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Sweet And Sour Pork

sweet and sour pork ingredients
sweet and sour pork ingredients
sweet and sour pork
sweet and sour pork
sweet and sour pork
sweet and sour pork
sweet and sour pork
sweet and sour pork
sweet and sour pork
sweet and sour pork
sweet and sour pork
sweet and sour pork

This is not your usual sweet and sour pork that the pork pieces are deep fried then coated in the sweet and sour sauce. In this recipe the pork is marinated in the sweet and sour sauce then deep fried. The Chinese black vinegar adds a malty and sour taste to the pork and the five spic powder brings its complex mix of warm, sweet and aromatic flavours.

It is a very popular local recipe in a Chinese city called Quanzhou. A staple dish for the festive season. On Chinese New Year’s Eve, you can smell this deep fried sweet and sour pork from almost every household in the city. It is great for batch cooking and freezing in small portions.

This sweet and sour pork dish is really versatile. It is perfect as an appetizer, the main course or as snacks. It can be used in stir fry with vegetables, as the topping on the noodle soup or the ingredient in the hot and sour soup. 

  • Use pork scotch so the meat will stay nice and moist during deep frying. If you want less fat, this recipe also works well with pork tenderloin.
  • If you want the crispy coating, drain out half of the marinade sauce so the batter is semi dry.
  • The ratio of vinegar to soy sauce and sugar is 2:1:1. Cornstarch to flour: 2:1. You can increase the flour ratio for more crunchiness. If it is for stir fry, use only cornstarch or sweet potato (Kumara) powder for the silky texture.
  • You can use balsamic vinegar to replace the Chinese dark vinegar.
  • It tastes great when stir-fried with tomato and baby leeks.

5 from 1 vote
sweet and sour pork
Sweet and sour pork
Prep Time
15 mins
Cook Time
15 mins
 

This sweet and sour pork is a really versatile dish. A great recipe for batch cooking.

Course: Appetizer, Main Course, Snack
Cuisine: Chinese
Keyword: sweet sour pork
Servings: 2
Author: Cooking With Lei
Ingredients
  • 500 g pork scotch cut into 1cm thick pieces
  • 2 tablespoon Chinese dark vinegar
  • 1 tablespoon soy sauce
  • 1 tablespoon sugar
  • 1 teaspoon five spice powder
  • 2 tablespoon rice wine
  • 1/4 cup cornstarch
  • 2 tablespoon flour
  • 1 L oil for deep frying
Instructions
  1. Marinating: Mix Pork pieces, Chinese dark vinegar, soy sauce, sugar, five spice powder and rice wine in a container and marinate overnight in the fridge.

  2. Coating: Mix in the cornstarch and flour. (drain out half of the marinade sauce if you want the crispy coating)

  3. Deep frying: Pour oil into a large saucepan or small pot. Heat until pork immediately starts sizzling when you dip it in. Cook until the pork pieces are deep golden brown.

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One Comment

  1. Pamela Vellis

    5 stars
    Your recipes are easy to follow especially the sweet and sour pork. I am going to attempt making it. Thank you.

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