Go Back
–+ servings

Crispy Sweet and Sour Pork

By Celia Lim
This sweet and sour pork is crispy from a double dredge and double fry, yet flavourful and juicy in a bold and intense sweet and sour sauce!
4.20 from 20 votes
Print Recipe Pin Recipe
Prep Time 10 mins
Cook Time 20 mins
Marinade 30 mins
Total Time 1 hr
Course Pork Recipes
Cuisine Asian, Chinese
Servings 6 servings

Ingredients
  

  • 500 gm pork collar cut into 1-inch chunks
  • 2 cloves garlic minced
  • 6 shallots peeled and halved
  • ½ green bell pepper cut into pieces
  • ½ red bell pepper cut into pieces
  • 6 - 8 canned lychees halved (or ¼ cup canned pineapple chunks)
  • 1 stalk spring onion chopped

For sweet and sour sauce

  • 5 tbsp tomato sauce ketchup
  • 3 tbsp sweet chilli sauce
  • 3 tbsp plum sauce
  • 1 tbsp lemon juice
  • 2 tbsp brown sugar tightly packed, or more to taste
  • ¼ - ½ tsp salt to taste

For the pork marinade

  • ½ tsp salt
  • ½ tsp pepper
  • 1 tsp sesame oil
  • 2 tsp corn flour
  • 50 ml Chinese wine 3 tbsp + 1 tsp

For double-dredging

  • 3 tbsp corn starch or more as needed
  • 3 tbsp potato starch or more as needed
  • 1 egg lightly beaten

Instructions
 

  • Marinate the pork
  • Marinade the pork with all marinade ingredients. Set aside for at least 30 minutes.
  • Prepare the sweet and sour sauce
  • Combine sauce ingredients in a bowl and stir to mix well. Set aside.
  • Double-dredge the pork
  • Dredge #1 - Roll the meat in corn starch (corn flour). Dip in the beaten egg to coat evenly.
  • Dredge #2 - Roll in potato starch, making sure to get the pieces coated all over.
  • Shake off the excess, and set on a clean plate. Work in batches, so that all the pieces get coated and dredged evenly.

    Double-fry the pork
  • Heat up wok over high heat and fill ¼ with cooking oil.
  • Once the temperature reaches 180°C (356°F), fry the pork pieces in batches, making sure not to over crowd them. Fry till just cooked, and the pieces are a pale golden brown, about 3 minutes.
  • Remove with a slotted spoon, and drain the pieces on a wire rack or a wire basket. Do not drain on paper towels.
  • Allow the oil to get hot again, before tipping in the next batch. Repeat until you've fried all the pork pieces the firm time round.
  • Heat up the oil again but hotter this time. Tip in the fried nuggets again, working in batches as before, and fry until the nuggets turn a deep golden brown. This could take about 1½ minutes or just under 2 minutes per batch. Remove and set on a metal rack.
  • Pour out the oil (the oil can be strained and re-used), leaving behind 2 tbsp for the final stir fry.
  • Final stir-fry
  • Heat up the 2 tbsps oil until hot. Fry the garlic until fragrant, then tip in the shallots, diced peppers and lychees. Fry for 10 to 15 seconds until vegetables just start to soften.
  • Pour in the sauce mixture, and stir for a few seconds to mix well with the vegetables.
  • Let the sauce come to a rolling boil for about 10 seconds. Tip in all the fried pork pieces.
  • Toss vigorously for 10 seconds, making sure everything gets coated. Do not toss for too long, and do NOT add water! This sweet and sour sauce is meant to be thick and sticky.
  • Turn off the heat, and dish out immediately onto a serving dish. Serve hot while it's crispy!

Nutrition

Serving: 3persons
Did you make this recipe? I'd love to see!Don't forget to mention @foodelicacy or tag #foodelicacy!