Chinese · Dinner
Sweet and Sour Pork Rice
Pork loin chunks are deep-fried until crisp then tossed in a glossy sweet and sour sauce built from rice vinegar, ketchup and pineapple, with bell pepper and onion for crunch. Served over steamed jasmine rice, it balances tang, sweetness and savoury depth in one skillet-finished plate.
$5
20 minsPrep
20 minsCook
40 minsTotal
MediumLevel
Nutrition per serving
702Calories
34.2gProtein
28.4gFat
78.6gCarbs
20.8gSugar
3.6gFiber
1380mgSodium
233mgChol
5.9gSat Fat
690mgPotassium
65mgCalcium
3.1mgIron
0.7mcgVitamin B12
58mgVitamin C
sweet-heat
all-time-classics
Instructions
1
Prep
Cut the pork loin into 1-inch chunks and toss with soy sauce and Shaoxing wine; let sit 10 minutes to marinate.
2
Dredge
Coat the marinated pork chunks first in beaten egg then in cornstarch, pressing gently so each piece forms a rough, even crust.
3
Fry
Heat vegetable oil in a wok over medium-high heat to 350°F (175°C), then fry pork in batches for 4 to 5 minutes until deep golden and firm.
4
Simmer
In the same wok over medium heat, sauté the garlic clove, onion and bell peppers for 2 minutes until glossy, then add ketchup, rice vinegar, sugar, soy sauce and chicken stock and simmer for 2 minutes.
5
Plate
Stir in cornstarch slurry and pineapple chunks until sauce thickens, return fried pork to the wok and toss over medium-high heat for 1 minute until glazed, then spoon over rice.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 13 oz371g pork loin, cut into 1-inch chunks
- 2 tbsp2 tbsp soy sauce
- 2 tsp2 tsp Shaoxing wine
- 1/2 cup60g cornstarch, for dredging
- 22 eggs, beaten
- 1 cup240ml vegetable oil, for frying (about 15g absorbed)
- 2/3 cup110g fresh pineapple chunks
- 11 red bell pepper, cut into 1-inch pieces
- 11 green bell pepper, cut into 1-inch pieces
- 11 onion, cut into 1-inch pieces
- 4 tbsp4 tbsp ketchup
- 2 tbsp2 tbsp rice vinegar
- 2 tbsp2 tbsp sugar-white
- 2 tsp2 tsp soy sauce
- 1/2 cup120ml chicken stock
- 2 tsp2 tsp cornstarch, mixed with 1 tbsp water
- 22 garlic clove
- 1 1/2 cup300g jasmine rice, cooked
