Sweet and Sour Pork

Name: Sweet and Sour Pork
Yield: 6 Serves
Cuisine: Chinese
Ingredients: 1 small carrot, peeled and thinly sliced ½ red and ½ green capsicum, cut into 3 cm triangles; 1 clove of garlic, finely chopped; 300 g dry potato or wheat starch flour; 1 tbsp wheat starch; 1 tsp sesame oil; 1 tsp yellow rice wine; 1 tbsp light soy; 2 stalks of scallion, white part only, cut into 4 cm lengths; 1 large onion, peeled, quartered and separated; 50 g hawhaw flakes or sancha pang (pink round disks of candied Hawthorn fruit; ask at a Chinese grocery); 3 tbsp tomato sauce or ketchup; 2 tbsp white rice vinegar; 1 whole egg; 500 g pork scotch fillet, cut into 3 cm cubes; 1 whisked egg yolk; 2 crushed salted plums; 2 tbsp sugar; 300 ml water; 1 cup peeled and cored pineapple, cut lengthwise and into bite-sized pieces

Preparation info

6
Serves

Difficulty
Easy

Appears in

Cheong Liew

By David Sly and Cheong Liew

Published 2025

About

This classic Cantonese dish deserves great respect, requiring skill to achieve a perfect balance between sweet, sour and salty flavours. For the best results, use marbled meat: Cheong prefers pork scotch fillet from the shoulder. If you insist on lean meat, use the loin.

Ingredients

500 g pork scotch fillet, cut into 3 cm cubes
300 g dry potato or wheat starch flour

Oceania
Asia
Australia
China
Main course

Method

Prepare the pork fillet by tapping the meat lightly with the back of a Chinese cleaver to soften the flesh.

Create a marinade by mixing above ingredients. Season it with a pinch of salt and work this mixture into the meat with your fingers. Generously roll the marinated meat into the dry potato or wheat starch flour until completely coated, then drop small quantities of