non-traditional awesome sweet & sour pork

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ThePretentiousChef avatar
By Andy Anderson !
from Wichita, KS

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.

serves 4
prep time 30 Min
cook time 15 Min
method Deep Fry

Ingredients For non-traditional awesome sweet & sour pork

  • 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
  • 1 Tbsp
    soy sauce, or tamari sauce
  • 1/2 tsp
    corn flour, or arrow root powder
  • 1 Tbsp
    rice vinegar
  • 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
  • 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 md
  • 1/2 c
  • 1 tsp
    oil, i prefer peanut or grapeseed oil.

How To Make non-traditional awesome sweet & sour pork

  • 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.