Cantonese-Style Sweet and Sour Pork

1. 1

   Whisk the soy sauce, sugar, 2 teaspoons potato starch, sesame oil, and black pepper together in a large bowl. Add the pork to the marinade and turn it until all the pork is coated. Let it rest for 15 minutes.

2. 2

   For the sauce, whisk the water, vinegar, ketchup, 1/4 cup sugar, salt, 2 teaspoons potato starch, and red food coloring together in a separate bowl, then set aside.

3. 3

   Dip the pork pieces in the beaten egg, then dredge them in the 1 cup potato starch, pressing the starch onto the pork with your hand to ensure an even coating.

4. 4

   Heat the peanut oil in a wok over medium-high heat until it reaches 375 degrees F (190 degrees C).

5. 5

   Fry the pork pieces in the hot oil until crisp and light brown, 4 to 5 minutes, then remove and drain them, keeping the oil hot. Return the drained pork to the hot oil for 30 seconds more, then remove and drain again. Pour off all but 1 tablespoon of oil from the wok.

6. 6

   Heat 1 tablespoon of the reserved oil in the wok over medium heat. Cook the green bell pepper, cayenne pepper, pineapple, garlic, and green onion in the hot oil for about 5 minutes. Add the sauce and stir until it thickens. Stir in the pork and toss until the pork is coated with the sauce, then remove from the heat and serve.

• Calories 1278.66 kcal High
• Protein 29.59 g Good Source
• Carbs 29.89 g Moderate
• Total Fat 121.2 g High
• Saturated Fat 3.47 g Moderate
• Trans Fat 0.0 g Low Source
• Cholesterol 85.12 mg High
• Sodium 705.58 mg High
• Fiber 5.85 g Good Source
• Sugar 12.3 g High
• Added Sugar 6.19 g Moderate
• Calcium 47.7 mg Low Source
• Iron 2.24 mg Moderate
• Potassium 644.64 mg Moderate
• Vitamin A 215.53 mcg_rae Good Source
• Vitamin C 8.72 mg Low Source
• Vitamin D 0.45 mcg Low Source

Values are per serving. Percent Daily Values are based on a 2,000-calorie diet.

• Peanuts 🥜
• Eggs 🥚
• Soy 🌱
• Sesame
• Garlic 🧄
• Onions 🧅
• Food Dyes 🎨