China Sweet and Sour Pork
Sweet and sour pork is a Cantonese dish showcasing two of five classical flavors of Chinese cooking (the other flavors are salty, bitterness, and spicy). The famous sauce is traditionally made with apple cider vinegar, soy sauce, ginger, and sugar or honey. This delightful dish is great with hot rice and a vegetable stir-fry for dinner, and also makes great leftovers.
Recipe Servings: 4
Prep Time
25 minutes
Cook Time
20 minutes
Total Time
45 minutes
Vegetarian
Vegan
Gluten Free
Dairy Free
Kosher
Halal
Ingredients
- 1 lb (453 g) pork (butt or shoulder), cubed
- 1 piece (½ inch or 1.3 cm) fresh ginger, chopped
- 2 Tbsp (30 ml) sherry or rice wine, divided
- 2 Tbsp (30 ml) soy sauce or tamari, divided
- 2 Tbsp (30 ml) oyster sauce, divided
- 1½ tsp (7.5 ml) salt, divided
- Ground black pepper, to taste
- ½ cup (120 ml) pineapple juice
- 1 Tbsp (15 ml) apple cider vinegar
- 2 tsp (10 ml) brown sugar
- 2 tsp (10 ml) cornstarch
- ¼ cup (60 ml) water
- 3 Tbsp (45 ml) vegetable oil
Directions
- Combine pork, ginger, 1 tablespoon (15 ml) sherry or rice wine, 1 tablespoon (15 ml) soy sauce or tamari, 1 tablespoon (15 ml) oyster sauce, ½ teaspoon (2.5 ml) salt, and a few shakes of black pepper in a large bowl.
- Combine pineapple juice, vinegar, brown sugar, cornstarch, water, 1 tablespoon (15 ml) sherry or rice wine, 1 tablespoon (15 ml) soy sauce or tamari, 1 and tablespoon (15 ml) oyster sauce in a saucepan, bring to a boil, reduce heat, and simmer.
- Pour vegetable oil into a large skillet set over medium-high heat.
- Add pork to hot oil and cook until browned.
- Add pineapple sauce and cook over medium-high heat for 5 minutes.
- Serve hot.
Copyright © 1993—2024 World Trade Press. All rights reserved.