entrees

Sweet and Sour Pork

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.
45 min
PREP TIME
10 min
COOK TIME
400
CALORIES
21
INGREDIENTS

INGREDIENTS

  • 4 cups (1 liter) oil, for deep frying
  • 1 (500 gram) pork tenderloin, 1-in (2.5 cm) cubes
  • 1 teaspoon (5 mililiter) ground black pepper
  • 1 teaspoon (5 mililiter) Chinese Five Spice
  • 1 teaspoon (5 mililiter) Fish Sauce
  • 1 egg, lightly beaten
  • 1/4 cup (50 mililiter) cornstarch
  • 1/4 cup (50 mililiter) Liquid Honey Upside Down Squeeze
  • 3 tablespoon (45 mililiter) rice vinegar
  • 3 tablespoon (45 mililiter) lemon juice
  • 3 tablespoon (45 mililiter) orange juice
  • 1 teaspoon (5 mililiter) light soy sauce
  • 1 teaspoon (5 mililiter) Chinese cooking wine
  • 1 teaspoon (5 mililiter) cornstarch
  • 2 tablespoon (30 mililiter) ketchup
  • 2 tablespoon (30 mililiter) water
  • 2 (30 mililiter) oil
  • 1 tablespoon (15 mililiter) minced fresh garlic
  • 1 tablespoon (15 mililiter) fresh ginger
  • 1 cup (250 mililiter) 1-in (2.5 cm) diagonally sliced green onions
  • 1/2 cup (125 mililiter) 1-in (2.5 cm) cubed green pepper & peeled pineapple

Preparation

  • 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.
  • 7 Chef’s Tip: Substitute the pork for chicken breast.

NUTRITION INFORMATION

(per Serving)

Nutrition information coming soon.

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