Crispy Sweet And Sour Pork

by Angie Liew

Sweet and sour pork is a classic Cantonese dish and it is one of the most well known Chinese recipe in the world. The ideal combination of crispy and crunchy pork cubes coated in a flavoursome sweet and sour sauce has made this dish ever so popular in restaurants as well as at home.  

Crispy Sweet And Sour Pork

Recipe by Huang Kitchen, Angie Liew
Sweet and sour pork is a classic Cantonese dish and it is one of the most well known Chinese recipe in the world. The ideal combination of crispy and crunchy pork cubes coated in a flavoursome sweet and sour sauce has made this dish ever so popular in restaurants as well as at home.
Course: Main
Cuisine: Chinese

Ingredients

For The Dish

  • 300 gm pork shoulder
  • Cornflour, for coating pork
  • 1/2 green capsicum, cut wedges
  • 1 tomato, cut wedges
  • 1 big onion, cut wedges
  • 1 pineapple, small, sliced
  • Oil, for deep frying

Marinade (Mix Together)

  • 1/2 teaspoon sugar
  • 1/2 teaspoon salt
  • 1/2 teaspoon sesame oil
  • 1 teaspoon oyster sauce
  • 1 tablespoon rice wine, or Hua Tiau Chiew
  • 1 egg
  • 1 teaspoon baking soda
  • 3 tablespoon water

Sauce (Mix Together)

  • 1 tablespoon plum sauce
  • 1 tablespoon chili sauce
  • 3 tablespoons tomato sauce
  • 1 tablespoon sugar
  • 1 teaspoon salt
  • 1/2 tablespoon rice vinegar
  • 100 ml water

    Instructions

    • Cut pork into 1 cm thick. Pound with the back of chopping knife until tender.
    • Cut into cubes. Add in the marinade. Leave to marinade for at least an hour.
    • Coat pork cubes with cornflour and deep fry in hot oil till golden brown. Dish out and drain.
    • Leave 1 tablespoon oil in wok. Add capsicum, tomato, onion and pineapple and stir fry until fragrant.
    • Pour in the sauce mixture and bring to a boil and the sauce thicken.
    • Add the deep fried pork and mix well. Dish onto plate and serve immediately.
    • Do not let the fried pork cubes soak too long in the marinade. Otherwise, it will lose its crunchiness.

Enjoy!

Notes

The meat can be marinated 3 days in advance.
The sauce can also be made in advance and keep in the freezer.

 

To cook sweet and sour pork:
Cut the pork into 1 cm thickness.
Use the back of knife to pound on the meat until tender.
Cut the meat into cubes.
 
Prepare the ingredients to marinade the cut pork.
 
In a big bowl add the ingredients into the pork.
Mixed together the marinade and the pork. Marinade for at least 1 hour.
Cut all vegetables and pineapples into wedges.
To fry the pork cubes, place some cornflour in a bowl and add in the pork.
Coat pork cubes well with the cornflour.
 
Deep fry till golden brown.
Dish out using a strainer.
Drain well on a plate lined with paper towel.
 
Measure the ingredients needed for the sauce. Mix everything in a bowl. Stir well.
To cook the sauce:
Heat oil in wok and fry the onions until fragrant.
Add the rest of the vegetables and cut pineapples.
 
Pour in the sauce and bring to a boil and cook until sauce thickened.
Add the deep fried pork.
 
Quickly mixed well the pork with the sauce.
Dish up and serve immediately.
 
 
 
AS ALWAYS …. ENJOY!

 

 

 

Leave a Comment

2 comments

Angie Liew July 22, 2014 - 8:20 am

Yes, I used plum sauce, guess that gives the extra zing. Thanks for comment. Enjoy!

Reply
Esther Wong July 21, 2014 - 11:33 pm

Looks crispy and I bet it’s delicious dipping in that sweet sour sauce, goes well with rice!

Reply

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