Korean · Dinner
Crispy Sweet and Sour Pork
Bite-sized pork tenderloin pieces are double-fried in a cornstarch batter until shatteringly crisp, then coated in a glossy sweet and sour sauce built from vinegar, sugar, ketchup and pineapple, finished with bell pepper and onion. Served hot over rice, the dish balances crunch against a tangy, fruity glaze.
$6
20 minsPrep
20 minsCook
40 minsTotal
MediumLevel
Nutrition per serving
612Calories
37.2gProtein
24.8gFat
58.4gCarbs
28.1gSugar
2.6gFiber
1380mgSodium
248mgChol
4.9gSat Fat
790mgPotassium
65mgCalcium
2.6mgIron
0.9mcgVitamin B12
38mgVitamin C
protein-rich
gluten-free-adaptable
sweet-heat
all-time-classics
Instructions
1
Prep
Pat the pork dry, then toss with salt and white pepper. Coat evenly with beaten egg and refrigerate 10 minutes.
2
Fry
Heat vegetable oil to 325°F (160°C) over medium heat. Dredge pork in cornstarch, shaking off excess, and fry one batch 3 minutes until pale golden and cooked through.
3
Fry
Reheat oil to 375°F (190°C) over medium-high heat and fry the pork again for 90 seconds until deep golden and crackly.
4
Saute
In a separate pan, sauté the onion, bell pepper and minced garlic in 1 teaspoon frying oil over medium heat 2 minutes until onion turns translucent.
5
Simmer
Add pineapple, rice vinegar, sugar, ketchup, chicken stock and soy sauce. Simmer 3 minutes over medium heat until glossy and slightly reduced, then whisk in cornstarch slurry and cook 1 minute until thickened.
6
Plate
Pour sauce over fried pork or toss briefly to coat, then serve immediately.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 14 oz394g pork tenderloin
- 2/3 cup90g cornstarch, plus 1 tbsp for slurry
- 22 large eggs
- 2 tsp2 tsp salt
- 1/2 tsp1/2 tsp white pepper
- 2 cup480ml vegetable oil, for frying
- 1/2 cup70g onion
- 1/2 cup70g bell pepper
- 5 oz140g pineapple
- 2 clove2 clove garlic
- 6 tbsp90ml rice vinegar
- 4 tbsp50g sugar-white
- 2 tbsp30g ketchup
- 2/3 cup160ml chicken-stock
- 1 tsp1 tsp soy-sauce
