Sweet and Sour Pork with Pineapple

Sweet and sour pork with pineapple is a classic Chinese dish that ingeniously combines crispy pork belly, rich sauce, fresh pineapple, and red chili peppers, making it irresistibly delicious. Originating from the Guangdong region, it is a part of Cantonese cuisine but has gained global popularity for its unique flavors, especially favored in Chinese communities and restaurants worldwide.

5 Reviews
5 Comments
POSTED:08/07/2024
Level:Medium
Yield:2-3 servings
Total:40 min
(includes chilling time)
Active:15 min

The process of making sweet and sour pork with pineapple is relatively simple, but it requires some techniques to ensure the best texture. The following tips can help you achieve better taste and flavor:


1.Ingredient Selection:

Pork Belly: It's recommended to choose pork shoulder or pork ribs with a good fat-to-lean ratio, available at Asian supermarkets or large grocery stores.

Pineapple: Fresh pineapple can be used, or drained canned pineapple chunks.

Red Bell Pepper: Easily found in most supermarkets.


2.Seasoning Choices:

White Vinegar: Regular white vinegar is fine, or for a milder flavor, consider rice vinegar.

Tomato Sauce: Commonly available in American supermarkets.

White Sugar: Regular granulated sugar is suitable; adjust to taste.


3.Kitchen Tools:

If a traditional Chinese wok is unavailable, use a deep non-stick skillet or frying pan.


4.Frying Techniques:

Oil Temperature Control: Maintaining oil temperature around 350°F (175°C) is crucial; too low results in greasy meat, too high may burn the exterior.

Batch Frying: Avoid overcrowding the pan; fry in batches for even cooking.

Double Frying: After initial frying until golden brown, briefly remove and refry once oil temperature has risen for extra crispiness.


5.Seasoning and Sauce:

Sweet and Sour Ratio: Typically, equal parts white vinegar and sugar (1:1), adjust according to personal preference.

Cornstarch Slurry Technique: Use 1-2 teaspoons of cornstarch mixed with water to thicken the sauce. The sauce should be thickened but not overly sticky.


6.Handling Vegetables:

Quick Frying: Red bell pepper and other vegetables require only brief frying to maintain their crispness and color.

Vegetable Pairing: Customize with preferences like green peppers, onions, etc., for added color and texture.


7.Cooking Process:

Sauteing Sauce First: Start by sautéing the sweet and sour sauce until sugar fully dissolves and vinegar aroma develops.

Quick Stir-frying: After adding fried meat and vegetables, quickly stir-fry to evenly coat with sauce while retaining meat's crispiness and vegetables' tenderness.


8.Final Adjustments:

Sesame Oil: Drizzle with a bit of sesame oil just before serving to enhance aroma.

Plating and Garnish: Sprinkle with sesame seeds or chopped scallions for visual appeal and added flavor.


This dish is perfect for family gatherings, friends' get-togethers, or festive celebrations. Its sweet and sour profile appeals to both children and adults, making it a favorite for those exploring Chinese cuisine for the first time.

INGREDIENTS

MAIN INGREDIENTS

  • 400 g Streaky pork, peeled and cut into 1 cm cubes

ACCESSORIES

  • 3.5 oz pineapple, cut into chunks
  • 1 red bell pepper, cut into diamond-shaped pieces
  • 1 egg yolk

SEASONINGS

  • 1/2 teaspoon salt
  • 2 tablespoons cornstarch
  • Oil for frying (about 2 cups)
  • 1/4 cup white vinegar
  • 2 tablespoons ketchup
  • 1/4 cup sugar
  • 1/4 cup water mixed with 1 tablespoon cornstarch (water-cornstarch mixture)
  • 1 tablespoons sesame oil

DIRECTIONS

STEP 1

Prep the Ingredients:

Cut the pineapple into chunks.

Cut the red bell pepper into diamond-shaped pieces.

Remove the skin from the pork belly and cut it into 1/2-inch cubes.

Prep pineapple, bell pepper, and pork belly for cooking.

STEP 2

Marinate the Pork:

Place the pork cubes in a bowl.

Add 1/2 teaspoon salt and mix well.

Add 1 egg yolk and mix again.

Add 2 tablespoons cornstarch and mix until the pork is well coated.

Tip:

Marinating the meat in advance with salt, egg yolk, and cornstarch can help make the meat more tender and smooth, and it will become crispy on the outside when fried.

Marinate pork cubes for crispy texture: salt, egg yolk, cornstarch.

STEP 3

Fry the Pork:

Heat about 2 cups of oil in a wok or deep pan until it reaches about 350°F.

Fry the pork cubes until they are crispy on the outside and tender on the inside.

Remove and drain.

Fry pork cubes in hot oil until crispy and tender, then drain.

STEP 4

Fry the Red Pepper:

In the same oil, fry the red bell pepper pieces for about 5 seconds. Remove and drain.

Fry red bell pepper pieces in oil for 5 seconds, then drain.

STEP 5

Prepare the Sweet and Sour Sauce:

Leave a small amount of oil in the wok.

Add 1/4 cup white vinegar, 2 tablespoons ketchup, and 1/4 cup sugar. Stir until the sugar dissolves.

Make sweet and sour sauce by combining vinegar, ketchup, and sugar in a wok with oil.

STEP 6

Combine Everything:

Add the pineapple chunks to the wok and stir-fry for a few moments.

Add a bit of water mixed with cornstarch to thicken the sauce.

Add the fried pork and red bell pepper pieces back to the wok. Stir-fry until everything is well coated with the sauce.

Combine pineapple, water-cornstarch mixture, pork, and red bell pepper in wok. Stir-fry until coated.

STEP 7

Finish and Serve:

Drizzle 1 tablespoons sesame oil over the dish.

Stir-fry for another moment and then transfer to a serving plate.

Drizzle sesame oil and transfer to serving plate.

STEP 8

Enjoy:

Serve hot and enjoy your delicious sweet and sour pork with pineapple!

Serve hot and enjoy delicious sweet and sour pork with pineapple!

Recipe analyzer

  • Recipes: Sweet and Sour Pork with Pineapple
  • Main Ingredients:4
  • Servings per recipe:1
  • Servings size:561 g
Nutritional Summary of Recipe
Amount per 561 g= 1 serving(s)
  • Energy (calories):968 kcal
    44%
  • Protein:106.39 g
    195%
  • Fat:49.03 g Why gray?
    101%
  • Carbohydrates:20.15 g
    8%
Calorie breakdown
  • Protein: 47%
    453 kcal
  • Fat: 46%
    442 kcal
  • Carbohydrates: 8%
    74 kcal
The chart shows the percentage of calories intake (energy) coming from the respective macronutrients (fats, protein and carbohydrates).
Omega 6 : Omega 3
1:1
20:1
21:1
Both fatty acids are essential, but nowadays the majority of western diets include excessive amounts of Omega 6 acid.

The ratio shows whether the proportion of both fatty acids in your diet is optimal. Red color means too much of Omega 6 or too little of Omega 3. The data are rounded off and approximate.

5 REVIEWS

Review
Your rating:
HarrietOctober 01, 2024

This sweet and sour pork with pineapple recipe is very creative and would love to try it.
reply:
October 04, 2024
thank you very much, I hope you can experience the unique and delicious taste in making it.
XavierSeptember 16, 2024

Which part of pork should I use
reply:
September 18, 2024
You can choose pork tenderloin, this part of the meat is tender and suitable for sweet and sour.
DavidJuly 24, 2024

This Pineapple Goulash recipe is easy to learn and allows me to enjoy restaurant-quality flavor at home.
JackJuly 12, 2024

Family, this pineapple goulash is so loved wow!
anniJuly 12, 2024

This Sweet and Sour Pork with Pineapple is so tart and sweet, thanks for sharing.
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