Sweet and Sour Pork
Crispy, battered pork chunks tossed with vibrant bell peppers and sweet pineapple in a classic glaze.
- 35 min
- 607 kcal / serving
- medium
- Protein
- 37.3 g
- Fat
- 32 g
- Carbs
- 42.5 g
Contains: gluten, egg, soy (to the best of my knowledge)
Ready-made products such as stock, sausages, spice blends or plant-based drinks may contain further allergens or traces – please check the packaging.
Ingredients
2 servings
- 300 g pork tenderloin (cut into bite-sized cubes)
- 1 pc bell pepper (red, diced)
- 100 g pineapple chunks (fresh or canned)
- 1 pc egg (medium)
- 3 tbsp cornstarch (for coating)
- 3 tbsp ketchup & 2 tbsp vinegar (for the sauce)
- 2 tbsp sugar & 1 tbsp soy sauce (for the sauce)
- 300 ml vegetable oil (for frying)
- 1 pinch salt
Method
- Lightly salt the pork cubes, coat them thoroughly in the beaten egg, and dredge tightly in cornstarch.
- Heat the frying oil and deep-fry the pork pieces for 4-5 minutes until golden brown and crispy, then drain.
- In a separate skillet, heat 1 tsp of oil and sauté the bell pepper cubes and pineapple chunks for 2 minutes.
- Mix the ketchup, vinegar, sugar, soy sauce, and 3 tbsp of water, pour into the skillet, and bring to a boil.
- Let the sauce simmer and reduce until it forms a thick, sticky, glossy glaze.
- Dump the crispy fried pork into the skillet, toss rapidly to coat every piece in the sauce, and serve instantly.
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