Retro Sweet and Sour Pork
Tender juicy pork in a light golden batter. Perfectly pan fried veggies and sweet pineapple, all in a rich, flavourful, fragrant sauce. Easy homemade take-out in 30 minutes!
Ingredients
- 1 ½ lbs. pork loin 680 g
- 1 medium onion diced
- 1 bell pepper cut into bite-sized chunks
- 2 medium tomatoes cut into bite-sized chunks
- 1 ½ cup pineapple 300 g cut into bite-sized chunks
- 1 in. chunk fresh ginger 3 cm grated
- 3 cloves of garlic minced or grated
- ⅔ cup cornstarch 80 g
- ½ teaspoon salt 2.5 ml
- ¼ teaspoon pepper 1.25 ml
- 1 egg
- 2 Tablespoons oil 30 ml
Sauce
- 1 Tablespoon sugar 12 g
- 1 Tablespoon tamari sauce or soya sauce 15 ml for gluten free version, use tamari
- 3 Tablespoons ketchup 45 ml
- 4 Tablespoons water 60 ml
- 1 teaspoon vinegar 5 ml
- 1 Tablespoon cornstarch 10 g
Instructions
- Cut the pork into bite-sized pieces.
- In a medium dish, mix the cornstarch, salt, and pepper for the batter.
- In another medium dish, lightly beat the egg.
- Set up an assembly line and coat the pieces of pork in the egg and then dredge it through the cornstarch mixture.
- In a large pan on medium-high heat, add the oil for frying the meat.
- When the oil is hot and shimmering, add the coated pork to the pan separated enough so you can turn them to cook on all sides. Cook for about 2 minutes per side or until each side is a deep golden brown.
- Once the pork is fully cooked, remove to a plate.
- With a small grater, grate the chunk of fresh ginger into the pan.
- Grate in the garlic, or mince the garlic and add to the pan.
- Cook until fragrant (about 1 minute)
- Add the onion, pepper, and tomato. Cook until tender.
- In a small bowl, mix the sauce ingredients.
- Add in the sauce. Bring to a simmer.
- Stir vegetables and sauce until the mixture has thickened.
- Add in the pineapple.
- Finally, add back in the pork.
- Stir to coat and reheat the pork.
- Serve hot with your favourite side.