Sweet and Sour Pork (Cantonese Style)

Ingredients

• For the Pork & Marinade:
  • 1 lb pork shoulder or loin, cut into 1-inch cubes
  • 1 tbsp soy sauce
  • 1 tbsp Shaoxing wine (or dry sherry)
  • 1/2 tsp salt
  • 1/4 tsp white pepper
  • 1 egg, beaten
  • 1/2 cup cornstarch (or potato starch)
• For the Sweet & Sour Sauce:
  • 3/4 cup pineapple juice (from canned pineapple)
  • 1/3 cup rice vinegar
  • 1/3 cup granulated sugar
  • 1/4 cup ketchup
  • 1 tbsp soy sauce
  • 1 tbsp cornstarch mixed with 2 tbsp water (slurry)
• For Stir-Frying:
  • 3-4 cups vegetable oil for frying
  • 1 green bell pepper, cut into 1-inch chunks
  • 1 red bell pepper, cut into 1-inch chunks
  • 1/2 medium onion, cut into 1-inch chunks
  • 1 cup canned pineapple chunks
  • Cooked white rice for serving

Instructions

1. Marinate Pork: In a bowl, combine pork cubes with soy sauce, Shaoxing wine, salt, and white pepper. Mix well. Stir in the beaten egg. Add cornstarch and toss until pork is evenly coated.
2. Prepare Sauce: In a small bowl or measuring cup, whisk together pineapple juice, rice vinegar, sugar, ketchup, and soy sauce. Set aside.
3. Fry Pork: Heat vegetable oil in a wok or deep pot to 350°F (175°C). Carefully add marinated pork pieces in batches. Fry for 4-6 minutes until golden brown and cooked through. Remove and drain on paper towels. For extra crispiness, refry the pork for 1-2 minutes just before serving.
4. Stir-Fry Vegetables: Remove most of the oil, leaving about 1 tbsp in the wok. Reheat over high heat. Add bell peppers and onion chunks. Stir-fry for 2-3 minutes until tender-crisp.
5. Make Sauce: Pour the prepared sweet and sour sauce mixture into the wok with the vegetables. Bring to a simmer.
6. Thicken Sauce: Give the cornstarch slurry a quick stir and pour it into the simmering sauce, stirring constantly until the sauce thickens and becomes glossy (about 30-60 seconds).
7. Combine: Add the fried pork and pineapple chunks to the wok. Toss quickly to coat everything evenly with the sauce.
8. Serve: Serve immediately over cooked white rice.

Why It's Special

Sweet and Sour Pork is a Cantonese classic that has become a worldwide ambassador for Chinese cuisine. The dish's appeal lies in the delightful contrast between the crispy fried pork and the vibrant, tangy, and sweet sauce, often studded with colorful bell peppers, onions, and pineapple. While many variations exist, the Cantonese style often features a brighter, more balanced sauce compared to some Westernized versions. It's a festive, visually appealing dish that satisfies cravings for contrasting flavors and textures.