Hong Kong Sweet and Sour Pork

Serves: 5
Total Calories: 1,121


2 teaspoons light soy sauce
1/8 teaspoon white sugar
2 teaspoons cornstarch
1 teaspoon sesame oil
ground black pepper to taste
1 pound pork loin, cut into 1" cubes

1 cup water
2 tablespoons white vinegar
1/4 cup ketchup
1/4 cup white sugar
1 pinch salt
2 teaspoons cornstarch
1 dash red food coloring

1 egg, beaten
1 cup cornstarch
2 cups peanut oil for frying

1 green bell pepper, cut into large chunks
2 cayenne pepper, sliced
4 slices canned pineapple chunks, chopped
2 cloves garlic, sliced
2 green onions, sliced


Whisk together the soy sauce, sugar, 2 teaspoons corn starch, sesame oil, and black pepper in a large bowl. Mix the pork into the marinade and turn until all the pork is covered. Allow to rest for 15 minutes.

To make the sauce, whisk together the water, vinegar, ketchup, sugar, salt, corn starch, and red food coloring in a separate bowl. Set aside.

Dip the pork pieces in the beaten egg, and then dredge in the 1 cup corn starch. Use your hand to press the starch onto the pork, assuring a consistent coating.

Heat the peanut oil in a wok over medium-high heat to a temperature of 375 degrees F.

Fry the pork pieces in the hot oil until crisp and light brown, 4 to 5 minutes. Remove the pork from the oil and drain, keeping the oil hot. Return the drained pork pieces to the hot oil for 30 seconds more. Remove and drain again. Pour off all but 1 tablespoon of oil from the wok.

Heat 1 tablespoon of reserved oil in the wok over medium heat. Cook the green bell pepper, cayenne pepper, pineapple, garlic, and green onion in the heated oil for about 5 minutes. Add the sauce and stir until it thickens. Stir in the pork and toss until the pork is coated with sauce. Remove from heat and serve.

Source: https://allrecipes.com/Recipe/hong-kong-sweet-and-sour-pork/detail.aspx

Nutritional Facts:

Serves: 5
Total Calories: 1,121
Calories from Fat: 819

This Hong Kong Sweet and Sour Pork recipe is from the 2011 HomeCook'n Collection Cookbook. Download this Cookbook today.

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