Sweet and Sour Pork Recipe with Pineapple Chunks

Ingredients

For the Pork:

• 450g (1 lb) pork shoulder or loin, cut into 1-inch cubes
• 1/2 tsp salt
• 1/4 tsp white pepper
• 1 egg
• 1/2 cup cornstarch
• Oil for deep frying

For the Sauce:

• 1/2 cup pineapple juice
• 2 tbsp ketchup
• 2 tbsp rice vinegar
• 1 tbsp soy sauce
• 2 tbsp sugar
• 1 tsp cornstarch + 2 tbsp water (slurry)

Vegetables & Fruit:

• 1/2 red bell pepper, chopped
• 1/2 green bell pepper, chopped
• 1/2 onion, cut into chunks
• 1/2 cup pineapple chunks (fresh or canned)

Instructions

1. Prepare pork: Season pork cubes with salt and pepper. Mix in beaten egg, then coat evenly with cornstarch.

2. Fry pork: Heat oil in a wok or deep pan to 350°F (175°C). Fry pork in batches until golden and crispy. Drain on paper towels.

3. Make sauce: In a bowl, whisk together pineapple juice, ketchup, vinegar, soy sauce, and sugar. Mix cornstarch slurry separately.

4. Cook vegetables: In a clean pan, stir-fry onion and bell peppers for 1–2 minutes. Add pineapple chunks and stir briefly.

5. Combine: Pour in sauce and bring to a simmer. Stir in cornstarch slurry and cook until thickened.

6. Finish: Add fried pork and toss quickly to coat in sauce. Serve hot with steamed rice.

Notes

• For crispier pork, double-fry at the end for 30 seconds
• Adjust sugar and vinegar to taste for sweeter or tangier sauce
• Can substitute pork with chicken or tofu
• Serve immediately to maintain crisp texture