Crispy Sweet And Sour Pork

Ingredients

• 300 gpork shoulder
• for coatingcornflour
• 1/2green capsicum, cut into wedges
• 1tomato, cut into wedges
• 1 largeonion, cut into wedges
• 1 smallpineapple, sliced
• for deep-fryingoil
• 1/2 teaspoonsugar
• 1/2 teaspoonsalt
• 1/2 teaspoonsesame oil
• 1 teaspoonoyster sauce
• 1 tablespoonrice wine or Hua Tiau Chiew
• 1egg
• 1 teaspoonbaking soda
• 3 tablespoonswater
• 1 tablespoonplum sauce
• 1 tablespoonchilli sauce
• 3 tablespoonstomato sauce
• 1 tablespoonsugar
• 1 teaspoonsalt
• 1/2 tablespoonrice vinegar
• 100 mlwater

Instructions

1. 1

   Tenderise the pork

   Cut the pork into slices 1 cm thick, then use the back of a chopping knife to pound them until tender.

2. 2

   Marinate the cubes

   Cut the pork into cubes. Mix with the 1/2 teaspoon sugar, 1/2 teaspoon salt, sesame oil, oyster sauce, rice wine, egg, baking soda and 3 tablespoons water. Leave to marinate for at least an hour.

3. 3

   Fry until golden

   Coat the pork cubes in cornflour and deep-fry in hot oil until golden brown. Lift them out and drain.

4. 4

   Stir-fry vegetables

   Leave 1 tablespoon oil in a wok. Add the capsicum, tomato, onion and pineapple, then stir-fry until fragrant.

5. 5

   Thicken the sauce

   Mix the plum sauce, chilli sauce, tomato sauce, 1 tablespoon sugar, 1 teaspoon salt, rice vinegar and 100 ml water. Pour the mixture into the wok and bring it to the boil until the sauce thickens.

6. 6

   Coat and serve

   Add the fried pork and mix well to coat, then transfer to a plate and serve immediately. Do not leave the pork sitting in the sauce for long, or it will lose its crunch.

What is sweet and sour pork?

Sweet and sour pork is a Cantonese-style dish known for combining crisp-coated pork with a bright, tangy sauce. Versions of it are popular in Chinese restaurants around the world.

This version brings together pineapple, capsicum, tomato and onion with plum, chilli and tomato sauces. Frying the pork separately before tossing it with the sauce helps preserve its crisp coating.

Nutrition and macros by portion

The nutrition label shows one serving as written: 500 calories, 24g protein, 48g carbs, 23g fat.

The pork and egg provide most of the protein, while the cornflour, sauces, sugar and pineapple contribute carbohydrates. Pork and deep-frying oil supply much of the fat, and the sauces and added salt make sodium a notable part of the dish. Serve it with steamed rice and extra vegetables to round out the plate.

The marinade and coating

Marinade: The egg, rice wine, sesame oil, oyster sauce, sugar, salt, baking soda and water season the pork and help prepare it for frying. Give the cubes at least an hour in the mixture, as directed.

Cornflour: Coat the marinated pork cubes thoroughly just before frying. A well-covered surface helps create the crisp outer layer.

Getting the pork crisp

Frying: Use hot oil and fry the coated cubes until golden brown, then drain them. Work in batches if needed so the pieces can fry rather than crowd together.

Timing: Keep the pork out of the sauce until the vegetables are stir-fried and the sauce has thickened. Toss it through at the end and serve without delay.

Balancing the sauce

Sweet and tangy: Plum and tomato sauces bring sweetness and savoury depth, while rice vinegar adds sharpness. Chilli sauce contributes a gentle heat.

Consistency: Bring the sauce mixture to the boil and let it thicken before adding the pork. The finished sauce should coat the ingredients rather than leave them sitting in a thin liquid.

Vegetables and pineapple

Cut the capsicum, tomato, onion and pineapple into pieces that are easy to stir-fry and eat with the pork. Stir-fry them until fragrant, as the method specifies.

The pineapple gives the dish a juicy, sweet contrast to the crisp pork, while the vegetables add colour and savoury flavour.

What to serve with it

Serve the pork straight from the wok with steamed rice, which makes a simple base for the sweet-and-sour sauce. Add another portion of vegetables on the side if you want a more substantial vegetable accompaniment.

Have the rice and plates ready before combining the pork and sauce, since the coating softens as it sits.

Recipe notes & tips

• Cut the pork into evenly sized cubes so the pieces cook at a similar rate.
• Allow the pork to marinate for at least an hour before coating it.
• Shake off loose cornflour before the cubes go into the hot oil.
• Drain the fried pork well before adding it to the sauce.
• Prepare the sauce mixture before you start stir-frying the vegetables.
• Serve as soon as the pork is coated to keep as much crunch as possible.

Variations

• Adjust the heat: Use less chilli sauce for a milder finish.
• Change the fruit: Use a little less pineapple if you prefer a less fruity sauce.
• Add vegetables: Stir-fry extra capsicum with the listed vegetables.
• Use another cut: Try pork loin cut into cubes, keeping an eye on it as it fries.
• Serve with rice: Spoon the pork and sauce over steamed rice for a more filling meal.

Common mistakes to avoid

• Skipping the marinade: Give the pork at least an hour in the mixture before coating it.
• Uneven pieces: Cut the pork into similarly sized cubes so they cook evenly.
• Crowding the oil: Fry in batches if the pork pieces would otherwise touch or overlap.
• Adding pork too soon: Let the sauce thicken before tossing in the fried cubes.
• Leaving it in the sauce: Mix and serve promptly, since soaking softens the coating.
• Overcooking the vegetables: Stir-fry only until fragrant, as directed, so they retain their shape.

How to store

For the best texture, serve this dish immediately. If you have leftovers, refrigerate them in a covered container and use within 2 days; the coating will soften. Reheat in a pan until piping hot, adding a splash of water to loosen the sauce if needed.

Frequently asked questions