Sweet & Sour Pork


Preparation info

    • Difficulty


Appears in

Balance and Harmony

By Neil Perry

Published 2008

  • About

This is classic sweet and sour pork; the pork is battered and fried until crisp and then folded into the sauce. I suggest you make your own tomato reduction to thicken the sauce (it is quite easy to do), but if you don’t have the time or inclination bottled tomato sauce will do.


  • 250 g (9 oz) pork loin, trimmed and finely sliced across the grain
  • 30 g (1 oz/¼ cup) cornflour (cornstarch)
  • 1 egg
  • 2 tablespoons vegetable oil
  • ¼ knob of ginger, peeled and finely sliced
  • ½ small Spanish onion, diced
  • ½ red capsicum (pepper), diced
  • 1 spring onion (scallion), cut into 4 cm ( inch) lengths
  • 75 g (2⅔ oz/ cup) Chinese mixed pickled vegetables
  • 4 tablespoons rice vinegar
  • 2 tablespoons tomato sauce (ketchup)
  • 4 tablespoons sugar
  • vegetable oil, for deep-frying


    Whisk the cornflour, egg and 2 tablespoons water into a smooth batter. Add the pork and stir to coat, then set aside for about 10 minutes.

    Heat a wok until just smoking. Add the vegetable oil and, when hot, add the ginger, onion, capsicum and spring onion and stir-fry for 1 minute, then add the pickled vegetables and toss together. Add the rice vinegar, tomato sauce and sugar, bring to the boil while stirring, reduce the heat and simmer until the liquid has reduced by about half, then remove from the wok.

    Heat the oil in a wok or deep-fryer until just smoking (180°C/350°F). Deep-fry the pork in batches until golden brown and crispy, then drain on paper towel. Reheat the sauce in the wok, add the pork and toss together.