Sweet-and-Sour-Pork
image

Sweet and Sour Pork

  • Prep Time: 45 minutes
  • Cook Time: 10 minutes
  • Makes: 4 servings
+ Add to My Flavour
Enter Cooking Mode

All You Need

  • 4 cups (1 L) oil, for deep frying
  • 1 lb (500 g) pork tenderloin, 1-in (2.5 cm) cubes
  • 1 tsp (5 mL) Club House Ground Black Pepper
  • 1 tsp (5 mL) McCormick Gourmet Chinese Five Spice
  • 1 tsp (5 mL) Thai Kitchen Fish Sauce
  • 1 egg, lightly beaten
  • 1/4 cup (50 mL) cornstarch
  • 1/4 cup (50 mL) Billy Bee Liquid Honey
  • 3 tbsp (45 mL) rice vinegar
  • 3 tbsp (45 mL) lemon juice
  • 3 tbsp (45 mL) orange juice
  • 1 tsp (5 mL) light soy sauce
  • 1 tsp (5 mL) Chinese cooking wine
  • 1 tsp (5 mL) cornstarch
  • 2 tbsp (30 mL) ketchup
  • 2 tbsp (30 mL) water
  • 2 (30 mL) oil
  • 1 tbsp (15 mL) minced fresh garlic
  • 1 tbsp (15 mL) fresh ginger
  • 1 cup (250 mL) 1-in (2.5 cm) diagonally sliced green onions
  • 1/2 cup (125 mL) 1-in (2.5 cm) cubed green pepper & peeled pineapple

Instructions

  1. Preheat fryer or wok with oil for deep frying.

  2. Place pork in bowl, sprinkle with pepper, five spice and fish sauce; cover and refrigerate for 30 minutes.

  3. Dip the pork in the egg, then in ¼ cup (50 mL) cornstarch, shaking off any excess. Deep fry to an internal temperature of 160°F (71°C), set aside.

  4. To make sauce, blend together honey, vinegar, juices, soy sauce, wine, remaining cornstarch, ketchup and water; mix well and set aside.

  5. In a wok on medium-high heat, add oil, garlic and ginger; stir-fry for 30 seconds.

  6. Add onions and peppers; stir-fry for 2 minutes. Add pineapple, pour in sauce and cook until thickened, approximately 2 minutes. Add pork, toss and serve.

  7. Chef’s Tip: Substitute the pork for chicken breast.

Tags:

Need a little inspiration? We’re ready with a few suggestions.