Sweet and Sour Pork - Chinese-Style

I study Accounting and Finance at Tunku Abdul Rahman University. Cooking has always been a passion of mine. Sweet and Sour Pork reminds me of family celebrations—the colors, the crunch, and the flavor always brought joy to the table.

I’m from San Lorenzo. My culinary journey started at age 9, inspired by my aunt. I earned my certificate at NUC in Caguas and have been growing ever since. Making this dish with Kuan Min was a beautiful cultural fusion that challenged and inspired me.

INGREDIENTS

FOR THE PORK
400 g pork shoulder or neck, diced
5 tablespoons cornstarch (for coating)
1 cup vegetable oil (for frying)

FOR THE SAUCE
⅓ cup sugar
⅓ cup apple cider vinegar
3 tablespoons pineapple juice
3 tablespoons ketchup
½ teaspoon Worcestershire sauce
1 tablespoon soy sauce
1 teaspoon oyster sauce
4 teaspoons cornstarch (dissolved in ½ cup water)

VEGETABLES & FRUIT
1 onion, chopped
1 bell pepper, chopped
1 cup pineapple, diced

INSTRUCTIONS

1. FRY THE PORK
Coat pork pieces in cornstarch. Heat oil in a deep pan and fry pork until golden and crispy. Remove and drain on paper towels.

2. PREPARE THE SAUCE
In a small pot, mix sugar, vinegar, pineapple juice, ketchup, Worcestershire sauce, soy sauce, and oyster sauce. Bring to a simmer, then stir in cornstarch-water mix. Cook until thickened.

3. STIR-FRY VEGETABLES
In another pan, sauté onion, bell pepper, and pineapple until just tender.

4. COMBINE AND SERVE
Add the fried pork to the pan, pour the sauce over everything, and toss to coat. Serve hot with steamed rice.