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Sweet and Sour Pork - The secret to this popular Chinese recipe is in the sweet tangy sauce. Learn how to make easy sweet and sour sauce at home!
Table of Contents
What Is Sweet and Sour Pork?
Sweet and Sour Pork is an iconic Chinese recipe and classic Cantonese dish.
Called “咕嚕肉” or “goo lou yok” in Cantonese dialect, this recipe is very pleasing to the palate because of the flavorsome sweet and sour sauce—the sweetness from sugar plus the tangy ketchup and sharp rice vinegar—with the crispy fried pork pieces.
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Sweet and Sour Chicken
Peking Pork Chops (京都排骨)
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Delicious Sweet and Sour Sauce
The secret of an authentic sweet and sour pork dish lies in the perfect balance of the sweet vs. sour taste of the sauce, the soul of this dish.
I am going to teach you how to make perfect homemade sweet and sour sauce and share my secret ingredients!
Secret Ingredients
Other than rice vinegar and ketchup, I also use Chinese plum sauce to add some extra zing, plus a few dashes of Lea & Perrins Worcestershire Sauce and oyster sauce to complete the perfect balance of flavor.
Once you master the techniques of homemade sweet and sour sauce, you can make authentic and restaurant quality Chinese food at home!
Plum Sauce
Lea & Perrins Worcestershire Sauce
Oyster Sauce
Crispy Frying Batter
The frying batter for the pork is equally important. The fried pork has to be crispy, airy and crunchy, so when they are stir-fried with the sweet and sour sauce, the pork will remain crispy and not soggy and swim in the sauce.
How Many Calories per Serving?
This recipe is only 402 calories per serving.
Serve Sweet and Sour Pork With:
For a wholesome dinner, I recommend the following dishes.
1/2lb (250g)pork tenderloin, cut into bite size pieces
1/2green bell pepper(cut into pieces)
1/2red bell pepper(and cut into pieces)
2stalks scallions(only the white part, cut into 2 inch (5cm) length)
1piecefresh/canned pineapple ring(cut into small pieces)
1clovegarlic(finely chopped)
oil for frying
Marinade:
1teaspoonsoy sauce
1/2teaspooncorn starch
1/2teaspoonrice wine
Frying Batter:
2oz. (60g)all-purpose flour
1oz. (30g)corn starch
1/2teaspoonbaking soda
1/2egg
1/2cupwater
1teaspooncooking oil
1pinchsalt
Sweet and Sour Sauce:
1 1/2tablespoonstomato ketchup
1teaspoonplum sauce
1/8teaspoonChinese rice vinegar(transparent in color)
1/2teaspoonLea & Perrins Worcestershire Sauce
1teaspoonoyster sauce
1teaspooncorn starch
1teaspoonsugar
2tablespoonswater
Instructions
Cut the pork tenderloin into pieces and marinate with the ingredients for 15-20 minutes.
Mix the sweet and sour sauce ingredients well and set aside.
Strain the dry ingredients of the frying batter and then add in the egg, water, and cooking oil to form a thick batter.
When the pork is well-marinated, transfer the pork pieces into the batter and make sure they are well coated. In a deep skillet, add in the cooking oil enough for deep-frying. Once the oil is hot, deep fry the pork pieces until they turn golden brown. Dish out and drain on paper towels.
Heat up a wok and add in some cooking oil. Add in the chopped garlic and stir fry until light brown, then follow by the bell peppers and pineapple pieces. Stir fry until you smell the peppery aroma from the peppers and then add in the sweet and sour sauce.
As soon as the sauce thickenens, transfer the pork into the wok and stir well with the sauce. Add in the chopped scallions, do a few quick stirs, dish out and serve hot with steamed white rice.
Video
Course: Chinese Recipes
Cuisine: Chinese
Keywords: Sweet and Sour Pork
Nutrition
Nutrition Facts
Sweet and Sour Pork Recipe
Amount Per Serving (2 people)
Calories 402Calories from Fat 72
% Daily Value*
Fat 8g12%
Saturated Fat 2g13%
Cholesterol 115mg38%
Sodium 758mg33%
Carbohydrates 52g17%
Fiber 3g13%
Sugar 11g12%
Protein 29g58%
* Percent Daily Values are based on a 2000 calorie diet.
Notice: Nutrition is auto-calculated, using Spoonacular, for your convenience. Where relevant, we recommend using your own nutrition calculations.
But one thing is for sure and that is that the dish originated in China, took a journey around the world and came back to Hong Kong stronger than ever. “It actually evolved from a dish made with spare ribs braised in sugar and vinegar. It was a Shanghainese dish that used to be served to the emperor.
However, it is believed that the sweet and sour pork dish was originally made with ribs rather than sliced pork. After eating the dish, these foreigners enjoyed it but didn't like the bones, so they modified the recipe, and chefs ditched the ribs and replaced it with a well-marbled pork shoulder.
Sweet and sour pork (咕噜肉) sits among some of the most well-known Chinese dishes outside of China. It's widely believed to be a Cantonese dish, known colloquially as gú lóuh yuhk, which roughly translates to “ancient pork.”
While sweet and sour can be found in diverse forms in China, the American version builds upon the simple mixture of sugar, vinegar, and spices with the addition of fruit juice—most commonly pineapple—and ketchup, giving the sauce both its red hue and uniquely Western flavor.
There's a reason the word “sweet” is in the name of this dish. It typically serves up 16 teaspoons of sugar, about the same amount in 3 chocolate bars. If that isn't bad enough, the syrupy sauce coats chunks of deep-fried pork.
How do you tenderise pork for stir fry? Velveting is a Chinese technique that helps keep meat tender during stir frying. Adding cornstarch and bicarb to your meat during the marinating process helps to coat your meat, giving it a velvety feel that makes the meat feel extra soft.
Sweet and sour pork is a Chinese dish particularly popular in Westernised Cantonese cuisine and may be found worldwide. Several provinces in China produce various dishes that claim to be the ancestor, including a traditional Jiangsu dish called “pork in a sugar and vinegar sauce” (糖醋里脊; pinyin: táng cù lǐjǐ).
The sweet and sour sauce you get from most chinese restaurants is dyed with food colouring to make it red. When I make sweet and sour sauce from scratch, there's a bit of a red colour, but that's because I use ketchup to make some of the “sour” part. It's also got tomatoes in it, which adds some red colour.
Pork has more protein than chicken and is high in zinc, iron and B-vitamins.lower cholesterol levels. Kansas has around 1,500 hog farms. months, pigs weight approximately 250 pounds.
Hong Kongers really take their sweet and sour pork seriously, and one of the things some of the restaurants do is serve the dish on ice to make the pork more crunchy.
Mix 1 cup water, 3/4 cup sugar, apple cider vinegar, ketchup, soy sauce, and salt in a large saucepan; bring to a boil over high heat. Stir in cooked pork, celery mixture, and pineapple chunks with juice. Return to a boil, then mix in remaining1/4 cup water and cornstarch.
Sweet and sour pork is a classic Cantonese dish. Its fame is such that the Chinese call it gu lao rou, meaning pork with a long history. Perhaps this has something to do with its origin, which some Chinese writers have linked to the famed sweet and sour spare ribs from Jiangsu province.
There are a few sweet pork recipes out there but I've found the best one to be this near-perfect imitation of Cafe Rio's sweet pork. The key ingredients are (besides pork, of course) Coca-Cola, brown sugar, chilis, enchilada sauce, and spices. Accept no substitutions!
This cold dish combines salad vegetables such as cucumber, tomato, bell pepper, and onion with a mixture of pineapple (or pear), vinegar, and sugar. In China, the sauces are traditionally made by mixing sugar or honey with a sour liquid such as rice vinegar or soy sauce and spices such as ginger and cloves.
Sweet and sour chicken, one of the most popular Chinese takeout dishes, is made of puffy, golden brown pieces of fried chicken nuggets with pineapple chunks, onion, bell pepper, carrot, and a side of iconic red, sweet and sour sauce.
Introduction: My name is Horacio Brakus JD, I am a lively, splendid, jolly, vivacious, vast, cheerful, agreeable person who loves writing and wants to share my knowledge and understanding with you.
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