Sweet and Sour Pork Recipe

This lovely Sweet and Sour Pork Recipe will have you skipping the take-out and making it at home instead. The combination of veggies, pineapple and crispy pork is the best in a tangy and sweet sauce.

📝 Ingredients

• 1 cup pineapple juice
• 1/2 cup light brown sugar (packed)
• 1/3 cup ketchup
• 1/4 cup rice vinegar
• 1/4 cup apple cider vinegar
• 2 tablespoons low sodium soy sauce
• 5 teaspoons cornstarch
• Salt to taste
• 1/2 teaspoon ginger paste or grated ginger
• 1 clove garlic (minced)
• 1 1/2 pounds pork butt or pork neck (cut into bite sized pieces (about 1 inch))
• 1 cup cornstarch (divided)
• Oil (for frying (vegetable or canola))
• 2 tablespoons oil (vegetable or canola)
• 1 green bell pepper (chopped in 1-inch pieces)
• 1 red bell pepper (chopped in 1-inch pieces)
• 1/2 large yellow onion (chopped in 1-inch pieces)
• 1 1/2 cups pineapple chunks (from a can, reserve the juice for the sauce)
• Steamed rice
• Sliced green onions
• Sesame seeds

👨‍🍳 Instructions

1. 1In a large liquid measuring cup, whisk together all the sauce ingredients. Set aside.
2. 2Toss the meat in ½ cup cornstarch and salt to taste, and let sit for about 5-10 minutes. You want the meat to no longer look powder white, but look kind of gummy.
3. 3In a large pot or high rimmed skillet, heat 2-3 inches of oil over slightly less than medium-high heat. You are aiming for about 325 F. This will take at least 5-10 minutes. Use a thermometer if you can. Set a wire cooling rack over a rimmed baking sheet and set aside.
4. 4Dredge each piece individually in the remaining corn starch and salt, shaking off excess. When the oil is hot, fry in batches, making sure not to overcrowd. (I did this in 3 batches) Fry until the pork reaches 145 F inside, about 1-2 minutes. Remove to the prepared rack until all the pork is fried.
5. 5Increase your oil to medium-high or slightly higher heat to get your oil to 375 F. Start with the pork that you cooked first, and fry each batch of pork for about 1 minute until really crispy on the outside. Remove back to the cooling rack and continue until all pork is fried. (I did the second fry batch in 2 batches)
6. 6In a large skillet or wok, heat the oil over medium-high heat. Once heated, add the bell peppers and onion and fry, stirring frequently, for 2 minutes. Add the pineapple and fry for another 1 minute. Add the sauce and cook for 2-3 minutes until the sauce starts to thicken. Add the pork into the sauce and toss to combine and cook for an additional 1-2 minutes until the sauce is thickened nicely.
7. 7Remove from the heat and serve immediately with rice garnished with green onions and sesame seeds, if desired.