Sweet and Sour Pork with Pineapple
菠萝咕咾肉
Cantonese classic featuring crispy pork pieces with pineapple and peppers in sweet and sour sauce. A colorful, crowd-pleasing dish combining golden battered pork with tropical flavors and vibrant vegetables.
Servings
2-3 people
Prep Time
15 minutes
Cook Time
10 minutes
Spice Level
Not Spicy
Ingredients
Meat Marinade
Seasoning Sauce
Instructions
Cut pork tenderloin into 2-3cm cubes, add salt, pepper powder, cooking wine, mix well and marinate for 15 minutes.
Beat one egg into the marinated pork tenderloin cubes, add 60g starch, stir to coat the meat pieces with batter.
Take a bowl, add sugar, 2g starch, white vinegar, water, tomato paste, stir well with a spoon and set aside.
Pour oil in the pan, when oil is hot, add meat pieces one by one to the hot oil, fry until golden brown, remove and drain oil, when oil temperature rises a bit fry again once, remove and drain oil and set aside.
Keep base oil in the pan, pour in pineapple, bell peppers, seasoning sauce, stir-fry on low heat until small bubbles appear then add the fried meat, quickly stir-fry on high heat to evenly coat with sauce.
- To maintain the rosy color of Sweet and Sour Pork, White Vinegar is used.
- Heat oil to 50% heat (there is hot air above the oil pan but no smoke) before adding meat slices, and heat oil to 90% (smoke appears above the oil surface) when re-frying.
- Meat coated with Sweet Potato Starch will be crispier when fried, and Corn Starch can also be used as a substitute.