Sweet and Sour Pork


  • 1 lb pork tenderloin, cut into 1/2 inch cubes
  • 3/4 cup potato or corn starch
  • 2 eggs beaten
  • vegetable oil for deep frying
  • Marinade:
  • 1 tbs soy sauce
  • 2 tsp Mirin or rice wine vinegar
  • 1 tbs fresh ginger, chopped
  • Sauce:
  • 2 large dried shiitake mushroom, soaked in hot water for 30 minutes
  • 1/2 onion, chopped
  • 1/2 green bell pepper, chopped
  • 1/4 carrot, cut into cubes
  • 1 oz pineapple, chopped
  • 1 tbs vegetable oil
  • 2 tsp soy sauce
  • 1/4 tbs sugar
  • 1/2 tbs cider vinegar
  • Add the potato starch to 1 cup of water and leave for 1 hour. The starch should sink to the bottom.
  • Marinate the pork with the soy sauce, Mirin or rice wine vinegar and grated ginger. Let marinate for 20 minutes.
  • When the soaked shiitake has become soft, remove the stem and slice.
  • Cut the onion, pepper, carrot into cubes, then finely chop the pineapple.
  • Drain the excess water from the top of the potato starch and water mixture.
  • In a bowl combine the soaked starch with the beaten eggs.
  • Add the pork cubes and evenly coat with the batter.
  • Fill a wok or medium heavy pan 1/3 full with vegetable oil and heat to 350 degrees.
  • Add the battered pork and deep fry for 1-2 minutes or until golden brown.
  • Remove the pork and drain on paper towels.
  • Coat a wok or large saute pan with vegetable oil and place over high heat.
  • add the onion, bell pepper and carrot and stir fry for about 3 minutes.
  • Add 1 cup hot water or chicken stock, soy sauce, sugar and vinegar and simmer for several minutes before adding the mushrooms and pineapple. Simmer for 1-2 minutes then add the egg mixture and stir until thickened.
  • Add the pork to the pan and mix until well combined.
  • Serve over rice.

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