Sweet-and-Sour Pork

Name: Sweet-and-Sour Pork
Prep time: 30 min
Cook time: 25 min
Total time: 55 min
Yield: Serves 4 to 6 as part of a multi-course meal
Ingredients: 1 small green bell pepper, cut into 1-in (2.5-cm) chunks; 4 tablespoons cold water; 3 tablespoons all-purpose cornstarch; 2 teaspoons oil; ¼ teaspoon white pepper; 1 clove garlic, minced; 1 small tomato, cut into wedges; Oil for frying; 1 tablespoon oil; 2 teaspoons dark soy sauce; One 8¼-oz (250 g) can pineapple chunks, drained; ¾ cup (185 ml) chicken stock, homemade or store-bought; 1 tablespoon all-purpose cornstarch; ¾ cup (185 ml) white vinegar; 4 tablespoons water; 1 tablespoons all-purpose cornstarch; 1 large egg, slightly beaten; 12 oz (350 g) boneless pork loin, cut into 1-in (2.5-cm) cubes; 1 teaspoon salt; 4 tablespoons all-purpose flour; 1 teaspoon soy sauce; 1 cup sugar; ¼ teaspoon baking soda

Preparation info

Serves
4 to 6
as part of a multi-course meal

Difficulty
Medium
Ready in
55 min

Appears in

Katie Chin's Everyday Chinese Cookbook

By Katie Chin

Published 2016

About

When I was in second grade, I opened my lunch box to find a char siu bao (barbecued pork bun) and some soy-sauce chicken wings. One mean girl named Penny laughed at my weird lunch, and all the other bologna-eating children joined in. A couple of weeks later, my mother cooked my favorite dish, Sweet-and-Sour Pork, for my seventh birthday party. The children gasped in amazement as she created a dish they thought could only be made at a restaurant. And boy, it was good—