I love both “real” Asian food and the Americanized versions. This recipe for Sweet and Sour Pork and Pineapple is easy to make at home, tastes delicious like buffet foods, and best of all it’s made with real ingredients, less sugar and is much better for you!
This is one of those recipes that are very easy to make, but take a little extra time. It took about 30 minutes to fry the pork but oh was it worth it!!!
I prefer liquid aminos over soy sauce for health reasons and I let my pork marinade in the aminos for awhile as I mixed up the coating to fry it with. The sweet and sour sauce is amazing, but I recommend you don’t sample the fried pork plain because you will want to eat it all that way!
The pork gets dipped into a simple batter before getting fried to a crispy brown and drained. Add the sauce and veggies before serving over a pile of aromatic Jasmine rice!
- 1 pound pork tenderloin (cut into strips)
- 1 tablespoon aminos
- Pinch of cornstarch
- ⅛ cup raw sugar
- 2 tablespoons ketchup
- 2 tablespoons liquid aminos
- ¼ teaspoon salt
- ½ cup pineapple juice
- ¼ cup vinegar
- 1 tablespoon cornstarch mixed in 4 tablespoons water
- ⅓ cup flour (I used rice flour for a gf meal)
- ⅓ cup cornstarch
- 1 egg
- 1 tablespoon sesame oil
- ⅓ cup warm water
- 1 carrot
- ½ onion
- ½ red bell pepper
- ½ green bell pepper
- ½ cup chunk pineapple
- 3 cups oil for deep frying
- Mix pork marinade together and set aside.
- Mix sauce ingredients in a small bowl. Do not add the cornstarch/water mixture.
- Peel and thinly slice carrot. Dice the peppers and onion.
- Mix batter adding just enough water that it drips off the back of a spoon, but isn't runny.
- Dip pork into the batter and deep fry in batches until golden brown.
- Remove and drain onto paper towels.
- Pour sauce into a pan and bring to a boil.
- Add carrots, onion, peppers and pineapple, simmering for 5 minutes covered.
- Remove cover and add the water/cornstarch mixture, heating until thickened.
- Add meat to the sauce and serve over fluffy Jasmine rice.