🍍🐷 Sweet and Sour Pork・Hong Kong Style Sweet and Sour Crispy Classic Recipe

Editor's Preface

Sweet & Sour Pork (Sweet & Sour Pork) is a classic Cantonese dish in Hong Kong, a familiar favorite. Its crispy exterior and tender interior, with a sweet and sour flavor, even children are eager to see it. The essence of this dish is not only deep-fried to a crispy finish, but also boasts a rich sweet and sour sauce. The pineapple, bell peppers, and onions all go hand in hand for a truly Hong Kong-inspired dish! We've taken a cue from local restaurants and will walk you through the entire process, from marinating the meat to thickening the sauce to creating a delicious appetizer.

Ingredients preparation

• 300g pork belly/belly ribs (cut into 1.5-inch pieces)

• 3-4 pineapple slices (diced)

• Half a green and red bell pepper (cut into pieces)

• Half an onion (diced)

• 1 egg

• Cornstarch/corn starch (dust powder)

• Oil (for frying, more is needed)

Marinade

• 1 teaspoon light soy sauce

• 1/2 teaspoon sugar

• 1/4 teaspoon salt

• A pinch of pepper

Sweet and sour sauce (golden ratio of sauce)

• 2 tablespoons tomato sauce

• 1.5 tablespoons of white vinegar

• 2-3 tablespoons of sugar

• 1 teaspoon Worcestershire sauce

• 50ml water

• (You can add plum sauce, plum juice or hawthorn slices, first-class Hong Kong flavor!)

Detailed steps

🥩 1. Marinate the meat + coat with flour

• Wash the meat, dry it, mix it with the marinade and marinate for 30 minutes.

• After marinating, add egg batter (beat the eggs) and finally sprinkle thickly with cornstarch (each piece of meat should be covered with a "cornstarch snow mountain").

• Editor's tips: After marinating with egg paste → sprinkle with cornstarch step by step, the meat will be extra crispy after frying.

🍳 2. Double frying

• Heat oil in a wok to 170-180°C. Deep-fry the meat in batches until golden brown (approximately 3-5 minutes). Remove from the oil and let cool slightly.

• You can return it to the wok and fry it again (quick fry at 180°C for 30 seconds to 1 minute), it will become more crispy and fragrant.

• Editor’s tip: Use enough oil and fry twice to keep it crispy even overnight.

🌶️🥒 3. Sautéed side dishes

• Stir-fry onion and green and red pepper for 30 seconds and set aside.

• Place all the sweet and sour sauce ingredients in a small pot and heat until the sugar dissolves and becomes thick (you can add 1 teaspoon of cornstarch water to make a thick paste).

• The pineapple pieces can be dropped in last when the heat is turned off to retain the fruity texture.

🍲 4. Combine and collect the juice

• Stir-fry the meat, side dishes and sauce together over high heat for 10-20 seconds to ensure the meat is evenly coated with sauce (do not overcook).

🥢 5. Serve and start eating

• The crispy meat pieces are covered with sweet and sour sauce, with bright color and vibrant side dishes.

• Sticky and shiny with soy sauce, every bite is filled with childhood memories!

Editor's Tips

• Sweet and sour pork should not be soaked in sauce. It should be marinated before eating to keep it crispy.

• The sweetness of the sugar candy is mild, and the flavoring of plums and hawthorns adds layers of flavor.

• When washing your hands, you can prepare a piece of kitchen paper to absorb the oil to avoid frying meat.

• You can freely adjust the sourness, sweetness, thickness and thickness of the sauce, and the best one is the one that suits your taste.

• If you like, you can use shrimp balls, diced chicken, or cashew nuts as a variation.

Eating experience 😋

Crispy on the outside and tender on the inside, with a sweet and sour taste, you'll savor the meat and the gravy, even finishing off the bell peppers and onions. Enjoy it with rice or noodles, or as a side dish with wine, and the whole family will be delighted!

summary

Sweet and Sour Pork is a Hong Kong classic, and the "fried + juicy" combination is unbeatable. If you don't want to go out for dinner tonight, follow me and make it once. You'll definitely win a restaurant takeout photo~🍍🐷🍲