{"id":170,"date":"2025-04-07T23:03:59","date_gmt":"2025-04-08T03:03:59","guid":{"rendered":"https:\/\/foodcookie.top\/?p=170"},"modified":"2025-11-12T09:49:08","modified_gmt":"2025-11-12T09:49:08","slug":"sweet-and-sour-pork-a-popular-chinese-delight","status":"publish","type":"post","link":"https:\/\/recipework.com\/?p=170","title":{"rendered":"Sweet and Sour Pork: A Popular Chinese Delight"},"content":{"rendered":"\n\n
\n\t

Sweet and Sour Pork<\/h2>\n\t\t

\n\t\t

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\u2019s a comprehensive guide to making this crowd \u2013 pleaser at home.\u200b<\/p>\t<\/p>\n\t

\n\t\t
  • wok<\/li><\/ul>\t<\/div>\n\t
    \n\t\t

    300g lean pork, preferably pork loin. Cut the pork into 4 \u2013 5 cm long, finger \u2013 thick strips.\u200b<\/h4>
    • 1\/2 cup of all \u2013 purpose flour\u200b<\/li>
    • 1\/2 cup of cornstarch\u200b<\/li>
    • 1 egg\u200b<\/li>
    • 1\/2 cup of water\u200b<\/li>
    • A pinch of salt\u200b<\/li>
    • For the Sweet and Sour Sauce\u200b<\/li>
    • 2 tablespoons of ketchup\u200b<\/li>
    • 2 tablespoons of rice vinegar\u200b<\/li>
    • 1 tablespoon of sugar\u200b<\/li>
    • 1 tablespoon of light soy sauce\u200b<\/li>
    • 1\/2 teaspoon of salt\u200b<\/li>
    • 1\/2 cup of water\u200b<\/li>
    • 1 tablespoon of cornstarch\u200b<\/li>
    • For Vegetables\u200b<\/li>
    • 1\/2 green bell pepper (cut into chunks\u200b)<\/li>
    • 1\/2 red bell pepper (cut into chunks\u200b)<\/li>
    • 1\/2 onion (cut into chunks\u200b)<\/li><\/ul>\t<\/div>\n\t
      \n\t\t

      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.\u200b<\/h4>
      1. In a separate bowl, combine 1\/2 cup of all \u2013 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.\u200b<\/li>
      2. Dip each pork strip into the batter, ensuring it\u2019s fully coated.\u200b<\/li>
      3. Heat about 2 inches of oil in a deep pan or wok over medium \u2013 high heat. When the oil reaches 160 \u2013 170\u00b0C (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 \u2013 4 minutes until the pork turns light golden \u2013 brown. Remove the pork with a slotted spoon and place it on a plate lined with kitchen paper to drain excess oil.\u200b<\/li>
      4. Increase the heat to high and re \u2013 fry the pork strips for 1 \u2013 2 minutes until they turn a deep golden \u2013 brown and become extra crispy. Remove and drain again.\u200b<\/li>
      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.\u200b<\/li>
      6. Add 1 tablespoon of cornstarch to the sauce mixture and stir until well \u2013 combined.\u200b<\/li>
      7. Pour out most of the oil from the wok, leaving about 1 tablespoon. Heat the remaining oil over medium heat.\u200b<\/li>
      8. Add the onion chunks to the wok and stir \u2013 fry for 1 minute until they start to become translucent.\u200b<\/li>
      9. Add the green and red bell pepper chunks and continue to stir \u2013 fry for another 1 \u2013 2 minutes until they are slightly softened.\u200b<\/li>
      10. Pour the prepared sweet and sour sauce into the wok. Stir constantly until the sauce thickens and starts to bubble.\u200b<\/li>
      11. Add the fried pork strips to the wok. Toss the pork in the sauce to ensure it\u2019s evenly coated.\u200b<\/li><\/ol>\t<\/div>\n\t
        \n\t\t\t<\/div>\n\t
        \n\t\t
        Main Course<\/div>
        Chinese<\/div>
        Sweet and Sour Pork<\/div>\t<\/div>\n<\/div>\n\n\n\n\n

        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\u2019s a comprehensive guide to making this crowd – pleaser at home.\u200b<\/p>\n\n\n\n

        Ingredients\u200b<\/p>\n\n\n\n

        For the Pork\u200b<\/p>\n\n\n\n

          \n
        • 300g lean pork, preferably pork loin. Cut the pork into 4 – 5 cm long, finger – thick strips.\u200b<\/li>\n<\/ul>\n\n\n\n

          For Coating\u200b<\/p>\n\n\n\n

            \n
          • 1\/2 cup of all – purpose flour\u200b<\/li>\n<\/ul>\n\n\n\n
              \n
            • 1\/2 cup of cornstarch\u200b<\/li>\n<\/ul>\n\n\n\n
                \n
              • 1 egg\u200b<\/li>\n<\/ul>\n\n\n\n
                  \n
                • 1\/2 cup of water\u200b<\/li>\n<\/ul>\n\n\n\n
                    \n
                  • A pinch of salt\u200b<\/li>\n<\/ul>\n\n\n\n

                    For the Sweet and Sour Sauce\u200b<\/p>\n\n\n\n

                      \n
                    • 2 tablespoons of ketchup\u200b<\/li>\n<\/ul>\n\n\n\n
                        \n
                      • 2 tablespoons of rice vinegar\u200b<\/li>\n<\/ul>\n\n\n\n
                          \n
                        • 1 tablespoon of sugar\u200b<\/li>\n<\/ul>\n\n\n\n
                            \n
                          • 1 tablespoon of light soy sauce\u200b<\/li>\n<\/ul>\n\n\n\n
                              \n
                            • 1\/2 teaspoon of salt\u200b<\/li>\n<\/ul>\n\n\n\n
                                \n
                              • 1\/2 cup of water\u200b<\/li>\n<\/ul>\n\n\n\n
                                  \n
                                • 1 tablespoon of cornstarch\u200b<\/li>\n<\/ul>\n\n\n\n

                                  For Vegetables\u200b<\/p>\n\n\n\n

                                    \n
                                  • 1\/2 green bell pepper, cut into chunks\u200b<\/li>\n<\/ul>\n\n\n\n
                                      \n
                                    • 1\/2 red bell pepper, cut into chunks\u200b<\/li>\n<\/ul>\n\n\n\n
                                        \n
                                      • 1\/2 onion, cut into chunks\u200b<\/li>\n<\/ul>\n\n\n\n

                                        Step – by – Step Cooking Process\u200b<\/p>\n\n\n\n

                                        Marinating the Pork\u200b<\/p>\n\n\n\n

                                          \n
                                        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.\u200b<\/li>\n<\/ol>\n\n\n\n

                                          Preparing the Coating Batter\u200b<\/p>\n\n\n\n

                                            \n
                                          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.\u200b<\/li>\n<\/ol>\n\n\n\n

                                            Coating and Frying the Pork\u200b<\/p>\n\n\n\n

                                              \n
                                            1. Dip each pork strip into the batter, ensuring it\u2019s fully coated.\u200b<\/li>\n<\/ol>\n\n\n\n
                                                \n
                                              1. Heat about 2 inches of oil in a deep pan or wok over medium – high heat. When the oil reaches 160 – 170\u00b0C (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.\u200b<\/li>\n<\/ol>\n\n\n\n
                                                  \n
                                                1. 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.\u200b<\/li>\n<\/ol>\n\n\n\n

                                                  Preparing the Sweet and Sour Sauce\u200b<\/p>\n\n\n\n

                                                    \n
                                                  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.\u200b<\/li>\n<\/ol>\n\n\n\n
                                                      \n
                                                    1. Add 1 tablespoon of cornstarch to the sauce mixture and stir until well – combined.\u200b<\/li>\n<\/ol>\n\n\n\n

                                                      Stir – Frying with Vegetables and Sauce\u200b<\/p>\n\n\n\n

                                                        \n
                                                      1. Pour out most of the oil from the wok, leaving about 1 tablespoon. Heat the remaining oil over medium heat.\u200b<\/li>\n<\/ol>\n\n\n\n
                                                          \n
                                                        1. Add the onion chunks to the wok and stir – fry for 1 minute until they start to become translucent.\u200b<\/li>\n<\/ol>\n\n\n\n
                                                            \n
                                                          1. Add the green and red bell pepper chunks and continue to stir – fry for another 1 – 2 minutes until they are slightly softened.\u200b<\/li>\n<\/ol>\n\n\n\n
                                                              \n
                                                            1. Pour the prepared sweet and sour sauce into the wok. Stir constantly until the sauce thickens and starts to bubble.\u200b<\/li>\n<\/ol>\n\n\n\n
                                                                \n
                                                              1. Add the fried pork strips to the wok. Toss the pork in the sauce to ensure it\u2019s evenly coated.\u200b<\/li>\n<\/ol>\n\n\n\n

                                                                Serving\u200b<\/p>\n\n\n\n

                                                                Transfer the Sweet and Sour Pork to a serving plate. The dish is best served hot, and it pairs perfectly with steamed rice.<\/p>\n","protected":false},"excerpt":{"rendered":"

                                                                Sweet and Sour Pork is a classic Chinese dish that wins hearts with its harmonious blend of sweet<\/p>\n","protected":false},"author":2,"featured_media":906,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[19],"tags":[],"class_list":["post-170","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-chinesefood"],"_links":{"self":[{"href":"https:\/\/recipework.com\/index.php?rest_route=\/wp\/v2\/posts\/170","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/recipework.com\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/recipework.com\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/recipework.com\/index.php?rest_route=\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/recipework.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=170"}],"version-history":[{"count":1,"href":"https:\/\/recipework.com\/index.php?rest_route=\/wp\/v2\/posts\/170\/revisions"}],"predecessor-version":[{"id":1053,"href":"https:\/\/recipework.com\/index.php?rest_route=\/wp\/v2\/posts\/170\/revisions\/1053"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/recipework.com\/index.php?rest_route=\/wp\/v2\/media\/906"}],"wp:attachment":[{"href":"https:\/\/recipework.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=170"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/recipework.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=170"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/recipework.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=170"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}