Sweet and Sour Pork
Quick answer
- Total time
- 45 min
- Level
- Medium
- Servings
- 4 servings
- Ingredients
- 9
About this dish
Sweet and sour pork coats bite-size pork loin with egg and cornstarch, fries it twice, and pours a hot ketchup-vinegar sauce with bell pepper and onion over the pieces immediately before serving.
Read more
Cut 400 g pork loin into even pieces and pat them dry. Cut 1 bell pepper and 1 onion to a similar size. Beat 1 egg and coat the pork lightly, then add 100 g cornstarch in portions until every piece looks pale and dry on the outside without thick wet patches. Heat frying oil to 175C and add the pork without crowding. Continue the first fry until the coating is set and light golden and the pork center reaches at least 63C. Lift the pieces out and rest them for 3 minutes so carryover heat finishes the meat and steam can leave the crust. Return the pork to 175C oil and remove it as soon as the exterior feels firm and crisp. Combine 3 tsp ketchup, 2 tsp sugar, 2 tsp vinegar, and 1 tsp soy sauce in a pan over medium heat. When the edges bubble and the sauce looks glossy, add the bell pepper and onion and stir-fry them. Spread the fried pork on a plate instead of piling it up. Pour the hot sauce over the pork only at the last moment and serve immediately.
Ingredients
Instructions
Read the steps as a cooking flow: prep, heat, seasoning, doneness control, and finish.
- 1Season
Cut 400 g pork loin into even bite-sized pieces, then pat the surface dry so the coating sticks well.
Cut the bell pepper and onion into similar pieces so they cook evenly in the sauce.
- 2Step
Beat 1 egg and coat the pork lightly, then add the 100 g cornstarch in portions.
Toss until every piece looks pale and dry on the outside, with no wet patches that could burst in the oil.
- 3Heat
Heat frying oil to 175C and add the pork without crowding.
Continue the first fry until the coating is set and light golden and the pork center reaches at least 63C.
- 4Finish
Lift the pork out and rest it for 3 minutes so carryover heat finishes the meat and steam escapes from the crust.
Return it to 175C oil for the second fry, then remove it as soon as the outside feels firm and crisp.
- 5Control
In a pan, combine 3 ts ketchup, 2 ts sugar, 2 ts vinegar, and 1 ts soy sauce over medium heat.
When the edges bubble and the sauce looks glossy, add the vegetables and stir-fry until just crisp-tender.
- 6Finish
Spread the fried pork on a serving plate instead of piling it high, so trapped steam does not soften the crust.
Pour the hot sauce over it only at the last moment and serve immediately while the coating is still crisp.
Practical Cooking Checks
The cues that matter most while cooking.
- Key technique
- Pork loin is coated with egg and cornstarch before two frying stages
- Finish cue
- When the edges bubble and the sauce looks glossy, add the vegetables and stir-fry until just crisp-tender.
- Substitution
- Spread the fried pork on a plate instead of piling it up.
Cooking decision evidence
Calculated Charim data and applicable official cooking and food safety guidance.
This recipe
45min, 9 ingredients
Category median
48min, 8 ingredients
Based on 247 recipes
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