Name: Hong Kong Sweet and Sour Pork
Prep time: 40 min
Cook time: 10 min
Total time: 65 min
Ingredients: 2 teaspoons light soy sauce; 0.125 teaspoon white sugar; 2 teaspoons potato starch; 1 teaspoon sesame oil; ground black pepper to taste; 1 pound pork loin, cut into 1-inch cubes; 1 cup water; 2 tablespoons white vinegar; 0.25 cup ketchup; 0.25 cup white sugar; 1 pinch salt; 2 teaspoons potato starch; 1 dash red food coloring; 1 egg, beaten; 1 cup potato starch; 2 cups peanut oil for frying; 1 green bell pepper, cut into large chunks; 2 cayenne peppers, sliced; 4 slices canned pineapple, chopped; 2 cloves garlic, sliced; 2 green onions, sliced

Hong Kong Sweet and Sour Pork

4.7

(89)

61 Reviews

10 Photos

This recipe requires three quick frying steps to seal in the crispy texture of the pork. Serve with rice or noodles for a filling meal.

Recipe by BETSYLINDSEY

Updated on September 19, 2022

close up view of Hong Kong Sweet and Sour Pork over rice on a white plate

Prep Time:

40 mins

Cook Time:

10 mins

Additional Time:

15 mins

Total Time:

1 hr 5 mins

Servings:

Yield:

4 servings

Jump to Nutrition Facts

Ingredients

2 teaspoons light soy sauce
⅛ teaspoon white sugar
2 teaspoons potato starch
1 teaspoon sesame oil
ground black pepper to taste
1 pound pork loin, cut into 1-inch cubes
1 cup water
2 tablespoons white vinegar
¼ cup ketchup
¼ cup white sugar
1 pinch salt
2 teaspoons potato starch
1 dash red food coloring
1 egg, beaten
1 cup potato starch
2 cups peanut oil for frying
1 green bell pepper, cut into large chunks
2 cayenne peppers, sliced
4 slices canned pineapple, chopped
2 cloves garlic, sliced
2 green onions, sliced

Directions

Whisk together the soy sauce, sugar, 2 teaspoons potato starch, sesame oil, and black pepper in a large bowl. Mix the pork into the marinade and turn until all the pork is covered. Allow to rest for 15 minutes.
To make the sauce, whisk together the water, vinegar, ketchup, 1/4 cup sugar, salt, 2 teaspoons potato starch, and red food coloring in a separate bowl. Set aside.
Dip the pork pieces in the beaten egg, then dredge in the 1 cup potato starch. Use your hand to press the starch onto the pork, assuring a consistent coating.
Heat the peanut oil in a wok over medium-high heat to a temperature of 375 degrees F (190 degrees C).
Fry the pork pieces in the hot oil until crisp and light brown, 4 to 5 minutes. Remove the pork from the oil and drain, keeping the oil hot. Return the drained pork pieces to the hot oil for 30 seconds more. Remove and drain again. Pour off all but 1 tablespoon of oil from the wok.
Heat 1 tablespoon of reserved oil in the wok over medium heat. Cook the green bell pepper, cayenne pepper, pineapple, garlic, and green onion in the heated oil for about 5 minutes. Add the sauce and stir until it thickens. Stir in the pork and toss until the pork is coated with sauce. Remove from heat and serve.

Nutrition Facts (per serving)

588	Calories
28g	Fat
60g	Carbs
25g	Protein

Nutrition Facts
Servings Per Recipe 4
Calories 588
% Daily Value *
Total Fat 28g	36%
Saturated Fat 7g	37%
Cholesterol 118mg	39%
Sodium 402mg	17%
Total Carbohydrate 60g	22%
Dietary Fiber 2g	5%
Total Sugars 26g
Protein 25g
Vitamin C 34mg	172%
Calcium 59mg	5%
Iron 2mg	13%
Potassium 590mg	13%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.