Sweet and Sour Pork

Name: Sweet and Sour Pork
Prep time: P0Y0M0DT0H30M0.000S
Cook time: P0Y0M0DT0H30M0.000S
Total time: P0Y0M0DT1H12M0.000S
Yield: 4 to 6 servings
Cuisine: asian
Ingredients: 2/3 cup soy sauce; 2 teaspoons minced garlic; 1 tablespoon minced ginger; 1/4 cup flour, plus seasoned flour for dredging; 1/4 cup cornstarch; 1 pound pork butt, cut into 1-inch cubes; Kosher salt and pepper; Vegetable oil, for frying; 1 cup ketchup; 1/4 cup sugar; 1/4 cup red wine vinegar; 1 ounce honey; 1 tablespoon vegetable oil; 1/2 tablespoon sesame oil; 1/3 cup large diced Vidalia onion; 1/3 cup large diced celery; 1/3 cup carrots sliced 1/4-inch thick, on a bias; 1/3 cup large diced red bell pepper; 1/3 cup large diced green bell pepper; 1 cup fresh pineapple, cut into 1-inch cubes

Recipe courtesy of Alton Brown

Watch how to make this recipe.

Sweet and Sour Pork

0 Reviews

Level: Intermediate
Yield: 4 to 6 servings
Nutritional Analysis

Per Serving

Serving Size

1 of 6 servings

Calories

694

Total Fat

52

Saturated Fat

6

Carbohydrates

43

Dietary Fiber

2

Sugar

25

Protein

17

Cholesterol

47

Sodium

1980

Total: 1 hr 12 min
Prep: 30 min
Inactive: 12 min
Cook: 30 min

Level: Intermediate
Yield: 4 to 6 servings
Nutritional Analysis

Per Serving

Serving Size

1 of 6 servings

Calories

694

Total Fat

52

Saturated Fat

6

Carbohydrates

43

Dietary Fiber

2

Sugar

25

Protein

17

Cholesterol

47

Sodium

1980

Total: 1 hr 12 min
Prep: 30 min
Inactive: 12 min
Cook: 30 min

Ingredients

2/3 cup soy sauce

2 teaspoons minced garlic

1 tablespoon minced ginger

1/4 cup flour, plus seasoned flour for dredging

1/4 cup cornstarch

1 pound pork butt, cut into 1-inch cubes

Kosher salt and pepper

Vegetable oil, for frying

1 cup ketchup

1/4 cup sugar

1/4 cup red wine vinegar

1 ounce honey

1 tablespoon vegetable oil

1/2 tablespoon sesame oil

1/3 cup large diced Vidalia onion

1/3 cup large diced celery

1/3 cup carrots sliced 1/4-inch thick, on a bias

1/3 cup large diced red bell pepper

1/3 cup large diced green bell pepper

1 cup fresh pineapple, cut into 1-inch cubes

Directions

In a large non-reactive bowl, combine soy, garlic, ginger, flour, and cornstarch. Season the pork generously with salt and pepper. Place the pork in the bowl and toss to cover. Marinate in the refrigerator overnight.
Drain off any excess marinade and dredge the pork in flour seasoned with salt and pepper. In a large frying pan heat 1-inch of oil to 350 degrees F. Fry the pork in batches, until golden brown. Drain on paper towels. Reserve on a warm plate.
In a separate bowl, combine the ketchup, sugar, vinegar, and honey. Whisk to blend.
In a small roasting pan heat the canola and sesame oils. Place the pork and vegetables into the pan and cover with the ketchup mixture. Bring to a simmer and cook until the pork is tender.

Sweet and Sour Pork

Sweet and Sour Pork

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