Sweet and sour pork is an icon of Cantonese cuisine exported globally from the dim sum restaurants of the 19th century. The balance between vinegar and sugar defines the profile and the pineapple provides fruity acidity. It is one of the most requested Chinese dishes in the world.
Asian
Chinese sweet and sour pork
Chinese sweet and sour pork with peppers, pineapple and bright vinegar and sugar sauce.
- China
- MAIN COURSES
- High protein
- medium
25 min
Tiempo de Preparación
4
Servings
Nutrición por ración
- Calories 420 kcal
- Protein 28 g
- Fiber 2 g
- Carbohydrates 42 g
- Fat 16 g
- Sodium 840 mg
Story behind the dish
Preparation
Chinese sweet and sour pork is a Chinese preparation with medium difficulty. Reserve about 50 minutes in total (25 for mise en place and preparation, 25 for cooking). Follow the 6 phases in order: each step indicates what to do, what to observe and, when applicable, the time or level of fire.
Before you start
- Have ready: 500 g of cubed pork loin.
- Have ready: 1 red pepper, cut into pieces.
- Have ready: 1 green pepper, cut into pieces.
- Have ready: 1 onion in wedges.
- Have ready: 150 g of pineapple in pieces.
- Salt, oil and spices measured and within reach.
- Clean utensils, board and clear work surface.
-
Coat the pork in egg and cornstarch mixture
Coat the pork in egg and cornstarch mixture, fry in hot oil until golden brown, drain. Look for a uniform golden color; The seal concentrates flavor and prevents it from releasing too much liquid later.
Look for a uniform golden color; The seal concentrates flavor and prevents it from releasing too much liquid later
-
Mix vinegar
Mix vinegar, sugar, ketchup, soy and 100 ml of water with dissolved cornstarch.
-
Heat wok with little oil
Heat wok with a little oil, sauté peppers, onion and pineapple for 2 minutes. Work in batches if skillet is full; too much load generates steam and cooks instead of sautéing.
Work in batches if skillet is full; too much load generates steam and cooks instead of sautéing
-
Pour the sweet and sour sauce
Pour in the sweet and sour sauce, cook until thick and glossy. Reduce heat to medium so that the liquid concentrates flavor without burning the bottom.
Reduce heat to medium so that the liquid concentrates flavor without burning the bottom.
-
Add the fried pork
Add the fried pork, mix quickly to coat each cube.
-
Serve immediately with white rice and sesame seeds.
Serve immediately with white rice and sesame seeds.
Chef's tips
- Test for salt and doneness before serving; the last adjustment makes the difference.
- Use fresh and seasonal ingredients: the quality of the product is noticeable in the final result.
Variations
- Vegetarian version replacing the meat with sautéed mushrooms or cooked legumes.
- Version with whole wheat pasta or brown rice for greater fiber content.
Community
Kitchen conversations
Share how it turned out, ask questions, or reply to other cooks.
Be the first to share your experience with this recipe.