2 Versions: Battered and Non-battered

Sweet and Sour Pork (non-battered)

  • 1 lb boneless pork loin
  • 1 tablespoon cooking oil
  • 1 green pepper, cut into cubes
  • 1 onion, cut into wedges
  • 1 can pineapple chunks in juice
  • 1/4 cup firmly packed brown sugar
  • 1/4 cup white wine vinegar
  • 2 teaspoons cornstarch
  • 2 tablespoons soy sauce
  1. Cut the pork loin into strips, set aside
  2. Heat wok and oil over high heat, stir fry green pepper and onion for 3 minutes. Remove and set aside
  3. Add more oil if needed. Add half the pork, stir fry until browned. Remove the pork. Stir fry the remaining pork until browned. Return all pork to wok
  4. Drain pineapple and reserve the juice. Combine the juice, brown sugar, vinegar, cornstarch and soy sauce. Bring to boil, cook and stir for about 1 minute until the sauce is thickened
  5. Return green pepper and onion to wok, stir in pineapple and the thickened juice mixture
  6. Cook and stir until heated through
Ready to serve

Sweet and Sour Pork (battered)

  • 1/2 lb. pork tenderloin (cut into bite size pieces)
  • 1/2 green bell pepper (about 2 oz. and cut into pieces)
  • 1/2 red bell pepper (about 2 oz. and cut into pieces)
  • 2 stalks scallions (only the white part, cut into 2 inch length)
  • 1 piece fresh/canned pineapple ring (cut into small pieces)
  • 1 clove garlic (finely chopped)
  • Oil for frying
  • 1 teaspoon soy sauce
  • 1/2 teaspoon corn flour
  • 1/2 teaspoon rice wine
  • 1/2 cup water
  • 2 oz. all-purpose flour
  • 1 oz. corn starch
  • 1/2 teaspoon baking soda
  • 1/2 egg
  • 1 teaspoon cooking oil
  • 1 small pinch of salt
Sweet and Sour Sauce:
  • 1 1/2 tablespoons tomato ketchup
  • 1 teaspoon plum sauce
  • 1/8 teaspoon Chinese rice vinegar (transparent in color)
  • 1/2 teaspoon Lea & Perrins Worcestershire Sauce
  • 1 teaspoon oyster sauce
  • 1 teaspoon corn starch
  • 1 teaspoon sugar
  • 2 tablespoons water
  1. Cut the pork tenderloin into pieces and marinate with the ingredients for 15-20 minutes.
  2. Mix the sweet and sour sauce ingredients well and set aside.
  3. Strain the dry ingredients of the frying batter and then add in the egg, water, and cooking oil to form a thick batter.
  4. When the pork is well-marinated, transfer the pork pieces into the batter and make sure they are well coated.
  5. In a deep skillet, add in the cooking oil enough for deep-frying. Once the oil is hot, deep fry the pork pieces until they turn golden brown. Dish out and drain on paper towels.
  6. Heat up a wok and add in some cooking oil. Add in the chopped garlic and stir fry until light brown, then follow by the bell peppers and pineapple pieces.
  7. Stir fry until you smell the peppery aroma from the peppers and then add in the sweet and sour sauce.
  8. As soon as the sauce thickens, transfer the pork into the wok and stir well with the sauce. Add in the chopped scallions, do a few quick stirs, dish out and serve hot with steamed white rice.

For an extra crispy batter you can double fry the pork pieces:
  1. Deep fry the first time around until the pieces just begin to change colour. Remove from the oil. Drain on absorbent paper. Set aside.
  2. Just before serving, deep fry the pieces again until a golden brown colour. Drain on paper towels.