Carrageenan Free Sweet and Sour Pork
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Learn more →Ingredients
4 servings
For the pork
- 1 ½ lb pork shoulder, cut into 1-inch cubes
- 2 tbsp soy sauce
- 1 tbsp shaoxing rice wine
- ½ tsp white pepper
For the batter
- ¾ cup cornstarch
- ¼ cup all-purpose flour
- ½ tsp baking powder
- ½ cup cold water
- 1 large egg
For frying
- 4 cups neutral oil, for frying (such as vegetable or canola oil)
For the sauce
- ⅓ cup rice vinegar
- ⅓ cup ketchup
- 3 tbsp sugar
- 2 tbsp soy sauce
- ¼ cup pineapple juice (from the canned pineapple below)
- 1 tbsp cornstarch
- 2 tbsp water
For the stir-fry
- 1 tbsp neutral oil
- 1 medium yellow onion, cut into 1-inch pieces
- 1 medium red bell pepper, cut into 1-inch pieces
- 1 medium green bell pepper, cut into 1-inch pieces
- 1 can (8 oz) pineapple chunks in juice, drained (juice reserved for sauce)
For serving
- 2 scallions, thinly sliced (optional)
- 1 tsp sesame seeds (optional)
Instructions
- 1
Combine the pork cubes, soy sauce, Shaoxing rice wine, and white pepper in a medium bowl and toss to coat. Let the pork marinate at room temperature for 15 minutes.
- 2
While the pork marinates, whisk together the sauce ingredients: rice vinegar, ketchup, sugar, soy sauce, and pineapple juice in a small bowl until the sugar dissolves. In a separate small bowl, stir together the 1 tbsp cornstarch and 2 tbsp water until smooth; set both aside.
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