• CooksClub TV
  • Home
  • Recipes
  • Shop
  • Magazine

    Cart

    No products in the cart.
    Sign in Sign up


    • CooksClub TV
    • Home
    • Recipes
    • Shop
    • Magazine
    Sign in Sign up
    Sweet and Sour Pork

    Save Recipe

    Please login to bookmark

    No account yet? Register

    Sweet and Sour Pork is one of Australia’s favourite takeaway Chinese meals. Once you master this recipe, you will make it at home in not much more time than it takes to order for delivery.

    Sweet and Sour Pork

    Sweet and sour dishes, sauces, and cooking methods have a long history in China. One of the earliest recordings of sweet and sour comes from a menu of the food served in Tang Dynasty festivals written in 708.
    No ratings yet
    Add to Your Own Menu Go to Your Own Menu Print Recipe
    prep & Cook 15 mins
    unattended 15 mins
    Total Time 30 mins
    $/SERVE $4.50
    Course main
    Cuisine Chinese
    Servings 4 people
    Calories 572 kcal

    Ingredients
     

    PREP

    • 600 g Pork Neck / Scotch / Collar Butt, , chopped into bite size pieces
    • 1 teaspoon salt
    • 1 tsp cornflour
    • 1 egg/s

    SAUCE

    • ¼ tsp sesame oil
    • 2 tablespoons tomato sauce, ketchup
    • 1 tbsp white sugar
    • ½ cup pineapple, tinned, use most/all the juice from the can of pineapple pieces in juice
    • ¼ cup rice wine vinegar
    • 1 tbsp light soy sauce
    • 1 tsp Oyster Sauce

    SHALLOW FRY

    • ¾ cup oil, (500 mL)
    • 1 cup cornflour, (100 g)

    STIR FRY

    • 1 tsp Garlic, crushed
    • ½ green capsicum, chopped
    • ½ Red Capsicum, chopped
    • â…” cup pineapple, (150 g)
    • 1 sml white onions, &/or spring onion, sliced roughly

    Instructions
     

    • First thing is to cube and season the pork with white pepper and a little salt. Then combine all PREP ingredients in a bowl with the pork. Cover and leave to marinate in the fridge 20 minutes or so, while you prepare the other ingredients
    • Combine the ingredients for the sauce, and mix well
    • To shallow fry, place the corn flour in a large bowl and toss the marinated pork chunks until liberally coated.
    • In a wok, get the oil hot – then shallow fry the coated pork pieces in small batches for about 3-4 minutes until the coating is golden brown and the pork is cooked throughout. Set aside.
    • Drain most of the oil from shallow-frying into a tin to cool – perhaps use the pinapple tin – see note. Use the wok to lighlty sauté the garlic, then quickly add the capsicum, onion/spring onion. Turn up the heat and toss for about a minute.
    • Add in the pineapple and warm through, then add the sauce and heat until it starts to bubble.
    • Add the pork to the frying pan and coat everything evenly in the sauce.

    Notes

    When you shallow fry the oil takes on quite a bit of the flour coating etc, so you can put it in a tin and into the rubbish. If you want to reuse the oil – Cool then strain through paper towel and keep in a mason jar in the fridge. Re-use for other stir fry dishes etc. If you need to dispose of the oil – do not pour down the sink – but you already know that.

    Nutrition

    Serving: 125gCalories: 572kcalCarbohydrates: 52gProtein: 26gFat: 51gSaturated Fat: 6gPolyunsaturated Fat: 13gMonounsaturated Fat: 30gTrans Fat: 1gCholesterol: 96mgSodium: 1012mgPotassium: 602mgFiber: 1gSugar: 20gVitamin A: 630IUVitamin C: 48mgCalcium: 39mgIron: 2mg
    Keyword asian flavours
    Recipe Author/ Source: Rob Keogh

    CooksClub researches & presents recipes from across the web. Where the recipe is unchanged, the rights of the author are recognised and the full method or instructions are not shown. Follow the link to view the full recipe at its source.

    Live cooking classes in your kitchen every weekend from $2.48 per week

    Planning & Provisioning
    Learn how to always have wonderful food at your fingertips
    Start Now
    Preparation & Preservation
    Save money, reduce waste, have dinner on the table in 20 minutes
    Start Now
    Sauces & Marinades
    Classic French "mother sauces" + essential marinade elements
    Start Now
    Aromatics, Herbs & Spices
    Create the flavour profiles of nine cuisines with 36 simple elements
    Start Now
    Pan Fry
    Chef Loic Lemaitre presents a cooking master class on pan-fry technique.
    Start Now
    Stir Fry
    Master the technique, to get better results in less time than restaurant takeaway.
    Start Now
    Braise & Stew
    From Braised beef pie to Coq Au Vin, learn the style secrets from leading chef, Loic Lemaitre
    Start Now
    Roast & BBQ
    Learn temperatures, timing, tips and the difference between roast & bake.
    Start Now
    Pilaf
    Middle Eastern Chicken Majboos, to Italian Risotto, or Spanish Paella
    Start Now
    Live Stream Learning
    This course is "How to use your kitchen like a restaurant"
    CooksClub TV
    Live Stream Learning
    This course is "How to use your kitchen like a restaurant"
    CooksClub TV
    Pilaf
    Middle Eastern Chicken Majboos, to Italian Risotto, or Spanish Paella
    Start Now
    Roast & BBQ
    Learn temperatures, timing, tips and the difference between roast & bake.
    Start Now
    Braise & Stew
    From Braised beef pie to Coq Au Vin, learn the style secrets from leading chef, Loic Lemaitre
    Start Now
    Stir Fry
    Master the technique, to get better results in less time than restaurant takeaway.
    Start Now
    Planning & Provisioning
    Learn how to always have wonderful food at your fingertips
    Start Now
    Preparation & Preservation
    Save money, reduce waste, have dinner on the table in 20 minutes
    Start Now
    Sauces & Marinades
    Classic French "mother sauces" + essential marinade elements
    Start Now
    Aromatics, Herbs & Spices
    Create the flavour profiles of nine cuisines with 36 simple elements
    Start Now
    Pan Fry
    Chef Loic Lemaitre presents a cooking master class on pan-fry technique.
    Start Now

    Keep your food fresh

    Kitchen Fitness range of vacuum sealers, canisters, bags, rolls & accessories
    Shop Now

    Responses

    PrevPrevious
    NextNext

    More
    recipes

    BBQ Pork Steaks with Pan Potatoes

    Rob Keogh Apr 1, 2022

    Fried Rice

    Rob Keogh Mar 29, 2022

    Sizzle Steak Wrap

    Rob Keogh Oct 21, 2021

    Butter Chicken

    Rob Keogh Oct 4, 2021

    Live Kitchen Fitness plus a 12-week food management and cooking course

    Chat, engage, and interact with professional chefs and Kitchen Coaches, live in your own kitchen every weekend. Study food management and cooking skills with video training and ebook course materials.

    Check out CooksClub TV
    © 2022 - CooksClub

    Report

    Harassment or bullying behavior
    Contains mature or sensitive content
    Contains misleading or false information
    Contains abusive or derogatory content
    Contains spam, fake content or potential malware

    Block Member?

    Please confirm you want to block this member.

    You will no longer be able to:

    • See blocked member's posts
    • Mention this member in posts
    • Invite this member to groups
    • Message this member
    • Add this member as a connection

    Please note: This action will also remove this member from your connections and send a report to the site admin. Please allow a few minutes for this process to complete.

    Report

    You have already reported this
    Clear Clear All