Chinese
Sweet & Sour Pork
Crisp pork tenderloin with pineapple, peppers, carrots, and a glossy sweet-tangy sauce.
Recipe by Cyman Huang
Cooked, styled and photographed in his kitchen.
This quick wok dish balances crisp fried pork and colorful vegetables with pineapple and a bright vinegar-brown sugar sauce.
Watch it come together
Ingredients
- 1 pound pork tenderloin, cut into bite-sized pieces
- ½ cup pineapple chunks (fresh or canned)
- ½ bell pepper, cut into chunks
- ½ onion, cut into chunks
- 1 carrot, sliced
- 2 tablespoons ketchup
- 2 tablespoons rice vinegar or white vinegar
- 2 tablespoons brown sugar
- 1 tablespoon soy sauce
- 1 tablespoon cornstarch
- ½ cup water
- Vegetable oil for frying
- Salt and pepper, to taste
Method
- 1
Mix the ketchup, vinegar, brown sugar, soy sauce, cornstarch, and water to make the sweet-and-sour sauce. Set aside.
- 2
Heat vegetable oil in a deep pan or wok over medium-high heat. Season the pork with salt and pepper, then fry until golden and crisp. Remove and set aside.
- 3
Add the onion, bell pepper, and carrot to the same pan. Stir-fry until they begin to soften, then add the pineapple and cook for another minute.
- 4
Pour in the sauce and stir continuously until it thickens and coats the vegetables.
- 5
Return the fried pork to the pan, toss to coat, and cook for another minute or two. Serve hot with rice or noodles.
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