I love sweet and sour <insert meat here>! Any time I go to a Chinese restaurant I order it. I’ve had the bottled sauce, and they are ok as a dipping sauce, when you are desperate. However, made from scratch is best in my opinion.
For this batch I used pork, but you could easily use chicken or tofu. When I make my sweet and sour sauce, I tend to go a little more on the sour side. That’s just my preference. If you are more in the liking of the sweet side simply up the sugar to 1 cup.
Prep the meat first, so all I have to do at the end is fry it up.
Cut up the meat of choice, I used about 2 pounds of pork, into bite size pieces. Put in the refrigerator until it’s time to coat.
Next, make the sauce.
2 tbsp corn starch
1/4 c mirin
1/2 c rice wine vinegar (can also use apple cider vinegar)
1/4 c. ketchup
2 tbsp soy sauce
3/4 c sugar (if you like a sweeter sauce increase to 1 cup)
1/2 c pineapple juice (I use the juice from canned pineapple that I also use in the sauce)
2/3 c pineapple chunks
2/3 c red pepper
1/2 c sliced carrots
2/3 c onions cut into chunks
1 tbsp oil
*To Coat the Meat: corn starch and rice flour
Put corn starch, mirin, rice wine vinegar, soy sauce, sugar, and pineapple juice into a saucepan. Stir thoroughly before you turn the heat on so the cornstarch doesn’t clump. Cook over medium heat, stirring frequently.
While the sauce is cooking, put all the optional ingredients in a pan and fry until the carrots, onions and peppers are soft and the pineapple has a little color to it. Add this to the saucepan.
Remove meat from fridge and coat with rice flour and corn starch. For the two pounds of meat I used 1/2 cup rice flour and 1/2 cup corn starch.
Fry in batches until crispy and brown. Drain excess oil.
Put meat on a platter, cover with sauce.
Serve with some rice and enjoy!!