Sweet and Sour Pork

  • 3/4 pound pork tenderloin
  • 2 - 3 teaspoons soy sauce
  •  Pinch of cornstarch

  •  1/4 cup sugar
  •  2 tablespoons ketchup
  •  2 tablespoons dark soy sauce
  •  1/4 teaspoon salt
  •  1/2 cup water or reserved pineapple juice
  •  1/4 cup vinegar
  •  1 tablespoon cornstarch dissolved in 4 tablespoons water
Batter :

  • 1/3 cup flour
  • 1/3 cup cornstarch
  • 1 egg white, lightly beaten
  • 1 tablespoon vegetable oil 
  • 1/3 cup warm water, as needed

  • 1 carrot
  •  1/2 red bell pepper
  • 1/2 green bell pepper
  •  1/2 cup pineapple chunks
  • 3 cups oil for deep-frying, or as needed


  •  Cut the pork into 1-inch cubes. Marinate in the soy sauce and cornstarch for 20 minutes.
  •  To prepare the sauce, in a small bowl, combine the sugar, ketchup, dark soy sauce, salt, water or juice and vinegar. Set aside. In a separate bowl, dissolve the cornstarch in the water. Set aside.
  • Peel the carrot and chop on the diagonal into 1-inch pieces. Cut the bell peppers in half, remove the seeds and cut into cubes.
  •  Heat the oil for deep--frying to 375 degrees Fahrenheit.
  •  For the batter, combine the flour and cornstarch. Stir in the egg white and vegetable oil. Add as much of the warm water as is needed to form a thick batter that is neither too dry or too moist. (The batter should not be runny, but should drop off the back of a spoon).
  •  Dip the marinated pork cubes in the batter. Deep-fry in batches, taking care not to overcrowd the wok. 
  •  Deep-fry the pork until it is golden brown. Remove and drain on paper towels.
  • (If desired you can deep-fry the pork at second time to make it extra crispy. Make sure the oil is back up to 375 before you begin deep-frying again).
  •  To prepare the sweet and sour sauce, bring the sauce ingredients to a boil in a small saucepan over medium heat. Add the carrot, green pepper, and pineapple. Bring to a boil again and thicken with cornstarch mixture, stirring. Check the sauce one more time and adjust seasonings, adding salt and/or vinegar if desired. Serve hot over the deep-fried pork. Serve the sweet and sour pork over rice.


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