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