Crispy, golden-brown pieces of pork tossed in a vibrant, tangy sweet and sour sauce with colorful bell peppers, onions, and pineapple. A beloved Chinese-American takeout classic you can easily make at home.
Prep20 min
Cook25 min
Servings4
Serving size: 1 serving
729cal
23gprotein
59gcarbs
44g
Ingredients
454 g pork shoulder (cut into 1-inch cubes, pork loin also works)
A vibrant and flavorful stir-fry combining sweet pineapple, savory chicken, and crunchy cashews with perfectly cooked jasmine rice. This restaurant-style favorite is surprisingly easy to make at home and looks stunning served in a pineapple boat.
A classic Kolkata street food! A flaky, crispy paratha is layered with a freshly cooked egg, then filled with a crunchy mix of onions and cucumbers, and drizzled with tangy sauces. It's a satisfying and quick meal on the go.
About Sweet and Sour Pork, Pineapple Fried Rice and Egg Roll
Tangy sweet & sour pork, aromatic pineapple fried rice, and a crispy egg roll. Pure comfort food!
This chinese_american dish is perfect for dinner. With 1874.94 calories and 77.81g of protein per serving, it's a nutritious choice for your meal plan.
fat
0.33 cup rice vinegar
0.33 cup granulated sugar
1 green bell pepper (medium, cut into 1-inch pieces)
1 yellow onion (medium, cut into 1-inch pieces)
1 cup canned pineapple chunks (drained)
2 garlic cloves (minced)
1 inch fresh ginger (peeled and minced)
3 cups vegetable oil (for deep frying)
Instructions
1
Marinate the Pork
In a medium bowl, combine the pork cubes, 1 tbsp soy sauce, Shaoxing wine, salt, and white pepper.
Mix well and set aside to marinate for at least 15-20 minutes at room temperature.
2
Prepare Sauce and Vegetables
While the pork marinates, prepare the sauce. In a small bowl, whisk together the ketchup, rice vinegar, granulated sugar, and the remaining 1 tbsp of soy sauce.
In a separate tiny bowl, mix 1 tbsp of cornstarch with 2 tbsp of water to create a slurry. Set both aside.
Ensure all your vegetables are chopped and ready for the stir-fry.
3
Make Batter and Coat Pork
In a large bowl, whisk together 8 tbsp (1/2 cup) cornstarch, all-purpose flour, the large egg, and 4 tbsp (1/4 cup) water until a smooth, thick batter forms.
Add the marinated pork to the batter and toss until every piece is thoroughly coated.
4
First Fry
Heat 3 cups of vegetable oil in a wok or deep pot over medium-high heat until it reaches 350°F (175°C).
Using tongs, carefully add the battered pork pieces one by one, ensuring not to overcrowd the wok.
Fry in batches for 3-4 minutes until the coating is set and light golden. Remove with a slotted spoon and place on a wire rack to drain.
5
Second Fry for Extra Crispiness
Once all the pork has been fried once, increase the oil temperature to 375°F (190°C).
Return the pork to the hot oil in batches and fry for another 1-2 minutes until deep golden brown and exceptionally crispy.
Remove and drain on the wire rack again.
6
Stir-fry and Assemble
Carefully drain most of the hot oil from the wok, leaving about 2 tbsp for stir-frying.
Place the wok over high heat. Add the minced garlic and ginger and stir-fry for 20-30 seconds until fragrant.
Add the onion and bell pepper pieces and stir-fry for 2-3 minutes until tender-crisp.
7
Finish the Sauce and Serve
Pour the prepared sweet and sour sauce mixture into the wok and bring to a boil.
Give the cornstarch slurry a quick stir and pour it in, stirring constantly until the sauce thickens, about 30-60 seconds.
Add the pineapple chunks and the double-fried crispy pork.
Toss everything quickly for about 30 seconds to coat evenly. Serve immediately with steamed rice.
729cal
41gprotein
83gcarbs
25gfat
Ingredients
4 cups Cooked Jasmine Rice (Day-old and cold is essential)
1 pcs Pineapple (Medium-sized, for shell and 1.5 cups of chunks)
450 g Boneless Skinless Chicken Breast (Cut into 1/2-inch cubes)
2 pcs Large Eggs (Lightly beaten)
3 tbsp Canola Oil (Divided)
1 pcs Yellow Onion (Medium, finely chopped)
1 pcs Red Bell Pepper (Small, diced)
4 cloves Garlic (Minced)
1 tbsp Ginger (Freshly minced)
0.5 cup Frozen Peas (Do not thaw)
3 tbsp Light Soy Sauce
1 tbsp Oyster Sauce
1 tsp Fish Sauce
1 tsp Sesame Oil
1 tsp Sugar (To balance flavors)
0.5 cup Roasted Cashews (Unsalted)
0.5 tsp White Pepper
3 stalks Green Onions (Thinly sliced)
0.25 cup Cilantro (Freshly chopped)
Instructions
1
Prepare Ingredients and Sauce
If using a fresh pineapple for serving, slice it in half lengthwise. Carefully run a knife around the inside perimeter, leaving a ½-inch border. Make crisscross cuts in the flesh and scoop it out with a spoon. Set the hollowed-out shells aside.
Chop the scooped-out pineapple flesh into ½-inch chunks, measuring out 1.5 cups. Discard the tough core.
In a small bowl, whisk together the light soy sauce, oyster sauce, fish sauce, sesame oil, sugar, and white pepper. Set this sauce mixture aside.
Ensure all vegetables are chopped, chicken is cubed, and eggs are lightly beaten.
2
Cook Chicken and Egg
Heat a large wok or skillet over high heat until it begins to smoke lightly. Add 1 tbsp of oil and swirl to coat.
Add the cubed chicken and stir-fry for 4-5 minutes until cooked through and lightly browned. Remove the chicken from the wok and set aside.
Reduce heat to medium-high. Add 1 tsp of oil to the wok. Pour in the beaten eggs and scramble for 1-2 minutes until just cooked. Remove the eggs and set aside with the chicken.
1 pcs Cucumber (Medium, deseeded and thinly sliced)
2 pcs Green Chili (Finely chopped, adjust to taste)
2 tbsp Lemon Juice (Freshly squeezed)
4 tbsp Tomato Ketchup
2 tbsp Chili Sauce (Such as Sriracha or a simple red chili sauce)
1 tsp Chaat Masala (For sprinkling)
0.5 tsp Black Salt (Kala Namak, for sprinkling)
Instructions
1
Prepare the Paratha Dough
In a large mixing bowl, combine the all-purpose flour, 0.5 tsp salt, sugar, and 2 tbsp of vegetable oil. Mix well with your fingertips until it resembles coarse breadcrumbs.
Gradually add lukewarm water and knead for 7-10 minutes to form a soft, smooth, and elastic dough. It should be pliable but not sticky.
Cover the dough with a damp cloth or plastic wrap and let it rest for at least 30 minutes. This step is crucial for soft parathas.
2
Prepare the Filling and Egg Mixture
While the dough rests, prepare the filling. In a medium bowl, combine the thinly sliced onion, cucumber, and chopped green chilies.
Squeeze the lemon juice over the mixture, toss well, and set aside. This quick pickling adds a nice crunch and tang.
In a small bowl, lightly beat the 4 eggs with the remaining 0.25 tsp of salt. Keep it ready near the stove.
3
Shape and Cook the Parathas
After resting, divide the dough into 4 equal portions and roll them into smooth balls.
Take one ball, dust it lightly with flour, and roll it into a very thin circle, about 7-8 inches in diameter.
Return the wok to high heat and add the remaining oil. Add the chopped onion and red bell pepper. Stir-fry for 2-3 minutes until slightly softened but still crisp.
Add the minced garlic and ginger and stir-fry for another 30 seconds until fragrant.
4
Stir-Fry the Rice
Add the cold, cooked rice to the wok. Use a spatula to press and break up any clumps.
Stir-fry for 2-3 minutes, tossing continuously to coat each grain with oil and heat it through.
5
Combine and Finish
Return the cooked chicken and scrambled eggs to the wok. Add the pineapple chunks, frozen peas, and roasted cashews.
Pour the prepared sauce mixture over everything. Stir-fry for 1-2 minutes, tossing vigorously to combine all ingredients and coat them evenly with the sauce.
Turn off the heat. Stir in the sliced green onions and chopped cilantro.
6
Serve
For a stunning presentation, spoon the fried rice into the hollowed-out pineapple shells. Otherwise, serve hot in bowls. Garnish with extra cashews or cilantro if desired.
Heat a tawa or a large non-stick skillet over medium-high heat. Place the rolled paratha on the hot tawa.
Cook for about 30-45 seconds until small bubbles appear on the surface. Flip it over.
4
Add the Egg Layer
Drizzle about 1.5 tsp of oil around the edges and on top of the paratha. Press gently with a spatula and cook for another 30-45 seconds until light golden spots appear.
Flip the paratha again. Pour a quarter of the beaten egg mixture (about 1 egg's worth) onto the center.
Using the back of a spoon, quickly spread the egg evenly over the entire surface of the paratha before it sets.
Drizzle another 1.5 tsp of oil around the edges. Cook for 1-2 minutes, until the egg is fully cooked.
Flip the paratha one last time and cook the egg side for about 30 seconds to get it slightly crisp.
Remove from the tawa and place on a plate, egg-side up. Repeat the process for the remaining 3 rolls.
5
Assemble and Serve
Working quickly while the paratha is hot, arrange a line of the onion-cucumber filling down the center.
Drizzle with 1 tbsp of tomato ketchup and 0.5 tbsp of chili sauce.
Sprinkle a generous pinch of chaat masala and black salt over the filling.
Tightly roll the paratha from one side to the other to form a cylinder.
Wrap the bottom half of the roll in parchment paper or aluminum foil to hold it together and catch any drips.
