Sweet and Sour Pork

Sweet and Sour Pork

Club House Kitchens

By: Club House Kitchens

Made With:

Thai Kitchen Billy Bee Club House McCormick Gourmet

For sweet and sour pork that’s just like takeout, check out this recipe. It brings bold, Asian-inspired flavour to traditional ingredients right at home.

Recipe Info

  • Prep Time:

    45m

  • Cook Time:

    10m

  • Servings:

    4

  • User Rating:

Ingredients

  • 4 cups (1 liter) oil, fOR deep frying
  • 1 (500 gram) pork tenderloin, 1-in (2.5 cm) cubes
  • 1 teaspoon (5 ml) ground black pepper
  • 1 teaspoon (5 ml) chinese five spice
  • 1 teaspoon (5 ml) Fish Sauce
  • 1 egg, lightly beaten
  • 1/4 cup (50 ml) cornstarch
  • 1/4 cup (50 ml) liquid honey upside down squeeze
  • 3 tablespoon (45 ml) rice vinegar
  • 3 tablespoon (45 ml) lemon juice
  • 3 tablespoon (45 ml) orange juice
  • 1 teaspoon (5 ml) light soy sauce
  • 1 teaspoon (5 ml) Chinese cooking wine
  • 1 teaspoon (5 ml) cornstarch
  • 2 tablespoon (30 ml) ketchup
  • 2 tablespoon (30 ml) water
  • 2 (30 ml) oil
  • 1 tablespoon (15 ml) minced fresh garlic
  • 1 tablespoon (15 ml) fresh ginger
  • 1 cup (250 ml) 1-in (2.5 cm) diagonally sliced green onions
  • 1/2 cup (125 ml) 1-in (2.5 cm) cubed green pepper & peeled pineapple

Nutrition Information

(per serving)

  • Calories 400
  • Cholesterol 115 mg
  • Protein 25 g
  • Saturated Fat 2,5 g
  • Sodium 320 mg

For sweet and sour pork that’s just like takeout, check out this recipe. It brings bold, Asian-inspired flavour to traditional ingredients right at home.

Key products

A clear glass jar of Mccormick Gourmet™ Mcc Grmt Pepper Black Grd 37G, filled with ground black pepper and featuring a gray grinder cap.
A golden roasted whole turkey seasoned with Mcc Grmt Pepper Black Grd 37G and herbs sits on a bed of kale for a festive holiday meal.

McCormick Gourmet™ Ground Black Pepper, 37g

McCormick® Organic Coarse Ground Black Pepper, 40g
Two perfectly seared lamb chops rest atop a bed of creamy risotto mixed with fresh arugula and lemon zest on a rustic brown plate.

McCormick® Organic Coarse Ground Black Pepper, 40g

A container of McCormick Gourmet Coarse Ground Black Pepper.
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McCormick Gourmet™ Coarse Ground Black Pepper, 38g

A container of Club House Ch Pepper Black Ground 39 G featuring a red label with whole peppercorns and ground spice visible at the bottom.
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Club House® Ground Black Pepper, 39g

A resealable pouch of Ch Organic Ground Black Pepper 28 G from Club House featuring a window showing the spice and an illustration of whole peppercorns.
Two perfectly seared lamb chops rest atop a bed of creamy risotto mixed with fresh arugula and a dusting of Ch Organic Ground Black Pepper 28 G.

Club House® Organic Ground Black Pepper, 28g

A 115 gram clear plastic bottle of Club House Ground Black Pepper featuring a red label and a matching red flip-top lid.
A hearty chicken and dumpling stew in a cast iron skillet is seasoned with Club House Ground Black Pepper and garnished with fresh herbs.

Club House® Ground Black Pepper, 115g

A red container of Club House Ch Pepper Black Ground 96 G featuring a graphic of whole peppercorns and ground spice.
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Club House® Ground Black Pepper, 96g

Instructions

Instructions

  1. Preheat fryer or wok with oil for deep frying.
  2. Place pork in bowl, sprinkle with pepper, five spice and fish sauce; cover and refrigerate for 30 minutes.
  3. Dip the pork in the egg, then in ¼ cup (50 mL) cornstarch, shaking off any excess. Deep fry to an internal temperature of 160°F (71°C), set aside.
  4. To make sauce, blend together honey, vinegar, juices, soy sauce, wine, remaining cornstarch, ketchup and water; mix well and set aside.
  5. In a wok on medium-high heat, add oil, garlic and ginger; stir-fry for 30 seconds.
  6. Add onions and peppers; stir-fry for 2 minutes. Add pineapple, pour in sauce and cook until thickened, approximately 2 minutes. Add pork, toss and serve.

Chef’s Tip:

  • Substitute the pork for chicken breast.

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