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Le Chaudron recipe

Sauté de porc aigre-doux

Sweet and sour pork

⏱ 35 minServes 4Easy420 kcal

A recipe from Le Chaudron — the cooking of France’s regions.

01 — Ingredients4 servings

  • 700 g (25 oz)pork tenderloin, in 3 cm / 1 in cubes
  • 1fresh pineappleflesh, cubed
  • 2bell peppers1 red, 1 green
  • 1yellow onion
  • 5 clovesgarlic
  • 3cm (1½ in) fresh ginger
  • 100 ml (½ cup)rice vinegaror cider vinegar
  • 100 ml (½ cup)orange juice
  • 5 tbspketchup
  • 4 tbspsoy sauce
  • 4 tbspbrown sugar
  • 100 g (3½ oz)all-purpose flour
  • 100 g (3½ oz)cornstarch
  • 1whole egg
  • 1 L (4¼ cups)vegetable oilfor frying
  • 3 tbsppeanut oil
  • 2 tbsptoasted sesame seeds
  • 4scallions
  • 1 tspfleur de sel (flaky sea salt)
  • 1 tspfreshly ground pepper
  • 700 g (25 oz) pork tenderloin, in 3 cm / 1 in cubes
  • 1 fresh pineapple flesh, cubed
  • 2 bell peppers 1 red, 1 green
  • 1 yellow onion
  • 5 cloves garlic
  • 3 cm (1½ in) fresh ginger
  • 100 ml (½ cup) rice vinegar or cider vinegar
  • 100 ml (½ cup) orange juice
  • 5 tbsp ketchup
  • 4 tbsp soy sauce
  • 4 tbsp brown sugar
  • 100 g (3½ oz) all-purpose flour
  • 100 g (3½ oz) cornstarch
  • 1 whole egg
  • 1 L (4¼ cups) vegetable oil for frying
  • 3 tbsp peanut oil
  • 2 tbsp toasted sesame seeds
  • 4 scallions
  • 1 tsp fleur de sel (flaky sea salt)
  • 1 tsp freshly ground pepper
Serves 4. In the app, quantities adjust to the number of guests on their own — and the ingredients go straight to your shopping list.

02 — Equipment

1 large deep saucepan for frying1 large wok or skillet1 cooking thermometer1 large bowl for the batter1 slotted spoonpaper towelsChef’s knifeBlack peppercorns

03 — Method

  1. For the sauce, mix 100 ml (½ cup) of rice vinegar, 100 ml (½ cup) of orange juice, 5 tbsp of ketchup, 4 tbsp of soy sauce and 4 tbsp of brown sugar until dissolved.
  2. Season the 700 g (25 oz) of pork generously.
  3. For the batter, beat the egg with 100 ml (½ cup) of cold water in the large bowl, then mix in the flour and 50 g (⅓ cup) of cornstarch until smooth.
  4. Cut the 2 peppers into 3 cm (1 in) pieces. Cut the onion into wedges. Cut the pineapple into 2 cm (¾ in) cubes. Remove the germ from the 5 garlic cloves and chop finely. Finely grate the 3 cm (1 in) piece of peeled ginger.
  5. Heat the liter of oil in the large deep saucepan to exactly 175 °C (350 °F).
  6. Dip the pork in the batter and fry no more than 10 pieces at a time for 4 minutes, turning, until golden and crisp.
  7. Drain on paper towels. Heat 3 tbsp of peanut oil in the wok over high heat and stir-fry the garlic and ginger for 30 seconds.
  8. Add the onion, peppers and pineapple and stir-fry for 3 minutes. Pour in the sauce and simmer 2 minutes to thicken. Add the pork and toss for 1 minute. Top with sesame seeds and green onions.

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CategoryMain dishes