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Per serving
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- 1
Marinate the pork
Cut the pork shoulder into 1-inch cubes. Toss with the baking soda, 2 minced garlic cloves, the grated ginger, and the soy sauce. Let it sit 10-15 minutes while you prep everything else. Pork shoulder is the cheap cut here and it stays tender.
- 2
Mix the sauce
In a bowl, whisk together the rice vinegar, brown sugar, chicken broth, ketchup, tomato paste, pineapple juice, 1/2 tsp cornstarch, and 1 tsp salt until the cornstarch fully dissolves. Set aside.
- 3
Dredge the pork
Drain any liquid off the pork, season with salt and pepper, then toss the cubes in the cornstarch until well coated.
- 4
Fry twice for crunch
Heat about half the vegetable oil in a deep skillet over medium-high. Fry the pork until light golden, then remove. Add the rest of the oil, bring it back up to heat, and fry the pork a second time until deep golden and crispy. Drain on paper towels. The double fry is what keeps it crunchy under the sauce.
- 5
Stir-fry the vegetables
Pour off the frying oil, leaving about 1 tbsp in the pan. Cut the onion and both bell peppers into 1-inch pieces. Over medium-high heat, cook the onion and peppers for 1 minute, then add the remaining 2 minced garlic cloves and cook 30 seconds more.
- 6
Sauce and toss
Pour in the sauce and stir until it thickens and turns glossy, about 1 minute. Add the fried pork and pineapple chunks, toss to coat, and cook 2 more minutes until everything is hot. Serve over steamed rice.
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Takeout-Style Sweet and Sour Pork
Created by: BudgetBites
Ingredients
- 1 lb pork shoulder
- 1/4 tsp baking soda
- 4 garlic
- 1 ginger
- 2 tbsp soy sauce
- 1 cup cornstarch
- salt and pepper, to taste
- 3 tbsp rice vinegar
- 1/3 cup brown sugar
- 1 cup chicken broth
- 1/3 cup ketchup
- 1 tbsp tomato paste
- 1/4 cup pineapple juice
- 1 green bell pepper
- 1 red bell pepper
- 1 onion
- 1/2 cup pineapple chunks
- 2 cup vegetable oil
Instructions
- Marinate the porkCut the pork shoulder into 1-inch cubes. Toss with the baking soda, 2 minced garlic cloves, the grated ginger, and the soy sauce. Let it sit 10-15 minutes while you prep everything else. Pork shoulder is the cheap cut here and it stays tender.
- Mix the sauceIn a bowl, whisk together the rice vinegar, brown sugar, chicken broth, ketchup, tomato paste, pineapple juice, 1/2 tsp cornstarch, and 1 tsp salt until the cornstarch fully dissolves. Set aside.
- Dredge the porkDrain any liquid off the pork, season with salt and pepper, then toss the cubes in the cornstarch until well coated.
- Fry twice for crunchHeat about half the vegetable oil in a deep skillet over medium-high. Fry the pork until light golden, then remove. Add the rest of the oil, bring it back up to heat, and fry the pork a second time until deep golden and crispy. Drain on paper towels. The double fry is what keeps it crunchy under the sauce.
- Stir-fry the vegetablesPour off the frying oil, leaving about 1 tbsp in the pan. Cut the onion and both bell peppers into 1-inch pieces. Over medium-high heat, cook the onion and peppers for 1 minute, then add the remaining 2 minced garlic cloves and cook 30 seconds more.
- Sauce and tossPour in the sauce and stir until it thickens and turns glossy, about 1 minute. Add the fried pork and pineapple chunks, toss to coat, and cook 2 more minutes until everything is hot. Serve over steamed rice.