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Sweet and Sour Pork
China
Originated in Guangdong province and became one of the first Chinese dishes popular in the West.
Cantonese cooking at its most satisfying — crispy battered pork with peppers and pineapple in a glossy perfectly balanced sweet-sour sauce.
Prep
20 mins
Cook
20 mins
Difficulty
Medium
Calories
450 kcal
Serves
4
Calories are an estimate based on ingredients used
Ingredients
500gpork shoulder, cubed
1egg
4 tbspcornflour
1 eachred and green pepper
200gpineapple chunks
3 tbsprice vinegar
3 tbspketchup
3 tbspcaster sugar
Method
1
Coat pork in egg and cornflour. Deep fry until golden.
2
Stir-fry peppers over high heat.
3
Mix vinegar, ketchup and sugar for sauce. Add to wok and reduce.
4
Add pineapple and fried pork. Toss to coat. Serve with rice.
Chef's Tip
Fry the pork twice for maximum crispiness.
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Some recipe photos courtesy of Openverse and Wikimedia Commons contributors, used under Creative Commons licenses.