Tin Suin Pai Kwe

Pork with Sour Sweet Sauce

Preparation info

  • Difficulty


Appears in

Recipes of all Nations

By Countess Morphy

Published 1935

  • About


  • lbs. pork cutlets
  • ½ lb. of mixed pickles
  • ½ a lb . of flour
  • 2 eggs
  • 2 cloves of garlic
  • 2 teacups of vinegar
  • ½ a cup sugar, Chinese sauce, cornflour water, salt and pepper.


To prepare the sour sweet sauce: Sprinkle a little salt in an oiled frying-pan, and cook the cloves of garlic, crushed with a knife, for 1 second. Remove from the pan, and put in the vinegar, the sugar, a drop of Chinese sauce, a little cornflour water and a little pepper. Cut the cutlets into inch lengths and ¾ of an inch wide, salt and pepper them and coat with flour, then put in the eggs, well beaten up with a little water, and cook in a large saucepan of boiling oil for 15 minutes. Drain thoroughly. Heat the sour sweet sauce and, when boiling, add the pork and mixed pickles, stir for ½ a minute and serve.