This Chinese popular dish of sweet and sour pork is a keeper! Twice-fried, batter-coated pork ensures crispy pork nuggets, and this zesty, tangy, sweet and sour sauce made from scratch tastes just like those served at restaurants and is one of the best you’ll ever make!
No other dish has kept me as intrigued as sweet and sour pork. It’s easy to just go to your favourite fast food tze char stall or Chinese restaurant to order one, but it’s just as easy to create this well-known and popular Chinese dish in your kitchen.
Never mind the nay-sayers who claim that domestic gas hobs just aren’t strong or hot enough to create the characteristic crispy crunch. Here, the process of deep-frying the pork twice can still achieve those crisp edges that we love about this dish.
And so, my search has led by chance to a cookbook that I purchased not too long ago. This recipe comes from one of our own home-grown and internationally renowned chefs, Chef Eric Teo, in his published cookbook, quite simply titled ‘Eric Teo’s Simply Singaporean’. I think I quite literally hit the jackpot with this one! You know you have a winning recipe when friends and guests keep asking for it!
I have found this recipe to be very good for making an excellent sauce and marinade. I also chanced upon a very good recipe post by a fellow food blog author of www.smokywok.com, and adapted the dredging constitution to get that crispy, crunchy coating. In short, this is a winner, and I promise you, EASY! It’s as close as you can get to turning out sweet and sour pork dishes like those at your favourite tze char stalls and dare I say, restaurants, too! Do try it!