About the Recipe
Not just a western favourite, created in northern China this is a widely enjoyed dish by billions of people. The crispy fried battered pork meets the tangy and sweet sauce is not only nostalgic but a feast for the senses.
Ingredients
470g Pork
840g oil (4 cups) for frying
PORK MARINADE INGREDIENTS
1tsp garlic powder
1/2 tsp flake salt
4tsp 7g corn flour
1/2 tbsp 7g baking soda
2 tbsp 38g light soy
12g shallot finely grated
12g ginger finely grated
BATTER INGREDIENTS
1.5 cups soda water
1 cup 180g self-raising flour
1/2 cup 100g corn flour
SWEET & SOUR SAUCE INGREDIENTS
80g 1/3 cup caster sugar
2 tbsp tomato paste
2 tbsp vinegar
2 tbsp reserved pineapple juice
2 tsp oyster sauce
1.5 tbsp soy sauce
1 tbsp corn flour
1/2 cup water
Small red capsicum
Small shallots
100g diced pineapple
Method
PORK PREPARATION & MARINATION METHOD
1. Dice the pork butt, collar or shoulder as this part has some slight marbling and keeps the fried pork juicy into 2cm sq pieces and place into a large bowl.
2. Into the same bowl place either small diced or finely grated shallots reserving some shallots for the sauce.
3. Finely grate the ginger into the same bowl.
4. Add corn flour, baking soda, soy sauce, garlic soda and salt over the pork.
5. Mix well to ensure the meat is covered completely and place in the fridge covered for 30 minutes.
NOTE: the pork should be in the fridge for no longer than 50 minutes as the baking soda will continue to tenderise the pork and turn to mush
BATTER METHOD
1. In a medium bowl with the self-raising flour and corn flour
2. Pour in and mix the soda water, manage the consistency accordingly.
NOTE: if you prefer a lighter batter add a little more soda water
COOKING METHOD
1. Heat oil to 170c ready to ready to receive the battered pork.
2. Add the marinated pork to the batter and lightly stir
NOTE: some of the marinade will dislodge, it’s ok the meat would have taken on the flavours
3. Carefully drop in a few pieces of battered pork.
NOTE: you don’t want to overcrowd the oil as they will stick together
4. Once a golden brown remove and place on a cooling rack ready for the second fry to aid in crispiness.
NOTE: if you are concerned about raw pork, place the oven on at 100c and keep the pork in the oven whilst you are frying and cleaning the oil
5. There will be a few “floaties” cooked pieces of batter so pass the oil through a fine mesh sieve to remove and begin heating the oil to fry the pork a second time.
6. Place the pork back into the oil to fry for approximately 2 min or to desired crispiness and drain on a cooling rack.
SWEET & SOUR SAUCE METHOD
1. In a small pot place caster sugar, tomato paste, white vinegar and stir to combine.
2. Add reserved pineapple juice, oyster sauce.
3. Stir while the contents of the pot begin to boil then reduce to a low heat and simmer.
3.1 Add salt if you wish to enhance the taste.
NOTE: there is sufficient salt in various elements of the dish so you may wish to omit
4. Combine cornflower and water to thicken the sauce.
5. Continue to reduce the sauce this takes approximately 10 minutes.
6. Add shallots, capsicum for 3 minutes to simmer.
7. Add the pineapple chunks and simmer for a further 2 minutes.
8. Place the crispy pork into a large bowl ready to pour over the sweet and sour sauce and toss through the fried pork.
The sweet and sour pork pairs particularly well with Sliver and Bites Fried Rice and other Chinese staples like Lemon Chicken and Saty Beef.