Sweet and Sour Pork Kasim Recipe

After a long diet change due to Non-Alcoholic Fatty Liver Disease (NAFLD), we’ve got the doctor’s pass that Dane can eat pork and beef again (in moderation, of course)! I hated pork growing up because we ate so much of it, but after eating 90% chicken in the past 2 years, this change is welcome!

This sweet and sour pork recipe uses kasim (pork shoulder), one of the most common cuts you’ll find in supermarkets or palengkes. The fat is concentrated on one side of the meat, so it’s perfect for what we need because I can easily slice the fat out (have to make sure we still don’t consume too much!). The ones in between the meat are minimal and lends to the flavor and tenderness of the meat, so I personally like this pork cut.

Print Recipe

Sweet and Sour Pork

Quick and easy sweet and sour dish made of pork shoulder (kasim in Filipino)

Prep Time15 minutes mins

Cook Time15 minutes mins

Course: dinner, lunch, Main Course

Cuisine: Chinese

Keyword: pork

Servings: 3 people

Equipment

• 1 medium pan

Ingredients

Marinade

• 200 grams pork shoulder (kasim in Filipino) in 1-inch slices or cubes, see notes
• 1 tsp soy sauce
• ¼ tsp salt
• ¼ tsp white sugar
• egg whites from one egg

Frying

• 3 tbsp cornstarch
• 2 cups vegetable oil

Sweet and sour sauce

• 2 tbsp tomato ketchup
• 1 tbsp apple cider vinegar see notes
• 1 ½ tbsp white sugar
• 1 tsp soy sauce
• ¼ tsp salt

Stir-frying

• ½ tbsp vegetable oil
• 1 pc medium red onion quartered and separated into individual layers
• 1 pc small green bell pepper seeded and cut into ½ inch pieces, optional
• 1 pc small red bell pepper seeded and cut into ½ inch pieces, optional
• ½ tbsp cornstarch

Instructions

• Combine all marinade ingredients and marinate the pork for at least 1 hour.
• In a medium pan, add your the vegetable oil and heat to medium-high heat (around 180 to 200C)
• Drain excess juices from the pork marinade. Coat each pork slice with cornstarch until a dry, thin layer forms around it.
• Once your oil is hot, fry the pork slices until cooked through. It should be somewhat golden and takes about 3 minutes per side. If needed, fry pork in batches so you don't overcrowd the pan (it won't get crispy). Set aside on a paper towel or wire rack so they don't get soggy. Repeat until all your pork are fried.
• Remove oil from the pan and set aside if preferred. Wipe out the excess oil and starch from the pan (or you can wash it too)
• In a bowl, combine all sweet and sour ingredients and mix until well-combined. Adjust taste to preference.
• In the pan, heat to medium and cook the onions until semi-translucent, about 3 minutes.
• Add in your chopped bell peppers and stir fry until cooked through, about 3 to 5 minutes.
• Adjust heat to low and add in your combined sweet and sour sauce to the pan and until sugar has been dissolved completely. Let simmer for about 2 minutes. Add water if it's starting to dry out, in 1 tbsp increments.
• In another bowl, combine cornstarch with about 2 tbsp of cold water. Mix until it forms a slurry.
• Add consnatarch mixture to the pan until it thickens.
• Add in your pork and stir until coated. Serve hot!

Notes

• Pork shoulder (Kasim) – you can opt to use another cut, but I prefer to use kasim for this sweet and sour pork because it’s accessible anywhere and the fat is minimal (can be easily taken off), safe for those with non-alcoholic fatty liver disease (NAFLD), but still lend some flavor and tenderness.
• Apple Cider Vinegar – I use apple cider vinegar as it has fruity, sweeter note that adds depth to the dish. You can use white vinegar but may need to tweak the recipe a bit to adjust the sugar and salt. 
• Bell peppers – if you don’t have or like bell peppers, you can take them out and it still works!

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