Cantonese Sweet and Sour Pork

Illustration generated by AI. The recipe is hand-curated and checked by MealPrep's allergen, diet and nutrition rules.

Chinese · 40 min · Pork · gluten-free, dairy-free

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Ingredients

• 1/2 lb pork shoulder, cubed
• 1 green bell pepper, chunked
• 1 red bell pepper, chunked
• 1/2 cup pineapple chunks
• 1/4 cup cornstarch
• 1 egg
• 1 1/2 tbsp ketchup
• 1 1/2 tbsp rice vinegar
• 1 1/2 tbsp sugar
• 1 1/2 cups neutral oil for frying

Method (tap to check — screen stays awake)

1. Marinate pork cubes with a pinch of salt and the beaten egg, then dredge thoroughly in cornstarch.
2. Heat oil to 340F and fry the pork in batches for 4 minutes until pale golden, then drain.
3. Raise the oil to 375F and double-fry the pork 1 minute until deep golden and crisp; drain.
4. In a clean wok, simmer ketchup, vinegar, sugar, and 1/4 cup water until glossy, about 2 minutes.
5. Add peppers and pineapple and toss 1 minute to just heat through.
6. Add the fried pork and toss quickly to coat so it stays crisp.

Nutrition figures are estimates. Verify allergens on every ingredient label before cooking.

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