Sweet and Sour Chinese Pork with Pineapple Recipe
Sweet and sour pork is one of the most recognizable Chinese dishes in the world. In China it is especially popular in Cantonese cuisine, where the combination of meat and fruit is much loved. Crispy pieces of pork in a light batter, colorful vegetables, and a pineapple-based sauce create a dish that’s a bit like a more refined version of Polish breaded pork chop with stewed fruit – only here everything comes together on one plate.
To danie w obecnej formie wywodzi się z kuchni kantońskiej i zostało spopularyzowane w chińskich knajpkach na całym świecie jako komfortowe jedzenie do ryżu. W wersjach barowych często używa się gotowych sosów z butelki, dlatego domowe proporcje dają wyraźniejszy, czystszy smak.
This is a home-style version of a classic Cantonese dish: crispy pork in a light batter, colorful vegetables, and a glossy sweet and sour pineapple sauce. It’s easy to prepare in a regular kitchen and offers a familiar flavor combination that still feels a bit exotic.
Dlaczego ta wersja działa
- Mieszanka mąki pszennej i skrobi daje cienką, chrupiącą otoczkę, która dobrze trzyma sos.
- Osobne usmażenie mięsa i krótkie połączenie z gorącym sosem spowalnia rozmiękanie panierki.
- Sok z ananasa w sosie równomiernie rozprowadza jego smak, nie tylko w kawałkach owocu.
- Proste proporcje ketchupu, octu i cukru łatwo dopasować do własnych upodobań.
Chef's tips
Cut the meat into even pieces so they fry at the same rate and stay juicy inside. Don’t skip the short marinating time with salt and pepper – it seasons the meat all the way through. Fry in batches and keep the oil hot so the coating stays light and crisp instead of greasy.
How to serve
Serve immediately with freshly cooked jasmine or white rice. You can sprinkle the dish with sliced spring onions or toasted sesame seeds. A light cucumber and carrot salad with a splash of rice vinegar works very well on the side.
Na co uważać
- Zbyt chłodny olej sprawi, że panierka wchłonie tłuszcz i będzie gumowa – ciasto musi od razu skwierczeć.
- Nie zagęszczaj sosu na ledwo ciepłym ogniu – skrobia zbiije się w grudki, sos musi na chwilę zawrzeć.
- Nie trzymaj mięsa w sosie dłużej niż 1–2 minuty, inaczej panierka całkowicie straci chrupkość.
Zamienniki
- Schab możesz zastąpić polędwiczką wieprzową, skracając smażenie o 1–2 minuty.
- Ocet ryżowy można zastąpić jabłkowym lub białym winnym, zmniejszając ilość o ok. 1/2 łyżki.
Ingredients
- pork loin or tenderloin cut into bite-sized pieces - 400 g
- bell pepper cut into cubes - 1 piece
- bell pepper cut into cubes - 1 piece
- onion cut into larger cubes - 1 piece
- canned pineapple pieces weight after draining, reserve the juice - 200 g
- egg for the batter - 1 piece
- wheat flour for the batter - 3 tablespoons
- potato or corn starch for the batter and the sauce - 3 tablespoons
- oil for deep-frying; amount depends on the size of the pot - 400 ml
- ketchup sauce base - 4 tablespoons
- vinegar or apple cider vinegar - 3 tablespoons
- sugar white or cane - 3 tablespoons
- soy sauce - 1.5 tablespoons
- juice from canned pineapple top up with water if needed - 100 ml
- salt for the meat - 0.5 teaspoons
- black pepper for the meat - 0.25 teaspoons
Preparation
- Cut the meat into bite-sized pieces. Season with salt and pepper and set aside for 10 minutes.
- In a bowl, mix the egg, wheat flour, and 2 tablespoons of starch until you get a thick, sticky batter. Add the meat and mix thoroughly so each piece is well coated.
- Cut the peppers and onion into cubes, drain the pineapple and reserve the juice.
- Heat the oil in a pot or deep frying pan to about 170–180°C. If you don’t have a thermometer, drop in a small bit of batter – it should immediately start sizzling and float to the surface.
- Fry the meat pieces in batches for 4–5 minutes, until golden and crispy. Do not overcrowd the pot so the oil temperature doesn’t drop. Transfer fried pieces to a plate lined with paper towel.
- In a separate small bowl, prepare the sauce: mix the ketchup, vinegar, sugar, soy sauce, pineapple juice, and 1 tablespoon of starch. Stir until the starch dissolves.
- In a large pan, heat 1 tablespoon of oil (you can use strained oil from frying the meat). Add the onion and fry for 2 minutes, until slightly softened. Add the peppers and fry for another 2–3 minutes.
- Add the pineapple pieces and fry for 1 more minute.
- Pour in the prepared sauce and cook, stirring, for 1–2 minutes, until it thickens and becomes glossy.
- Add the fried pork and quickly toss so the pieces are coated in the sauce. Fry for 1 more minute, just to combine the flavors. Serve immediately with rice.
Storage
Po wystudzeniu przechowuj w lodówce do 2 dni; sos jeszcze zgęstnieje, a panierka zmięknie i straci chrupkość. Podgrzewaj na patelni z odrobiną wody lub soku z ananasa, aż sos znów będzie płynny, a mięso gorące w środku.
This version of sweet and sour pork is tailored to ingredients that are easy to find in most supermarkets, while keeping the characteristic balance of sweet, sour, and savory flavors. It’s a great way to bring a bit of Chinese restaurant nostalgia into your own kitchen.
