Meal Prep · Chinese
Sweet and Sour Pork
Discover the classic flavors of crispy pork, vibrant vegetables, and tangy-sweet sauce in this beloved Chinese dish.
Ingredients
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Step-by-step- Pat the pork pieces dry with paper towels, then season with salt and pepper.
- In a bowl, toss the seasoned pork with 1/2 cup cornstarch until evenly coated, then dip into the beaten egg.
- Heat vegetable oil in a large wok or deep pot to 350°F (175°C). Fry the pork in batches for 3-5 minutes per batch, until golden brown and crispy. Remove with a slotted spoon and drain on paper towels.
- In a small bowl, whisk together all the sweet and sour sauce ingredients until smooth. Set aside.
- Carefully pour out most of the oil from the wok, leaving about 1 tablespoon. Heat over medium-high heat.
- Add the bell peppers and red onion to the wok and stir-fry for 2-3 minutes until slightly tender-crisp.
- Add the pineapple chunks and stir-fry for another minute.
- Give the prepared sweet and sour sauce a quick whisk, then pour it into the wok with the vegetables. Bring to a simmer, stirring constantly, until the sauce thickens.
- Add the fried pork back into the wok and toss gently to coat evenly with the sauce and vegetables. Serve immediately with steamed rice.
Nutrition
Per serving| Nutrient | Amount |
|---|---|
| Calories | 550 kcal |
| Protein | 30 g |
| Fat | 30 g |
| Carbohydrates | 45 g |
| Fiber | 3 g |
Storage & Freezer Guide
Make it last Refrigerator 3-4 days
Store leftover Sweet and Sour Pork in an airtight container in the refrigerator. The pork may lose some crispness.
Freezer Up to 2 months
While possible, freezing is not ideal as the pork’s texture will become soft. If freezing, store in an airtight, freezer-safe container. Thaw overnight in the refrigerator before reheating.
Reheat Stovetop/Microwave
For best results, reheat on the stovetop over medium heat until warmed through, adding a splash of water if the sauce is too thick. You can also microwave in 1-minute intervals, stirring in between.
Chef’s Corner
- For extra crispy pork, consider a double-fry method: fry once until lightly golden, remove, increase oil temperature slightly, then fry a second time for 1-2 minutes until deeply golden and very crisp.
- Adjust the sweetness and tanginess of the sauce to your preference. Add more sugar for sweeter, or more vinegar for tangier.
- Don’t overcrowd the wok when frying the pork; this ensures even cooking and prevents the temperature of the oil from dropping too much, which can lead to soggy pork.
- Serve immediately after tossing the pork with the sauce to maintain the crispiness of the pork.
