Recipes
Sweet-and-Sour Pork

Sweet-and-Sour Pork | Recipe

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Sweet-and-Sour Pork | Recipe

Name: Sweet-and-Sour Pork
Cook time: 60 min
Yield: 4 Personen
Ingredients: 1 tsp Chinese 5-spice powder; 500 g pork shoulder; 2 tbsp soy sauce; 1 tbsp rice wine; 1 tbsp cornflour; 1 red pepper; 1 green pepper; 1 onion; 1 carrot; 3 cloves garlic; 150 g pineapple, in chunks; Some vegetable oil for frying; 120 ml ketchup; 60 ml rice vinegar; 30 ml soy sauce; 80 g sugar; 120 ml water; 15 g cornflour, mixed into a little cold water; 1 tsp JS Garlic Pepper

Nils – Head Chef

Rating:

0 % of 100

(1) Rate the recipe

Cooking Time:

60 min

Rising / Brew Time:

30 min

Difficulty:

Easy

Persons

Ingredients

1 tsp

Garlic Pepper
Gives every dish the right amount of spice £3.99 £53.20/kg incl. 0% tax, excl. shipping
Discover more products
1 tsp

Chinese 5-spice powder
500 g

pork shoulder
2 tbsp

soy sauce
1 tbsp

rice wine
1 tbsp

cornflour
1

red pepper
1

green pepper
1

onion
1

carrot
3 cloves

garlic
150 g

pineapple, in chunks
Some

vegetable oil for frying
For the sauce:
120 ml

ketchup
60 ml

rice vinegar
30 ml

soy sauce
80 g

sugar
120 ml

water
15 g

cornflour, mixed into a little cold water

Method

Cut the pork into chunks about 2 cm in size. In a large bowl, mix the pork with the soy sauce, rice wine, Garlic Pepper, Chinese 5-spice and cornflour until the meat is evenly coated with the marinade.

Cover the bowl and marinate in the fridge for at least 30 minutes (preferably overnight). Meanwhile, finely chop the garlic. Wash the peppers and slice thinly. Peel the onion and slice into thin rings. Peel the carrot and slice thinly.

Heat the vegetable oil in a wok or deep pan over a medium to high heat.

Coat the marinated pork again with a thin layer of cornflour. This “double-dredging” gives the meat an extra-crispy crust.

Carefully place the dredged pork pieces in the hot oil, taking care not to overcrowd the pan. If necessary, fry the meat in several batches.

Fry the pork for 4–5 minutes until golden brown and crispy. Remove from the wok with a slotted spoon and place on a plate lined with kitchen paper.

Remove the excess oil from the wok, leaving just 2 tbsp. Add the garlic to the pan and cook until fragrant.

Add the rest of the vegetables and fry for 3–4 minutes, stirring occasionally.

In a small bowl, mix all the ingredients for the sauce until the sugar has dissolved. Then add the sauce to the vegetables in the wok.

Add the pineapple pieces and mix everything well.

Simmer the sauce for 2–3 minutes until it thickens.

Add the pork and toss well in the sauce to coat evenly.

Tip: Serve the crispy sweet-and-sour pork over steamed rice or noodles.

Nutritional information: (Per person)

Calories
458 kcal

Carbohydrates
31 g

Protein
35 g

Fat
36 g

Method

Heat the vegetable oil in a wok or deep pan over a medium to high heat.

Coat the marinated pork again with a thin layer of cornflour. This “double-dredging” gives the meat an extra-crispy crust.

Carefully place the dredged pork pieces in the hot oil, taking care not to overcrowd the pan. If necessary, fry the meat in several batches.

Fry the pork for 4–5 minutes until golden brown and crispy. Remove from the wok with a slotted spoon and place on a plate lined with kitchen paper.

Remove the excess oil from the wok, leaving just 2 tbsp. Add the garlic to the pan and cook until fragrant.

Add the rest of the vegetables and fry for 3–4 minutes, stirring occasionally.

In a small bowl, mix all the ingredients for the sauce until the sugar has dissolved. Then add the sauce to the vegetables in the wok.

Add the pineapple pieces and mix everything well.

Simmer the sauce for 2–3 minutes until it thickens.

Add the pork and toss well in the sauce to coat evenly.

Tip: Serve the crispy sweet-and-sour pork over steamed rice or noodles.

Nutritional information: (Per person)

Calories
458 kcal

Carbohydrates
31 g

Protein
35 g

Fat
36 g

Crispy pork in sweet-and-sour sauce

A favourite at your local Chinese restaurant, sweet-and-sour pork is the perfect combination of crispy fried pork, double-dredged for extra crunch, peppers, onion and pineapple, all bathed in the most delicious sweet-and-sour sauce. With our Garlic Pepper spice blend, your dish will be perfectly seasoned – and your home-cooked sweet-and-sour pork will beat any takeaway meal, we promise!

Sweet-and-sour chicken

If you want to make sweet-and-sour chicken in place of pork, simply use the same amount of chicken breast or skinless, boneless chicken thighs, and proceed with the recipe in the same way.

Ingredients

Persons

1 tsp

Garlic Pepper
Gives every dish the right amount of spice £3.99 £53.20/kg incl. 0% tax, excl. shipping
Discover more products
1 tsp

Chinese 5-spice powder
500 g

pork shoulder
2 tbsp

soy sauce
1 tbsp

rice wine
1 tbsp

cornflour
1

red pepper
1

green pepper
1

onion
1

carrot
3 cloves

garlic
150 g

pineapple, in chunks
Some

vegetable oil for frying
For the sauce:
120 ml

ketchup
60 ml

rice vinegar
30 ml

soy sauce
80 g

sugar
120 ml

water
15 g

cornflour, mixed into a little cold water

Recipe

Sweet-and-Sour Pork | Recipe

Ingredients

For the sauce:

Method

Crispy pork in sweet-and-sour sauce

Sweet-and-sour chicken

For the sauce:

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