Crispy Pork with Sweet and Sour Sauce

    35 min

    Pork fillet is cooked three times to make this delicious, tender and moreish dish. It is then served with a simple sweet and sour sauce. Enjoy with rice.

    12 people made this

    Serves: 3 - 4

    • 400g pork fillet, cut into 1.5cm slices
    • 1 tablespoon cornflour
    • For the Sauce
    • 1/2 teaspoon soy sauce
    • 2 teaspoons sugar
    • 1 teaspoon Chinese black vinegar
    • 3/4 teaspoon salt
    • 1/8 teaspoon monosodium glutamate (MSG)
    • 1/4 teaspoon ground Sichuan peppercorns
    • vegetable oil for deep-frying
    • 1/2 teaspoon finely chopped ginger
    • 1 clove garlic, thinly sliced
    • 1 spring onion, coarsely chopped

    Prep:10min  ›  Cook:25min  ›  Ready in:35min 

    1. Blanch the pork in boiling water for 30 seconds and drain. Dredge the pork in cornflour and set aside.
    2. In a small bowl, make the sauce by mixing together the soy sauce, sugar, vinegar, salt, MSG and Sichuan peppercorns. Set aside.
    3. Heat oil in a wok over medium-high heat to 170 degrees C. Gently drop the pork into the oil, one piece at a time. Deep-fry each piece until lightly golden. Transfer the pork onto a plate.
    4. Heat the oil in the wok to 200 degrees C. Add the pork back into the wok and deep-fry until golden brown. Remove from the wok and drain on a kitchen towel-lined plate.
    5. Drain the oil from the wok, reserving about 2 tablespoons. Heat the oil until hot, add the ginger, garlic and spring onion and stir-fry until aromatic.
    6. Add the pork back into the wok and stir well. Pour the sauce into the wok and stir until the pork is coated evenly. Serve.


    Sichuan peppercorns, Chinese black vinegar and monosodium glutamate can be purchased in Chinese/Oriental speciality shops or online.

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