Chinese Sweet and Sour Pork is a beloved dish around the world, offering a perfect balance of flavors—sweet, tangy, and savory. The combination of crispy fried pork, coated in a vibrant sauce with bell peppers, onions, and pineapple, makes for a mouth-watering meal that delights the senses. This iconic Cantonese dish is a great introduction to Chinese cuisine for many people, with its vibrant colors and familiar flavor profile.
In this article, we'll dive into the history of Sweet and Sour Pork, along with a detailed recipe so you can enjoy this delicious dish at home.
A Brief History of Sweet and Sour Pork
Sweet and Sour Pork is thought to have originated in the Guangdong province of southern China, where Cantonese chefs first experimented with the combination of sugar and vinegar to create a sauce that balanced flavors. Over time, the dish evolved, incorporating elements like ketchup, which added sweetness and bright color. As Chinese immigrants brought their cuisine to different parts of the world, Sweet and Sour Pork became a staple of Chinese-American restaurants, becoming one of the most recognizable Chinese dishes globally.
Sweet and Sour Pork Recipe
Ingredients:
For the Pork:
1 lb (450g) pork tenderloin or pork shoulder, cut into bite-sized cubes
1 teaspoon salt
1/2 teaspoon white pepper
2 tablespoons soy sauce
1 tablespoon Shaoxing wine (Chinese cooking wine) or dry sherry
1 egg, lightly beaten
1/2 cup (60g) cornstarch (for coating the pork)
Vegetable oil (for frying)
For the Sweet and Sour Sauce:
1/4 cup (60ml) ketchup
2 tablespoons rice vinegar (or white vinegar)
2 tablespoons soy sauce
3 tablespoons sugar
1 tablespoon cornstarch mixed with 2 tablespoons water (slurry)
1/2 cup (120ml) water
1 tablespoon pineapple juice (optional, from canned pineapple)
Vegetables and Garnishes:
1 green bell pepper, chopped
1 red bell pepper, chopped
1 small onion, chopped
1/2 cup (120g) pineapple chunks (fresh or canned)
1 clove garlic, minced
Green onions or sesame seeds for garnish (optional)
Instructions:
Step 1: Marinate the Pork
Prepare the pork:
In a large bowl, season the pork pieces with salt, white pepper, soy sauce, and Shaoxing wine. Let the pork marinate for at least 20 minutes to absorb the flavors.
Coat the pork:
After marinating, dip the pork cubes in the beaten egg and coat them in cornstarch, ensuring each piece is evenly coated. This will give the pork its crispy exterior when fried.
Step 2: Fry the Pork
Heat the oil:
In a wok or deep skillet, heat about 2 inches of vegetable oil over medium-high heat until it reaches 350°F (175°C).
Fry the pork:
Working in batches, carefully drop the coated pork pieces into the hot oil. Fry the pork for 4-5 minutes, or until it turns golden brown and crispy. Remove the pork from the oil and drain it on paper towels. For extra crispiness, you can double-fry the pork by frying it again for 1-2 minutes after the first fry.
Step 3: Prepare the Sweet and Sour Sauce
Make the sauce:
In a small bowl, whisk together the ketchup, rice vinegar, soy sauce, sugar, pineapple juice, and water. Set aside.
Cook the vegetables:
In a clean wok or large pan, heat a tablespoon of oil over medium heat. Add the garlic and stir-fry for 30 seconds until fragrant. Then, add the bell peppers, onions, and pineapple chunks. Stir-fry the vegetables for 2-3 minutes, or until they begin to soften but still retain their crunch.
Thicken the sauce:
Pour the sauce mixture over the vegetables and bring it to a simmer. Stir in the cornstarch slurry to thicken the sauce, cooking for another minute until it becomes glossy and coats the vegetables evenly.
Step 4: Combine and Serve
Add the pork:
Toss the fried pork pieces into the pan with the sauce and vegetables, stirring to coat the pork in the sweet and sour sauce. Let it cook for an additional minute, ensuring everything is heated through.
Garnish:
Remove the dish from the heat and garnish with sliced green onions or sesame seeds if desired.
Serve:
Serve the sweet and sour pork hot with steamed white rice or fried rice on the side.
Tips for Perfect Sweet and Sour Pork:
Double Frying:
For extra crispy pork, double fry the meat. Fry it once, let it rest, and then fry it a second time just before tossing it in the sauce.
Vinegar Choice:
Rice vinegar is ideal for a mild tang, but white vinegar can also be used for a sharper flavor.
Vegetables:
Feel free to add other vegetables like carrots or snap peas for more color and texture.
Conclusion
Chinese Sweet and Sour Pork is a classic dish that has delighted taste buds for generations. Its perfect balance of sweet and tangy flavors, combined with crispy pork and vibrant vegetables, makes it a dish worth mastering at home. Whether you're preparing it for a family dinner or a special occasion, this recipe is sure to impress. Serve it with rice, and enjoy the authentic flavors of Chinese cuisine right from your own kitchen!
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