Sweet and Sour Pork Recipe
Sweet and Sour Pork is a traditional Chinese dish that is especially
popular in Cantonese cuisine. The recipe is said to have been adapted
from the traditional dish called Jiangsu. Jiangsu is a very old meal
where pork meat is prepared in a sugar and vinegar sauce. Sweet and Sour
Pork was created based upon variations of Jiangsu and first gained
popularity in the 18th century. The dish is now popular around the
world, and especially common in the United States, where Chinese food
establishments prepare and serve it regularly.
Ingredients:
- 1 ½ pounds boneless pork loin (cut into 1-inch cubes)
- 1 tablespoon soy sauce
- 1 egg white
- 1 teaspoon honey
- 2 green onions (scallions), chopped
- 2 tablespoons vegetable oil (divided)
- ½ cup flour
- 2 garlic cloves (minced)
- 1 tablespoon minced ginger
- 2 tablespoons cornstarch
- 1 teaspoon salt
- 1/4 cup ketchup
- 1/2 cup sugar
- 1/4 cup red wine vinegar
- 1/2 tablespoon sesame oil
- 1/3 cup large diced Vidalia onion
- 1/3 cup large diced celery
- 1/3 cup carrots sliced 1/4-inch thick, on a bias
- 1/3 cup large diced red bell pepper
- 1/3 cup large diced green bell pepper
- 1 (8 ounce) can pineapple chunks (undrained)
Directions:
- Combine cubed pork, soy sauce, egg white, honey, and green
onions in a medium bowl. Season with salt if desired. Cover the bowl
and place in the refrigerator for at least one hour.
- After marinating, remove pork mixture from refrigerator. Coat
the pork with flour.
- Heat one tablespoon of the vegetable oil in a large skillet or
wok over medium-high heat. Add the flour coated pork and fry until
cooked through and evenly browned (approximately ten minutes).
- Remove pork from pan and set aside.
- Heat remaining tablespoon of vegetable oil in skillet or work.
Add in garlic, ginger, and all vegetables. Cook the vegetables until
tender.
- Return pork cubes to the skillet or wok. Add in pineapple chunks
(with juice), ketchup, vinegar, sesame oil, and sugar.
- Mix all ingredients and increase to high heat. Bring to a boil
and stir.
- Add in cornstarch until sauce has thickened. Reduce heat and
continue stirring until all ingredients are well blended. (Note: if
sauce becomes too thick, water may be added until desired
consistency is achieved)
- Remove dish from heat and serve.
Serving Notes:
This dish can be served on its own, but most people enjoy it with a
side of sticky white rice. Rice noodles can also be paired with this
dish. It is traditionally eaten using chopsticks. However, those
unfamiliar with these utensils may find it difficult to grab the large
pork pieces in this manner.
Variations:
Sweet and sour dishes are extremely popular in Chinese cooking. One
dish directly related to this one is Sweet and Sour Spare Ribs. It is
prepared in an identical method; however, the ribs are used instead of
pork loin.
For a healthier twist on this dish, you may substitute low-sodium soy
sauce or use a sugar substitute in place of white sugar. However, the
frying method used is not a major source of fat and should not be
eliminated if the authenticity of the dish is to be preserved.
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