in Cooking

Sweet & Sour Pork

Bit of time off recently and I haven’t cooked in a while. I thought I’d try my hand at creating some of my favourite  Chinese dishes, to see how much effort they require and if I could potentially save any money.

One of my favorite dishes is Cantonese style sweet and sour chicken, the really sticky and crispy kind you get in some Takeaways.
After getting halfway through a recipe I found on the BBC’s website, I realised the recipe wasn’t quite what I wanted, and started following a different one entirely, so the below is a combination of the two that turned out quite well.

2 Pork loin steaks.


1/4 cup sugar
2 tablespoons ketchup
2 tablespoons dark soy sauce
1/4 teaspoon salt
1/2 cup water/pineapple juce
1/4 cup vinegar
1 tin pineapple in natural juice.
1 red pepper
1 green pepper

1/3 Cup Flour
1/3 Cup Cornflour
1 Egg white lightly beaten
1 tbsp oil
Water to thin out (1/3 cup, or as much as is needed)

3tbsp Roasted peanuts, coarsely ground.
1tbsp pepper.
1tbsp dried chilli.
Mix into the batter.

-Remove fat from edges of pork.
-Bash/flatten pork to about half its original thickness (1-1.5cm)
-Cut into strips or cubes, whichever preferred.
-Place into bowl with a pinch of cornflour and 3 tablespoons soy sauce.
-Leave to marinade 10-20mins or while preparing the sauce if you’re in a rush!

-Mix the sugar, ketchup, soy sauce, salt, water/pineapple juice, and vinegar, bring to the boil.
-Mix in the diced peppers and pineapple chunks.
-Combine 1 tablespoon cornflour with 4 tbsp water, mix into sauce slowly until the sauce is as thick as you like it.

Mix the pork with the batter, deep fry in batches.