Chinese Sweet and Sour Pork Recipe
Introduction
Chinese Sweet and Sour Pork is a beloved dish that combines tender pieces of pork with a vibrant, tangy, and sweet sauce. The crispy pork is coated in a glossy, flavorful sauce made from ingredients like sugar, vinegar, and ketchup, creating a satisfying contrast of flavors. Whether served as part of a larger meal or as the main course, it’s a crowd-pleaser, often served in Chinese restaurants and enjoyed globally. With a crunchy exterior and savory, sweet interior, it’s a dish that offers comfort and flavor in every bite.
The History of Chinese Sweet and Sour Pork
The roots of Sweet and Sour Pork can be traced back to traditional Chinese cuisine, though the dish as we know it today was likely influenced by Western cooking styles in the early 20th century. The original Chinese version of “sweet and sour” came from the Cantonese region, where dishes with a balance of vinegar and sugar have been common for centuries.
However, the version of sweet and sour pork most people are familiar with was popularized in Chinese-American restaurants. It’s believed that the dish was adapted by Chinese immigrants to suit Western tastes, incorporating ingredients like ketchup and pineapple, which were not traditionally used in China.
Ingredients Breakdown
For the Pork:
- 1 lb (450g) pork tenderloin or pork shoulder, cut into bite-sized pieces
- 1 egg (for the batter)
- 1/2 cup cornstarch
- 1/4 cup all-purpose flour
- 1/4 cup water
- Salt and pepper, to taste
- Oil for deep frying
For the Sweet and Sour Sauce:
- 1/2 cup ketchup
- 1/4 cup rice vinegar (or white vinegar)
- 1/4 cup sugar (white or brown)
- 2 tablespoons soy sauce
- 1/4 cup pineapple juice (optional, for added sweetness and fruitiness)
- 1 tablespoon cornstarch (mixed with 2 tablespoons of water to form a slurry)
- 1/2 teaspoon garlic, minced (optional)
- 1/4 teaspoon ginger, minced (optional)
For Garnish (optional):
- 1/4 cup red bell pepper, chopped
- 1/4 cup green bell pepper, chopped
- 1/2 cup pineapple chunks (fresh or canned)
- 1/4 cup onion, chopped
Step-by-Step Recipe:
1. Prepare the Pork:
- Cut the pork tenderloin (or pork shoulder) into bite-sized cubes. Season with a pinch of salt and pepper.
- In a bowl, whisk together the egg, cornstarch, all-purpose flour, and a little water to create a thick batter. The batter should be just thick enough to coat the pork without dripping off too much.
2. Fry the Pork:
- Heat oil in a deep frying pan or wok to 350°F (175°C). Test the oil by dropping a small piece of batter into it—if it sizzles immediately, the oil is ready.
- Dip each piece of pork into the batter and carefully fry them in batches. Fry the pork until golden and crispy (about 3-5 minutes). Remove from the oil and place them on a paper towel to drain excess oil.
3. Make the Sweet and Sour Sauce:
- In a small saucepan, combine ketchup, rice vinegar, sugar, soy sauce, pineapple juice, garlic, and ginger (if using).
- Bring the mixture to a simmer over medium heat, stirring frequently.
- Once the sauce begins to thicken (after about 3-5 minutes), stir in the cornstarch slurry (cornstarch mixed with water) to thicken it further.
- Continue simmering for another 1-2 minutes until the sauce is thickened to your liking. If it’s too thick, you can add a little water to adjust the consistency.
4. Combine Pork and Sauce:
- In a large wok or skillet, heat the sweet and sour sauce over medium heat.
- Add the fried pork pieces to the sauce and toss to coat the pork evenly in the sauce.
- Add in the chopped bell peppers, onions, and pineapple chunks. Stir-fry for 2-3 minutes until the vegetables are tender but still crisp, and the sauce is bubbling and sticky.
5. Serve:
- Serve the Sweet and Sour Pork hot, garnished with extra pineapple or fresh herbs like cilantro. This dish pairs wonderfully with steamed rice.
Tips for the Perfect Chinese Sweet and Sour Pork:
- Crispy Pork: The key to perfect Sweet and Sour Pork is a crispy coating on the pork. Ensure your batter is thick enough to coat the pork, but not too thick that it clumps. Fry the pork in batches to avoid overcrowding the pan.
- Balance of Flavors: Adjust the sweet and sour sauce to your liking by balancing the sugar and vinegar. If you like a sweeter sauce, increase the sugar or add pineapple juice; for more tartness, increase the vinegar.
- Vegetable Variety: You can add other vegetables like carrots, snap peas, or even zucchini for added texture and flavor. Feel free to customize the veggie mix to your taste.
- Sauce Thickness: If you want a thicker sauce, simply let it simmer a little longer, or add more cornstarch slurry. If it’s too thick, thin it out with a bit of water or broth.
- Pineapple: Fresh pineapple gives a vibrant flavor, but canned pineapple can also work well. If using canned, make sure to drain it before adding it to the dish.
Variations and Customizations
- Healthier Version:
- To make a lighter version, bake or air-fry the pork instead of deep frying. Use less oil or a non-stick pan for cooking.
- Use low-sodium soy sauce and reduce the amount of sugar in the sauce.
- Vegetarian Option:
- Substitute pork with tofu, tempeh, or cauliflower for a vegetarian version. Coat the tofu or cauliflower in the batter and fry until crispy.
- Spicy Version:
- Add sliced chili peppers or a teaspoon of chili sauce to the sweet and sour sauce for an extra spicy kick.
- Pineapple-Free Version:
- If you don’t like pineapple, you can skip it or replace it with mango or bell peppers for a different twist.
- Chicken Substitute:
- Use chicken breast or thighs instead of pork for a lighter version. Follow the same steps to coat and fry the chicken.
Health Considerations and Nutritional Value
Calories: Sweet and sour pork is a relatively high-calorie dish, primarily due to the frying process and the sugar in the sauce. A typical serving may contain around 400-600 calories, depending on portion size and specific ingredients.
Fat: The deep-frying of pork increases the fat content. You can reduce fat by baking or air-frying the pork, but the flavor may change slightly.
Sugar: The sweet and sour sauce contains sugar, which contributes to the dish’s sweetness. You can reduce the sugar or use a sugar substitute to make the dish lighter.
Protein: Pork is a great source of protein, which is an essential nutrient for muscle repair and overall health.
Healthier Alternatives:
- Baked Pork: For fewer calories and less fat, bake or air-fry the pork instead of deep frying.
- Low-Sodium Soy Sauce: Use low-sodium soy sauce to reduce the salt content in the sauce.
- Lower Sugar: You can reduce the sugar in the sauce or replace it with a sugar alternative, like stevia or monk fruit, to cut down on the sweetness.
FAQ
Q1: Can I use leaner cuts of pork for this dish? A1: Yes, you can use leaner cuts like pork tenderloin. However, pork shoulder is often preferred for its flavor and tenderness. If you use lean cuts, ensure not to overcook them, as they can dry out.
Q2: Can I make the sauce ahead of time? A2: Yes, the sauce can be made ahead and stored in the fridge for up to a week. Simply reheat it before using, and adjust the consistency with a bit of water if needed.
Q3: Can I use a different type of vinegar? A3: While rice vinegar is the traditional choice, you can substitute it with white vinegar or apple cider vinegar if needed. Keep in mind that different vinegars can slightly alter the flavor.
Q4: How do I store leftovers? A4: Store leftover Sweet and Sour Pork in an airtight container in the fridge for up to 3 days. Reheat it in a skillet over medium heat to preserve the texture.
Q5: Can I use chicken or beef instead of pork? A5: Yes, chicken or beef can be used as a substitute for pork. Just ensure that the meat is cooked properly before adding it to the sauce.
Chinese Sweet and Sour Pork Recipe
Ingredients
- 200 g pork tenderloin
- 1/2 tsp. white pepper
- 1 tsp. salt
- 1 tbsp. beer or Chinese cooking wine
- 1/4 tsp. sugar
- 4-5 pieces of smashed ginger
- oil for frying
- Batter
- 50 g flour
- 50 g cornstarch
- 1/4 tsp. baking powder optional
- 100 ml water
- Sauce
- 4 tbsp. tomato ketchup
- 1/2 tbsp. vegetable cooking oil
- 4 tbsp. sugar
- 2 tsp. rice vinegar or 1 tbsp. lemon juice
- 1/4 tsp. salt
- 1/2 cup hot water + 1 tsp. chopped scallion and 1 tsp. chopped ginger
- 1/2 tbsp. cornstarch + 1 tbsp. water
Instructions
- Soak chopped scallion and ginger with 1/2 cup of hot water. And mix cornstarch with water to make cornstarch.
- Cut the pork tenderloin into small strips around 1.5 cm thick. Add all the marinating sauce, combine well and let the pork absorb all of the seasonings. Set aside for at least 10 minutes.
- Prepare the batter| in a large bow combine cornstarch, flour, salt and water. Stir until all of the ingredients are well incorporated and set aside for 10 minutes.
- Mix the pork strips with the coating batter.
- Heat oil in a wok until 160 degree C (proof testing, when you insert a chopstick in, there will be lots of fine and small bubbles around). Place the pork strips one by one and fry until slightly Browned. Do not overcook!!
- Heat oil until almost smoky (at least 200 degree C) and place the fried pork strips in, continue frying 6-10 seconds. Transfer out immediately.
- Fry the ketchup and sugar with 1/2 tablespoon of oil until there are large bubbles over slowest fire.
- Stir in ginger and scallion water.
- Add vinegar (lemon juice), salt and starch water and heat until well thickened.
- Place the fried pork strips in and coat well. Please fish this process as quick as possible. Sprinkle some toasted sesame seeds as decoration.