Sweet sour pork has been one of my favourite dish since I was just a little boy. It was the dish that I would constantly suggested my dad to order when we had dinner outside. Even until today, it is still one of my must ordered dishes when the missus and I were having dinner at certain Chinese restaurant.
I love deep-fried food but I do not particularly like my food to be sour in taste. However, the combination of both the crunchiness and juiciness of the deep-fried pork cube coated with the appetisingly sweet and sour sauce just works for some reason. I think most people would agree to that and that is why sweet sour pork is in the menu of every Chinese restaurants.
You might realise above I had mentioned that I order sweet sour pork at certain Chinese restaurant not any restaurant. The trust is, not every restaurant make good sweet sour pork. Some of their sauce were too strong in ketchup. Some were to sour for my taste. And worst of all, most of the pork cubes that they served were 3/4 flour and 1/4 meat, or even worst. So we thinking making your own sweet sour pork is the way to go. We would show you how to do it and you could adjust the taste to your own liking.
- To make a good sweet sour pork, the sauce is critical. We have played around with the taste and we think this combination suits us the best. 1/4 tsp salt, 1/2 cup of water, 2 tbsp of apple cider vinegar, 4 tbsp of ketchup, and 4 tbsp of sugar.
- As for the pork, collar butt or 梅花肉 in Chinese is the right way to go if you want a tender bite. However, if you are not too particle or could not get it, a normal pork cube with little bit of fat would do just fine. Or chicken cubes would do well too.
- The right flour to use is also important in deep-frying your pork cube. Rice flour is the authentic way but we made some twist by using potato flour.
- The last ingredients that we need are some variety of vegetables and fruit. A different colour of bell peppers, yellow onion (yellow onion is sweeter in taste so we highly recommend in this dish), and some pineapple.
The rest is just some stir frying work in your wok or frying pan for a few minutes and we are good to eat!
Sweet & Sour Pork (咕噜肉)
- A pot for deep frying
- A wok or frying pann for stir-frying
- 250 g Pork cube (collar butt, or any cut with little bit of fat)
- 1/2 cup Potato flour
- 1 clove Garlic
- 1 Onion (roughly slice)
- 30 g Bell pepper (variety colours)
- 30 g Pineapple
- 30 g Cucumber
- 1 tsp Corn starch (As thicknening agent)
Marination for Pork
- 3 cloves Garlic (finely chopped)
- 1 tsp White pepper (grated)
- Pinch of Salt
- 1 tsp Sake
- 1/4 tsp Salt
- 1/2 cup Water
- 2 tbsp Apple cider vinegar
- 4 tbsp Ketchup
- 4 tbsp Sugar
- Start by marinate the pork cubes with chopped garlic, white pepper, salt, and sake for about 15 minutes.
- Cut onion, bell peppers, pineapple, and cucumber into equal size piece.
- For the sauce, pour everything in a bowl and mix it well.
- When the pork is well marinated, coat it with enough potato flour.
- Heat a pot on medium high heat with enough oil in it. Deep-fry the flour coated pork until golden brown. Set it aside.
- In a frying pan or wok, heat a bit of oil in medium high heat. Saute garlic until fragrant.
- Pour the sauce in and let it simmer for a minute or two.
- Dissolve the corn starch in some water and pour it into the sauce to thicken it.
- Add onion, bell pepper, pineapple, and cucumber in and give it toss.
- Finally add deep-fried pork in and toss it until everything is fully coated with sauce.
- Serve it on a nice plate and enjoy your sweet sour pork with a bowl of steamed rice.