D'Open Kitchen

COOKING FOR THE SOUL

Sweet and Sour Pork

Name: Sweet and Sour Pork
Prep time: 20 min
Cook time: 30 min
Ingredients: 400 gram Pork, 2cm cubes ((brine in water mixed with 1 tsp baking soda and 1 tsp salt for 30 mins) ); 1 tsp Sesame Oil; 1 tsp Grated Ginger; 1/4 tsp White Pepper; 1 tbsp Light Soy Sauce; 1 tbsp Hua Diao; 1/2 tbsp Sugar; 1 qty Egg White; 1/4 tsp Double Acting Baking Powder; 1 tbsp Tapioca Flour; 2 tbsp Tapioca Flour; 1 tbsp Rice Flour; 3 tbsp Plain Flour; 1 tsp Double Acting Making Powder; 100 gram Tomato Sauce; 2 tbsp Plum Sauce; 3-4 tbsp Sugar; 1 tbsp Worcester Sauce; 1 tbsp White Vinegar; 1 tsp Cornflour (mixed with 4 tbsp water); 2 tbsp Oil; 1 tsp Mince Garlic; 1 qty Onion (cut into wedges); 100 gram Bell Peppers (mixture of green and red); 50 gram Cucumber (cut into wedges); 50 gram Pineapple Canned (cubed)

Recipe by

Trish yee

Almost every zi char stall will have sweet and sour pork on their menu and this is how popular this dish is in Singapore. This is one of the favourite dish to order when eating out. The secret to recipe for sweet and sour pork is the crunchy, crispy crust on the outside of the pork. Even after coating in the sweet and sour sauce, the crust should remain crispy for at least a good 20-30 minutes. If you are getting a soggy crust, you might be doing something wrong. Here is a recipe that can help you to perfect the classic sweet and sour pork recipe which you can WOW your family at dinner tonight!

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Prep Time 20

Cook Time 30

Course Main Course

Cuisine Chinese

Servings people

Calories 86 kcal

Equipment

Deep Fryer
Wok

Ingredients

Pork Marinade

400 gram Pork, 2cm cubes (brine in water mixed with 1 tsp baking soda and 1 tsp salt for 30 mins)
1 tsp Sesame Oil
1 tsp Grated Ginger
1/4 tsp White Pepper
1 tbsp Light Soy Sauce
1 tbsp Hua Diao
1/2 tbsp Sugar
1 qty Egg White
1/4 tsp Double Acting Baking Powder
1 tbsp Tapioca Flour

Dry Coating

2 tbsp Tapioca Flour
1 tbsp Rice Flour
3 tbsp Plain Flour
1 tsp Double Acting Making Powder

Sweet and Sour Sauce

100 gram Tomato Sauce
2 tbsp Plum Sauce
3-4 tbsp Sugar
1 tbsp Worcester Sauce
1 tbsp White Vinegar
1 tsp Cornflour mixed with 4 tbsp water

Other Ingredients

2 tbsp Oil
1 tsp Mince Garlic
1 qty Onion cut into wedges
100 gram Bell Peppers mixture of green and red
50 gram Cucumber cut into wedges
50 gram Pineapple Canned cubed

Instructions

Cut the pork into 2 cm cubes and brine in water mixed with salt and baking soda for at least 30 mins.
Wash the pork under cold running tap water to wash off the baking soda and drain off the water. Dry the pork with paper towels.
Combine the marinade in a big mixing bowl and mix well with the pork cubes. Leave to marinade for at least 1-2 hours.
Bring it out from fridge and leave to room temperature before deep frying.
In a big mixing bowl, combine the dry coating and mix well.
Heat a wok of hot oil to 180C. Coat the pork cubes with dry coating evenly and deep fry until it turns golden brown.
Leave it on paper towel to drain off excess oil.
In a small bowl, combine all the ingredients for the sweet and sour sauce and mix well.
Heat oil in wok. Sauté garlic and onions till fragrant. Add in the bell peppers, cucumbers and pineapples.
Stir in the sweet and sour sauce mixture.
Add in the deep fried pork cubes and stir well and coat the pork cubes with the sauce evenly.
Add in the deep fried pork cubes and stir well and coat the pork cubes with the sauce evenly.
Garnish with some parsley and serve!

Nutrition

Calories: 86kcal

Keyword sweet and sour

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Trish yee

I was a runner up in Singapore's Masterchef Competition Season 2. Cooking has been a passion of mine since I was young. I would always follow my grandma to the wet markets to buy groceries and watch her whip up amazing dishes. Always inspired by my grandma, I look to continue her journey in the culinary world.