sweet and sour pork with pineapple

How to Make Sweet and Sour Pork (Pineapple-Glazed Pork) Sweet and sour pork, a beloved Cantonese classic, combines tender, crispy pork chunks with a vibrant tangy-sweet sauce and juicy pineapple. Here’s a simple guide to recreate this dish at home.

Ingredients:

- 500g pork loin, cut into 1.5-inch cubes

- 1 tbsp soy sauce, 1 tsp sesame oil, 1 egg white, 2 tbsp cornstarch (for marinade)

- 1 cup cornstarch, for coating

- 2 cups vegetable oil (for deep-frying)

- 1 pineapple, cubed, 1 bell pepper (sliced), 1 onion (quartered)

- Sauce: 3 tbsp ketchup, 2 tbsp rice vinegar, 1 tbsp sugar, 1 tbsp soy sauce, 1 tsp water, 1 tsp cornstarch (mixed to form a slurry)

Steps:

1. Marinate the pork: Toss pork with soy sauce, sesame oil, egg white, and 1 tbsp cornstarch. Let sit for 15 minutes.

2. Coat and fry: Roll pork in remaining cornstarch, shaking off excess. Deep-fry at 180°C (350°F) until golden and crispy, about 3-4 minutes. Drain on paper towels.

3. Make the sauce: In a small bowl, mix ketchup, vinegar, sugar, soy sauce, water, and cornstarch slurry. Heat in a pan until thickened.

4. Stir-fry: In a wok, stir-fry pineapple, bell pepper, and onion for 2 minutes. Add crispy pork and sauce, tossing to coat evenly. Cook for 1 minute until heated through.

5. Serve: Garnish with sesame seeds and enjoy hot with steamed rice!

This dish balances crispy, savory, and sweet flavors, making it a crowd-pleaser. Adjust the sauce’s tanginess to your taste, and savor the perfect harmony of textures!