate the Pork

   Place the pork cubes in a mixing bowl, add soy sauce, red wine vinegar, and 1 Tbsp cornstarch. Toss to coat evenly, then let the mixture sit for 20‑30 minutes.

   Time: PT25M

2. Prepare Sweet‑and‑Sour Sauce

   In a separate bowl combine ketchup, plum sauce, sugar, oyster sauce, rice vinegar, and the remaining 2 Tbsp cornstarch. Whisk until smooth and set aside.

   Time: PT5M

3. Make the Batter

   In a clean bowl mix flour, the remaining 1 Tbsp cornstarch, baking soda, and a pinch of salt. Add the beaten egg, 1 cup water, 1 tsp vegetable oil, and whisk to a thick but pourable consistency. Adjust with a little more flour if too thin.

   Time: PT5M

4. Heat Oil for Frying

   Pour 2 cups vegetable oil into a deep‑fry pan or wok. Heat over medium‑high until the oil reaches about 350°F (175°C) – a small drop of batter should sizzle and turn golden in 5‑7 seconds.

   Time: PT5M

   Temperature: 350°F

5. Fry the Pork

   Working in batches, dip marinated pork pieces into the batter, letting excess drip off, then carefully lower into the hot oil. Fry 3‑4 minutes until golden brown and cooked through. Remove with a slotted spoon onto paper towels to drain.

   Time: PT10M

   Temperature: 350°F

6. Sauté Garlic and Vegetables

   Discard most of the used oil, leaving about 1 Tbsp in the pan. Add minced garlic and stir‑fry for 30 seconds until fragrant but not brown. Add sliced red and green bell peppers and pineapple chunks; cook 3‑4 minutes until peppers are just tender.

   Time: PT5M

7. Combine Sauce and Pork

   Stir the prepared sweet‑and‑sour sauce into the pan with the vegetables. Cook, stirring, until the sauce thickens and becomes glossy (about 2 minutes). Add the fried pork pieces, toss to coat, and heat through for another minute.

   Time: PT3M

8. Finish with Scallions

   Sprinkle the sliced white parts of scallions over the dish, give a quick toss, and remove from heat.

   Time: PT1M

9. Plate and Serve

   Place a bed of steamed rice on each serving plate, spoon the sweet‑and‑sour pork over the rice, and serve immediately.

   Time: PT2M

Nutrition Facts

Calories

520

Protein

22 g

Carbohydrates

48 g

Fat

26 g

Fiber

2 g

Ingredient Substitutions

• Instead of Pork Shoulder: Chicken breast, Turkey breast
• Instead of Soy Sauce: Tamari
• Instead of Red Wine Vinegar: Rice vinegar
• Instead of Cornstarch: Potato starch, Arrowroot
• Instead of All-Purpose Flour: Rice flour (gluten‑free)
• Instead of Egg: Egg white, Flax egg
• Instead of Vegetable Oil: Canola oil, Peanut oil
• Instead of Ketchup: Tomato sauce
• Instead of Plum Sauce: Hoisin sauce
• Instead of Sugar: Honey, Brown sugar
• Instead of Oyster Sauce: Mushroom sauce (vegetarian)
• Instead of Rice Vinegar: Apple cider vinegar
• Instead of Garlic Cloves: Garlic powder
• Instead of Red Bell Pepper: Any sweet pepper
• Instead of Green Bell Pepper: Any sweet pepper
• Instead of Pineapple Chunks: Mango chunks
• Instead of Scallions: Chives
• Instead of Cooked Rice: Quinoa, Cauliflower rice

Equipment Needed

• Cutting Board
• Chef Knife
• Mixing Bowl
• Whisk or Fork
• Measuring Spoons
• Measuring Cups
• Deep Frying Pan or Wok
• Slotted Spoon or Spider Strainer
• Paper Towels
• Stove Top
• Serving Plate

Critical Steps — Do Not Skip

• Marinating the pork with soy sauce and vinegar for flavor and tenderness.
• Achieving the correct batter thickness – not too runny, not too thick.
• Maintaining oil temperature around 350°F for a crisp, non‑greasy fry.
• Cooking garlic just until fragrant to avoid bitterness.
• Thickening the sweet‑and‑sour sauce properly before adding the pork.

Chef Tips from the Video

• Use a pinch of baking soda in the batter to create a lighter, crispier crust.
• Add a splash of rice vinegar at the end of cooking for extra brightness.
• For extra crunch, coat the pork with a light dusting of cornstarch before battering.

Troubleshooting

Storage

Refrigerator: Store leftovers in an airtight container for up to 3 days. Reheat in a skillet over medium heat.

Freezer: Pork pieces can be frozen uncooked (marinated) for up to 2 months; sauce freezes well for 2 months.

Room temperature: Do not leave at room temperature for more than 2 hours due to the pork.

Make-Ahead Tips

• Prepare the sweet‑and‑sour sauce up to 24 hours ahead and refrigerate.
• Marinate the pork for up to 2 hours for deeper flavor.
• Batter should be used immediately; if it sits too long it loses crispness.

Frequently Asked Questions