Sweet and Sour Pork
- Nov 16, 2025
- 1 min read
Really good sweet & sour pork should not be laden with tons of eggy, floury batter. Sadly, that's what you'll get at a lot of Chinese fast-food joints. The pork should be marinated in a soy-egg yolk-sesame oil-rice wine mixture and then tossed in a light coating of cornstarch just before frying. And you should also double fry the pork to get the absolute best texture (i.e., fry the pork 3 minutes the first time around, remove & drain, then fry it a second time for another 3-5 minutes until lightly browned).
Some recipes call for pineapple in this sweet & sour concoction (my mom is an aficionado of this tropical epiphyte). I omit this ingredient in this recipe, but feel free to add some if desired. This piquant dish in all its saucy goodness should be simply served with steamed white rice.
Searing the Beef
Sear beef fillets on high heat for 2 minutes per side to form a golden crust. Let it cool before proceeding to keep the beef tender.
Mushroom Duxelles
Cook the mushrooms until all moisture evaporates to prevent soggy pastry. Aim for a thick, paste-like consistency.
Puff Pastry Handling
Keep the puff pastry cold to avoid softness. Chill if it becomes too soft, and score the top lightly without cutting through.
Notes
1
Cut the pork into 1" cubes and place into a bowl. Toss in the marinade ingredients and marinate for 30 minutes to 1 hour covered with plastic wrap in the refrigerator.
2
Stir together sauce ingredients in a small bowl or measuring cup; set aside.
3
Prep the vegetables & set aside.
4
Take the pork out of the frig and coat each piece lightly with cornstarch.
5
Heat 6 cups of oil over high heat in a large wok. Fry the pork for about 3 minutes, remove to a paper-towel-lined baking sheet and set aside. Cook the pork in batches as needed (do not over crowd in the pan).
6
Return the pork back to the hot oil in the pan and cook another 3-5 minutes or until lightly browned. Remove to a paper-towel-lined plate or baking sheet & set aside.
7
Add 2 tsp oil to a large wok or sauté pan & heat over medium-high heat. Add the garlic, 1/2 red onion, 2 chopped scallions, red bell & jalapeno peppers. Cook for 30 seconds to 1 minute or until veggies are al dente. Stir in the sauce, bring to a boil & cook for several minutes or until sauce is thickened.
8
Add the pork & garnish with 1/2 cup of fresh cilantro. Plate & serve with hot white rice.
Instructions
2 lbs pork loin or shoulder cut into 1" cubes
2 tbsp soy sauce
1 tbsp rice wine
1 tbsp water
1 tsp sesame oil
1 egg yolk
1/4 tsp black pepper
2 tbsp cornstarch
Marinade
8 tbsp ketchup
8 tbsp sugar
4 tbsp rice wine vinegar
2 tbsp Shaohsing wine
2 tbsp soy sauce
2 tsp sesame oil
1 cup water
1 tbsp cornstarch
Sauce
6 cloves garlic minced
1/2 red onion diced
2 scallions chopped
2 red bell peppers seeded & diced
1-2 jalapeno peppers seeded & sliced (to taste)
6 cups vegetable oil
1/2 cup chopped fresh cilantro
Garnish
Sweet and Sour Pork
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Prep Time
30 min
Cooking Time
30 min
Rest Time
0 min
Total Time
1 hour
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