Crispy Sweet And Sour Pork
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.
- Prep time
- --
- Cook time
- Not listed
- Yield
- 4 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 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)
- 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
- 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
- 1
Cut pork into 1 cm thick. Pound with the back of chopping knife until tender.
- 2
Cut into cubes. Add in the marinade. Leave to marinade for at least an hour.
- 3
Coat pork cubes with cornflour and deep fry in hot oil till golden brown. Dish out and drain.
- 4
Leave 1 tablespoon oil in wok. Add capsicum, tomato, onion and pineapple and stir fry until fragrant.
- 5
Pour in the sauce mixture and bring to a boil and the sauce thicken.
- 6
Add the deep fried pork and mix well. Dish onto plate and serve immediately.
- 7
Do not let the fried pork cubes soak too long in the marinade. Otherwise, it will lose its crunchiness.