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.
Equipment
- 1 wok
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
Instructions
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.
- 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.
- Dip each pork strip into the batter, ensuring it’s fully coated.
- 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.
- 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.
- 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.
- Add 1 tablespoon of cornstarch to the sauce mixture and stir until well – combined.
- Pour out most of the oil from the wok, leaving about 1 tablespoon. Heat the remaining oil over medium heat.
- Add the onion chunks to the wok and stir – fry for 1 minute until they start to become translucent.
- Add the green and red bell pepper chunks and continue to stir – fry for another 1 – 2 minutes until they are slightly softened.
- Pour the prepared sweet and sour sauce into the wok. Stir constantly until the sauce thickens and starts to bubble.
- 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
- 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
- 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
- Dip each pork strip into the batter, ensuring it’s fully coated.
- 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.
- 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
- 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.
- Add 1 tablespoon of cornstarch to the sauce mixture and stir until well – combined.
Stir – Frying with Vegetables and Sauce
- Pour out most of the oil from the wok, leaving about 1 tablespoon. Heat the remaining oil over medium heat.
- Add the onion chunks to the wok and stir – fry for 1 minute until they start to become translucent.
- Add the green and red bell pepper chunks and continue to stir – fry for another 1 – 2 minutes until they are slightly softened.
- Pour the prepared sweet and sour sauce into the wok. Stir constantly until the sauce thickens and starts to bubble.
- 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.
