sweet and sour pork - Guangzhou style

Ingredients

• 500 glean pork
• 1 tspsalt
• 2eggs
• 3 tbspcornstarch
• 1 tspwater
• 1 smallgreen pepper
• 200 gbamboo shoots
• to tasteoil, for frying
• 6 clovesgarlic
• 1shallot
• 4½ tbspsugar
• 3 tbspvinegar
• 2 tspsoy sauce
• 2 tbsptomato ketchup
• 125 mlwater
• to tastesalt
• 2 tspcornflour
• 2 tspwater

Instructions

1. 1

   Prepare the coating

   Whisk the eggs. Mix the 3 tablespoons of cornstarch with 1 teaspoon of water.

2. 2

   Cut and season

   Cut the pork into diamond-shaped pieces about 2.5 cm across. Mix through 1 teaspoon of salt and leave to rest for 15 minutes.

3. 3

   Coat the pork

   Mix the eggs with the cornstarch mixture, then combine with the pork.

4. 4

   Cut the vegetables

   Cut the green pepper and bamboo shoots into diamond-shaped pieces about the same size as the pork.

5. 5

   Fry the pork

   Heat oil in a wok and fry the pork until golden brown. Add the bamboo shoots, then immediately lift them out with the pork and leave to drain.

6. 6

   Mix the sauce

   Mix the sugar, vinegar, soy sauce, tomato ketchup, 125 ml water and salt to taste. Separately mix the cornflour with 2 teaspoons of water.

7. 7

   Fry the aromatics

   Pour the oil out of the wok, leaving 2 tablespoons behind. Heat it, stir-fry the garlic, then add the shallot and green pepper and fry for 1 minute.

8. 8

   Thicken and toss

   Add the sauce mixture. When it boils, stir in the cornflour mixture until the sauce thickens. Return the pork and bamboo shoots to the wok and toss until evenly coated.

What is Guangzhou-style sweet and sour pork?

Sweet and sour pork is a Chinese restaurant classic built around crisp pork and a sharp-sweet sauce. This Guangzhou-style version combines the meat with green pepper and bamboo shoots.

The method works by frying the coated pork first, then briefly tossing it in the thickened sauce. That keeps the pork browned while giving each piece a glossy coating.

Nutrition and macros by portion

The nutrition label shows one serving as written: 1750 calories, 0g protein, 0g carbs, 0g fat.

The pork and eggs provide most of the protein, while the sugar and rice served alongside contribute much of the meal's carbohydrate. Frying oil and the egg coating contribute fat. Serve with a moderate portion of steamed rice and extra vegetables to balance the plate.

The pork and coating

Cut size: keep the pork pieces around 2.5 cm so they cook evenly and are easy to coat.

Resting time: the 15-minute rest lets the salt season the meat before the egg and cornstarch coating is added.

Vegetables for contrast

Green pepper: cut it to roughly the same size as the pork so it can be picked up easily with each bite.

Bamboo shoots: add them to the hot oil only briefly before draining with the pork; the recipe does not call for a long fry.

Frying in the wok

Golden colour: fry the pork until its coating is golden brown, then remove it from the wok rather than leaving it in while the sauce is made.

Oil in the wok: pour away the excess after frying and retain 2 tablespoons for cooking the garlic, shallot and pepper.

Getting the sauce right

Sauce base: stir together the sugar, vinegar, soy sauce, ketchup, water and salt before adding it to the wok.

Cornflour paste: stir the separate cornflour-and-water mixture into the boiling sauce. Keep stirring until it thickens, then coat the pork promptly.

Serve it while crisp

The coating is at its crispest just after frying, so have the vegetables and sauce ready before returning the pork to the wok.

Serve with steamed rice to complement the sweet, tangy sauce, or add a simple vegetable side for a fuller meal.

Recipe notes & tips

• Cut the pork and vegetables into similar-sized diamond shapes for even cooking and easy serving.
• Measure out the sauce ingredients before heating the wok, as the final stages move quickly.
• Drain the fried pork and bamboo shoots before adding them to the sauce.
• Leave 2 tablespoons of oil in the wok after frying, as directed, and pour away the rest.
• Stir continuously after adding the cornflour mixture so the sauce thickens evenly.

Variations

• Adjust the tang: use a little less vinegar for a milder sauce.
• More pepper: add extra green pepper, cut to match the pork pieces.
• Extra bamboo shoots: increase the bamboo shoots for more crunch.
• Rice accompaniment: serve with steamed rice to catch the sauce.
• Shallot preparation: slice the shallot finely so it cooks quickly with the garlic.

Common mistakes to avoid

• Uneven pork pieces: cut them to about 2.5 cm so they cook at a similar rate.
• Skipping the rest: leave the salted pork for 15 minutes before coating it.
• Adding pork too soon: fry until golden brown before removing it from the wok.
• Pouring away all the oil: retain 2 tablespoons to fry the aromatics and pepper.
• Adding cornflour dry: mix it with 2 teaspoons of water first, then stir it into the boiling sauce.

How to store

Refrigerate leftovers in a covered container and use within 2 days. Reheat thoroughly in a wok or frying pan; the coating will soften after storage.

Frequently asked questions