Sweet and Sour Pork (with Pork Belly Recipe)

语言 ：  ENG  |  中文

Jump to Recipe

Jump to Video

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!

资源 ：  维基百科

Print

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 中
Keyword pork, pork recipe, sweet and sour, sweet and sour sauce
难度 中等
Allergy 肉
Prep Time 30 minutes
Cook Time 30 minutes
总时间 1 hour
Servings 4 份
Calories 689大卡
Author 伊森 黄

配料

Marinade Pork Belly

  • 300 克 Pork Belly
  • 1 汤匙 糖
  • 1 茶匙 盐
  • 1 汤匙 食用油
  • 1 nos Egg

Dredging and Frying Pork Belly

  • 2 茶匙 Potato Flour Corn Flour as option
  • 通用面粉 as needed
  • 食用油 as needed to deep-frying

Sweet and Sour Sauce

  • 250 克 番茄 chopped
  • 150 克 Ketchup
  • 2 汤匙 大蒜 chopped
  • 4 汤匙 食用油
  • 3 汤匙 糖
  • 1 茶匙 盐
  • 1 杯 水

Stir-Frying

  • 1 件 Cucumber
  • 2 head 洋葱
  • 200 克 番茄
  • 1 汤匙 食用油
  • Sweet and Sour Sauce
  • Fried Pork Belly
公制 - 英制

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 分钟.
  • 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

提示

  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: 689大卡 | Carbohydrates: 28克 | Protein: 9克 | Fat: 61克 | Saturated Fat: 16克 | Cholesterol: 55毫克 | Sodium: 1537毫克 | Potassium: 540毫克 | Fiber: 2克 | Sugar: 23克 | Vitamin A: 1130IU | Vitamin C: 18毫克 | Calcium: 28毫克 | Iron: 1毫克
7 2 月, 2021 9:26 下午
Leave a Comment

View Comments

  • 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

Leave a Comment

Recent Posts

  • Article
  • 我说

FINAS Filming License Malaysia: 2025 Application Guide

Planning to film in Malaysia? This updated 2025 guide shows how to apply for a FINAS license, requirements, fees, and…

  • 中式食谱
  • 食谱

How to Make Soft & Fluffy Mantou (Chinese Steamed Buns)

Learn to make traditional Chinese Mantou—soft, fluffy steamed buns perfect for any meal. This easy recipe guides you through each…

  • 甜点和饮品食谱
  • 食谱

How to Make Colorful Fruit Boba Pearls at Home (Easy Recipe)

Discover how to create vibrant, homemade fruit boba pearls using natural ingredients. This step-by-step guide ensures delicious and colorful results…

  • 牛肉
  • 粉面
  • 食谱

海底捞番茄牛肉汤面配方

Craving Haidilao's signature tomato beef noodle soup? Discover how to make this hearty and flavorful dish at home with our…

  • 中式食谱
  • 猪肉
  • 提示

如何炼制猪油--脆脆猪油渣食谱

Pork Lardon, known as pork cracklings in Malaysia. Making good pork lard on requires some tricks, here are the secrets…

  • 牛肉
  • 中式食谱
  • 粉面
  • 食谱

干炒牛河 - 香港牛肉炒面

Gan chao niu he, literally translated as "dry fry beef flat rice noodle".This dish rose to frame in Hong Kong,…

This website uses cookies.