Irresistible Peking-Style Sweet and Sour Pork: A Recipe to Delight Your Taste Buds

There’s something truly magical about the classic combination of sweet and sour flavors, especially when paired with tender, crispy pork.

Peking-style sweet and sour pork takes this beloved dish to the next level by using a vibrant, tangy sauce that coats each bite, making it irresistible.

Whether you’re cooking for a family dinner or want to impress your friends, this recipe is sure to become a favorite in your kitchen.

Let’s dive into the perfect balance of flavors and textures that make Peking-style sweet and sour pork a must-try!

Preparation Time

• Preparation: 20 minutes
• Marinating: 30 minutes
• Cooking: 25 minutes
• Total: 1 hour 15 minutes

Servings

This recipe is suitable for 4 people.

Difficulty

Medium

Ingredients

The necessary ingredients (possible in all kinds of variations)

For the Pork:

• 1 lb (450g) pork tenderloin or shoulder, cut into bite-sized cubes
• 1 tablespoon soy sauce
• 1 tablespoon Shaoxing wine or dry sherry
• 1/2 teaspoon salt
• 1/4 teaspoon white pepper
• 1 egg
• 1/2 cup cornstarch, for coating
• Vegetable oil, for frying

For the Sweet and Sour Sauce:

• 1/4 cup ketchup
• 1/4 cup rice vinegar
• 1/4 cup sugar
• 2 tablespoons soy sauce
• 1 tablespoon cornstarch mixed with 2 tablespoons water (slurry)
• 1/4 cup pineapple juice (optional, for a fruitier sauce)

For the Stir-Fry:

• 1 bell pepper, cut into chunks (red, green, or yellow)
• 1/2 onion, cut into chunks
• 1/2 cup pineapple chunks (optional)
• 2 tablespoons vegetable oil

Alternative Ingredients

• Vegan Version: Substitute the pork with tofu or seitan for a plant-based alternative. Adjust marinating and cooking times accordingly.
• Gluten-Free Version: Use tamari or gluten-free soy sauce, and ensure all other ingredients are gluten-free.
• Low-Sugar Version: Replace the sugar with a sugar substitute like stevia or use less sugar to taste.

Steps

The steps of preparation (possible in all kinds of variations)

Creating Peking-style sweet and sour pork involves a few key steps to achieve that perfect balance of flavors and textures. Here’s how to do it:

1. In a medium bowl, combine the pork cubes with soy sauce, Shaoxing wine, salt, white pepper, and the egg. Mix well to coat the pork. Marinate for at least 30 minutes to enhance flavor.
2. While the pork is marinating, prepare the sweet and sour sauce by mixing ketchup, rice vinegar, sugar, soy sauce, and pineapple juice (if using) in a small bowl. Set aside.
3. After marinating, coat each piece of pork in cornstarch, ensuring an even layer. This will help create a crispy coating when fried.
4. Heat vegetable oil in a deep pan or wok over medium-high heat. Once the oil is hot (about 350°F or 180°C), carefully add the pork pieces in batches, frying until golden brown and crispy, about 4-5 minutes per batch. Transfer to a paper towel-lined plate to drain excess oil.
5. In a separate pan or wok, heat 2 tablespoons of vegetable oil over medium-high heat. Add the bell peppers and onions, and stir-fry for 2-3 minutes until slightly softened but still crisp.
6. Add the pineapple chunks (if using) and stir-fry for another minute.
7. Pour the prepared sweet and sour sauce into the pan with the vegetables and bring it to a simmer.
8. Stir in the cornstarch slurry and cook for another minute, or until the sauce thickens to your desired consistency.
9. Add the fried pork back into the pan, tossing to coat evenly with the sauce. Cook for an additional 1-2 minutes, ensuring the pork is fully heated and the sauce is well combined.
10. Serve hot, garnished with green onions or sesame seeds if desired. Enjoy your delicious Peking-style sweet and sour pork with steamed rice or noodles!

Nutritional Benefits

• High in Protein: Pork provides a substantial amount of protein, essential for muscle repair and growth.
• Rich in Vitamins and Minerals: Bell peppers and onions add a variety of vitamins, including vitamin C, vitamin A, and various B vitamins, along with minerals such as potassium and magnesium.
• Balanced Macros: This dish offers a good balance of carbohydrates, proteins, and fats, making it a satisfying meal.
• Low in Saturated Fat: By choosing lean cuts of pork and frying with vegetable oil, this recipe minimizes saturated fat content.
• Antioxidants: Ingredients like bell peppers and onions are rich in antioxidants, which help protect the body from free radicals.

Possible Additions or Upgrades

• Extra Veggies: Add snap peas, carrots, or broccoli for more texture and nutrients.
• Spicy Twist: Add some chili flakes or a splash of hot sauce to the sweet and sour sauce for a bit of heat.
• Nutty Flavor: Sprinkle toasted sesame seeds or crushed peanuts over the dish for a nutty crunch.
• Fruity Touch: For a tropical flair, include additional fruits like mango or lychee alongside the pineapple.
• Herb Boost: Garnish with fresh cilantro or Thai basil for a fresh, aromatic finish.

Frequently Asked Questions

Can I use other types of meat for this recipe?

Yes, you can substitute pork with chicken, beef, or even shrimp. Adjust cooking times as needed to ensure the meat is fully cooked.

What can I use instead of Shaoxing wine?

If you don’t have Shaoxing wine, dry sherry or white wine are good substitutes. You can also use apple juice or chicken broth for a non-alcoholic version.

Can I make this recipe ahead of time?

Yes, you can prepare the sauce and marinate the pork in advance. However, for the best texture, fry the pork just before serving to keep it crispy.

How do I store leftovers?

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in a skillet over medium heat or in the oven to maintain crispiness.

Can I bake the pork instead of frying it?

Yes, for a healthier option, bake the pork at 400°F (200°C) for about 20 minutes or until golden and cooked through, flipping halfway.

Is there a way to make this dish less sweet?

You can reduce the amount of sugar in the sauce to suit your taste, or use a sugar substitute for a lower-calorie version.

What type of rice pairs best with sweet and sour pork?

Steamed white rice or jasmine rice pairs beautifully with this dish, but brown rice or fried rice would also be delicious options.

Can I freeze this dish?

While you can freeze sweet and sour pork, the texture of the fried pork may become less crispy once thawed and reheated. For best results, freeze the sauce and cooked pork separately and combine when reheating.

What can I serve with sweet and sour pork?

This dish goes well with steamed vegetables, egg rolls, or a simple side salad. It also pairs nicely with noodles or fried rice.

How do I make the sauce thicker?

If your sauce is too thin, add more cornstarch slurry (cornstarch mixed with water) and simmer until it reaches your desired consistency.