Sweet and Sour Pork is an iconic Chinese recipe and classic Cantonese dish. There's a lot of repeat ingredients! The BEST oven baked sweet & sour pork is in the recipe too! Thanks! Well worth the time it took to prepare it. Can't spell Rasa Malaysia? It’s really much better than a standard recipe using prime cuts. Here’s how it comes together: KEY TIP: Toss the pork QUICKLY in the sauce – aim for 10 seconds – to prolong its crispy life! BIGGER pieces - cut the pork into 2.5cm / 1" cubes, marinate and coat per recipe; Pour in enough oil to cover base of large skillet, heat to medium high; Add pork, then turn to make each side golden (this is the tedious part) - about 2 minutes in total, no longer; then. It gets the red colour from ketchup – food colouring not required!! Another delicious recipe, Nagi! OMG, OMG, this is off the scale!!! Was super tasty. Subscribe to my newsletter and follow along on Facebook, Pinterest and Instagram for all of the latest updates. Pork should be at least half white when you put it into the oil (if not, just sprinkle with reserved cornflour). It was off the charts! But it was still delicious. In a deep skillet, add in the cooking oil enough for deep-frying. Here’s what you need for the pork and marinade: For thin strips used in stir fries (as per the velveting chicken and beef directions), I use more baking soda to meat weight, marinate barely (20 – 40 min), then rinse it off before cooking. pork scotch roast (aka pork neck, collar butt) or shoulder / butt, (from a 227g/8oz can pineapple pieces in juice, preferably no added sugar, Note 4), (medium), cut into 2.5cm/ 1" cubes (brown, white, yellow). I’ve tried it every which way I can, and I can’t replicate it exactly. Stay safe and be healthy! Heat up a wok and add in some cooking oil. The best ever Sweet and Sour Pork recipe is loaded with tricks the Chinese have been using for centuries: double dredge and double fry for extra crispy, cornflour instead of flour, economical pork used for juiciness, but tenderised with baking soda so you’d swear they’re pricey chops, and a sauce that’s not sickeningly sweet. Wow that worked perfectly. Heat oil in a very large skillet over high heat. But you can get 85%  80% of the way there, and once it’s all mixed up with the sauce you won’t really notice anyway. I’ve tried so many batters but this one is fluffy and crunchy . Is it as good as deep fried? Reserve cornflour in case you need to dust again just prior to frying. However, all that said and done, a single fry (for slightly longer) is excellent too if you need an express version. Just wondering if I could replace pork with chicken. or this site may be reproduced without prior written permission. (Tip: Fried rice reheats 100% perfectly, so make it first then just reheat it). Pork cuts not recommended: Pork belly (too fatty), spare ribs (unless deboned), pickled pork (just – no). Here’s a comparison of how the pork looks after Fry #1 and Fry #2. He said that is better than any restaurant that he has been to before!! It was well balanced and full of flavour. My wife who is not a fan of pork, ate more than anyone else!! Love how you layered out your receipt plus the video, so easy for me to follow!! Add garlic, ginger and onion, stir for 1 1/2 minutes. Marinating time shows 2 hours, but it should be 24 hours. The flavours are amazing and the cost is less than a takeaway. Mix the sweet and sour sauce ingredients well and set aside. Required fields are marked *. Please try more recipes on my site: https://rasamalaysia.com/recipe-index-gallery/. (See Note 1 for marinating time for other cuts). Anything labelled "cutlets" or "steak" - - 3 hours to overnight. I will definitely try out your other recipes. Stir fry until you smell the peppery aroma from the peppers and then add in the sweet and sour sauce. I was doing single fry for most of my life until I discovered the double fry – and nobody ever complained! – Nagi x, Note: video typo! I made this for supper tonight and it was a hit. 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. Any generic “pork steaks” would fall under #4 or #5 assuming it’s intended for quick cooking. The pork IS crispy without sauce, but once coated, it stays pretty crispy for around maybe 5 minutes, then after that you’re left with the coating the sauce clings to but it’s not as crispy anymore. Better than any take away I’ve ever had!! Just awesome!!!! Cut the pork tenderloin into pieces and marinate with the ingredients for 15-20 minutes. No part of the content (digital photographs, recipes, articles, etc.) It was sensational. Successful again! This is full of colours, … Thanks a lot. Best pork for Sweet and Sour Pork Whole pork scotch roast – approximately 1.5kg/3lb (we only use 400g/14oz) In order of preference: Pork scotch roast or steaks – also known as pork neck, and called pork collar or pork collar butt in the US, this is a common pork cut in Australia sold in both roast form and steaks (pork scotch steaks or scotch fillet steaks). https://rasamalaysia.com/sweet-and-sour-chicken/, https://rasamalaysia.com/recipe-index-gallery/, Kuih Kodok (Malaysian Mashed Banana Fritters), 1/2 lb. Strain the dry ingredients of the frying batter and then add in the egg, water, and cooking oil to form a thick batter. Thanks for sharing the recipe. For extra vegetables, add a side of Chinese Broccoli with Oyster Sauce (a restaurant favourite! Drain on RACK – elevating the pork on a rack will help keep the pork crispy. So will it be alright to just change to chicken but keep other ingredients same. Got rave reviews from my family tonight, thanks!! Definitely a recipe we will make again. My partner and I made this for dinner tonight. Thank you Nagi! They are so crunchy!! Serve with plain rice or Fried Rice if you want to go all out. “Sweet-and-sour has picked up a bad reputation but it is one of the dishes that has made our cuisine so famous,” he says. You’ll notice that my sauce is not quite the crazy red you get at restaurants. I have always wondered what it is called in English. and cut into pieces, 2 stalks scallions, only the white part, cut into 2 inch length, 1 piece fresh/canned pineapple ring, cut into small pieces, 1/8 teaspoon Chinese rice vinegar, transparent in color, 1/2 teaspoon Lea & Perrins Worcestershire Sauce. https://realfood.tesco.com/recipes/sweet-and-sour-pork.html Try easydelicious.recipes. I shallow fried first time then air fried. Your email address will not be published. General rule: the more tender/expensive the pork, less minimum marinating time required: Baking soda is the Chinese restaurant secret to tenderise meat, also used for, Paired with my Sweet and Sour Sauce (from, crispy chinese pork, crispy pork, sweet and sour pork, I love hearing how you went with my recipes! Hungry for more? In this recipe, we use less baking soda, marinate for longer and do not rinse off – this tenderises the pork more evenly; The more economical the pork cut, the longer the marinade time to tenderise. ), or for fresh options, try Smashed Cucumbers, this Asian Salad or Asian Slaw, or Chinese Lettuce with Creamy Sesame Sauce. Strain the dry ingredients of the … Your email address will not be published. Can i use chicken for this recipe? I know there is lemon chicken recipe but I like everything with peppers and esp. Can I fry the pork earlier on in the day and then fry up later again. Here’s what goes in Sweet and Sour Sauce. Marinade 18 to 24 hours. Of course not – and anyone who tells you otherwise is outright lying. He takes his job as Chief Taste Tester of RecipeTin Eats very seriously. Notify me of followup comments via e-mail. Want to avoid deep frying? The oil used in this recipe can be used another two times because the pork coating is neutral in flavour. Best pork for Sweet and Sour Pork Whole pork scotch roast – approximately 1.5kg/3lb (we only use 400g/14oz) In order of preference: Pork scotch roast or steaks – also known as pork neck, and called pork collar or pork collar butt in the US, this is a common pork cut in Australia sold in both roast form and steaks (pork … Great work. A quick and delicious stir fry is the ideal meal when you get home from work. My boyfriend finished every last bit of it!! Delicious…will definitely use & share this recipe! We’re on the home stretch! Impress your family with this tasty sweet and sour pork. Thanks for sharing! Rasa Malaysia © 2002–2020 Bee Interactive Corp. Add in the chopped garlic and stir fry until light brown, then follow by the bell peppers and pineapple pieces. Join my free email list to receive THREE free cookbooks! Mix Pork with Marinade. Place on rack, spray with oil, bake 13 - 15 minutes at 220°C/430°F until deep golden. This is the case even with restaurants, unless they use a different type of batter (like the puffy batter for Honey Chicken which truly stays crispy for hours) or they use speciality ingredients like Xanthum gum.