Description
Alton Brown’s sweet and sour pork recipe blends tangy sauce with crispy pork for a classic Chinese-American dish. Diners can savor complex flavors and enjoy a restaurant-quality meal crafted with precise culinary techniques.
Ingredients
Scale
- 1 lb (454 g) pork butt, cut into 1-inch cubes
- ¼ cup (30 g) flour for seasoned dredging
- ¼ cup (30 g) cornstarch
- ⅔ cup (160 ml) soy sauce
- 1 cup (240 ml) ketchup
- 1 cup (240 ml) fresh pineapple, cut into 1-inch cubes
- ¼ cup (60 ml) sugar
- ¼ cup (60 ml) red wine vinegar
- ⅓ cup large diced Vidalia onion
- ⅓ cup large diced celery
- ⅓ cup carrots sliced ¼-inch thick, on a bias
- ⅓ cup large diced red bell pepper
- ⅓ cup large diced green bell pepper
- 2 tsp minced garlic
- 1 tbsp minced ginger
- 1 oz (28 g) honey
- 1 tbsp (15 ml) vegetable oil
- ½ tbsp (7.5 ml) sesame oil
- Vegetable oil, for frying
- Kosher salt and pepper
Instructions
- Marinate: Blend soy sauce, ginger, garlic, flour, and cornstarch in a non-reactive bowl. Season pork with salt and pepper, then coat thoroughly in marinade. Refrigerate for 12 hours to enhance meat’s tenderness and flavor profile.
- Prepare Coating: Drain excess marinade and pat pork pieces dry. Create seasoned flour mixture with all-purpose flour, salt, and black pepper. Dredge each pork piece, ensuring light and even coverage.
- Fry Pork: Heat vegetable oil to 350°F in a heavy-bottomed pan. Fry pork in small batches, rotating to achieve uniform golden-brown coloration. Transfer to paper towel-lined plate to drain excess oil.
- Create Sauce: Whisk rice vinegar, sugar, tomato ketchup, and honey in a separate bowl to develop a vibrant sweet-tangy sauce.
- Combine and Finish: Heat canola and sesame oils in a roasting pan. Add crispy pork and selected vegetables. Pour prepared sauce over ingredients. Simmer on low heat, allowing pork to become tender and absorb rich sauce flavors.
Notes
- Marinate Masterfully: Refrigerate pork for 12-24 hours to ensure maximum flavor penetration and meat tenderness.
- Oil Temperature Control: Maintain consistent 350°F oil temperature for perfectly crispy, golden-brown pork without greasy texture.
- Batch Frying Technique: Cook pork in small batches to prevent overcrowding and ensure even, crisp coating on each piece.
- Sauce Balancing Act: Whisk sauce ingredients thoroughly to create a harmonious sweet-tangy flavor that complements the crispy pork.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Category: Dinner
- Method: Frying
- Cuisine: American
Nutrition
- Serving Size: 4
- Calories: 485
- Sugar: 34 g
- Sodium: 1200 mg
- Fat: 16 g
- Saturated Fat: 2 g
- Unsaturated Fat: 14 g
- Trans Fat: 0 g
- Carbohydrates: 58 g
- Fiber: 2 g
- Protein: 26 g
- Cholesterol: 75 mg