Looking for something new and savory dish for your usual pork? Are you tired of your same old adobo or simply fried meat? Well, lucky you, because we have here a dish that could answer all your search. Here is the best recipe for you to try. This crispy sweet and sour pork recipe is flavored with tasteful herbs and ingredients. Indulge yourself in this comforting food that is also a good dish to enjoy with family gatherings and friends bonding. Surely, the tender lean meat would satisfy your taste buds along with its sweet and yet sour flavor. A simple cooking technique is used so you do not have to worry. You can save this recipe for your next to cook during those fast breaks and even for packed lunch for office or school. Just prepare the ingredients beforehand for more convenience. Preparing this dish will surely make your dining delightful, your family and loved ones will love it.
Ingredients:
For the crispy pork
- 350 grams pork fillet
- 1 large green bell pepper
- 1 large red bell pepper
- Slice of fresh ginger
- 1 garlic clove
- 2 spring onions
- 1 onion
- 3 pineapple rings (from a can)
- Dash of white wine (optional)
- 2 tbsp soy sauce
- 1 tbsp cornstarch dissolved in 2 tbsp water
- 1 tsp vegetable oil
- Plain flour for coating
- Salt & pepper to taste
For the sweet ‘n sour sauce
- 2/3 cup white sugar
- 1 small can tomato puree
- 1 tbsp tomato ketchup
- 6 tbsp white vinegar
- 1 tbsp cornstarch dissolved in 2 tbsp water
- Salt & pepper to taste
Cooking Instructions:
- Start by slicing the pork fillet, then cubing the slices into cubes about as large as the tip of your thumb. I’m using pork fillet, as this is the most tender and lean part of the pig.
- Mix the white wine, soy sauce, about 50ml of water, diluted cornstarch, vegetable oil, salt, and pepper to make a marinade. Marinate the pork for about 30 minutes.
- In the meantime, you can get your sweet ‘n sour sauce on the stove:
- Bring ½ liter water, vinegar, and sugar to a boil. Stir until the sugar has dissolved completely. Combine the tomato puree with the tomato ketchup and add to the water mixture.
- Bring the sauce back to a boil, add the diluted cornstarch while stirring, just enough to bind the sauce to the desired consistency. Add salt and pepper to taste. Set aside.
- Toss the meat from the marinade through the plain flour, make sure it coats the meat on all sides.
- Heat the wok and add some oil. When the oil has heated you can start crisp frying your marinated pork.
- Ensure that your batches are small, too much at once will take away the heat in the pan. Fry the pork until it gets crispy and light brown in color, remove from the wok and let it dry on tissue papers or strainer.
- Once all the meat is fried, you can remove the oil from the wok. Be careful with this hot oil.
- Peel and divide the onion into four parts and take it them apart.
- Wash and remove the seeds from the peppers, divide them into six parts lengthways and slice each part into bite-size triangular shapes.
- Clean the spring onion and drain the pineapple slices into 2 cm pieces.
- Dry-wipe your wok with a paper towel to remove some of the residues of the frying. When your wok is clean, you can add fresh oil.
- Once the oil is at the right temperature, add the slices of ginger and the split garlic, fry until you can smell the fragrance, and remove from the oil.
- Add the onion, pepper, and spring onion to the wok, fry for about a minute on high heat. Add about half of the sweet & sour sauce and bring to a boil.
- Add the pineapple and crispy pork.
- To bind the sauce even more you can add some more diluted cornstarch, this really depends on the thickness of your sauce.
- Serve and enjoy your crispy sweet and sour pork with some white rice! The rest of the sweet and sour sauce can be frozen until the next time.