Sweet and Sour Pork

Deep-fried marinated pork cubes tossed in a flavorful homemade sweet and sour sauce served with crispy shredded bok choi.

Chinese Dinner Pork Main Course Deep-Fried

Estimated Nutrition

Calories

587.1

kcal / serving

2348.4 kcal total

Carbs

61.5g

per serving

245.8 g total

Fat

22.2g

per serving

88.6 g total

Protein

35.6g

per serving

142.2 g total

Cook Time

minutes

Serves

people

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

BakingIngredients

tbsp

Cornflour

for coating

tbsp

Cornflour

for thickening

tsp

Sugar

for seaweed

CondimentsSauces

tbsp

tbsp

tbsp

tbsp

Dairy

piece

Egg

beaten

GrainsCereals

400

Basmati Rice

cooked, for serving

Liquids

tbsp

Dry Sherry

150

Chicken Stock

tbsp

Orange Juice

Meat

450

Pork Fillet

cut into 2cm cubes

NutsSeeds

pinch

Chinese Five-Spice

pinch

Salt

to taste

pinch

Black Pepper

freshly ground, to taste

OilsFats

tbsp

Sesame Oil

for marinade

500

Vegetable Oil

for deep-frying

tbsp

Sesame Seed Oil

for sauce

Vegetables

piece

Red Pepper

cut into 2cm cubes

piece

Green Pepper

cut into 2cm cubes

piece

Spring Onions

cut into 2cm sticks

piece

Bok Choi

stalks removed, leaves shredded

Method

Mix pork with sherry, soy sauce, sesame oil, five-spice, and salt then marinate in the fridge for 20 minutes.

Heat vegetable oil to 180°C in a deep-fat fryer or heavy pan.

Dip pork into cornflour then coat in a mixture of egg and 2 tablespoons of cornflour.

Fry pork in batches until golden-brown and drain on kitchen paper.

Boil stock, soy sauce, sesame oil, vinegar, and ketchup in a pan then simmer with peppers and onions for 2 minutes.

Thicken sauce by adding a slurry of cornflour and orange juice and simmering.

Toss the fried pork into the sauce and mix well for one minute.

Fry shredded bok choi leaves for 2 minutes until crispy then season with sugar and salt.

Serve the sweet and sour pork topped with crispy seaweed alongside basmati rice.