This is a Chinese stir-fry dish, made with juicy pieces of pork tenderloin, bell peppers, onion, and pineapple. Battered pork gets fried until crispy then tossed in a sweet and tangy sauce. You can use any cut of the pork but pork tenderloin is the best for this recipe. Cut ut into half-inch cubes then marinate with one tablespoon of soy sauce salt and baking soda. Mix then well and you can let them sit overnight or at least 4 hours because you want the meat to have enough time to tenderize. Once the pork is et, break two eggs in a bowl and beat that well then get your flour ready. Dip the pork in the egg then coat with flour, do it one by one and after you are done, repeat the process and shake off excess flour and get ready for deep frying.
Get your oil heating at 350 degrees Fharengheigh and deep fry the pork for about three minutes then remove from the heat. Let the pork cool, for around 5 minutes and deep fry again at a higher temperature for 30 seconds to get it really nice and crispy. By frying it twice the crispy layer will last longer especially when you coat with the sauce. Take the pork out and place it on a paper towel to get rid of excess oil. For the sweet and sour sauce, in a saucepan, add in ketchup, vinegar, sugar, water, corn starch, and sai]lt to taste. Cook that on medium heat and stirring until it starts t bubble then turn the heat to low until sticky.
Place your pan on the heat and start stir-frying the vegetables. Heat up your wok and add oil then add garlic until it becomes fragrant then add in the colorful bell peppers and chopped pineapples and stir for around theree minutes then add in the deep-fried pork. Mix with the bell peppers well then add the sauce and coat it nicely and serve.
- ½ cup honey
- 6 tablespoons rice vinegar
- 4 teaspoons soy sauce
- 3 tablespoons tomato paste
- 1 tablespoon cornstarch
- 2 tablespoons water
- 1 ½ pound pork tenderloin cut into 1-inch cubes
- 1 teaspoon kosher salt divided
- ½ teaspoon black pepper divided
- ¾ cup all-purpose flour
- ⅓ cup cornstarch
- 2 large eggs
- 2 cups plus 1 tablespoon vegetable oil for frying
- 1 tablespoon minced garlic
- 1 cup chopped white onions ¾-inch sized pieces
- 1 cup chopped red bell pepper ¾-inch sized pieces
- 1 cup chopped green bell pepper ¾-inch sized pieces
- 1 cup pineapple chunks ¾-inch sized pieces
- 2 tablespoons sliced green onion
- ½ teaspoon sesame seeds
- In a medium-sized bowl combine sweet and sour sauce ingredients, honey, rice vinegar, soy sauce, and tomato paste. Set aside.
- In a small bowl combine the cornstarch and water.
Season pork with ½ teaspoon salt and ¼ teaspoon pepper.
- In a shallow dish mix together flour and ⅓ cup cornstarch.
- In a separate shallow dish add eggs and whisk.
- Batter each piece of pork by coating it with the flour mixture, then dip in the whisked egg, then a final coat in the flour mixture.
- In a wok or medium sized pan, heat 2 cups of oil over medium-high heat.
- Once the oil reaches 350°F (177°C), work in 2 to 3 batches, adding the battered pork and frying until golden brown and pork is cooked through, about 5 to 7 minutes.
- Transfer pork to a sheet pan and drain on paper towels. Fry the next batch.
- Discard the oil from wok and carefully wipe the inside of the pan with paper towels to clean.
- Heat the wok over medium-high heat and add in 1 tablespoon oil.
- Once the oil is hot add the garlic and onions, stir-fry for 30 seconds.
- Add in the red and green bell peppers, and stir-fry for 1 minute.
- Add in the pineapple and stir-fry for 1 minute.
- Add in the pork and the sweet and sour sauce, stir to combine and allow the sauce to come to a boil.
- Stir the cornstarch slurry and then add it to the pan, stirring constantly until the sauce thickens, 60 seconds.
- Mix the ingredients with the sauce to coat the pork.
- Garnish the sweet and sour pork with green onions and sesame seeds and serve over rice.