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Sweet and Sour Pork

Sweet & Sour Pork | Better Than Takeout

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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 People
Course: Main Course, Protein
Cuisine: Chinese
Calories: 380
Ingredients Equipment Method Notes

Ingredients
  

  • For the pork 5–6 pork chops, thin sliced:
  • 6 pork chops sliced thin
  • 1 tbsp paprika
  • 1 tbsp all-purpose seasoning
  • 1 tbsp oregano
  • 1 tbsp onion powder
  • 1 tbsp garlic powder
  • 1 tbsp chili powder
  • Olive oil
  • 1 tsp Worcestershire sauce
  • ¼ cup cornstarch
  • 1 tsp baking soda
  • Salt to taste
  • Oil for frying
  • For the sweet and sour sauce:
  • 1 tbsp brown sugar
  • ¼ cup ketchup
  • 1 tbsp honey
  • Pinch of salt
  • 1 tbsp soy sauce
  • 1 tsp rice vinegar
  • For the stir-fry:
  • 1 small onion chopped
  • 1 green bell pepper chopped
  • Pineapple chunks optional

Equipment

  • 1 Cutting Board
  • 1 Pan
  • 1 Knife
  • 1 Mixing Bowl

Method
 

  1. Prep the pork. Slice the pork thin and pat it clean. Toss it with the paprika, all-purpose seasoning, oregano, onion powder, garlic powder, chili powder, olive oil, Worcestershire sauce, and salt.
  2. Tenderize and coat. Sprinkle in the cornstarch and baking soda and mix well. Let it sit for 10 minutes.
  3. First fry. Heat oil in a pan until hot. Working in batches so you don't crowd the pan, fry the pork for 4–5 minutes. Remove and let rest for 5 minutes.
  4. Second fry. Fry the pork again for about 5 minutes, until deeply golden and crispy. Watch closely so it doesn't burn.
  5. Make the sauce. Whisk together the brown sugar, ketchup, honey, salt, soy sauce, and rice vinegar.
  6. Sauté the vegetables. Drain most of the oil from the pan, leaving a thin layer behind for flavor — don't wipe the pan clean. Sauté the onion, green pepper, and pineapple (if using) until just softened.
  7. Build the sauce. Pour in the sweet and sour sauce and let it bubble and thicken until slightly caramelized.
  8. Combine. Add the crispy pork back into the pan and toss for 1–2 minutes, just until the sauce coats the pork. Don't overcook — you want the pork to stay crispy.
  9. Serve. Spoon over rice or noodles.

Notes

 
  • Don't crowd the pan when frying — the pork needs room to crisp, not steam.
  • Leaving a little oil in the pan after draining keeps the flavor from the fry in the sauce.
  • Work quickly once the pork goes back in; a minute or two is all it needs.
380 calories | 22g protein | 34g carbs | 16g fat
(Keep in mind this will vary based on exact cut of pork and oil absorbed during frying).
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