Non-Traditional Awesome Sweet & Sour Pork

Andy Anderson !

By
@ThePretentiousWichitaChef

Okay, before we get started, this recipe came out of my test kitchen… That means it has some of the aspects of traditional sweet & sour pork; plus some modifications that we came up with during the testing process.

For example, no bell peppers, scallions, or garlic… just deep-fried pork, sweet & sour sauce, and some long-grain white rice.

So, you ready to cook… let’s get cracking.


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Comments:

Serves:

4

Prep:

30 Min

Cook:

15 Min

Method:

Deep Fry

Ingredients

1 lb
pork tenderloin, cut into bite-sized pieces
1 qt
cooking oil, i prefer peanut oil
2 c
long-grain white rice, cooked according to package directions

THE MARINADE

1 Tbsp
soy sauce, or tamari sauce
1/2 tsp
corn flour, or arrow root powder
1 Tbsp
rice vinegar

SWEET SOUR SAUCE

1 1/2 Tbsp
tomato ketchup
1 tsp
rice vinegar
1/2 tsp
worcestershire sauce
1 tsp
oyster sauce
2 oz
crushed pineapple
1 tsp
corn starch, or arrow root powder
1 tsp
sugar, granulated
1 Tbsp
pineapple juice
2 Tbsp
water

BATTER

2 oz
all-purpose flour
1 oz
corn starch, or arrow root powder
1/2 tsp
baking soda
1/4 tsp
salt, table variety
1 medium
egg
1/2 c
water
1 tsp
oil, i prefer peanut or grapeseed oil.

Directions Step-By-Step

1
Whisk the marinade ingredients in a bowl, and add the cubed pork.
2
Allow to marinate for thirty minutes.
3
Mix the sweet & sour sauce ingredients in a small saucepan, and simmer, until the sauce begins to thicken. Lower heat, and keep warm.
4
Add all the dry ingredients for the batter in a bowl, mix together, and whisk in the egg, water, and cooking oil.
5
Add the marinated pork cubes into the batter, and make sure that they are well coated.
6
Add the frying oil to a pot (preferably peanut oil), and heat up to 365f ().
7
Deep-fry the pork in two batches, until they are almost cooked. Just before they begin to brown, about 3 or 4 minutes.
8
Remove the first batch and place on paper towels. Then do the second batch, and transfer to the paper towels, and allow the pork to cool, about 20 minutes.
9
Return the pork to the heated oil, in two batches until browned, about 4 to 5 minutes.
10
Serving Tip: Place 1/2 cup of the rice on a plate, place a quarter of the pork on the rice, and then drizzle some of the sauce on top.
11
Keep the faith, and keep cooking.

About this Recipe

Course/Dish: Other Sauces, Pork
Main Ingredient: Pork
Regional Style: Asian
Dietary Needs: Dairy Free