Sweet & Sour Pork


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Here is what you’ll need!

Servings: 4-6

2 pound pork shoulder or butt
2 cloves garlic, minced
1 teaspoon black pepper
¼ cup green onion
¼ cup soy sauce
3 eggs, beaten
1½ cups cornstarch
1 tablespoon vegetable oil
1 red bell pepper
1 green bell pepper
1 white onion, cut into wedges
1 8-ounce can chopped pineapple with syrup
¼ cup vinegar
¼ cup soy sauce
¼ cup ketchup
¼ cup sugar

White rice

Cut pork into bite-sized pieces and place in a medium-sized bowl. Season with pepper and add soy sauce, garlic, and green onion. Cover and let marinate for 1-2 hours.
Coat pork pieces with egg, dip in cornstarch, and fry until crispy and golden (about 2 minutes). Drain on paper towels.
Heat 1 tablespoon of vegetable oil in a skillet over medium-high heat. Add the onion and bell pepper.
Once the vegetables start to become tender, add pineapple with syrup. Stir for 30 seconds before adding vinegar, soy sauce, ketchup, and sugar. Stir regularly over medium-high heat for 3-4 minutes as water evaporates and sauce thickens.
Add the pork to the pan once the sauce begins to thicken. Stir to coat evenly.
Garnish with additional green onions and a sprinkle of sesame seeds.

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Date: October 15, 2019

45 thoughts on “Sweet & Sour Pork

  1. Just a suggestion, black pepper is hardly ever used in Chinese cooking. It's mostly used for like black pepper beef or other dishes of the sort, but in general white pepper is used.

  2. As a Chinese, I must say this will definitely not get you the authentic taste of a sweet and sour pork if you follow this recipe. It doesn't even have the KEY INGREDIENT- Rice Wine Vinegar…. If you call this a sweet and sour pork, sorry no because this is a MASSIVE FAIL. Just because you put soy sauce in there doesn't make it Chinese.. Plus we rarely have sweet & sour pork and lemon chicken.

  3. Honestly, it may not look/sound that appealing, but it truly is delicious…

    (still don't really get why you would coat the pork in flour? oh well, I probably forgot how to make this…)

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