This is the most authentic sweet and sour pork recipe you'll ever find. Best part is that there are no hard-to-find ingredients. Better than a takeaway!
10 people made this
300g pork fillet
1/2 teaspoon salt
1/4 teaspoon white pepper
1 teaspoon Chinese rice wine (Shaoxing wine)
3 tablespoons plain flour
1 tablespoon cornflour
oil for deep frying
2 tablespoons tomato ketchup
3 tablespoons rice vinegar
3 tablespoons granulated sugar
1 teaspoon minced garlic
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Method Prep:25min › Cook:10min › Ready in:35min
Cut pork into thick strips. Put into a bowl. Mix with salt, pepper and wine, and marinate for 20 minutes.
Combine flour and cornflour, then stir in a teaspoon of water at a time till the mixture is smooth but not too runny. Pour into the marinated pork and stir well.
Heat oil in a wok or deep saucepan over medium high heat. When oil is hot, add the pork strips one at a time, deep frying for 1 minute. Remove and place on a kitchen paper-lined plate to soak up excess oil. Repeat with remaining pork strips.
Reheat the oil in the wok. When the oil reaches high heat, put in the pork strips again and deep fry until golden brown, remove and drain.
Mix ketchup, vinegar and sugar into a sauce. Set aside.
Drain all but a little of the oil from the wok. Add the garlic and cook and stir for 30 seconds, then add the sauce. Bring to the boil, then reduce to a simmer and add the pork strips. Coat them well, then serve immediately over rice.