Sweet and Sour Pork with Pineapple is a classic Cantonese dish. The pork is fried until crispy and tender, then coated in a rich, sweet and sour sauce. With sweet pineapple, bell peppers, and onion, it’s colorful, flavorful, and loved by both kids and adults.
🌴 Ingredients:
· 300g pork tenderloin (cut into small pieces)
· 1/2 pineapple (cut into chunks, soaked in salted water for 10 minutes)
· 1 green bell pepper (cut into chunks)
· 1 red bell pepper (cut into chunks)
· 1/2 onion (cut into chunks)
· 1 egg (beaten, for the batter)
· 3 tbsp cornstarch (about 30g, for coating)
🌴 Aromatics:
· 3-4 cloves minced garlic
🌴 Seasonings:
· 3 tbsp ketchup (about 45g, the soul of the dish)
· 2 tbsp white vinegar (about 20ml)
· 2 tbsp sugar (about 30g, key for the sweet and sour taste)
· 1 tbsp light soy sauce (about 10ml)
· 1 tbsp cooking wine (about 10ml, for marinating)
· Salt, to taste
· Cooking oil, as needed (for frying)
🌴 Instructions:
- Marinate the Pork
Cut the pork tenderloin into small pieces. Add cooking wine, salt, and white pepper. Mix well and marinate for 15 minutes. ⚠️ Note: Never skip marinating, or the pork will be bland inside. - Coat the Pork
In a bowl, mix the cornstarch and beaten egg with a little water to make a thick batter. Coat the pork pieces evenly. ⚠️ Note: The batter should be thick enough to stick. I’ve tried a thin batter, and the pork didn’t turn out crispy. - Fry the Pork
Heat oil to 160°C (about 60% hot). Fry the coated pork over medium heat for 3-4 minutes until golden and crispy. Drain. ⚠️ Note: Don’t use high heat, or they will burn outside and stay raw inside. - Double-fry
Heat the oil to 180°C and fry the pork for another 20-30 seconds. Drain. ⚠️ Note: This double-fry is the key to crispiness. I’ve tried skipping it, and the pork got soggy as it cooled. - Make the Sauce
In a small bowl, mix the ketchup, vinegar, sugar, light soy sauce, and a pinch of salt. ⚠️ Note: The ketchup is the soul of this dish, giving it that bright red color. - Combine and Serve
Add a little oil to the pan, sauté the garlic until fragrant. Add the green pepper, red pepper, and onion, and stir-fry over high heat for 1 minute. Pour in the sauce and cook over medium heat until it bubbles and thickens. Add the fried pork and pineapple, and stir-fry quickly to coat everything evenly. Turn off the heat and serve. ⚠️ Note: Be quick to keep the pork and pineapple crisp. I’ve tried cooking too long, and the pork turned soggy.
💡 More Sweet and Sour Favorites:
If you enjoy this sweet and sour pork with pineapple, you should also try my [Sweet and Sour Pork] for another incredibly crispy and satisfying dish.
Want to explore more? Check out my full [Main Dishes] category!
💡 Tips:
The key to Sweet and Sour Pork with Pineapple is “crispy outside, tender inside, with a fruity sweet and sour flavor.” Marinate the pork, coat it with egg and cornstarch for extra crispiness. Double-fry for 20 seconds for the crunch. Add the pineapple at the end to keep its freshness. The ratio of vinegar to sugar is about 1:1.
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