East Lake Chinese Restaurant is my favorite Chinese restaurant in San Jose serving up the best Cantonese-style dishes. I’ve been wanting to recreate some of my favorite dishes from there and recently the girls picked Sweet and Sour Pork because they love the dish.
Sweet and Sour Pork was pretty eazy to make and even though I had to wash hella dishes after, it was so worth it!
The delicious crispy pork tasted amazing smothered in the addicting sweet and tangy sauce. I loved the textures of the fresh bell peppers and sweet pineapples in the dish as well. It’s always a great time when eating sweet and sour pork. The girls and I loved it!
1 pound pork
2 tablespoon soy sauce
1 teaspoon garlic powder
1/2 teaspoon pepper
2 tablespoons flour
~1 cup Corn starch for dusting
1+ cup of neutral oil for frying
1/2 green bell pepper
1/2 red bell pepper
4 ounces pineapple chunks
1 ounce chopped green onions
1/4 cup ketchup
2-3 tablespoons sugar
2 tablespoons water
1.5 tablespoons Worcestershire sauce
1.5 tablespoons vinegar
1/2 tablespoon cornstarch plus 1 tablespoon water to make corn starch slurry
Make Sauce – Combine all the sauce ingredients into a small bowl and mix until fully combined.
Marinate Pork – Marinate the pork in soy sauce, garlic powder, pepper, and flour for at least 30 minutes.
Fry Pork – Batter pork with corn starch. Shake off excess corn starch. Fry at 350 degrees for 4-5 minutes until pork is golden brown. Set aside.
Stir Fry Sweet and Sour Pork – Stir fry veggies and set aside. Add sauce to hot wok and add corn starch slurry until sauce thickens. Mix in pork and veggies. Garnish with chopped green onions.
- Use chicken or fish filet instead of pork
- For healthier version, don’t batter the pork. You will lose the crunch tho.
- This dish is best eaten immediately