The best traditional sweet and sour pork

Oct 04, 2020
There's nothing better than a tasty midweek feed like sweet and sour pork! Source: Getty.

If you’re craving takeaway food but don’t want to fork out the money or put your diet on the line then give this mouthwatering home-style sweet and sour pork a red hot go. And with just a handful of easy ingredients, you won’t regret testing this traditional recipe out!

You can serve this simple dish up to family and friends or cook it up and pop it in the freezer to enjoy at a a later date. Either way make sure you plate it onto some fluffy rice and you’ll be good to. Enjoy!

Ingredients

  • 600g pork belly, cut into 3cm pieces
  • 1 tablespoon light soy sauce
  • 1 garlic clove, finely grated
  • 1/2 teaspoon ground black pepper
  • Vegetable oil, to deep fry
  • 50g (1/3 cup) plain flour
  • 2 teaspoons vegetable oil, extra
  • 1 brown onion, thinly sliced
  • 1 tomato, cut into wedges
  • 2 green shallots, trimmed, green and white parts cut into 4cm batons
    Sauce
  • 100g (1/2 cup) brown sugar, firmly packed
  • 80ml (1/3 cup) pineapple juice
  • 60ml (1/4 cup) rice vinegar
  • 2 tablespoons tomato sauce
  • 1 tablespoon light soy sauce
  • 1/4 teaspoon Chinese five spice
  • 2 teaspoons cornflour
  • 2 tablespoons water

Method

  1. Place the pork belly, soy sauce, garlic and pepper in a large glass or ceramic bowl. Toss to combine and set aside for 30 minutes to marinate.
  2. Meanwhile, for the sauce, place the sugar, juice, rice vinegar, ketchup, soy sauce and Chinese five spice in a saucepan over medium-high heat. Simmer for 5 minutes.
  3. Combine the cornflour and water in a bowl. Add to the sauce and simmer for 2 minutes or until thickened slightly. Remove from heat. Set aside.
  4. Fill a wok one-third full with oil. Heat to 180C over high heat. Toss pork in plain flour. Cook pork, in batches, for 4 minutes or until golden brown. Drain on paper towel.
  5. Remove oil from wok. Wipe clean with paper towel. Heat extra oil in wok over high heat. Add the onion and stir-fry for 1 minute. Add the tomato and shallot.
  6. Stir-fry for 1 minute or until the vegetables are tender crisp. Return the pork to the wok and pour over the sauce. Toss to coat. Serve warm.

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