Crispy Sweet and Sour Pork

🌟 Inspired by a memorable dining experience, this dish is a sweet and savory masterpiece. 🍽️ #HomemadeEats. Crispy pork meets tangy-sweet sauce in this homemade delight. A perfect balance of Flavors and textures!

When dining out, it’s not uncommon to stumble upon a dish that leaves a lasting impression. That’s exactly what happened during our last visit to Wang Wang Pancake. Amid our own array of orders, a neighbouring couple received a plate of Sweet and Sour Pork that piqued our interest. Instead of the usual cubed pork, it featured thin slices of pork, deep-fried to perfection, and generously coated in a luscious red sweet and sour sauce. It was a sight to behold, and the aroma wafting from their table was irresistibly enticing.

Though we resisted the temptation to order the same dish that day, the memory lingered, and I couldn’t help but be inspired to recreate it at home. While I can’t guarantee it tasted exactly the same, the outcome was delightful—a plateful of crispy pork morsels bathed in a delectable sweet and sour sauce.

Our homemade Crispy Sweet and Sour Pork may not have been an exact replica of the one we encountered at Wang Wang Pancake, but it was a delightful rendition that brought back fond memories. With the right balance of crispy, tender, sweet, and sour, this dish is a testament to the joys of culinary inspiration and home-cooked creativity.

Crispy Sweet and Sour Pork

★★★★★ 5 from 1 review

• Author: Raymund
• Prep Time: 15 mins
• Cook Time: 20 mins
• Total Time: 35 mins
• Yield: 6 1x
• Category: Main Course
• Cuisine: Chinese

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Description

Crispy pork meets tangy-sweet sauce in this homemade delight. A perfect balance of Flavors and textures!

 

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Ingredients

Units USM Scale 1x2x3x

Deep Fried Battered Pork

• 600g Skinless Pork belly or Marbled pork loin, cut into thin strips
• 1/4 cup flour
• 1/3 cup cornstarch
• 2 eggs
• 4 tbsp water
• 1 tsp salt
• oil for deep frying
• salt
• freshly ground black pepper

Sweet and Sour

• 1 can pineapple pieces, retain the juice
• 1 thumb sized ginger, sliced
• 1 small red bell pepper (capsicum), sliced
• 1 small green bell pepper (capsicum), sliced
• 1 cup chicken stock
• 2 tbsp cornstarch, mixed in 3 tbsp water
• 1/4 cup white vinegar
• 1/4 cup sugar
• 1/4 cup tomato ketchup
• 2 tbsp soy sauce
• 2 carrots, sliced into chunks
• 1 large red onion, sliced
• 5 cloves, garlic minced
• salt
• freshly ground black pepper oil

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Instructions

1. In a deep bowl combine together 1/4 cup flour, 1/3 cup corn flour, 2 eggs, 4 tbsp water and 1 tsp salt, mix thoroughly until free of lumps, texture should be sticky but still runny.
2. Add pork and coat evenly, set aside and place in fridge covered for at least 1 hour.
3. Prepare a wok and add oil for frying pork pieces. In small batches, deep fry pork in high heat of for 3 to 5 minutes that should be enough to cook the meat and retain the tenderness. Drain then set aside on a plate.
4. On a separate wok, add oil and sauté garlic and ginger.
5. Add capsicums, carrots and onions then continue to stir fry for a minute.
6. Add chicken stock, vinegar, sugar, soy sauce, pineapple juice from the pineapple, tomato ketchup and diluted cornstarch. Bring it to a boil then simmer for 2 minutes. Season with salt and freshly ground black pepper.
7. Turn off heat and pour sauce over crispy fried pork and sliced tomatoes.
8. Serve

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