Hong Kong Cantonese Sweet and Sour Pork
Crispy pork with sweet-and-sour sauce, pineapple, and vegetables. Serves 4; allow about 20 minutes for preparation, 15 for cooking, and 15 for resting.
The pork is marinated with Shaoxing wine and five-spice powder, coated in potato and rice flour, then fried until golden. The sauce combines stock, ketchup, rice vinegar, and soy; pineapple, peppers, and other vegetables complete the dish. Toss the pork with the sauce just before serving to help keep it crisp.
Method
- 01
Marinate the pork
Mix the five-spice powder, 2 teaspoons of light soy sauce, Shaoxing wine, the juice squeezed from the grated ginger, salt, and beaten egg. Add the pork neck, cut into pieces, and toss to coat. Cover and refrigerate for 15 minutes.
15 min - 02
Prepare the sauce and vegetables
Mix the chicken stock, ketchup, sugar, rice vinegar, the remaining 2 teaspoons of light soy sauce, dark soy sauce, and sesame oil. Cut the pineapple, onion, tomato, and peppers; cut the spring onion into batons, slice the chillies, and finely chop the garlic.
10 min - 03
Coat and fry the pork
Heat the vegetable oil for frying in a wok or deep pan to 185 °C. Mix the potato flour for coating with the rice flour. Coat the pork pieces and fry them in batches until golden and crisp, about 2–3 minutes per batch. Drain on paper towels. Reserve 1 tablespoon of the frying oil for stir-frying the vegetables.
8 min - 04
Stir-fry the vegetables and thicken the sauce
Remove the excess oil from the wok and heat it with the reserved tablespoon. Add the onion, chilli, and garlic; stir-fry for about 30 seconds, until the onion starts to colour. Add the peppers and pineapple and stir-fry for 20 seconds. Pour in the sauce and bring it to a boil; add the spring onion and tomato and cook for 30–40 seconds, until heated through. Mix the potato flour for thickening with the cold water, stir it into the boiling sauce, and cook until thickened.
5 min - 05
Toss and serve
Return the fried pork to the wok and toss it with the sauce for 1–2 minutes, just until hot. Serve immediately.
2 min
Ingredients
Sources and review
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State: Published after documentary validation; no “Tested” label is shown.