Print

Crispy Sweet and Sour Pork Recipe Easy Tangy Pineapple Glaze Guide

crispy sweet and sour pork - featured image
Print Recipe

A nostalgic and easy-to-make crispy sweet and sour pork with a perfectly balanced tangy pineapple glaze, featuring a secret double-fry technique for irresistible crunch.

Ingredients

Scale
  • 1 lb (450g) pork shoulder or tenderloin, cut into bite-sized cubes
  • 1/2 cup (65g) all-purpose flour
  • 1/2 cup (65g) cornstarch
  • 1 large egg, beaten
  • Salt and pepper to taste
  • Vegetable oil for frying (canola or peanut oil preferred)
  • 1 cup (240ml) pineapple juice
  • 1/4 cup (60ml) rice vinegar
  • 3 tbsp (45g) brown sugar
  • 2 tbsp (30ml) ketchup
  • 1 tbsp (15ml) soy sauce
  • 1 tbsp (8g) cornstarch mixed with 2 tbsp (30ml) water (slurry)
  • 1/2 cup (75g) fresh pineapple chunks
  • Optional garnishes: chopped green onions, sesame seeds, fresh cilantro leaves

Instructions

  1. Pat the pork cubes dry with paper towels. Season with salt and pepper and set aside.
  2. In one bowl, mix the flour and cornstarch. In another bowl, beat the egg.
  3. Dip each pork piece into the beaten egg, then dredge thoroughly in the flour mixture. Press lightly so it sticks well. Let the coated pork rest for 10 minutes.
  4. Pour enough vegetable oil into a deep frying pan or wok to submerge pork halfway (about 2 inches deep). Heat to 350°F (175°C).
  5. Fry pork pieces in batches for 3-4 minutes until pale golden. Remove with a slotted spoon and drain on a wire rack set over a baking sheet.
  6. Increase oil temperature to 375°F (190°C). Fry the pork again for 1-2 minutes until deep golden and extra crispy. Drain again on the rack.
  7. While frying, combine pineapple juice, rice vinegar, brown sugar, ketchup, and soy sauce in a small saucepan. Bring to a gentle boil over medium heat, stirring until sugar dissolves.
  8. Slowly stir in the cornstarch slurry, whisking constantly. Cook for 1-2 minutes until the sauce thickens to a glossy, syrupy consistency.
  9. Add fresh pineapple chunks to the glaze and warm through for another minute. Turn off heat.
  10. Pour the hot pineapple glaze over the crispy pork in a large serving bowl. Toss gently to coat every piece evenly.
  11. Garnish with chopped green onions, sesame seeds, or cilantro if desired.
  12. Serve immediately with steamed rice or your favorite stir-fried vegetables.

Notes

Keep oil temperature steady to avoid greasy pork. Rest coated pork before frying for better texture. If glaze thickens too much, add a splash of water to loosen. Double-fry technique ensures extra crispiness. For gluten-free, substitute all-purpose flour with almond or rice flour and soy sauce with tamari.

Nutrition

Keywords: sweet and sour pork, crispy pork, pineapple glaze, double fry, easy dinner, family recipe, tangy sauce, comfort food

Find it online: https://blipflavor.com/crispy-sweet-and-sour-pork-recipe-easy-tangy-pineapple-glaze-guide/