Name: Copycat P.F. Chang’s Sweet & Sour Pork Over Noodles Recipe
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Yield: 6
Cuisine: Chinese
Ingredients: 1 lb. cut into 1 inch cubes pork butt; 1¼ tsp. salt; 1 cup white sugar; 1 ½ tsp. soy sauce; 1 egg white; 2 chopped green onions; 1 qt. vegetable oil for frying; ¾ cup cornstarch; 1 tbsp. canola oil; 1 medium cut into 1 inch pieces red bell pepper; 1¼ cup water; ⅓ cup apple cider vinegar; ¼ cup ketchup; 8 oz. undrained pineapple chunks

This sweet and sour pork recipe is a Chinese classic that you can now prepare at home. The complementary flavor combination is ultimately diving. It’ll have you and your family coming back for seconds.

How To Make Copycat P.F. Chang’s Sweet & Sour Pork Over Noodles

1 lb. pork butt (cut into 1 inch cubes)
1¼ tsp. salt
1 cup white sugar
1 ½ tsp. soy sauce
1 egg white
2 green onions (chopped)
1 qt. vegetable oil for frying
¾ cup cornstarch
1 tbsp. canola oil
1 medium red bell pepper (cut into 1 inch pieces)
1¼ cup water
⅓ cup apple cider vinegar
¼ cup ketchup
8 oz. pineapple chunks (undrained)

Place cubed pork in a medium bowl, and season with 1 teaspoon salt, 1/4 teaspoon sugar, and 1 teaspoon soy sauce.
Mix in the egg white and green onions.
Cover, and place in the refrigerator at least 1 hour.
Heat 1 quart oil to 365 degrees F (185 degrees C) in a large, heavy saucepan or deep fryer.
Coat the pork with 1/2 cup flour, and fry in the heated oil about 10 minutes, until evenly browned.
Drain on paper towels.
Heat 1 tablespoon oil in a wok over medium heat.
Stir in the red bell pepper and cook until tender.
Season with salt and sugar.
Remove from heat, and set aside.
In a large saucepan, mix 1 cup water, 1/4 teaspoon salt, 3/4 cup sugar, apple cider vinegar, ketchup, and 1/2 teaspoon soy sauce.
Bring to a boil, and stir in the cooked pork, peppers, and the pineapple chunks with juice.
Return to boil, and mix in 2 tablespoons flour and 1/4 cup water to thicken.
Cook until well blended.
Serve over rice noodles.

How To Make Copycat P.F. Chang's Sweet & Sour Pork Over Noodles

2 from 4 votes

Prep: 30 mins

Cook: 30 mins

Total: 1 hr

Serves:

CONTINUE READING BELOW

Ingredients

1 lb. pork butt, cut into 1 inch cubes
1¼ tsp. salt
1 cup white sugar
1 ½ tsp. soy sauce
1 egg white
2 green onions, chopped
1 qt. vegetable oil for frying
¾ cup cornstarch
1 tbsp. canola oil
1 medium red bell pepper, cut into 1 inch pieces
1¼ cup water
⅓ cup apple cider vinegar
¼ cup ketchup
8 oz. pineapple chunks, undrained

Instructions

Place cubed pork in a medium bowl, and season with 1 teaspoon salt, 1/4 teaspoon sugar, and 1 teaspoon soy sauce.
Mix in the egg white and green onions.
Cover, and place in the refrigerator at least 1 hour.
Heat 1 quart oil to 365 degrees F (185 degrees C) in a large, heavy saucepan or deep fryer.
Coat the pork with 1/2 cup flour, and fry in the heated oil about 10 minutes, until evenly browned.
Drain on paper towels.
Heat 1 tablespoon oil in a wok over medium heat.
Stir in the red bell pepper and cook until tender.
Season with salt and sugar.
Remove from heat, and set aside.
In a large saucepan, mix 1 cup water, 1/4 teaspoon salt, 3/4 cup sugar, apple cider vinegar, ketchup, and 1/2 teaspoon soy sauce.
Bring to a boil, and stir in the cooked pork, peppers, and the pineapple chunks with juice.
Return to boil, and mix in 2 tablespoons flour and 1/4 cup water to thicken.
Cook until well blended.
Serve over rice noodles.