Sweet and Sour Pork

chef.jackson's picture

Nov. 30, 2011


Lean pork 12 Ounce (350 Grams)
Dry sherry/Rice wine 1 Tablespoon
Light soy sauce 1 Tablespoon
Salt 1/2 Teaspoon
Green pepper 2 Ounce (50 Grams / 1/2 Of A Standard Size)
Red pepper 2 Ounce (50 Grams / 1/2 Of A Standard Size)
Carrots 2 Ounce (50 Grams)
Spring onions 2 Ounce (50 Grams)
Egg 1 , beaten
Cornflour 2 Tablespoon
Oil 3 Ounce (75 Grams, Preferably Ground Nut)
Canned lychees/Fresh orange segments 3 Ounce , drained (75 Grams)
For sauce
Chicken stock 5 Fluid Ounce (150 Milliliter)
Cider vinegar/Chinese white rice vinegar 1 1/2 Tablespoon
Sugar 1 Tablespoon
Tomato paste 1 Tablespoon
Cornflour 1 Teaspoon
Water 1 Teaspoon



1. Cut the mea into (2-5cm) cubes

2. In a large bowl, place the meat and combine it with sherry or rice wine, 1 tablespoon of light soy sauce and 1/2 teaspoon salt. Set the bowl aside to marinate for 20 minutes.

3. In a separate bowl, place the green and red peppers after cutting them into large l inch (2-5cm) squares. Mix well

4. Prepare the carrots and spring onions by slicing them into roughly the same sized 1 inch (2-5 cm) cubes.


5. Place a large pot with water to boil and then add the carrots to the hot water. Blanch the carrots in it for 4 minutes; drain and set aside.

6. In a large bowl, tip in the egg and cornflour and whisk till blended well

7. Drain the pork cubes from the marinade and put them into the prepared batter, ensure that the meat is coated well

8. In a large deep-fat fryer or large wok, tip in the oil and heat till it is almost smoking. With a slotted spoon, drain the pork pieces from the batter and put them into the oil to deep fry. Remove the meat from the oil and drain the cubes on kitchen paper.

9. In another large cooking pot, pour in the chicken stock, soy sauce, salt, vinegar, sugar and tomato paste and simmer on low heat till the sauce thickens.

10. Put in all the vegetables and stir well, but set the lychees or oranges aside for later.

11. In another bowl, blend together the cornflour and water and combine it with the sauce and bring it back to the boil.

12. Turn the heat down to a simmer and add the lychees or oranges and pork cubes to the pan and mix well.


13. Serve hot

Recipe Summary

Difficulty Level: Easy
Cook Time: 10 Minutes
Ready In: 10 Minutes
Servings: 4

Nutrition Facts

Serving size

Calories 431Calories from Fat 246

 % Daily Value*

Total Fat 28 g43.1%

Saturated Fat 4 g20%

Trans Fat 0 g


Sodium 694 mg28.92%

Total Carbohydrates 23 g7.7%

Dietary Fiber 1 g4%

Sugars 9 g

Protein 21 g42%

Vitamin A % Vitamin C %

Calcium % Iron %

*Based on a 2000 Calorie diet