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Chinese Cantonese Sweet and Sour Pork

Today, I'm thrilled to share with you a classic Cantonese dish that will tantalize your taste buds with its perfect balance of sweet and sour flavors: Cantonese Sweet and Sour Pork. As an experienced chef and passionate food blogger, I'm excited to introduce you to this iconic recipe that features tender pork, vibrant vegetables, and a delectable sauce. Get ready to embark on a culinary journey that will delight your senses!
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Prep Time 40 minutes
Cook Time 10 minutes
Course Main Course
Cuisine Chinese
Servings 4 servings
Calories 588 kcal

Equipment

  • 1 wok
  • 2 bowls
  • paper towels

Ingredients
  

Marinade:

  • 2 teaspoons soy sauce
  • 1/8 teaspoon white sugar
  • 2 teaspoons potato starch
  • 1 teaspoon sesame oil
  • Ground black pepper to taste

Sauce:

  • 1 cup water
  • 2 tablespoons white vinegar
  • 1/4 cup ketchup
  • 1/4 cup white sugar
  • 1 pinch salt
  • 2 teaspoons potato starch
  • 1 dash red food coloring

Other ingredients

  • 1 pound pork loin diced
  • 2 cups peanut oil
  • 1 egg beaten
  • 1 cup potato starch
  • 1 small red bell pepper chopped
  • 1 small green bell pepper chopped
  • 1 hot pepper minced
  • 1 red onion chopped
  • 4 slices canned pineapple diced
  • 2 cloves garlic chopped
  • White rice for serving

Instructions
 

  • Mix together marinade ingredients in a bowl. Add pork and toss until evenly coated. Set aside to marinate for about 15 minutes.
  • In another bowl, mix together sauce ingredients. Set aside.
  • Preheat oil in a wok to 375 °F over medium-high heat.
  • Piece by piece, coat pork in egg then toss pork in potato starch until evenly coated. Apply pressure to each piece using your hand so that the coating sticks to the pork pieces.
  • Slowly lower pork in wok and deep fry for about 5 minutes or until pieces turn slightly brown and crispy. Using a slotted spoon, transfer pork onto a plate lined with paper towels to drain. Don’t turn off the heat yet. Place pork back in wok and cook for another 30 seconds. Return to paper towel-lined plate.
  • Drain oil from wok but leave about 1 tablespoon for frying.
  • Return wok with reserved oil to heat. Stir-fry the onion for 1 minute. Add red and green bell peppers, hot pepper, pineapple, and garlic. Stir-fry for about 5 minutes, then pour in sauce. Stirring continuously, simmer until sauce has thickened. Add pork and toss until evenly coated with sauce.
  • Serve with white rice.

Video

Notes

Cantonese Sweet and Sour Pork begins by marinating bite-sized pork pieces to enhance their tenderness. Sauté the marinated pork until it turns golden brown and is cooked through. Meanwhile, prepare a colorful medley of vegetables such as bell peppers, onions, and pineapple chunks. Stir-fry the vegetables until they are crisp-tender, maintaining their vibrant colors and satisfying crunch. This combination of tender pork and crispy vegetables adds a delightful textural contrast to the dish.
Keyword Pork