Pork Chinese

Sam Young's sweet and sour pork

Name: Sweet and sour pork recipe
Yield: 4
Cuisine: /chinese
Ingredients: 300g fatty pork neck, cut into 1cm pieces; Vegetable oil, to deep-fry; 2 eggs; 150g potato starch; 1/2 small red capsicum, 1/2 small green capsicum, 1/2 small onion, chopped; 50g drained canned pineapple pieces; Halved strawberries, to serve; Steamed rice (optional), to serve; 1 tsp bicarb soda; 1/2 tsp potato starch; 1/2 tsp powdered umami seasoning; 200g brown sugar; 180ml white vinegar; 100g tomato sauce; 20.00 ml Worcestershire sauce

Rate now

Jump to recipe

by Sam Young

SAM YOUNG, CHEF

Jun 16, 2023

"This is my Mum’s recipe for sweet and sour pork, and I still love it as much as I did when I was a kid. And yes, those are strawberries!”

300g fatty pork neck, cut into 1cm pieces
Vegetable oil, to deep-fry
2 eggs
150g potato starch
1/2 small red capsicum, 1/2 small green capsicum, 1/2 small onion, chopped
50g drained canned pineapple pieces
Halved strawberries, to serve
Steamed rice (optional), to serve

Marinade

1 tsp bicarb soda
1/2 tsp potato starch
1/2 tsp powdered umami seasoning

Sauce

200g brown sugar
180ml white vinegar
100g tomato sauce
1 tbs Worcestershire sauce

Method

1.

Place pork neck in a large bowl with the marinade ingredients, 1/2 tsp fine salt and 1/4 cup (60ml) water. Stir to combine well, then cover and refrigerate for 1 hour or until all the water has been absorbed.
2.

For the sauce, place all ingredients in a medium saucepan over medium-high heat and cook, stirring, until sugar dissolves. Simmer, stirring occasionally, for 5-8 minutes until reduced and thickened. Remove from the heat.
3.

Heat oil in a large wok to 180°C (a cube of bread will turn golden in 30 seconds when the oil is hot enough). Lightly beat eggs in a shallow bowl. Place potato starch in another shallow bowl. Working in small batches, dip pork in egg, then toss in potato starch to coat, dusting off excess.
4.

Deep-fry for 1-2 minutes, until light golden and crisp. Drain on a wire rack.
5.

Drain all but 2 tbs of deep-frying oil from wok and heat over high heat. Stir-fry capsicum and onion for 1-2 minutes until just starting to soften. Add pork and just enough sauce (about 200ml, see note) to coat. Toss to combine well.
6.

Add pineapple, toss to combine and remove from heat. Scatter strawberries on top. Serve with steamed rice, if using.

Rate now

Recipe Notes

Any leftover sauce can be stored in an airtight container in the fridge for up to 2 weeks. It’s a lovely dipping sauce for spring rolls, or can be used as a marinade for vegetables or beef.