The RIGHT sweet and sour pork recipe - FINALLY!!
Sweet and Sour Pork
I have always LOVED sweet and sour pork. I grew up in the Philippines, and there are a lot of restaurants that serve authentic Chinese dishes. One of my favorites is Chowking. Each time I eat there (or any Chinese restaurant) I would always order the sweet and sour pork. When I was old enough to cook, I tried to make this pork dish from scratch. Don't ask me why I never just looked for and followed a recipe. (I just thought about that too while writing this post.) I always made it with tomato sauce, sugar, and vinegar. I recently discovered I was making it the wrong way. Also, I was making the sauce with the wrong ingredients.
For Thanksgiving 2015, my family and I spent the holiday with my high school friends' families. Guess who had a big smile on her face when I saw what we were going to have for dinner? After many years of trying to get that "Chowking" taste, I eventually got the authentic recipe from my best friend's mother-in-law who is a great cook and happens to be... wait for it... Chinese!! Thank you again, Tina, for bringing A-ma along to spend Thanksgiving with us. :)
I tried the recipe at home and everyone loved it! My father-in-law even announced that, if everyone was done eating, he would be bringing the leftover to work the next day for his lunch. That would be a stamp of approval, right? :) I am sharing the recipe so everyone can make it and understand why I am so in love with this dish.
You would need:
- 1 lb. pork tenderloin
- 2-3 cloves minced garlic
- 1 medium-sized purple onion cut into 1/2 inch cubes
- 1 medium green bell pepper cut into 1/2 inch cubes
- 1 can pineapple chunks (20 oz.)
- 1/2 bottle Heinz tomato ketchup (300 ml)
- 1/8 cup sugar
- salt and pepper to taste
- cornstarch to coat pork
- oil to fry pork
What you need to do:
First, season the pork cubes with salt and pepper. Next, coat them with cornstarch. Then, fry coated pork until golden brown. Set aside. You will use the same pan to make the sauce so throw away the fried cornstarch that settled in the pan. Leave only about 1 tbs. of the oil you used for frying and remove the rest.
*Note: Use fresh garlic. The bottled one doesn't taste as good as the fresh ones.
To start the sauce, saute the garlic and onion. Then, add the green bell pepper. When you start smelling its aroma, it is time to add the pineapple chunks, ketchup, and sugar. I don't like the sauce to be very thick so I usually add a little bit of water. Add salt and pepper to taste. Finally, add the fried pork cubes. Simmer for about 2-3 minutes, or until pork is evenly coated with sauce.
This is best served with freshly cooked jasmine rice and a cool drink. I hope you will love it as much as I do!
You can also make this with chicken and fish. :)