Traditional Sweet and Sour Fried Pork Recipe Video
I'm going to show you guys how to make the Traditional Sweet & Sour Pork. :D It's been one of my favorite dishes ever since I was a child (alongside a lot of other traditional Cantonese dishes). I have been trying out this dish with different methods but somehow the pork is never crispy enough. I recently learned this method from a chef and I realized just how easy it is to do this dish the traditional way. It does have a lot of steps to it but trust me, it's worth it!
Summary
Preparation Time1 Hr 0 MinCooking Time20 Min
Ready In1 Hr 20 MinDifficulty LevelEasy
Health IndexJust EnjoyServings2
Ingredients
| Pork shoulder/Pork belly | 260 Gram, cut into cubes | |
| Red bell pepper | 1 , cut into cubes | |
| Yellow bell pepper | 1 , cut into cubes | |
| Pineapple chunks/Pineapple slices | 8 1⁄4 Ounce | |
| Potato starch | 2 Cup (32 tbs) (1-2) | |
| Canola oil | 2 Cup (32 tbs) (for deep frying) | |
| Salt | 1⁄2 Teaspoon (For the Marinade) | |
| White pepper powder | 1⁄4 Teaspoon (For the Marinade) | |
| Five spice powder | 1⁄4 Teaspoon (For the Marinade) | |
| Egg | 1⁄2 Large, beaten (For the Marinade) | |
| All purpose | 3 Tablespoon (For the Marinade) | |
| Sesame oil | 1 Dash (For the Marinade) | |
| Tomato ketchup | 3 Tablespoon (For the Sweet and Sour Sauce) | |
| Rice wine vinegar | 3 Tablespoon (For the Sweet and Sour Sauce) | |
| Sugar | 2 1⁄2 Tablespoon (For the Sweet and Sour Sauce) | |
| Fruit sauce | 1 Tablespoon (Coleman's OK Fruity Sauce) | |
| Worcestershire sauce | 1⁄2 Teaspoon (For the Sweet and Sour Sauce) (Optional) |
Nutrition Facts
Serving size
Calories 1789 Calories from Fat 1015
% Daily Value*
Total Fat 115 g176.3%
Saturated Fat 13.3 g66.5%
Trans Fat 0.5 g
Cholesterol 133.5 mg44.5%
Sodium 755.9 mg31.5%
Total Carbohydrates 170 g56.8%
Dietary Fiber 2.8 g11.2%
Sugars 50 g
Protein 28 g55.8%
Vitamin A 44.2% Vitamin C 352.3%
Calcium 4.7% Iron 19.2%
*Based on a 2000 Calorie diet
Directions
GETTING READY
1. Cut up the pork into strips (remember to tap them firmly with your knife to loosen up the meat)
2. Marinate the pork starting with salt, white pepper, five spices powder, give it a good mix. After these are mixed together, add in half an egg (beaten), mix until the pork absorbs most of the egg.
3. Add in white flour into the marinade and mix. Add in sesame oil and mix well. Once done, put in fridge and marinate for at least 1 hour.
4. Cut up other ingredients - Red & Green Peppers and Pineapples (if you're using slices)
5. In a bowl, combine all the ingredients for the sweet and sour sauce.
MAKING
6. Heat up a wok of oil (make sure it's hot enough).
7. Once pork is marinated, take out and coat with potato starch flour (as shown on video).
8. Deep fried the pork twice until tender crisp.
9. Take out the deep fried pork onto kitchen towels to absorb the oil.
10. Pour out the oil from the wok (can be reused! don't waste! just pour through a strainer to remove the bits and you can use the oil again!)
11. Put your wok back on high heat, add in 2 tablespoons of oil. Wait till it's hot enough, add in pineapple slices, and quickly add in the sweet and sour sauce, let the sauce bubble, stirring occasionally.
12. Add in red & green bell peppers and stir fry until the sauce bubbles and it thickens.
13. Add in the pork, stir-fry quickly until all sauce coats the surface of all ingredients.
SERVING
14. This dish is best served with rice and is to be eaten immediately after cooking because the texture of the pork won't hold for long, plus it tastes better when it's hot
NOTE
Please take care when you work with oil as you can easily burn yourself.
TIPS
For the Rice Vinegar, use natural rice vinegar (not the distilled white vinegar!) as it is more mild and less pungent when it comes to taste.
Worchester sauce is optional, this is only if you are using Wing Tai Worcester Sauce as it is not as sharp and sour as the worcestershire sauce by Lea & Perrins.
Rolling the pork up into balls and coating them with potato starch flour helps create the shape of the pork. This is how you can even out the size of the meat and avoid over frying.
How to check if your pork is done during deep fry:
First deep fry - If the pork pieces should be sinking when they first enter the oil, after it is done it actually floats on top of the oil. Once you see this take them out and put to side.
Second deep fry - Make sure the oil is hotter than the first deep fry as this is a crucial method to make your pork crispy. When done, there should be less bubbles next to the pork and the pork should be very dry when you take them out (you can test with chopsticks - lightly touch the surface of the pork, it should be as dry as a biscuit - surface-wise!)
1. Cut up the pork into strips (remember to tap them firmly with your knife to loosen up the meat)
2. Marinate the pork starting with salt, white pepper, five spices powder, give it a good mix. After these are mixed together, add in half an egg (beaten), mix until the pork absorbs most of the egg.
3. Add in white flour into the marinade and mix. Add in sesame oil and mix well. Once done, put in fridge and marinate for at least 1 hour.
4. Cut up other ingredients - Red & Green Peppers and Pineapples (if you're using slices)
5. In a bowl, combine all the ingredients for the sweet and sour sauce.
MAKING
6. Heat up a wok of oil (make sure it's hot enough).
7. Once pork is marinated, take out and coat with potato starch flour (as shown on video).
8. Deep fried the pork twice until tender crisp.
9. Take out the deep fried pork onto kitchen towels to absorb the oil.
10. Pour out the oil from the wok (can be reused! don't waste! just pour through a strainer to remove the bits and you can use the oil again!)
11. Put your wok back on high heat, add in 2 tablespoons of oil. Wait till it's hot enough, add in pineapple slices, and quickly add in the sweet and sour sauce, let the sauce bubble, stirring occasionally.
12. Add in red & green bell peppers and stir fry until the sauce bubbles and it thickens.
13. Add in the pork, stir-fry quickly until all sauce coats the surface of all ingredients.
SERVING
14. This dish is best served with rice and is to be eaten immediately after cooking because the texture of the pork won't hold for long, plus it tastes better when it's hot
NOTE
Please take care when you work with oil as you can easily burn yourself.
TIPS
For the Rice Vinegar, use natural rice vinegar (not the distilled white vinegar!) as it is more mild and less pungent when it comes to taste.
Worchester sauce is optional, this is only if you are using Wing Tai Worcester Sauce as it is not as sharp and sour as the worcestershire sauce by Lea & Perrins.
Rolling the pork up into balls and coating them with potato starch flour helps create the shape of the pork. This is how you can even out the size of the meat and avoid over frying.
How to check if your pork is done during deep fry:
First deep fry - If the pork pieces should be sinking when they first enter the oil, after it is done it actually floats on top of the oil. Once you see this take them out and put to side.
Second deep fry - Make sure the oil is hotter than the first deep fry as this is a crucial method to make your pork crispy. When done, there should be less bubbles next to the pork and the pork should be very dry when you take them out (you can test with chopsticks - lightly touch the surface of the pork, it should be as dry as a biscuit - surface-wise!)
Chef
