Sweet and Pungent Pork


This recipe is a popular chinese dish for take out . It uses pork which is the most popular meat in China.  This recipe serves 4


  • 1 lb lean boneless pork Pork, fresh, loin, top loin (chops), boneless, separable lean only, raw
  • ½ cup flour Wheat flour, white, all-purpose, enriched, unbleached
  • 1¼ tsp salt Salt, table
  • ½ tsp baking powder Leavening agents, baking powder, double-acting, sodium aluminum sulfate
  • ½ cup cold water Water, municipal
  • 1 20oz can pineapple chunks in pineapple juice
  • 1 tbsp cornstarch Cornstarch
  • 2 tbsp distilled white vinegar Vinegar, white
  • 1 medium green pepper seeded and cut into 1" chunks
  • 3 medium carrots cut paper thin diagonal slices
  • Vegetable oil for frying
  • ¼ cup sugar Sugars, granulated


Step 1

cut pork into 1 inch cubes. Combine flour, 1 teaspoon of the salt, and the baking powder in a medium bowl; add water , stirring until smooth. Add pork cubes; stir until coated. Drain juice from pineapple into 1 cup measure; stir in the cornstarch, vinegar and remaining salt. Heat 1 " of oil in 4 quart saucepan or deep fryer set at 370F. Fry pork cubes until golden brown, removing browned pieces with a slotted spoon onto paper toweling to drain. cut to make sure it is cooked through. In drained pan or a new pan add 1 tablespoon oil. add carrots and green peppers, stir fry for 2 minutes remove to a small bowl. Add sugar to the pan. Heat until melted and amber in colour. do not let burn. Remove from heat. Restir cornstarch mixture; pour over melted sugar. It will sizzle, but stir until smooth. Cook over medium heat until thickened and bubbly. Return vegetables; cook until carrots are tender. Add pineapple and pork cubes; spoon onto a platter serve with rice.


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