Name: Sweet and Sour Pork
Yield: Serves 4
Cuisine: China
Ingredients: Plum sauce 3 Tbsp; Sugar 1½ Tbsp or to taste; Rice vinegar 1 Tbsp; Canned pineapple rings (optional) 2, cut into chunks; Water 100 ml (3½ fl oz); Spring onion (scallion) 1, white part only, cut into slivers; Cooking oil for frying and deep-frying; Tapioca starch as needed; Onion ½, small, peeled and sliced into wedges; Salt ⅛ tsp or to taste; Crumbled haw flakes (optional) 1 Tbsp; Cornflour (cornstarch) 1 tsp; Young ginger 2 thin slices; Pork shoulder meat 350 g (12 oz), cubed; Oyster sauce ¾ tsp; Green and red capsicums (bell peppers) ½ each, small, cored and cut into 3-cm (1-in) pieces; Potato starch 1½ tsp; Rice wine 1 Tbsp; Light soy sauce ½ tsp; Tomatoes 2, small, each cut into 6 segments; Egg 1, small; Light soy sauce 1 Tbsp

Preparation info

Serves
4

Difficulty
Medium

Appears in

Chinese Heritage Cooking

By Christopher Tan and Amy Van

Published 2018

About

This southern Chinese classic properly gets its sweetness and tang from fruit. The resulting sauce is light and vibrant, and should never taste syrupy, cloying or heavy. Some cooks may add tomato ketchup to the sauce, a modern addition, but if used, it should not dominate the flavour of the sauce. A childhood favourite with many, this dish is best served with a bowl of freshly steamed white rice.