Sweet and Sour Pork: A Popular Chinese Delight

Sweet and Sour Pork

Sweet and Sour Pork is a classic Chinese dish that wins hearts with its harmonious blend of sweet and tangy flavors, along with a satisfyingly crispy exterior and tender interior. Whether served at family gatherings or in Chinese restaurants around the world, it never fails to please. Here’s a comprehensive guide to making this crowd – pleaser at home.​

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Servings: 2

Course: Main Course

Cuisine: Chinese

Calories: 1500

Ingredients Equipment Method

Ingredients

  

300g lean pork, preferably pork loin. Cut the pork into 4 – 5 cm long, finger – thick strips.​

• 1/2 cup of all – purpose flour​
• 1/2 cup of cornstarch​
• 1 egg​
• 1/2 cup of water​
• A pinch of salt​
• For the Sweet and Sour Sauce​
• 2 tablespoons of ketchup​
• 2 tablespoons of rice vinegar​
• 1 tablespoon of sugar​
• 1 tablespoon of light soy sauce​
• 1/2 teaspoon of salt​
• 1/2 cup of water​
• 1 tablespoon of cornstarch​
• For Vegetables​
• 1/2 green bell pepper cut into chunks​
• 1/2 red bell pepper cut into chunks​
• 1/2 onion cut into chunks​

Equipment

• 1 wok

Method

 

Place the pork strips in a bowl. Add a pinch of salt and let them marinate for about 10 minutes. This step helps season the pork from the inside.​

1. In a separate bowl, combine 1/2 cup of all – purpose flour, 1/2 cup of cornstarch, 1 egg, 1/2 cup of water, and a pinch of salt. Stir well until a smooth batter forms. The consistency should be thick enough to coat the pork evenly.​
2. Dip each pork strip into the batter, ensuring it’s fully coated.​
3. Heat about 2 inches of oil in a deep pan or wok over medium – high heat. When the oil reaches 160 – 170°C (you can test by dropping a small bit of batter; it should sizzle and float), carefully add the coated pork strips to the oil. Fry in batches to avoid overcrowding. Fry for 3 – 4 minutes until the pork turns light golden – brown. Remove the pork with a slotted spoon and place it on a plate lined with kitchen paper to drain excess oil.​
4. Increase the heat to high and re – fry the pork strips for 1 – 2 minutes until they turn a deep golden – brown and become extra crispy. Remove and drain again.​
5. In a bowl, whisk together 2 tablespoons of ketchup, 2 tablespoons of rice vinegar, 1 tablespoon of sugar, 1 tablespoon of light soy sauce, 1/2 teaspoon of salt, and 1/2 cup of water.​
6. Add 1 tablespoon of cornstarch to the sauce mixture and stir until well – combined.​
7. Pour out most of the oil from the wok, leaving about 1 tablespoon. Heat the remaining oil over medium heat.​
8. Add the onion chunks to the wok and stir – fry for 1 minute until they start to become translucent.​
9. Add the green and red bell pepper chunks and continue to stir – fry for another 1 – 2 minutes until they are slightly softened.​
10. Pour the prepared sweet and sour sauce into the wok. Stir constantly until the sauce thickens and starts to bubble.​
11. Add the fried pork strips to the wok. Toss the pork in the sauce to ensure it’s evenly coated.​

Sweet and Sour Pork is a classic Chinese dish that wins hearts with its harmonious blend of sweet and tangy flavors, along with a satisfyingly crispy exterior and tender interior. Whether served at family gatherings or in Chinese restaurants around the world, it never fails to please. Here’s a comprehensive guide to making this crowd – pleaser at home.​

Ingredients​

For the Pork​

• 300g lean pork, preferably pork loin. Cut the pork into 4 – 5 cm long, finger – thick strips.​

For Coating​

• 1/2 cup of all – purpose flour​

• 1/2 cup of cornstarch​

• 1 egg​

• 1/2 cup of water​

• A pinch of salt​

For the Sweet and Sour Sauce​

• 2 tablespoons of ketchup​

• 2 tablespoons of rice vinegar​

• 1 tablespoon of sugar​

• 1 tablespoon of light soy sauce​

• 1/2 teaspoon of salt​

• 1/2 cup of water​

• 1 tablespoon of cornstarch​

For Vegetables​

• 1/2 green bell pepper, cut into chunks​

• 1/2 red bell pepper, cut into chunks​

• 1/2 onion, cut into chunks​

Step – by – Step Cooking Process​

Marinating the Pork​

1. Place the pork strips in a bowl. Add a pinch of salt and let them marinate for about 10 minutes. This step helps season the pork from the inside.​

Preparing the Coating Batter​

1. In a separate bowl, combine 1/2 cup of all – purpose flour, 1/2 cup of cornstarch, 1 egg, 1/2 cup of water, and a pinch of salt. Stir well until a smooth batter forms. The consistency should be thick enough to coat the pork evenly.​

Coating and Frying the Pork​

1. Dip each pork strip into the batter, ensuring it’s fully coated.​

2. Heat about 2 inches of oil in a deep pan or wok over medium – high heat. When the oil reaches 160 – 170°C (you can test by dropping a small bit of batter; it should sizzle and float), carefully add the coated pork strips to the oil. Fry in batches to avoid overcrowding. Fry for 3 – 4 minutes until the pork turns light golden – brown. Remove the pork with a slotted spoon and place it on a plate lined with kitchen paper to drain excess oil.​

3. Increase the heat to high and re – fry the pork strips for 1 – 2 minutes until they turn a deep golden – brown and become extra crispy. Remove and drain again.​

Preparing the Sweet and Sour Sauce​

1. In a bowl, whisk together 2 tablespoons of ketchup, 2 tablespoons of rice vinegar, 1 tablespoon of sugar, 1 tablespoon of light soy sauce, 1/2 teaspoon of salt, and 1/2 cup of water.​

2. Add 1 tablespoon of cornstarch to the sauce mixture and stir until well – combined.​

Stir – Frying with Vegetables and Sauce​

1. Pour out most of the oil from the wok, leaving about 1 tablespoon. Heat the remaining oil over medium heat.​

2. Add the onion chunks to the wok and stir – fry for 1 minute until they start to become translucent.​

3. Add the green and red bell pepper chunks and continue to stir – fry for another 1 – 2 minutes until they are slightly softened.​

4. Pour the prepared sweet and sour sauce into the wok. Stir constantly until the sauce thickens and starts to bubble.​

5. Add the fried pork strips to the wok. Toss the pork in the sauce to ensure it’s evenly coated.​

Serving​

Transfer the Sweet and Sour Pork to a serving plate. The dish is best served hot, and it pairs perfectly with steamed rice.