Sweet and sour pork
Sweet and sour pork with this homemade sweet and sour sauce is just fantastic. I often have sweet and sour pork at Chinese restaurans but prefer strips of meat as opposed to cubes which seem to be most popular in Chinese retstaurants. The meat is thinner, more tender and is cooked in hot oil which makes the batter crisp. (2 servings on it’s own or 4 servings with another dish like the lemon and ginger chicken)
What you need
500g lean pork cut into strips 1/2cm wide
1 egg white lightly beaten
Pinch black pepper
4 tablespoons maizena/cornflour
2 tablespoons oil
Sweet and sour sauce
3 tablespoons All Gold tomato sauce
1 teaspoon white wine vinegar
2 tomatoes chopped
150g tinned pineapple pieces
4 tablespoons pineapple juice from the tin
2 teaspoons sugar
200ml water
2 green peppers chopped
1 small onion chopped
4 tablespoons lemon juice
5 tablespoons maizena mixed with 5 tablespoons water
The process
heat the oil on medium to high in a pan or wok, if you are using a pan add a little extra oil.
Place the maizena in a separate bowl. Beat the egg white and the pepper together and dip each piece of pork nto the egg white, give it a shake and then into the maizena, give it another shake to remove any excess maizena.
Cook the pork for about a minute or so on each side until they are nicely browned. Remove the pieces that are done and then add all of them back to the wok and give them a toss around in the wok to heat up and cook through properly, (about 2 minutes) and remove from the pan and place into a serving bowl.
Now add all of the sweet and sour sauce ingredients to a pot except the maizena mixture, bring to the boil and allow to simmer for about 1 minute. Turn down the heat to low, add the maizena mixture and stir until nicely thickened and glossy. This should not take more than 2 or 3 minutes.
Pour the sauce over the pork and serve with egg fried rice. YUMMY I tell you.
This is one of my favorite dishes!!
I’ve tried so many other sweet & sour pork recipes and this one is the best by far!!! Even way better than Chinese restaurants!!!
My friends are going to love it!!!
Thank you 🙂
Fantastic Anne, so glad you have found a winner.. Cheers for now G
Hi Graham, can i replace the pork with chicken and use the same reciepe ?
Love your website – Thank You
Thanks Vernon glad you like, no problem using the same recipe for chicken. Enjoy it G
Hi Graham
Tried this recipe aa well as the lemon and ginger chicken over the past weekend. The chicken turned out great, but the sweet and sour pork looke good, but tasted rather bland.. almost like there was something missing, seasoning or something. I did use normal vinegar instead of white wine vinegar, could that have been the problem?
Hi there Themba, the sauce should be plentiful and almost overpower the pork but what you can do is season the pork with a bit of salt and pepper before you dip it in the batter. I have also been known to add a little chili to the sauce… Thanks for the feedback. Cheers for now G
ooh you guys,i want this now..ive been craving for chinesefood for so long, but where we stay its impossible to get.cant wait to try this.
It’s a goodie I tell you, give it a try, G
Would pork fillet be okay to use?
Hi Kathy, Pork fillet would be fine.. enjoy it. G
Where have you been all my life? For the first time I feel confident trying Chinse food recipes. Thanks, Graham!!!
hahaha, so glad you found my site… it’s really easy and of course a glass of wine and some music go a long way to enjoying yourself while you are cooking.. G
it was amazing!. thanks so much. my friends enjoyed it alot. 🙂
Fantastic, have a fabulous Xmas G
Hi Graham
This is just good, i served with thai rice for variation and everyone enjoyed it.
Thats a nice idea mags, glad you enjoyed. I am a huge fan of Chinese food, quick tasty and very healthy. Thanks for letting me know. G
Hi Graham
Thanks for putting up this recipe, ur a star!
You are welcome Simone, glad you are enjoying 🙂
Much too thick Maizena, maybe teaspoons instead of tablespoons.
Otherwise flavour is good.
thanks
Hi Arthur, Just give the pieces a good shake to remove some of the maizena before going into the wok, it’s not meant to be all used up at the end. Cheers G