Recipes - Chinese

Sweet And Sour Pork


If there’s a dish you can find in any Chinese restaurant or takeaway, it’ll have to be the sweet and sour pork. Arguably one of the most well-known Chinese dish, these succulent morsels of meat is coated in crispy fried batter and flavourful sweet and sour sauce. Enjoy this classic dish with a bowl of steamed rice; for lunch, dinner, or whenever!
Cooking Time: 15mins - 30mins
Serves:3 to 4
Total time: 30mins - 60mins
Course: Main
Cook Method: Deep-Fry
Cuisine: Chinese









Ingredients:

400gm pork (pork shoulder/pork loin, cut into 2cm cubes)
2 tsp toasted sesame seeds (for garnishing)

Marinade

1 egg
2 tbsp light soy sauce
1 tbsp Shaoxing wine
½ tbsp sesame oil
White pepper (to taste)

For Frying

⅓ cup cornstarch
⅓ cup plain flour
Cooking oil (for frying)

Sweet & Sour Sauce

2 tsp cornstarch
6 tbsp water
2 tbsp brown sugar
3 tbsp canned pineapple syrup
2 tbsp ketchup
1 tbsp light soy sauce
2 tbsp canola oil
3 tbsp cider or rice vinegar
½ red onion (peeled and diced)
2 cloves garlic (peeled and minced)
½ red, yellow and green capsicum (cut into 2-3cm pieces)
½ cup of pineapple chunks




Steps:

Preparing the pork

  1. Add all marinade ingredients in a mixing bowl. Add pork and mix to coat evenly. Set aside to marinade for at least 30 mins or up to 8 hours in the refrigerator.
  2. Add about 5cm of oil into a large pot and heat oil over high heat. To test if the oil is ready, dip a bamboo chopstick tip into the oil. If it bubbles vigorously around the chopstick, then the oil is ready.
  3. Combine plain flour with cornstarch. Dredge pork pieces in flour mixture and gently lower the pieces into the oil to fry in batches. Fry for about 3-5 mins until they are lightly browned. Remove the pork pieces and drain over wire rack.
  4. Once all the pork pieces are fried and drained, double fry the pork pieces for another 1 min or so until golden brown. Set aside to drain over wire rack.

Making the sauce

  1. In a bowl, add constarch and water. Stir to combine until cornstarch is fully dissolved. Add brown sugar, soy sauce, pineapple syrup, vinegar and ketchup. Mix well and set aside.
  2. In a wok, heat oil over medium-high heat. Add in onion and sauté until onion is translucent. Then add garlic and sauté till fragrant. Add capsicum and pineapple. Keep cooking until capsicum softens slightly.
  3. Add slurry into the wok. Bring wok contents to boil then simmer until sauce thickens.
  4. Lastly, add in the pork pieces and coat them evenly in the sauce. Dish out onto a serving plate, top with a sprinkling of sesame seeds, and serve!

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Sweet And Sour Pork

Sweet And Sour Pork

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If there’s a dish you can find in any Chinese restaurant or takeaway, it’ll have to be the sweet and sour pork. Arguably one of the most well-known Chinese dish, these succulent morsels of meat is coated in crispy fried batter and flavourful sweet and sour sauce. Enjoy this classic dish with a bowl of steamed rice; for lunch, dinner, or whenever!

Cooking Time: 15mins - 30mins
Serves: 3 to 4
Total time: 30mins - 60mins
Course: Main
Cook Method: Deep-Fry
Cuisine: Chinese
Ingredients

400gm pork (pork shoulder/pork loin, cut into 2cm cubes)
2 tsp toasted sesame seeds (for garnishing)

Marinade

1 egg
2 tbsp light soy sauce
1 tbsp Shaoxing wine
½ tbsp sesame oil
White pepper (to taste)

For Frying

⅓ cup cornstarch
⅓ cup plain flour
Cooking oil (for frying)

Sweet & Sour Sauce

2 tsp cornstarch
6 tbsp water
2 tbsp brown sugar
3 tbsp canned pineapple syrup
2 tbsp ketchup
1 tbsp light soy sauce
2 tbsp canola oil
3 tbsp cider or rice vinegar
½ red onion (peeled and diced)
2 cloves garlic (peeled and minced)
½ red, yellow and green capsicum (cut into 2-3cm pieces)
½ cup of pineapple chunks

Instructions

Preparing the pork

  1. Add all marinade ingredients in a mixing bowl. Add pork and mix to coat evenly. Set aside to marinade for at least 30 mins or up to 8 hours in the refrigerator.
  2. Add about 5cm of oil into a large pot and heat oil over high heat. To test if the oil is ready, dip a bamboo chopstick tip into the oil. If it bubbles vigorously around the chopstick, then the oil is ready.
  3. Combine plain flour with cornstarch. Dredge pork pieces in flour mixture and gently lower the pieces into the oil to fry in batches. Fry for about 3-5 mins until they are lightly browned. Remove the pork pieces and drain over wire rack.
  4. Once all the pork pieces are fried and drained, double fry the pork pieces for another 1 min or so until golden brown. Set aside to drain over wire rack.

Making the sauce

  1. In a bowl, add constarch and water. Stir to combine until cornstarch is fully dissolved. Add brown sugar, soy sauce, pineapple syrup, vinegar and ketchup. Mix well and set aside.
  2. In a wok, heat oil over medium-high heat. Add in onion and sauté until onion is translucent. Then add garlic and sauté till fragrant. Add capsicum and pineapple. Keep cooking until capsicum softens slightly.
  3. Add slurry into the wok. Bring wok contents to boil then simmer until sauce thickens.
  4. Lastly, add in the pork pieces and coat them evenly in the sauce. Dish out onto a serving plate, top with a sprinkling of sesame seeds, and serve!

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