Sweet and Sour Chinese Pork

    20 min

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

    207 people made this

    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

    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 in English (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


    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


    I made this – I really didn’t like the sauce but the batter is fabulous and has become a staple starting position for many Chinese dishes I now cook. My advice is prepare the meat as per this recipe then go find a sauce elsewhere.  -  20 Mar 2018