Description
Crispy fried pork coated in a sticky, tangy sweet and sour sauce—an irresistible takeout classic made easily at home.
Ingredients
Units
Scale
- 1 lb pork tenderloin, cut into bite-sized strips
- 1/2 cup cornstarch
- 1/2 cup all-purpose flour
- 1/2 tsp baking powder
- 1/2 tsp salt
- 1/4 tsp white pepper
- 1 egg
- 1/3 cup cold water
- Vegetable oil for frying
- 1/2 cup ketchup
- 1/3 cup rice vinegar
- 1/4 cup brown sugar
- 2 tbsp soy sauce
- 1 tbsp cornstarch mixed with 2 tbsp water (slurry)
- 1/2 cup pineapple juice
Instructions
- In a bowl, whisk together the cornstarch, flour, baking powder, salt, and pepper. Add the egg and cold water, then stir to form a batter.
- Toss pork strips into the batter, coating evenly.
- Heat oil in a deep skillet or wok to 350°F (175°C). Fry pork in batches until golden and crispy, about 4–5 minutes. Drain on paper towels.
- In a separate saucepan, combine ketchup, rice vinegar, brown sugar, soy sauce, and pineapple juice. Bring to a boil.
- Stir in the cornstarch slurry and simmer until sauce thickens.
- Add the fried pork to the sauce, tossing to coat evenly.
- Serve immediately over steamed white rice or with stir-fried vegetables.
Notes
- Double-fry pork for extra crunch if desired.
- Adjust sweetness or tanginess by tweaking sugar and vinegar ratios.
- Pairs well with rice, noodles, or a side of stir-fried vegetables.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Deep Frying
- Cuisine: Chinese
Nutrition
- Serving Size: 1 serving
- Calories: 385 kcal
- Sugar: 18 g
- Sodium: 620 mg
- Fat: 19 g
- Saturated Fat: 3 g
- Unsaturated Fat: 14 g
- Trans Fat: 0 g
- Carbohydrates: 34 g
- Fiber: 1 g
- Protein: 21 g
- Cholesterol: 75 mg
