Chinese Sweet and Sour Pork
4 servings
30 minutes
Sweet and sour pork is one of the most popular dishes in Chinese cuisine, combining the tenderness of meat with the rich flavor of caramelized sauce. The origins of this dish trace back to Cantonese culinary traditions, where special attention is paid to flavor balance. Fried pieces of pork develop a crispy crust, while the sweet and sour sauce made from vinegar, sugar, and pineapple juice gives them a unique taste. Vegetables like bell peppers, carrots, and bamboo shoots add freshness and lightness. The dish pairs perfectly with fluffy rice or thin noodles, creating a harmony of flavors. It not only delights the stomach but also captivates the eye with its vibrant colors, making it an ideal choice for a cozy family dinner or festive gathering.
1
To make the dough, mix 1 tablespoon of starch, flour, and baking powder. Add 1 tablespoon of oil and enough water to make a thick dough. Cut the pork into 1 cm cubes.
- Potato starch: 3 tablespoons
- Wheat flour: 125 g
- Baking powder: 1.5 tablespoon
- Vegetable oil: 150 ml
- Pork: 225 g
2
Pour the remaining vegetable oil into the wok, heat until it almost starts to smoke. Dip the pork cubes in the batter and lower them into the hot oil until cooked. Remove with a slotted spoon and place on kitchen towels to drain excess oil.
- Vegetable oil: 150 ml
3
Pour out all the oil from the wok, leaving 1 tablespoon, and return to heat. Add chopped onion, green pepper (in strips), pineapple (in cubes), small carrot (in sticks), rinsed and halved canned bamboo shoots, and stir-fry for 1-2 minutes. Remove from the wok with a slotted spoon and set aside.
- Onion: 1 piece
- Green pepper: 1 piece
- Pineapple: 225 g
- Carrot: 1 piece
- Bamboo shoots: 25 g
4
For the sauce, mix brown sugar, 2 tablespoons of starch (or maizena - corn starch), crushed garlic, vinegar, tomato paste, pineapple juice, and pour into the wok. Bring to a boil, stirring until it thickens and becomes clear. Keep on heat for a minute.
- Sugar: 125 g
- Potato starch: 3 tablespoons
- Garlic: 2 cloves
- White wine vinegar: 125 ml
- Tomato paste: 4 tablespoons
- Pineapple juice: 5 tablespoon
5
Add the fried pork and vegetables. Cook for another 1-2 minutes and transfer to a plate. Serve with rice or noodles.
- Pork: 225 g
- Onion: 1 piece
- Green pepper: 1 piece
- Pineapple: 225 g
- Carrot: 1 piece
- Bamboo shoots: 25 g