Easy Alton Brown Sweet And Sour Pork Recipe That Dazzles

Sweet and sour pork tantalizes taste buds with its perfect balance of flavors and textures.

This classic dish transforms humble ingredients into a culinary masterpiece that sparks joy at the dinner table.

Crispy, golden-brown meat mingles with vibrant vegetables, creating a symphony of sensations for hungry diners.

Complex flavor profiles dance between sweet and acidic notes, challenging traditional recipe expectations.

Delicate marinades penetrate tender meat, ensuring each bite bursts with robust, multilayered taste sensations.

Professional chefs and home cooks treasure this versatile recipe for its ability to elevate simple ingredients.

Rich, glossy sauces coat succulent protein pieces, promising a meal that satisfies both visual and gustatory senses: get ready to impress everyone at your table.

Why Alton Brown’s Sweet and Sour Pork Stands Out

• Elevate Home Cooking: Transform ordinary pork into a restaurant-quality dish with professional-level techniques that are surprisingly easy to master at home.
• Flavor Explosion: Combines sweet, tangy, and savory notes through a brilliant marinade and sauce that perfectly balance complex taste profiles without overwhelming the palate.
• Meal Prep Champion: Advance marinating allows deep flavor penetration, making this recipe ideal for busy home cooks who want delicious meals without last-minute stress, with a total cooking time under 90 minutes.
• Texture Triumph: Achieve crispy, golden-brown pork exterior while maintaining a juicy, tender interior through strategic coating and precise frying temperature, creating a delightful contrast in every single bite.

Ingredients List for Sweet and Sour Pork

• Pork: Tender meat that absorbs marinade flavors, choose a cut with some marbling for juiciness.
• Soy Sauce: Provides deep umami flavor and helps tenderize the meat.
• Ginger: Adds sharp, aromatic warmth and aids in meat tenderization.
• Garlic: Brings bold, pungent flavor and enhances overall taste profile.
• Flour, Cornstarch: Helps create a crispy coating and thickens marinade.
• Salt, Pepper: Essential seasonings for enhancing meat's natural taste.
• Vinegar: Adds tangy acidic base for the sauce.
• Sugar: Balances acidity and provides sweetness.
• Ketchup: Contributes tomato flavor and helps thicken sauce.
• Honey: Adds natural sweetness and glossy texture.
• Canola Oil, Sesame Oil: Provide cooking medium and additional flavor depth.

How to Cook Sweet and Sour Pork Like Alton Brown

Step 1: Prepare Flavorful Marinade

• Soy sauce
• Fresh ginger
• Minced garlic
• Flour
• Cornstarch

Season pork generously with salt and pepper. Thoroughly coat the pork in the marinade mixture.

Refrigerate overnight to allow flavors to develop deeply.

Step 2: Prepare Coating

Remove marinated pork from refrigerator. Create a seasoned flour mixture with salt and pepper. Carefully coat each piece of pork in the seasoned flour.

Step 3: Set Up Frying Station

Heat 1 inch of oil in a large frying pan to 350°F (175°C). This precise temperature ensures crispy exterior.

Step 4: Fry Pork Pieces

Fry pork in small batches until they turn golden brown and crispy. Drain on paper towels to remove excess oil. Keep warm on a separate plate.

Step 5: Create Sweet And Sour Sauce

• White vinegar
• Granulated sugar
• Ketchup
• Honey

Blend until smooth and well combined.

Step 6: Combine Cooking Oils

In a small roasting pan, mix canola and sesame oils. Heat gently.

Step 7: Final Cooking

Add fried pork and vegetables to the pan. Pour ketchup mixture over everything. Simmer on low heat until pork becomes tender and sauce thickens. Serve hot and enjoy the rich, tangy flavors.

Tips for Balancing Sweet and Tangy Flavors

• Sizzle Oil Smartly: Check temperature with a digital thermometer to guarantee perfect 350°F crispiness.
• Select Smart Containers: Non-reactive glass or ceramic bowls prevent unwanted metallic taste during marination.
• Maximize Meat Tenderness: Low and slow simmering allows flavors to meld deeply into pork's texture.
• Prep Ahead Strategically: Overnight marinating infuses rich taste throughout each succulent pork piece.
• Balance Flavor Layers: Taste-test marinade ingredients before coating to ensure harmonious sweet and tangy notes.

Storage Ideas for Sweet and Sour Pork

• Vacuum Seal Method: Remove excess air using a vacuum sealer for maximum freshness. Lock in flavors and prevent freezer burn by tightly sealing individual portions in vacuum bags. Ideal for preserving meat's texture and taste for extended periods.
• Portion Control Method: Divide leftovers into single-serving containers before refrigerating or freezing. Pack each container with precise amounts for easy reheating and minimal waste. Perfect for quick meal prep and controlling portion sizes.
• Glass Container Method: Transfer sweet and sour pork to clear glass containers with airtight lids. Glass prevents flavor absorption from other foods and allows easy visual inspection of stored dish. Microwave-safe containers make reheating convenient and mess-free.

New Flavors to Try with Sweet and Sour Pork

• Spicy Fusion Pork: Add sriracha sauce and red pepper flakes to the marinade for a fiery kick. Replace ketchup with gochujang for a Korean-inspired flavor profile that brings intense heat and depth to the dish.
• Citrus Zest Version: Incorporate orange zest and fresh lime juice into the marinade. Swap honey with mandarin orange juice to create a brighter, more refreshing sweet and sour sauce that enhances the pork's natural flavors.
• Tropical Island Remix: Use pineapple juice instead of vinegar in the sauce. Add diced bell peppers and chunks of fresh mango to introduce a Caribbean-style sweetness and tropical texture to the traditional recipe.
• Herb-Infused Gourmet Pork: Mix fresh rosemary and thyme into the flour coating. Introduce chopped fresh parsley to the sauce for an elevated, herbaceous dimension that brings sophisticated complexity to the classic sweet and sour preparation.

A Bold Close to Alton Brown’s Pork Recipe

Sweet and Sour Pork masterfully blends Chinese-American culinary traditions with Alton Brown’s signature precision.

Succulent pork pieces dance in a tangy sauce, creating flavor symphonies beyond typical restaurant fare.

Crispy exterior meets juicy interior, promising a gastronomic adventure for palates seeking complexity.

Home cooks can elevate their kitchen skills through this carefully crafted recipe.

Ingredients harmonize like a culinary orchestra, producing memorable dining experiences.

Alton Brown Sweet And Sour Pork Recipe

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4.9 from 24 reviews

• Total Time: 1 hour
• Yield: 4 1x

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Description

Alton Brown’s sweet and sour pork elevates classic Chinese-American cuisine with crispy, tangy perfection. Perfectly balanced flavors and golden-brown pork pieces make this dish a memorable culinary experience for home cooks seeking restaurant-quality results.

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Ingredients

Scale 1x2x3x

Meat:

• 1 pound (454 grams) pork butt, cut into 1-inch cubes

Seasoning and Coating:

• ¼ cup (30 grams) flour, plus seasoned flour for dredging
• ¼ cup (30 grams) cornstarch
• ⅔ cup (160 milliliters) soy sauce
• 2 teaspoons minced garlic
• 1 tablespoon minced ginger
• Kosher salt and pepper

Sauce and Vegetables:

• 1 cup (240 milliliters) ketchup
• ¼ cup (60 milliliters) sugar
• ¼ cup (60 milliliters) red wine vinegar
• 1 ounce (28 grams) honey
• 1 tablespoon (15 milliliters) vegetable oil
• ½ tablespoon (7.5 milliliters) sesame oil
• ⅓ cup large diced Vidalia onion
• ⅓ cup large diced celery
• ⅓ cup carrots sliced ¼-inch thick, on a bias
• ⅓ cup large diced red bell pepper
• ⅓ cup large diced green bell pepper
• 1 cup (240 milliliters) fresh pineapple, cut into 1-inch cubes
• Vegetable oil, for frying

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Instructions

1. In a large non-reactive mixing bowl, combine soy sauce, minced ginger, crushed garlic, flour, and cornstarch to create a flavorful marinade base.
2. Generously season the pork with salt and black pepper, ensuring even coating throughout the meat.
3. Thoroughly toss the pork pieces within the marinade mixture, guaranteeing complete coverage and deep flavor infusion.
4. Refrigerate the marinated pork for a minimum of 12 hours, allowing the ingredients to penetrate and tenderize the meat.
5. Remove the pork from the refrigerator and drain excess marinade, patting the pieces dry with paper towels.
6. Prepare a seasoned flour mixture by combining all-purpose flour with additional salt and freshly ground black pepper.
7. Carefully coat each pork piece in the seasoned flour, shaking off any excess for a light, even coverage.
8. Heat vegetable oil to 350°F (175°C) in a large, heavy-bottomed frying pan, ensuring consistent temperature.
9. Fry the flour-coated pork pieces in small batches, turning occasionally to achieve a uniform golden-brown exterior.
10. Transfer the fried pork to a paper towel-lined plate to absorb excess oil, then move to a warm serving dish.
11. In a separate bowl, whisk together rice vinegar, granulated sugar, tomato ketchup, and honey to create a vibrant sweet-tangy sauce.
12. In a small roasting pan, combine canola and sesame oils, heating them to release their aromatic qualities.
13. Add the crispy pork pieces and selected vegetables to the pan, then pour the prepared sauce mixture over them.
14. Reduce heat to low and simmer gently, allowing the pork to become tender and absorb the sauce’s rich flavors.

Notes

• Soak pork in a glass or ceramic container to prevent metallic taste interactions.
• Choose high-quality, fresh pork tenderloin for maximum tenderness and flavor absorption.
• Check marinade ingredients balance sweet, salty, and acidic components for depth.
• Pat meat completely dry before coating to achieve maximum crispiness.
• Allow excess marinade to drip off to prevent soggy breading.
• Monitor oil temperature with a digital thermometer for precision.
• Rest fried pork on wire rack to maintain crunchiness and prevent sogginess.
• Slice against meat grain for most tender bites.
• Refrigerate leftover pork within two hours of cooking.
• Reheat in oven to preserve crispy exterior.

• Prep Time: 30 minutes
• Cook Time: 30 minutes
• Category: Dinner
• Method: Frying
• Cuisine: American

Nutrition

• Serving Size: 4
• Calories: 450 kcal
• Sugar: 25 g
• Sodium: 1000 mg
• Fat: 20 g
• Saturated Fat: 3 g
• Unsaturated Fat: 15 g
• Trans Fat: 0 g
• Carbohydrates: 55 g
• Fiber: 2 g
• Protein: 18 g
• Cholesterol: 60 mg