A classic Chinese-style sweet and sour pork with crispy pork, tender vegetables, and pineapple in a glossy sweet and tangy sauce.
Ingredients
For the Pork
• 1 bell pepper, cut into large chunks
• 1 Bermuda onion, cut into large chunks
• Pineapple, cut into large chunks
• Boneless pork shoulder or pork loin, cut into bite-size chunks
Marinade
• 2 tablespoons light soy sauce
• 1 tablespoon sugar
• Dash of salt
• Dash of sherry
• 1/4 teaspoon flour
• 1 egg yolk
• Vegetable oil, enough to lightly coat pork
For Coating
• Cornstarch, for coating pork
Sauce
• 1/4 cup water
• 1/4 cup white vinegar
• 1/4 cup sugar
• 2 tablespoons ketchup
• Optional pineapple juice, to taste
Thickening Mixture
• 1/2 cup water
• Small amount of cornstarch
Instructions
Marinate the Pork
Place the pork pieces in a bowl.
Add the soy sauce, sugar, salt, sherry, flour, egg yolk, and enough vegetable oil to lightly coat the pork. Mix well and marinate for 15 minutes.
Coat and Crisp the Pork
Lightly coat the marinated pork pieces with cornstarch.
Heat a small amount of oil in a Dutch oven over medium heat.
Lightly fry the pork pieces in batches until golden and crisp. Remove and set aside.
Prepare the Sauce
In the Dutch oven, combine the water, vinegar, sugar, ketchup, and optional pineapple juice.
Stir well. Add a little pineapple juice if desired for a sweeter flavor. If you prefer a stronger sweet-and-sour taste, reduce the added water slightly.
Bring the sauce to a gentle boil.
Add the Vegetables
Add the bell pepper, onion, and pineapple chunks to the Dutch oven.
Cook briefly over medium heat until slightly tender but still crisp.
Thicken the Sauce
Mix the 1/2 cup water with a small amount of cornstarch until smooth.
Slowly stir the mixture into the Dutch oven a little at a time until the sauce becomes lightly thickened and glossy.
Taste and adjust seasoning if needed.
Finish
Add the crispy pork back into the Dutch oven during the final minute of cooking, gently tossing to coat while keeping the pork crisp.
Serve hot and enjoy!