Szechuan Sweet and Sour Pork

    35 minutes

    The secret to perfect sweet and sour pork is frying the pork twice. This ensures it is crispy on the outside and succulent on the inside. Serve with white rice.

    13 people made this

    Serves: 2 

    • 250g pork fillets
    • 1 teaspoon rice wine
    • 2/3 teaspoon salt
    • 2 eggs
    • 4 tablespoons cornflour, divided
    • 100ml chicken stock
    • 2 1/2 tablespoons sugar
    • 2 tablespoons vinegar
    • 2/3 teaspoon soy sauce
    • 300ml vegetable oil, for frying
    • 1 (2cm) piece fresh ginger, finely chopped
    • 3 cloves garlic, finely chopped
    • 4 spring onions, finely chopped

    Preparation:15min  ›  Cook:20min  ›  Ready in:35min 

    1. Pound the pork with a meat tenderiser then slice into 4x1cm strips. Marinate with rice wine and 1/3 teaspoon salt for 30 minutes.
    2. Make the batter by beating together the eggs and 3 tablespoons cornflour. Set aside.
    3. Make the sauce by mixing together the chicken stock, sugar, vinegar, soy sauce, remaining salt and remaining cornflour.
    4. Heat the oil in a wok to medium high. Drop the pork into the batter and stir to coat. Add the pork, one piece at a time, to the hot oil. Deep fry until lightly golden. Remove with a slotted spoon.
    5. Heat the oil to high and return the pork to the wok. Fry until golden brown, remove with a slotted spoon and place onto a serving dish. Drain all but 2 tablespoons oil from the wok.
    6. Heat the oil in the wok until hot. Stir-fry the ginger and garlic until aromatic. Add the spring onions and sauce mixture; stir until the sauce begins to thicken. Pour the sauce over the pork and serve.

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    Reviews in English (5)


    Only difference I doubled and Thank God I did!! Awesome, wonderful...definitely one for company! 3 hungry people...fed us wonderfully! Oh...and I used pork loin instead of pork fillet. Just cut into shape. BEAUTIFUL!!!  -  17 May 2014


    This was a very tsty dish, full of flavour. All asking for seconds. Will put on my list to cook again.  -  12 Jul 2012