Sweet and sour pork is a classic Chinese dish that has gained popularity around the world for its balance of sweet and tangy flavors. This authentic recipe hails from Quanzhou, known for its rich culinary traditions.

FULL RECIPE:

Ingredients

• For the Marinade: 
  • 2 tablespoons Chinese dark vinegar (Zhenjiang vinegar recommended)
  • 1 tablespoon soy sauce
  • 1 tablespoon sugar
  • 1 tablespoon rice wine
  • ½ teaspoon five-spice powder
• For the Pork: 
  • 500 grams pork scotch fillet or pork tenderloin, cut into bite-sized pieces
• For the Batter: 
  • ½ cup cornstarch
  • ¼ cup all-purpose flour
• For Frying: 
  • Vegetable oil, for deep frying

Directions

1. Marinate the Pork: In a bowl, combine Chinese dark vinegar, soy sauce, sugar, rice wine, and five-spice powder. Add the pork pieces, ensuring they are evenly coated. Let them marinate for at least 30 minutes to absorb the flavors. 
2. Prepare the Batter: After marinating, drain any excess marinade from the pork. In a separate bowl, mix cornstarch and all-purpose flour. Coat each piece of pork thoroughly with the dry mixture. 
3. Heat the Oil: Pour vegetable oil into a deep frying pan or wok, filling it to about 2 inches deep. Heat the oil over medium-high heat until it reaches approximately 350°F (175°C). 
4. Deep-Fry the Pork: Carefully place the coated pork pieces into the hot oil, frying them in batches to avoid overcrowding. Fry until they turn golden brown and crispy, about 3-4 minutes per batch. Remove and drain on paper towels. 
5. Optional Stir-Fry: For added flavor and texture, you can stir-fry the fried pork with vegetables like tomatoes and baby leeks. Heat a tablespoon of oil in a wok, add the vegetables, and cook until tender. Add the fried pork and toss to combine. 
6. Serve: Arrange the sweet and sour pork on a serving platter. It’s best enjoyed immediately while still crispy. 

Nutrition Facts

• Serving Size: Per 100 grams
• Calories: Approximately 250 kcal
• Protein: 15 grams
• Carbohydrates: 20 grams
  • Sugars: 5 grams
• Fat: 12 grams
  • Saturated Fat: 3 grams
• Cholesterol: 45 mg
• Sodium: 400 mg
• Fiber: 1 gram

The History and Significance of Sweet and Sour Pork

Sweet and sour pork is one of the most iconic dishes in Chinese cuisine, particularly in Cantonese cooking. Its history dates back to ancient China, where people used vinegar and honey to preserve and flavor their food. Over time, the dish evolved into the well-balanced sweet and tangy flavor we know today. The dish became especially popular during the late Qing Dynasty, as Chinese chefs began to experiment with different sauces and cooking techniques. It was originally a simple peasant dish, but as trade routes expanded and Chinese immigrants brought their culinary traditions to different parts of the world, sweet and sour pork became a staple in Chinese restaurants worldwide. Today, it is commonly found in Chinese-American, Chinese-British, and even Chinese-Indian cuisine, with slight regional variations.

Why Sweet and Sour Pork is So Popular

One of the reasons sweet and sour pork remains a favorite is its universal appeal. The combination of crispy, deep-fried pork with a sticky, flavorful sauce creates a satisfying contrast of textures and flavors. The sweetness of sugar, the tang of vinegar, and the umami of soy sauce make it a well-rounded dish that pleases the palate.

Variations of Sweet and Sour Pork

Although the traditional Cantonese-style sweet and sour pork remains the most well-known, there are many variations around the world:

• Chinese-American Style: This version often includes bell peppers, pineapple, and onions in a thick, glossy sauce made with ketchup and cornstarch. It has a sweeter taste and a vibrant red color.
• Hong Kong Style: The Hong Kong version uses fresh tomatoes for a more natural, slightly tart flavor. The sauce is less thick, making the dish lighter and more refreshing.
• Chinese-British Style: In the UK, the dish is often served in takeaways, featuring large chunks of battered pork with a separate sweet and sour dipping sauce.
• Thai Sweet and Sour Pork: Thai variations include fish sauce and a hint of spice, giving the dish a unique twist with a balance of sweet, sour, salty, and spicy flavors.
• Filipino Style (Pork Asado): This version uses a tomato-based sauce and is sometimes cooked with pineapple juice, giving it a tropical flavor.

Tips for the Best Sweet and Sour Pork

1. Use the Right Cut of Pork: A cut with some fat, such as pork shoulder or pork scotch fillet, works best because it stays tender and juicy after frying. Lean cuts can become too dry.
2. Marinate for Maximum Flavor: Letting the pork marinate for at least 30 minutes enhances its taste and tenderness.
3. Double-Fry for Extra Crispiness: To get the crispiest pork, fry it twice—once at a lower temperature to cook it through, then again at a higher temperature for a golden-brown crunch.
4. Balance the Sauce: The key to a perfect sweet and sour sauce is balancing sugar, vinegar, and soy sauce. Adjust the proportions to suit your taste preference.
5. Avoid Overcrowding the Pan: When frying, cook the pork in small batches to ensure each piece gets evenly crispy without becoming soggy.
6. Add Vegetables for Texture and Color: Bell peppers, onions, and pineapples add natural sweetness and freshness, making the dish even more flavorful.

Health Considerations and Modifications

While sweet and sour pork is undeniably delicious, it is also a deep-fried dish that can be high in calories and fat. However, there are several ways to make a healthier version:

• Use Leaner Cuts of Meat: Opt for pork tenderloin or loin instead of fattier cuts.
• Bake Instead of Frying: Baking or air frying the pork instead of deep-frying can reduce oil consumption.
• Reduce Sugar: Instead of refined sugar, use honey or a natural sweetener to create a healthier sauce.
• Add More Vegetables: Increase the amount of bell peppers, carrots, and onions to boost the nutritional value of the dish.

Pairing Suggestions

Sweet and sour pork is best served with complementary side dishes to create a well-rounded meal. Some great pairings include:

• Steamed Jasmine Rice: The neutral flavor of rice balances the tangy sauce.
• Fried Rice: A classic combination that enhances the dish’s flavors.
• Stir-Fried Vegetables: Bok choy, Chinese broccoli, or snow peas add freshness to the meal.
• Hot and Sour Soup: A perfect appetizer to complement the main dish.

Conclusion

Sweet and sour pork is a timeless dish that has won the hearts of food lovers across the globe. Its perfect balance of flavors, crispy texture, and vibrant appearance make it a favorite for home cooks and restaurant chefs alike. Whether you stick to the traditional Cantonese version or experiment with different variations, this dish is guaranteed to be a crowd-pleaser.