Sweet and sour Pork
Ingredients:
For the Pork:
• 1 lb (450g) pork tenderloin or shoulder, cut into bite-sized pieces
• 1 egg
• 1/2 cup cornstarch
• Salt and pepper to taste
• Oil for frying
For the Sauce:
• 1/4 cup ketchup
• 1/4 cup rice vinegar (or white vinegar)
• 1/4 cup sugar
• 2 tablespoons soy sauce
• 1 tablespoon cornstarch mixed with 2 tablespoons water
Vegetables:
• 1 green bell pepper, cut into bite-sized pieces
• 1 red bell pepper, cut into bite-sized pieces
• 1 onion, cut into chunks
Instructions:
1. Prepare the Pork:
• Season the pork pieces with salt and pepper.
• In a bowl, beat the egg, then add the pork pieces to coat them.
• Dredge the pork pieces in cornstarch until evenly coated.
2. Fry the Pork:
• Heat oil in a pan over medium-high heat.
• Fry the pork pieces until golden brown and cooked through. Remove and drain on paper towels.
3. Make the Sauce:
• In a bowl, mix together the ketchup, rice vinegar, sugar, and soy sauce.
• In a separate small bowl, mix the cornstarch with water to form a slurry.
4. Cook the Vegetables:
• In a large pan or wok, add a little oil and stir-fry the onion, green bell pepper, and red bell pepper until tender but still crisp.
5. Combine and Cook:
• Pour the sauce mixture over the vegetables and bring to a simmer.
• Add the cornstarch slurry and stir until the sauce thickens.
• Add the fried pork pieces to the pan and stir to coat them evenly with the sauce.
6. Serve:
• Serve hot with steamed rice. Enjoy!#dinnerideas #lemon8challenge
Okay, so you've got the basic recipe down, but let me share some of my personal hacks to really elevate this crispy sweet and sour pork from good to absolutely amazing – the kind you see in those mouth-watering "close-up" photos! First, let's talk about getting that incredible crispiness for your pork. While the recipe mentions frying until golden brown, here's a pro-tip I swear by: double-frying! After your first fry, remove the pork and let it rest for a few minutes. Then, crank up the heat slightly (make sure it's not smoking!) and fry them again for another 1-2 minutes. This second fry expels more moisture and creates an unbelievably crunchy exterior that locks in the juicy tenderness. Also, make sure not to overcrowd your pan during frying. Cook in batches if necessary to maintain oil temperature and ensure even crisping. Draining the fried pork on a wire rack placed over paper towels, rather than directly on paper towels, allows air to circulate around all sides, preventing sogginess. Next up, that glorious sauce! Many of you might be wondering how to achieve that perfect "glossy orange sauce" or that vibrant "sweet and sour pork red" color you see in professional pictures. The key is in the balance and the cornstarch slurry. For a richer, deeper red hue, consider using a good quality, slightly darker ketchup. If you're feeling adventurous and want a truly restaurant-style color, a tiny drop of red food coloring added to the sauce mixture can do wonders, but it's completely optional! When making the slurry, ensure it's lump-free before adding it to the simmering sauce. Pour it in slowly while stirring constantly until your sauce reaches that desired thickness and beautiful, glossy sheen, coating the "crispy pork pieces" perfectly. You want it thick enough to cling to the pork and vegetables, but not so thick it becomes pasty. And those "red and green bell peppers, and onions" aren't just for show! Stir-frying them until they're tender-crisp adds an essential textural contrast and a burst of freshness that balances the richness of the pork and sauce. This combination not only makes the dish incredibly flavorful but also visually stunning, truly making it a "DINNER IDEA Healthy & Yummy." I love seeing that vibrant mix of colors when I plate it up. This homemade version is truly what I eat when I’m craving something satisfying, and honestly, it’s so much more rewarding than ordering takeout. You control the ingredients, making it a healthier and fresher option. Plus, the satisfaction of making your own "crispy sweet and sour pork" from scratch is priceless. Try these tips, and I promise your next batch will be absolutely irresistible!
Trying this out this week!