Sweet and Sour Chinese Pork

    Sweet and Sour Chinese Pork

    233saves
    20min


    79 people made this

    About this recipe: This is a simplified version of the recipe that a Chinese friend gave me. It's really authentic - no pineapple in sight!

    Ingredients
    Serves: 4 

    • 300g pork fillet, thinly sliced
    • pinch salt
    • pinch pepper
    • 1 teaspoon sake (rice wine)
    • 1 egg, beaten
    • 2 tablespoons cornflour
    • 2 tablespoons plain flour
    • pinch bicarbonate of soda
    • For the sauce
    • 5 tablespoons black vinegar or balsamic
    • 3 tablespoons sugar
    • 3 tablespoons Shaohsing rice wine or sherry
    • 2 tablespoons soy sauce
    • additional cornflour, for thickening

    Method
    Prep:8min  ›  Cook:12min  ›  Ready in:20min 

    1. Season the pork with salt and pepper and mix well. Add beaten egg, 2 tablespoons cornflour, 2 tablespoons plain flour, and bicarbonate of soda. Rub the seasonings in by hand, until meats is evenly coated.
    2. Heat oil until it reaches 180 degrees C. Fry the pork in batches until it is evenly browned; drain on kitchen paper and set aside.
    3. Combine the ingredients for the sweet-sour sauce; 5 tablespoons vinegar, 3 tablespoons sugar, 3 tablespoons Shaoxing rice wine (or sherry), and 2 tablespoons soy sauce. Pour sauce into a preheated wok and bring to the boil. Add cornflour to thicken (or water to thin) until the sauce is the consistency you like.
    4. Once sauce has thickened, add the fried pork and mix evenly with sauce.
    5. Serve with hot steamed rice.

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    Reviews (8)

    Suecoo66
    11

    Call me thick but the method for the meat part wasn't clear ? I added the ingredients to the pork and got a sticky mess ! Should I have dipped the pork in the egg then in the dry mix ? The sauce was nice and I doubled up after reading the review - 08 Mar 2014

    6

    Really easy to make. Really enjoyed it. Even my girlfriend liked it and she is very fussy about her food. Next time I will make at least double the amount because it didn't leave much sauce. - 20 Jan 2013

    Hellboy66
    0

    This is a really good recipe. Replaced the wine in both sections with water. Second time around marinated the pork with crushed garlic and put chopped dried chilli in the sauce. - 09 Mar 2016

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