Chinese Sweet and Sour Pork Recipe

Chinese Sweet and Sour Pork Recipe:

You frequently had the Chinese Sweet and Sour Pork Recipe at Chinese restaurants.

Chinese Sweet and Sour Pork Recipe

It is a very well-liked meal in Chinese restaurants all over the world, including distinctive bits of crispy pork cooked in a wonderful sauce with the customary bell peppers, onions, and pineapples.


  • 120 g dry soy chunks
  • 1 tsp garlic powder 
  • 1 1/2 tbsp soy sauce
  • 4 tbsp sugar  
  • 1/3 cup white vinegar
  • 1/2 cup pineapple juice 
  • 5 tbsp tomato ketchup
  • 1 tbsp soy sauce sub 
  • 1/2 tsp dark soy sauce
  • 1/4 cup room temp. water
  • 1 1/2 tbsp cornstarch
  • Dash ground pepper
  • Neutral oil for frying
  • 6 tbsp corn starch potato for first coating
  • 2 tbsp cornstarch for second coating
  • 1 medium onion 
  • 1 tsp minced ginger
  • 1 tsp minced garlic
  • 1 small red bell pepper 
  • 1 small green bell pepper
  • 3/4 cup pineapple chunks in juice

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To Serve:

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  1. The chunks of soy should be rehydrated. By letting it sit at room temperature for the entire night, you can accomplish this.
  2. If speed is of the essence, you might let it soak in hot water for 20 to 25 minutes, or until it has doubled in size.
  3. Each soy chunk should be dried by pressing out the water before being placed in a big basin.
  4. The soy chucks should also have garlic and soy sauce added.
  5. While preparing the remaining ingredients, thoroughly combine and let marinate for 10 minutes.

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  6. In a sizable bowl or measuring cup, combine all the sauce’s components. Stir to completely dissolve the cornstarch. Set apart.
  7. Add 2 tbsp extra cornstarch once the pieces have absorbed part of the starch to ensure they are well coated. After frying, the coating is crucial to getting perfectly crisp “pork” pieces.
  8. You can check your oil at this point to see whether it’s hot enough. Small bubbles will appear, and you can check the oil’s temperature by dropping a small piece of the “pork” into it. If the oil begins to bubble right away after placement, it is hot.
  9. Place the coated “pork” pieces in the oil with caution. . Prepare everything at once if you’re using a big pan. This can be prepared in three batches if you use a smaller pan.
  10. Fry the “pork”  for 6 to 7 minutes, or until golden brown all over. To equally crisp and fry each side till golden brown, you can move the pieces around and turn them.
  11. Take out the pieces of the oil once they are golden brown.
  12. Alternatively, you might arrange them on a plate with some paper towels. Set apart. Don’t cover them to keep them from sagging.
  13. After removing the oil, turn off the heat. For stir-frying, leave around 2 tbsp of the oil  in the pan.

Source: thefoodietakesflight

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