Korean · Dinner
Crispy Sweet and Sour Pork (High-Protein)
Pork tenderloin cubes coated in cornstarch, double-fried until shatteringly crisp, then tossed in a tangy Korean-style sweet and sour sauce of pineapple, bell pepper, and rice vinegar. Edamame and egg white boost protein while preserving the crunch and glossy glaze.
$6
25 minsPrep
20 minsCook
45 minsTotal
MediumLevel
Nutrition per serving
682Calories
54.2gProtein
29.4gFat
54.8gCarbs
24.3gSugar
5.6gFiber
1584mgSodium
103mgChol
4.9gSat Fat
950mgPotassium
70mgCalcium
3.4mgIron
0.9mcgVitamin B12
58mgVitamin C
protein-rich
high-fiber
gluten-free-adaptable
high-protein
Instructions
1
Prep
Toss pork with egg white, 1 tbsp soy sauce, and salt, then coat in half the cornstarch and let sit 10 minutes.
2
Fry
Heat oil to 340°F in a wok and fry pork in one batch for 3 minutes until pale gold and cooked through.
3
Rest
Drain pork on a rack 3 minutes while oil reheats to temperature.
4
Simmer
Sauté garlic and ginger in 1 tsp frying oil for 30 seconds, then add pineapple, bell pepper, remaining soy sauce, rice vinegar, brown sugar, ketchup, and gochugaru; simmer 3 minutes until glossy.
5
Toss
Mix remaining cornstarch with 2 tbsp water, stir into skillet, cook 30 seconds until sauce thickens and clings.
6
Build
Add fried pork and edamame, toss quickly for 20 seconds until glazed and crisp.
7
Plate
Transfer to plate, scatter scallion on top, and serve immediately.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 14 oz394g pork tenderloin
- 22 large egg white
- 2/3 cup90g cornstarch, divided
- 2/3 cup90g edamame, cooked
- 4 tbsp4 tbsp soy sauce, divided
- 1 cup150g pineapple
- 11 small bell pepper (120g)
- 4 tbsp60ml rice vinegar
- 3 tbsp46g brown sugar
- 2 tbsp30g ketchup
- 1 cup240ml vegetable oil, for frying
- 4 cloves4 cloves garlic
- 1 tsp1 tsp ginger, fresh
- 2 tsp2 tsp gochugaru
- 22 scallion
- 1/2 tsp1/2 tsp salt
