Chinese Breaded Pork in Sweet and Sour Sauce
One of my all time favorite Chinese recipes, bite size breaded pork paired with a delicious sweet and sour sauce, don’t let the list of ingredients fool you this is not at all hard to make and once you make you will make this often!
Servings 6
Ingredients:
2 pounds boneless pork, cut into about 3/4-inch cubes
2 eggs, lightly beaten
1 teaspoon salt (I use seasoned salt)
1/2 teaspoon garlic powder
pinch cayenne pepper, optional (I like to add for a little heat)
1/2 cup cornstarch
1/2 cup all-purpose flour
1-1/2 cups chicken broth, divided
oil for deep-frying (you may need quite a lot of oil)
1 large green bell pepper, seeded and chopped
2 medium carrots, peeled and thinly sliced
2-3 garlic cloves, finely chopped
2 (8-ounce) cans pineapple chunks, reserve the juice from both cans (use sweetened or unsweetened)
4 tablespoons wine vinegar (1/4 cup)
2 tablespoons cornstarch
2 tablespoons cold water
2 tablespoons soy sauce
Instructions:
In a bowl whisk eggs with salt, 1/2 cup cornstarch, flour, garlic powder, cayenne pepper and 1/2 cup chicken broth (use only 1/2 cup).
Add in pork cubes and toss to coat in the batter (I use my hands for coating the pork).
Heat oil in a heavy skillet, wok or pot (you will need to use enough oil to cover the pork cubes when frying).
Add in the coated pork (working in batches) cook for about 4-5 minutes or until the browned and the pork is cooked; remove with a slotted spoon to a plate.
Carefully pour off the oil leaving only a small amount (about 3 tablespoons).
Add in green bell pepper and sliced carrots; stir-fry over med-high heat until crisp tender (about 3-4 minutes) adding in the garlic the last minute of cooking.
Add in all the juice from both cans of pineapple, remaining 1 cup chicken broth and 4 tablespoons wine vinegar; bring to a medium simmer, then mix in one can of the pineapple chunks or you may use the two cans if you like lots of pineapple.
In a small cup dissolve 2 tablespoons cornstarch in 2 tablespoons cold water until smooth and combined; add to the simmering sauce along with the soy sauce; bring back to a simmer stirring constantly and cook until bubbly and thickened (about 1 minute).
You have a choice of placing the cooked breaded pork into the sauce to heat or placing on a dish and pour the sauce over the top, the choice is yours.
Serve with cooked rice
Related posts:
- Chinese Take-Out Sweet and Sour Pineapple Breaded Pork
Kitten’s Chinese Chicken Balls with Sweet and Sour Sauce
Kitten’s Meatballs In Pineapple Sweet And Sour Sauce
Crockpot Sweet “N” Sour Pineapple Pork Chops
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