Pineapple Sweet and Sour Pork
A classic Cantonese dish with bright, vibrant color and a delicious sweet and sour taste, where pork is fried until crispy on the outside and tender on the inside, then stir-fried with pineapple, chili peppers, and onions.
Story
This iconic classic of Cantonese cuisine is a beloved staple at family gatherings and festive meals across southern China, prized for its eye-catching golden hue and perfectly balanced sweet-tangy flavor that pairs exceptionally well with a side of fluffy steamed white rice.
Ingredients
pork (washed and cut into small pieces, coated with water starch)
400g
pineapple (washed and cut into small slices)
50g
onion (washed and cut into small slices)
10g
green chili (washed and cut into small slices)
1 piece
red chili (washed and cut into small slices)
1 piece
starch (used for coating)
as needed
tomato sauce
2 tablespoons
fragrant vinegar
1 tablespoon
white sugar
1 tablespoon
refined salt
1 teaspoon
cooking oil
30g
onion
tomato
Instructions
1
Prepare ingredients
Wash the pork, cut into small pieces, coat with water starch; wash the pineapple, chili peppers and onion, cut into small slices.
2
Fry pork pieces
Heat oil in the wok to 90% heat (very high heat), add the pork pieces and deep-fry until cooked through, then remove and drain excess oil.
3
Season and stir-fry
Leave a small amount of base oil in the wok, stir-fry the tomato sauce until fragrant, add sugar and aromatic vinegar, stir-fry briefly, then add the chili slices, pineapple slices, onion slices and the fried pork pieces, add salt and stir-fry evenly to combine.
