Sweet and Sour Pork Recipe – Crispy & Tangy Chinese
fromasianfoodsdaily.comwww.asianfoodsdaily.com/recipes/sweet-and-sour-pork-recipe
Crispy, golden Sweet and Sour Pork with a shatteringly crisp coating and sticky tangy sauce. This Cantonese classic features double-fried pork and homemade sauce.
Ingredients
Instructions
Cut your pork into 1-inch cubes. Pat them dry—really dry. Moisture is the enemy of crispiness. Season with salt and white pepper.
Whisk the egg in a bowl. Add cornstarch and flour. Mix until you get a thick, sticky paste. If it’s too thick, add a splash of water. Toss in the pork cubes and coat them completely.
Heat oil to 350°F (175°C). Fry pork in batches—don’t crowd the wok. Cook about 4-5 minutes until light golden. Remove and drain. Let them rest for 5 minutes.
Crank the oil to 375°F (190°C). Fry the pork again for 2-3 minutes until deep golden and extra crispy. This double-fry technique is what makes the best sweet and sour pork truly special. It’s how restaurants get that incredible crunch.
In a saucepan, combine vinegar, ketchup, brown sugar, and soy sauce. Bring to a simmer. Add bell peppers and cook 2 minutes—you want them still crunchy. Add pineapple. Stir in the cornstarch slurry and cook until the sauce thickens and turns glossy.
Here’s my trick for this quick sweet and sour pork stir fry: pour the sauce over the pork right before serving. Or better yet, serve the sauce on the side and let people dip. Keeps the coating crispy longer.
