Sweet and Sour Pork

Ingredients

• 1/2 cup Ketchup (regular tomato ketchup)
• 1/4 cup Granulated Sugar (white sugar)
• 3 cup Water (for sauce base)
• 5 tablespoon Apple Cider Vinegar
• 2 tablespoon Soy Sauce (low‑sodium optional)
• 2 tablespoon Plum Sauce (Chinese sweet plum sauce)
• 1 ml Red Food Coloring (a few drops, optional for color)
• 2 tablespoon Canned Pineapple Juice (from the can of pineapple)
• 1 tablespoon Cornstarch (for slurry (mix with 3 tbsp water))
• 1 tablespoon Cornstarch (for batter)
• 3 Bell Peppers (one red, one green, one yellow; cut into 1‑inch cubes)
• 1/2 Onion (medium, cut into 45° wedges)
• 1 Carrot (medium, cut into matchsticks)
• 2 clove Garlic (minced, optional)
• 1/2 cup Pineapple Chunks (drained from canned or fresh)
• 1 lb Pork Loin (lean, trimmed, cut into bite‑size cubes)
• 3/4 teaspoon Baking Soda (for tenderizing)
• 1 pinch White Pepper
• 1 teaspoon Soy Sauce (for pork tenderizing)
• 1 cup Self‑Raising Flour (for batter)
• 1/2 teaspoon Salt
• 1/4 cup Water (for batter consistency)
• 2.5 cup Vegetable Oil (high smoke‑point oil for deep frying)

Instructions

1. Make Sweet and Sour Sauce Base

   Combine ketchup, sugar, 3 cups water, apple cider vinegar, soy sauce, plum sauce, red food coloring and pineapple juice in a saucepot. Stir and bring to a gentle simmer.

   Time: PT10M

2. Thicken Slightly with Cornstarch Slurry

   Mix 1 tablespoon cornstarch with 3 tablespoons cold water in a small bowl. When the sauce is simmering, whisk in the slurry and cook 1‑2 minutes until the sauce just begins to coat the back of a spoon. Do not over‑thicken.

   Time: PT3M

3. Prepare Vegetables

   Dice bell peppers into 1‑inch cubes, cut onion into 45° wedges, slice carrot into thin matchsticks, mince garlic (if using), and drain pineapple chunks. Set aside in a bowl.

   Time: PT10M

4. Tenderize Pork

   In a bowl, toss pork cubes with 3/4 tsp baking soda, a pinch of white pepper and 1 tsp soy sauce. Mix until evenly coated.

   Time: PT3M

5. Blanch Pork

   Bring a pot of water with a pinch of salt to a rolling boil. Add the seasoned pork cubes and blanch for 3‑4 minutes until they turn opaque (about 60% cooked). Drain and spread on a tray to cool.

   Time: PT5M

   Temperature: Boiling

6. Make Light Batter

   In a mixing bowl combine 1 cup self‑raising flour, 1 tablespoon cornstarch, 1/2 tsp salt, and enough water (about 1/4 cup) to form a thick but smooth coating. Add a drizzle of oil if desired and whisk until smooth.

   Time: PT5M

7. First Fry (Par‑Fry) Pork

   Heat vegetable oil in a deep pan to ~180°C (350°F). Toss a handful of blanched pork cubes in the batter, then carefully lower them into the oil. Fry for 2‑3 minutes until the coating just sets and turns pale gold. Remove with a slotted spoon onto the wire rack.

   Time: PT5M

   Temperature: 180°C

8. Second Fry for Crispness

   Increase oil temperature slightly (still around 180‑190°C). Return the par‑fried pork balls to the oil and fry another 2‑3 minutes until deep golden and crisp. Transfer to the rack to drain.

   Time: PT3M

   Temperature: 180°C

9. Stir‑Fry Vegetables

   In the same pan (drain excess oil, leave ~2 tbsp), add a splash of oil, then stir‑fry garlic briefly, followed by bell peppers, onion, carrot and pineapple chunks for 3‑4 minutes until just tender but still crisp.

   Time: PT5M

   Temperature: 180°C

10. Combine Sauce, Veggies, and Pork

    Add the prepared sweet‑and‑sour sauce to the wok, bring to a gentle simmer, then stir in a small amount of cornstarch slurry (1 tsp slurry) to thicken just enough to cling. Toss the crispy pork balls in, coating them lightly. Serve immediately, keeping a few pork balls aside for extra crunch.

    Time: PT5M

Nutrition Facts

Calories

460

Protein

25 g

Carbohydrates

32 g

Fat

22 g

Fiber

3 g