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Course: Mains
Keyword: Asian, Meats, Pork, Summer, Sweet and Sour Pork

Sweet & Sour Pork: RELOADED

ACTIVE TIME: 30 minutes
TOTAL TIME: 6 hours 30 minutes
Yield: 4 to 6 servings
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Software

  • 1/2 cup low-sodium soy sauce
  • 2 tablespoons black vinegar
  • 2 teaspoons minced garlic (2 cloves)
  • 1 tablespoon minced ginger (2-inch piece)
  • 1/2 cup white rice flour, divided
  • 1/2 cup cornstarch, divided
  • 1/2 teaspoon Chinese Five-Spice powder
  • 1 pound pork butt, trimmed and cut into 1-inch cubes
  • 3 cups vegetable oil
  • 1 cup ketchup
  • 1/4 cup sugar
  • 1/4 cup rice wine vinegar
  • 2 tablespoons honey
  • 1/2 cup Vidalia onion, large dice
  • 1/2 cup carrots, peeled and sliced 1/4-inch thick, on a bias
  • 1/2 cup red bell pepper, large dice
  • 1/2 cup green bell pepper, large dice
  • 1 cup sugar snap peas, strings removed, cut in half on bias
  • 1 cup fresh pineapple, cut into 1-inch chunks
  • cooked long-grain white rice, for serving

Specialized Hardware

  • Candy/fry thermometer
  • 11-inch high-sided skillet
  • spider or slotted spoon
ACTIVE TIME: 30 minutes
TOTAL TIME: 6 hours 30 minutes
Yield: 4 to 6 servings

Procedure

  • Combine the soy sauce, black vinegar, garlic, ginger, 1/4 cup of the rice flour, 1/4 cup of the cornstarch, and the five-spice powder in a one-gallon zip-top bag. Seal the bag and squish (yes, that's a technical term), the ingredients to combine. Add the pork to the bag, the re-seal, repeating the squish to coat the pieces. Refrigerate for 6-8 hours.
  • Move the pork to a colander or other strainer and leave for 5 minutes to thoroughly drain. Discard the marinade.
  • Add 3 cups of oil to an 11-inch high-sided skillet. (It should measure 1/2 inch deep.) Attach a candy/fry thermometer to the pan and bring the oil to 350 F over medium-high heat, adjusting the heat as needed to maintain the temp.
  • Combine the remaining rice flour and cornstarch in a shallow bowl or pie pan. Add half of the pork and toss with your hands to thoroughly coat each piece. Transfer the meat to a sheet pan fitted with a wire rack and repeat with the second half of the pork. Rest for 10 minutes to help set the outer coating.
  • Carefully place half of the dredged pork into the oil and stir to fully submerge. Fry, stirring occasionally, until browned and crispy, about 3 minutes. Transfer to a paper towel lined plate or sheet pan. Let the oil come back to temp and repeat the process with the second batch of pork.
  • Once all the pork has been browned, kill the heat and leave the skillet to cool for a few minutes. Meanwhile, whisk the ketchup, sugar, rice wine vinegar, and honey together in a medium bowl and set aside.
  • Carefully drain all but 1 tablespoon of the fry oil from the skillet. (The oil will still be hot, so be sure to use a heatproof bowl or measuring cup.) Place the skillet back over medium heat for 1 minute then add the onion and carrot and cook for 3 minutes, stirring occasionally. Add the bell peppers and snap peas and cook another 2 minutes.
  • Return the pork to the skillet along with the pineapple and the sweet/sour sauce, and stir to evenly coat. When the sauce begins to bubble, reduce the heat to medium-low and simmer until slightly thickened, stirring frequently, 4-5 minutes.
  • Serve immediately over the rice, or if you prefer, wide egg noodles.
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