Tangy and savory, sweet and sour pork is an icon of western Chinese cuisine with many variations, usually with regards to the sauce. Tomato paste instead of ketchup, and brown sugar, honey, or even maple syrup replacing white sugar. These are just some of the many ingredients that can be used in this dish.
Marie takes on a more traditional approach, using ketchup, pineapple juice, sugar, and vinegar. There’s a reason why this variation is the most popular. Good food just doesn’t need to be complicated. With her knowledge, and good cooking foundations, Marie cooks up the crispiest sweet and sour pork that even most restaurants would struggle to compete against.
One pound pork loin or tenderloin
Veggies: bell pepper, pineapple, cucumber, onion
2 eggs
1 +1/2 cups potato starch or cornstarch
Marinade:
1 tbsp cornstarch
1 tsp white pepper
1 tbsp soy sauce
1 tbsp Shaoxing wine.
2 tbsp of water
Ingredients for the sauce:
3/4 cup (178 ml) of water
1/2 cup (120 ml) pineapple juice
2 tbsp rice vinegar or white vinegar
2 tbsp soy sauce
4 tbsp ketchup
2 tbsp cornstarch
3 tbsp of sugar
1/2 tsp salt
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