Crispy Pork Sweet and Sour with Pineapple
Czech-style pork cubes coated in cornstarch and egg, deep-fried until crispy, then combined with a bright vegetable sauce of carrots, onions, garlic, bell peppers, and pineapple rings, finished with cane sugar, tomato paste, and red wine vinegar. Fresh parsley garnish adds herbaceous brightness to this tangy-sweet comfort dish.
Ingredients
- 1 ¼ lb pork shoulder or butt, boneless, cut into large pieces
- cornstarch
- egg
- soy sauce
- vegetable oil
- carrot, chopped
- onion, chopped
- 2 clove garlic, minced
- 1 tablespoon cane sugar
- tomato paste
- red wine vinegar
- red bell pepper, chopped
- yellow bell pepper, chopped
- 1 slice pineapple, ring
- salt
- black pepper
- fresh parsley, chopped
Instructions
- 1
Cut pork into large pieces and coat in a mixture of cornstarch, egg, and soy sauce.
- 2
Heat oil in a large deep pan until hot. Meanwhile, chop carrot, onion, garlic, red and yellow bell peppers, and pineapple rings.
- 3
In a separate pot, stir-fry garlic, carrot, and onion in oil. Add cane sugar, tomato paste, and a splash of red wine vinegar. Add bell peppers and pineapple to the pot, season with a splash of soy sauce, and let simmer.
- 4
Fry pork pieces in the hot oil until crispy. Remove and set aside.
- 5
Drain oil from the frying pan, pour the vegetable sauce into it, return the pork, and mix everything together.
- 6
Serve garnished generously with fresh parsley.
Tips
Ensure oil is sufficiently hot before frying pork to achieve a crispy exterior.
Good to Know
Refrigerate leftovers up to 3 days in an airtight container. Reheat gently; pork texture may soften.
Prepare vegetable mixture up to 8 hours ahead. Coat and fry pork just before serving for best crispness.
With steamed rice or egg noodles to soak up the sauce.
Common Mistakes
Use sufficiently hot oil when frying pork to avoid a soggy coating.
Add vegetables after garlic stir-fry begins to soften to avoid overcooking delicate peppers.
Do not skip draining oil before combining sauce and pork to avoid greasiness.