Print

Crispy Hong Kong Style Sweet and Sour Pork Recipe Easy Homemade with Pineapple

crispy hong kong style sweet and sour pork - featured image
Print Recipe

A crispy, tangy, and sweet Hong Kong style sweet and sour pork with pineapple that is quick, easy, and perfect for family dinners or casual get-togethers.

Ingredients

Scale
  • 1 lb (450 g) pork tenderloin or shoulder, cut into 1-inch (2.5 cm) cubes
  • 1 large egg, beaten
  • 1/2 cup (65 g) cornstarch
  • Salt and white pepper, to taste
  • Vegetable oil, for deep frying (canola or peanut oil works well)
  • 1/4 cup (60 ml) rice vinegar
  • 1/4 cup (60 ml) ketchup
  • 1/4 cup (50 g) granulated sugar
  • 2 tablespoons (30 ml) soy sauce
  • 1/2 cup (120 ml) pineapple juice
  • 1 tablespoon (8 g) cornstarch mixed with 2 tablespoons (30 ml) water
  • 1 cup (150 g) fresh pineapple chunks
  • 1 small green bell pepper, cut into bite-sized pieces
  • 1 small red bell pepper, cut into bite-sized pieces
  • 1 small onion, cut into wedges

Instructions

  1. Pat the pork cubes dry with paper towels. Season with salt and white pepper.
  2. Lightly beat the egg in a bowl. Dip each pork cube into the egg, letting excess drip off. Dredge thoroughly in cornstarch. For extra crunch, repeat the egg and cornstarch coating once more. Set aside.
  3. Pour vegetable oil into wok or pan to a depth of about 2 inches. Heat to 350°F (175°C).
  4. Fry pork pieces in batches for 3-4 minutes until golden brown and crisp. Remove and drain on paper towels.
  5. In a small saucepan, whisk rice vinegar, ketchup, sugar, soy sauce, and pineapple juice. Bring to a gentle simmer over medium heat.
  6. Stir cornstarch-water slurry and slowly pour into simmering sauce while stirring. Cook 1-2 minutes until thickened. Remove from heat.
  7. Heat a tablespoon of oil in a large pan or wok over medium-high heat. Stir-fry bell peppers and onion for 2-3 minutes until tender-crisp. Add pineapple chunks and cook 1 more minute.
  8. Toss fried pork into the pan with veggies. Pour sweet and sour sauce over and stir gently to coat. Serve immediately with steamed jasmine rice or noodles.

Notes

Pat pork dry to prevent oil splatter and soggy coating. Maintain oil temperature around 350°F for best crispiness. Double coat pork with egg and cornstarch for extra crunch. Prepare sauce last to avoid thickening too much. Fresh pineapple preferred for best flavor. For gluten-free, use tamari and substitute cornstarch with rice flour or potato starch. To keep pork crispy when serving, fry in small batches and serve immediately or reheat in oven at 400°F for 5-7 minutes.

Nutrition

Keywords: sweet and sour pork, crispy pork, Hong Kong style, pineapple, easy Chinese recipe, homemade sweet and sour sauce

Find it online: https://tomyumy.com/crispy-hong-kong-style-sweet-and-sour-pork-recipe-easy-homemade-with-pineapple/