Sweet and Sour Pork (with Pork Belly Recipe)

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My Sweet and Sour Pork recipe replace the usage of vinegar with ketchup, which removes the sourness that tasted artificial. On top of that, my sweet and sour recipe calls for the usage of pork belly, if done right, the pork belly would literally melt in your mouth!

Variation of Sweet and Sour Pork

There is plenty of Sweet and Sour variation – In Hunan, it is simply a mixture of sugar and light vinegar whereby in the eastern region of China, there is sweet and sour fruit and vegetable salad and also many parts of China actually used sweet and sour as a dipping. However, this dish rose to fame in Hong Kong by a renowned chef, Leung King, his well-known recipe – white rice vinegar, salt, Chinese brown candy, ketchup, Worcestershire sauce, and dark soy sauce.

Author have a say…

Often I find lots of restaurants who serve this dish with their sauce too sharp and sometimes too dull probably due to the usage of cheap quality vinegar which totally breaks the balance of the flavors. Hence as a solution to that, without risking much with differing brands of vinegar I resolved to the acidity from fresh tomato and ketchup which I find very much appetizing and it works for me! Try it out, I believe it works for you too!

Source  :  Wiki

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Sweet and Sour Pork Recipe with Pork Belly

A good Sweet and Sour sauce does not require complicated ingredients, instead, the ingredients are simple, what matters more is marinating the pork as well as balancing the acidity.
Course Main Course, Side Dish
Cuisine Chinese
Keyword pork, pork recipe, sweet and sour, sweet and sour sauce
Difficulty Medium
Allergy Meat
Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Servings 4 people
Calories 689kcal
Author Ethan Wong

Ingredients

Marinade Pork Belly

  • 300 g Pork Belly
  • 1 tbsp Sugar
  • 1 tsp Salt
  • 1 tbsp Cooking Oil
  • 1 nos Egg

Dredging and Frying Pork Belly

  • 2 tsp Potato Flour Corn Flour as option
  • All Purpose Flour as needed
  • Cooking Oil as needed to deep-frying

Sweet and Sour Sauce

  • 250 g Tomato chopped
  • 150 g Ketchup
  • 2 tbsp Garlic chopped
  • 4 tbsp Cooking Oil
  • 3 tbsp Sugar
  • 1 tsp Salt
  • 1 cup Water

Stir-Frying

  • 1 pcs Cucumber
  • 2 head Onion
  • 200 g Tomato
  • 1 tbsp Cooking Oil
  • Sweet and Sour Sauce
  • Fried Pork Belly
Metric - Imperial

Instructions

Marinate Pork Belly

  • Remove the skin of pork belly leaving the fats intact.
  • Score the fats.
  • Add marinade ingredients and mix well.

Dredging and Frying Pork Belly

  • Add potato flour into marinate pork belly and mix well.
  • In a separate pan/tray add plenty of all-purpose flour.
  • Dry coat the outer layer of floured pork belly.
  • Preheat cooking oil to high temperature and deep fry for about 30 seconds.
  • Strain pork belly and let it cool for 10 minutes.
  • Reheat oil with medium heat and re-fry pork belly for 5 minutes.
  • Strain and set aside.

Sweet and Sour Sauce

  • Preheat pan/wok with cooking oil.
  • Saute garlic to golden.
  • Add water, chopped tomato, and ketchup.
  • Bring to a boil then reduce to a gentle simmer.
  • As the sauce are reducing, use your spatula to squash the tomato.
  • Reduce the sauce to thicken, season with salt and sugar and put aside.

Stir-Frying

  • Clean and cut cucumber, onion, and tomato into bite-size.
  • Preheat pan/wok with cooking oil.
  • Add cucumber, onion, and tomato in and thoroughly stir fry.
  • Add Sweet & Sour sauce and thoroughly stir fry.
  • Add Fried Pork Belly and stir fry to mix everything well.
  • Plate and serve.

Video

Notes

Tips

  1. Double Frying allows the outer layer to be crispy while the inner retain the juiciness. The secret to double frying is to briefly fry the first time with high temperature so the outer layer is well coated and leave to rest and the resting period allow the temperature to balance out. Then the second frying will cook through the food and allow the outer layer to reach maximum crispiness!
  2. Usage ripped tomato instead of unripened tomato.

Nutrition

Calories: 689kcal | Carbohydrates: 28g | Protein: 9g | Fat: 61g | Saturated Fat: 16g | Cholesterol: 55mg | Sodium: 1537mg | Potassium: 540mg | Fiber: 2g | Sugar: 23g | Vitamin A: 1130IU | Vitamin C: 18mg | Calcium: 28mg | Iron: 1mg
February 7th, 2021 9:26 pm
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  • Hi! Thank you for sharing the receipe, it looks delicious. I will try it with cornstarch since i'd like to avoid wheat flour.
    I just have one question: what is a "nos" egg? (it says originally "1 nos egg"). thanks in advance and greetings from Austria

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