Sweet and Sour Pork Recipe | Easy Chinese-Inspired Favorite

Presenter / Source

• Chef Tatong (from the Simple Cookbook series; also referenced via Symble.ph / “Living made simple”)

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Ingredients (with quantities / substitutions mentioned)

Pork + Marinade

• Pork (or “pige” as written; likely pork), cut into ~3/4-inch cubes
• Soy sauce (Silver Swan)
• Garlic
• Black pepper
• Baking soda: 1/4 teaspoon (tenderizing; use “just a little” to avoid bitterness)
• Cornstarch: 1/2 cup
• Water: “just enough” to wet the cornstarch (to form a coating/batter)

Double-Frying

• Oil (quantity not specified; oil should be already hot)

Sweet & Sour Sauce

• Sugar (quantity not specified)
• Cornstarch (combined with sugar; amount referenced earlier as 1/2 cup)
• Juice from 1 can of pineapple chunks
• Pâte/dito puti vinegar (as written; vinegar for sweet-sour balance)
• Banana ketchup (UFC banana ketchup)
• Soy sauce (Silver Swan)
• Salt and black pepper (to season the sauce)

Vegetables + Finishing

• Carrot (called the “hardest vegetable”—prioritize)
• Red bell pepper
• Green bell pepper
• Onions
• Pineapple chunks (added just before plating to avoid overcooking)

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Equipment / Prep

• Cutting board + knife (for cutting pork into ~3/4-inch cubes)
• Bowls (for marinating/coating)
• Frying oil / frying pan or wok
• Pan/wok for the sauce
• “Chiller” (fridge) option: you can refrigerate the cornstarch batter “for a while,” but this recipe proceeds straight to frying

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Method (Step-by-Step)

1. Marinate + coat the pork

   • Season pork with soy sauce, garlic, and black pepper.
   • Tenderize: add 1/4 tsp baking soda (don’t overdo—can turn bitter).
   • Add cornstarch (1/2 cup).
   • Add just enough water to wet the cornstarch (wet the batter/coating).
   • Optional note: you could refrigerate “for a while,” but this recipe frys immediately.

2. Double-fry for extra crispiness

   • Heat oil until hot.
   • First batch: fry pork until you get nice color and very crispy texture.
   • Let the oil heat recover before the second batch (key cue for crispness).
   • Second batch: fry again to make it even crispier.

3. Make the sweet & sour sauce

   • In a pan, combine cornstarch + sugar.
     • The chef does not make slurry; if there are lumps, mash them.
   • Add:
     • Pineapple juice from 1 can of pineapple chunks
     • Vinegar
     • Banana ketchup (for color)
     • Soy sauce
   • Turn on heat and let it thicken, then bring to a simmer until thick.

4. Vegetable timing (no sautéing)

   • Chef’s note: when adding vegetables, there’s no sautéing.
   • Prioritize cooking of the hardest vegetable (carrot) since it needs more time and cooks/thickens during sauce process.
   • Season the sauce with salt and black pepper.

5. Combine pork + sauce

   • Let fried pork cool slightly before adding (to prevent steam from trapping in the sauce).
   • While pork rests/drips excess oil, keep the sauce hot.
   • Toss pork in sauce briefly so it coats.

6. Finish with pineapple + serve

   • Add pineapple chunks just before plating so they don’t overcook in the hot sauce.
   • Plate and serve.

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Chef Tips / Common Mistakes

• Don’t overdo baking soda: too much makes pork bitter.
• Double-frying matters: ensure oil heat recovers between batches for best crispness.
• Cool pork slightly before saucing: helps avoid steam trapped in sauce.
• Add pineapple at the end: prevents pineapple from getting too cooked.

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Variations Mentioned

• Optional variation: instead of frying immediately, you may refrigerate the cornstarch mixture “for a while” to marinate further, but this recipe proceeds straight to frying.