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Fast and tasty
Chinese meat in sweet and sour sauce

Chinese-Style Sweet and Sour Pork

The taste of authentic Chinese cooking right at home! As it turns out, one of the most popular Chinese dishes is quick and easy to make yourself. The secret to its flavor is the sauce — a blend of vinegar, sugar, and soy sauce. Treat yourself and your loved ones to this takeout favorite!

katushafin

Recipe author

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Composition / ingredients

Servings:

Pork

400

Carrots

Bell pepper

Garlic

Ginger (I use ground ginger)

Hot chili pepper

0.5

Soy sauce

Brown sugar

Rice vinegar

Potato starch

Water

Vegetable oil

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 22 % 8 g

Fats 42 % 15 g

Carbohydrates 36 % 13 g

197 kcal

GI: 67 / 0 / 33

Cooking method

Cooking time: 30 min

Step 1:

Gather the ingredients for the pork. Instead of fresh ginger I'm using ground. I used cornstarch, which you'll need twice as much of.
Step 2:

Rinse and dry the pork. Cut it into thin strips and small pieces, trimming off any excess fat.
Step 3:

Add a tablespoon of soy sauce to the pork and let it sit for a bit.
Step 4:

Cut the carrot into long, thin strips.
Step 5:

Cut the bell pepper into roughly the same strips.
Step 6:

Slice the garlic and cut the chili into rings. If you're using fresh ginger, peel and chop it like the garlic. How finely to cut the garlic and ginger is up to you: if you like their flavor, grate or mince them so they stay in the dish; if you'd rather keep it milder, cut them large and remove them from the pan later.
Step 7:

Make the sauce. Combine the soy sauce, sugar, vinegar, and half the starch. Add the water. I also stirred in the ground ginger. Mix well.
Step 8:

Add the remaining starch to the pork and stir.
Step 9:

Heat a skillet and add a couple of tablespoons of vegetable oil. Let it get hot. Add the carrot and stir-fry over high heat for a minute to a minute and a half.
Step 10:

Add the chili and bell pepper. Stir-fry for another minute and a half, then remove the vegetables from the pan.
Step 11:

Add another tablespoon of oil to the pan. Toss in the garlic and ginger (if using fresh). Stir-fry for 20–30 seconds. I removed the garlic — its aroma is enough for me — but you can leave it in.
Step 12:

Add the pork to the pan. Stir-fry over high heat for 3–4 minutes, stirring constantly.
Step 13:

Add the vegetables back to the pork. Lower the heat. Cook them together for a few minutes.
Step 14:

Pour the sauce into the pan, stirring it first so the starch lifts off the bottom.
Step 15:

Toss the pork well with the sauce. Cook for another couple of minutes — the sauce should thicken and come to a boil. The pork is ready!