Easy Sweet and Sour Pork

9 months ago 32

Sweet and sour pork is one of my favourite Chinese takeaway meals to make at home. It's budget friendly and super easy to make using just a few ingredients. If you haven't tried sweet and sour pork before, it's...

Sweet and sour pork is one of my favourite Chinese takeaway meals to make at home. It's budget friendly and super easy to make using just a few ingredients. If you haven't tried sweet and sour pork before, it's crispy fried pork pieces tossed in sweet and sour sauce with vegetables.

You might think this classic chinese takeaway meal is hard to make, but it's surprisingly easy to make. This recipe makes a large batch that will feed the entire family with white rice. You can add any vegetables you like to this recipe to bulk it up and make it go further too.

Ingredients

You don't need a lot of ingredients to make this sweet and sour pork recipe! Once you have the sauce ingredients you can use some of them to make my Take Away Style Honey Chicken or Orange Chicken Recipe too.

Marinade

pork salt & pepper corn flour egg soy sauce chinese cooking wine (you can leave this out of if you don't have it)

Frying

vegetable oil corn flour

Sauce

tomato sauce caster sugar apple cider vinegar corn flour water tin pineapple

See the recipe card below for quantities.

Instructions

In a bowl, add diced pork and all of the marinade ingredients and stir well.

Place the pork in the fridge for an hour or overnight if you have time.

Heat the vegetable oil in a large frypan or pot to 180 degrees.

Deep fry the pork pieces in batches for around 5 minutes or until cooked through and set aside.

Using a large frypan on a medium high heat. Fry the onion and capsicum for around 3 minutes until browned and softened.

In a bowl, mix together tomato sauce, caster sugar, water, apple cider vinegar, soy sauce and cornflour. Add the sauce ingredients to the frypan with the whole tin of pineapple (juice included) and stir. Allow to come to a simmer for around 5 minutes to thicken.

Add the pork to the pan and mix through to cover in the sauce.

Serve over white rice!

Storage

You can store this sweet and sour pork in the fridge for 3 days and freeze for up to 3 months in the freezer.

Freezing

If you want to store sweet and sour pork for a longer duration, freezing is a better option:

Cool and Portion: Follow the same cooling and portioning steps as with refrigeration. Freezing Container: Use airtight, freezer-safe containers or resealable freezer bags. Squeeze out as much air as possible to prevent freezer burn. Labeling: Label the container or bag with the date and a description of the contents. Freeze Quickly: Place the containers or bags in the freezer as soon as they're cooled down. It's best to freeze them within 2 hours of cooking. Use Within 3 Months: While frozen sweet and sour pork can technically be stored for longer, it's best to use it within 3 months for optimal taste and quality.

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Easy Sweet and Sour Pork

Sweet and sour pork is one of my favourite Chinese takeaway meals to make at home. It's budget friendly and super easy to make using just a few ingredients.

Course dinner

Cuisine Asian

Prep Time 5

Cook Time 20

Total Time 25

Servings people (or 2 adults and � children)

Calories 884kcal

Author Cheree - {Oh So Busy Mum}

Cost 15.00

Ingredients

Marinade

800 grams pork, diced I use pork loin1 large egg1 teaspoon soy sauce1 teaspoon chinese cooking wine� cup cornflour

Frying

2 cups vegetable oil

Sweet and Sour Sauce

1 brown onion, diced1 whole capsicum, diced half red and half green � cup tomato sauce� cup caster sugar1 cup water? cup apple cider vinegar1 tablespoon soy sauce2 tablespoons corn flour1 tin diced pineapple in juice

To Serve

cooked rice

Instructions

Marinade

In a bowl, add diced pork and all of the marinade ingredients and stir well. Place the pork in the fridge for an hour or overnight if you have time.

Frying

Heat the vegetable oil in a large frypan or pot to 180 degrees.

Deep fry the pork pieces in batches for around 5 minutes or until cooked through and set aside.

Sauce

In a bowl, mix together tomato sauce, caster sugar, water, apple cider vinegar, soy sauce and cornflour.

Using a large frypan on a medium high heat. Fry the onion and capsicum for around 3 minutes until browned and softened.

Add the sauce ingredients to the frypan with the whole tin of pineapple (juice included) and stir. Allow to come to a simmer for around 5 minutes to thicken.

Add the pork to the pan and mix through to cover in the sauce.

Serve over white rice.