This sweet and sour pork with pineapple is a classic Cantonese dish. Adding a bit of pineapple gives it an extra-sweet kick of flavor that anyone would enjoy.
There’s a lot of information in this Sweet and Sour Pork with Pineapple Recipe, so I’m going to skip all the usual attempts at a charming story and just give you the high points!
It was easy and delicious.
Classic Cantonese Pineapple Sweet and Sour Pork Recipe
Cut the tenderloin into 1.5cm square pieces, add 1 tablespoon (15ml) of light soy sauce, a little pepper, 3g salt, 3g starch, 1 tablespoon oil (15ml) and marinate for 30 minutes.
Cut the pineapple into pieces the size of the meat. Green and red peppers are cut into pieces.
Add the beaten eggs to the marinated pork and mix well. Roll the meat pieces in the flour to coat them evenly. Shake off excess flour in a sieve. Fry in oil for 3-5 minutes until 8 mature. Remove and drain oil.
3 tablespoons of tomato paste (45ml), 2 tablespoons of rice vinegar (30ml), 1 tablespoon of soy sauce (15ml), 1 tablespoon of sugar (10g), 100ml of water, mix well to make a sauce for later use. Mix starch with water and set aside. Heat the pan without pouring oil. Pour in the tomato sauce, bring to a boil over medium heat until bubbling, pour in the starch water, mix well, and cook until slightly viscous.
Pour in the pork, pineapple, and green and red peppers and quickly stir-fry until the sauce is evenly coated.
Tips for Sweet and Sour Pork with Pineapple
1.To enhance the flavo, cut pork into bite-size pieces and marinate for 30 minutes.
2.Be aware that the acid from the pineapple can remove a little of the patina of your wok.
Feedback for Sweet and Sour Pork with Pineapple
1.A good sweet and sour recipe…liked the sauce. It was lighter, thinner than the thick type which is customary to sweet and sour sauce. A nice change. I added some other vegetables (carrots, celery, green pepper) to the blend to resemble the traditional sweet and sour I’m used to having. I also cubed the pork. I meant to sprinkle with sesame seeds at the end, but forgot. Will make again.
2.I made this twice – the sauce was wonderful, but the meat was not quite so. First, unless something was missing from the directions, this resulted in just 4 large pieces of pork, not many smaller cubes of it. The second time I made this, I cut up the pork, and liked it a lot more that way. I made a mistake the second time since I bought a can of crushed pineapple instead of pineapple chunks – chunks are definitely the way to go here. I’m not a good judge of what the “Chinese take-out classic” version of this dish is, but something still seemed missing here. It was very good, just not 5-star, in my opinion.