Cantonese Sweet and Sour Pork Recipe
Served in Chinese restaurants the world over,this Cantonese sweet and sour pork recipe is very simple to follow, and tastes authentic.
This is a recipe that all the family can enjoy, and of course, the pork can be substituted for any other meat of choice, or even chicken or shellfish.
Preparation takes about 15 minutes, and the cooking time another 15 minutes, so in just half an hour, you and your family can be enjoying this wonderful meal which of course you will want to serve up with rice.
I have tried to customise this recipe for the US market, though not very well as I am not used to using the 'cups' measurements.
Thankfully most of it is in spoons which are pretty standard the world over.
Ingredients for the Sweet and Sour Sauce
- 30g/2 tbsp cornflour
- 100g/4oz/1 cup light brown sugar
- pinch salt
- 100ml/4 fluid oz/1 cup cider vinegar or rice vinegar
- 1 clove garlic, crushed
- 5g/1 tsp fresh ginger, grated
- 90ml/6 tbsp tomato ketchup
- 90ml/6 tbsp reserved pineapple juice (from above)
- 1 cup/4oz/100g plain flour
- 4 tablespoons/60g cornflour
- 1½ teaspoons baking powder
- pinch salt
- 1 tablespoon/15ml oil
- 2 cups/8oz/225g pork fillets, cut into 1.25cm/ ½
- 1 onion, sliced
- 1 green pepper, seeded, cored and sliced
- 1 can pineapple chunks, juice reserved
|Serving size: 1 portion|
|Calories from Fat||63|
|% Daily Value *|
|Fat 7 g||11%|
|Saturated fat 2 g||10%|
|Unsaturated fat 3 g|
|Carbohydrates 90 g||30%|
|Sugar 48 g|
|Fiber 20 g||80%|
|Protein 7 g||14%|
|Cholesterol 5 mg||2%|
|* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.|
- Sift the flour, cornflour, baking powder and salt into a bowl. Mix well, then make a well in the centre. Add in the oil and enough water to make a thick, smooth batter. Beat well with a wooden spoon, gradually incorporating all the flour from the outside of the mixture.
- In a wok, heat a couple of inches of oil to deep-fry the pork. Dip the chopped pork portions into the batter one at a time and drop into the hot oil. Fry 4 - 5 pieces of pork at a time, removing them with a slatted spoon to kitchen paper to drain when they change color. Continue until all the pork is fried. [ cook's note: as I am especially scared of undercooked pork and its inherent health risks, I would prefer to simmer the pork in boiling water for a few minutes first to ensure it is thoroughly cooked, although the recipe doesn't actually call for this.]
- Pour off most of the oil from the wok, and add in the sliced onion, pepper and pineapple. Cook over a high heat for a couple of minutes. Remove and set aside.
- In a mixing bowl, place all the sauce ingredients together and mix well. Pour into the wok. Bring to the boil slowly, stirring all the time until it has thickened. Leave it to simmer for 1 - 2 minutes until the sauce turns completely clear.
- Add the vegetables and cooked pork cubes to the sauce so that all are covered completely. Reheat for 1 - 2 minutes, then serve.
I have made up this Cantonese sweet and sour pork recipe on several occasions and can assure you that it tastes wonderful.
It is a very easy to follow recipe, as you can see, and all the ingredients are universally available.
While a shop bought ready-prepared sweet and sour sauce can be substituted, where I live the shops don't sell them and so I had no choice but to make up my own.
The big plus about making up your own sauce is that you know there are no additives and preservatives in it that can be harmful to health.