Sweet and Sour Pork
- camissonia
- Nov 16
- 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.
1
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.
2
Mushroom Duxelles
Cook the mushrooms until all moisture evaporates to prevent soggy pastry. Aim for a thick, paste-like consistency.
3
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
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Sweet and Sour Pork
Prep Time
30 min
Cooking Time
30 min
Rest Time
0 min
Total Time
1 hour
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