Sweet and Sour Pork | Easy Chinese Recipe

Sweet and sour pork (咕噜肉) may well be the most popular Chinese dish. It is often ordered in Chinese restaurants the world over. But it is very easy to make at home. Check out my easy-to-follow, step-by-step guide.

Ingredients
01. 500g-600g pork
02. 1 egg
03. 100g-150g Corn flour
04. 1 onion
05. 1 bell pepper
06. 2 spring onion
07. a few pickles
08. 3-4 tbsp rice/white wine vinegar
09. 3-4 tbsp ketchup
10. 2-4 tbsp sugar
11. 1 tsp salt
12. 2-4 tbsp water/stock
13. oil for stir/deep frying
(serves 4 to 6)

It's not surprising that sweet and sour pork is so popular: you have crispy yet tender pork which is smothered in a tangy sweet and sour sauce.

Sweet and sour pork is yet another iconic Cantonese dish, although originally, the sauce was probably made with sugar, vinegar and fish sauce. Nowadays, the sweet and sour sauce is nearly always made with tomato ketchup.

Ketchup itself was inspired by Chinese fermented fish sauce. The British came across it in Guangdong and they tried to recreate it back in Britain. Eventually, they settled on fermenting tomato, and in the 1800s, "tomato ketchup" made it's way back to China and into Chinese dishes, such as Sweet and Sour Pork.

The secret of this dish is that the pork is double fried. Double frying keeps the meat tender but the batter crisp. This technique is extremely useful because lots of meat can be cooked in the same way, including chicken, fish, prawns, and even tofu.


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CHAPTERS
0:00 Introduction
0:31 Ingredients
1:14 Preparation
4:06 Cooking Method
6:22 Serving Suggestion

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