Sweet & Sour Pork

4.38 from 16 votes

Homemade Chinese food doesn't have to be hard or unhealthy!

Prep Time20

Cook Time1

Total Time1 20

Course: Main Course

Cuisine: Chinese

Servings: Servings

Calories: 452kcal

Author: Jessica

In a large mixing bowl add the chili sauce, chicken stock, sugar, white vinegar, worcestershire sauce, garlic, and red chili flakes. Whisk to combine.
In a small bowl stir together 1 tablespoon cornstarch and 1 tablespoon water. Stir until cornstarch is fully combined and no clumps remain.
Pour the cornstarch slurry into the sauce mixture, stir to combine and set sauce aside.

Preheat oven to 375°F
Season the pork pieces with salt & pepper.
To set up your dredging station you will need 2 bowls. In one bowl add both eggs and whisk well. In the second bowl add the cornstarch.
In a heavy fry pan or dutch oven heat up the oil over medium heat on the stove.
First, grab one piece of pork and dip it in the egg, then transfer to the cornstarch and roll the piece around to fully coat it. Place piece directly into hot oil.
Once you get the hang of the dipping you can do 8-10 pieces at a time.
Repeat step 5 until all of the pork is coated in the breading and cooking.
Using a pair of tongs carefully flip the pork pieces. Cook until they are golden brown, about 15 minutes.
When they are done cooking transfer pork pieces to a piece of paper towel to drain off any excess oil.
Place pork pieces into a 9x13 baking dish.
Add pineapple chunks to the pork, and pour the prepared sauce on top. Stir to coat all of the pork pieces in the sauce.
Bake for 45 minutes, stirring once in the middle of the baking time.
Remove from oven and stir once more before serving.
Sprinkle with toasted sesame seeds (optional). Serve over rice or veggies.