A classic take out dish that you can easily make as home. Put down the phone and break out the wok for this delicious Sweet and Sour Pork dish!
Hello! Yes, it's been a while. A long while I think. I've been enjoying my summer and taking a break from all things blog related. I've dabbled a little here and there in social media but not a whole lot. Sometimes you just need a break to recharge the creative flow....ha! That sounds slightly pretentious as I write it, but I don't know how else to put it! So, I've had a step back and just been cooking for the family and enjoying all of our family favorites with no pressure on creativity, lighting or styling.
The flip side of having a break, is that you come back with more ideas than you know what to do with. So that's kind of where I am right now, not knowing where to start.
So speaking of breaks, how's everyone's summer going? I have to be honest, mine is going pretty well. For once, and I mean ONCE, it's not scorching hot. Our summers are quite often intolerable with heat off the charts and sends me into a crazy frenzy. But this year, it's "pleasant" as one would say.
You can still walk outside in the daylight hours, which is a big bonus this year. I manage to get through a day without basically passing out by mid afternoon. Again, a bonus. I've even been cooking and baking in the afternoon which can be unheard of mid July in these parts with no air conditioning. So, I'm summing up summer with five stars so for.
We dusted the cobwebs off the camping stuff and even went camping last weekend. Again, nice. It was even overcast and tempted to drizzle at one point. Bliss. We (or should I say, I), cooked up a whole lot of food camping, which I always enjoy. A few summers ago, I made a post about Camp Food and you can check that out here if you like that sort of thing.
I honestly thought I lost my love affair with camping two summers ago after having a weekend from hell, but somehow last weekend I recharged my camping batteries. There might even be more in store this summer. Stay tuned.
So yea, it's a good summer so far. However, I'm living in fear of someone turning the temperature up to hellish heat. We did get a sharp reminder of the summer heat with one day this past week, and it wasn't pretty. But for now, I'm enjoying the "fresh" summer.
Now, let's take a little look at this must make Sweet and Sour Pork dish!
Notes about the pork:
This dish is addictive, so make at own risk...ha! I made it a while ago for dinner and couldn't stop eating it at the stove top. It's delicious and I'm soon going to try it with chicken and see how that goes down.
Okay, the recipe is pretty straight forward as you will see below. But here's a few little tips to help you along the way.
Double dredge the pork! Don't skip this step or you just might not get the coating to stick. So coat in flour then dip it in the egg then dredge in the flour again. It may seem excessive, but it works. So don't skip that part.
When it comes time to fry the pork, test with one piece at first before adding the whole batch. It should sizzle straight away. If it doesn't sizzle, remove from pan and wait until it gets hotter. Also, if the oil starts to smoke, it's too hot. So then you'll need to reduce the heat. So just watch out for these things as you cook the pork.
You will notice in the recipe below that I didn't use pineapple, which is traditionally used in sweet and sour pork. Why you ask? Because nobody in my house likes it! I'm still calling it sweet and sour pork because the sauce is super sweet with the honey. If you want to add the pineapple, add it when you add the sauce at the end.
Like I said earlier, this is a totally delicious dish and I highly recommend it if you love these kind of dishes. As good as you'll get in a takeout, seriously!
Happy stir fry making friends and I'll be back real soon with a new recipe!
Sweet and Sour Pork
Serves 4 / Prep time: 15 minutes / Cook time: 25 minutes
For the pork:
1 Pork tenderloin (approx 1 lb/500 grams), cut into bite sized cubes
1 Teaspoon salt
1 Teaspoon black pepper
1/2 Cup/60 grams flour
1/4 Cup/30 grams cornstarch
1 1/2 Cups/360 ml vegetable oil
1 Tablespoon sesame oil
2 Cloves garlic, crushed
1 Small onion, diced
1 Small yellow pepper, diced
1 Small green pepper, diced
1 Small red pepper, diced
Small bunch fresh green onions, finely chopped
2 Tablespoon sesame seeds
For the sauce:
1/2 Cup/120 ml honey
6 Tablespoons rice vinegar
4 Teaspoons soy sauce
3 Tablespoons tomato paste
1 Tablespoon corn starch
2 Tablespoons water
First make the sauce. In a small saucepan set over low heat, add the honey, vinegar, soy sauce and tomato paste. Stir bring to a simmer for a minute and remove from heat.
In a small glass, combine the cornstarch and water. Stir well and set aside.
In a large bowl, whisk together the flour with the cornstarch. In a separate bowl, whisk the two eggs.
Season the pork with salt and pepper.
Dip each piece of pork in the flour, then egg, then flour again. Repeat until all coated.
In a large deep sided skillet, heat the vegetable oil over a medium to high heat.
Add pork to pan and cook until browned, turning once. Cook for about 5 minutes or until cooked through. Remove from heat and drain on paper towels.
In a large wok set over medium heat, add the sesame oil and garlic. Stir for about 30 seconds and add the vegetables. Toss well and let cook for 3 - 5 minutes. Add the cooked pork and stir well.
Pour over sauce, stir and bring to a simmer. Add the cornstarch mixture and stir well until it thickens. Remove from heat.
Top with green onions and sesame seeds.
Serve over rice or noodles.
Click the downloadable link below to print recipe!
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Hello and thanks for stopping by. I'm Julia and I have a passion for wholesome fresh food. Here you can find what's cooking in my Spanish kitchen, with inspiration from my Newfoundland roots!
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