To create the quintessential Chinese sweet-and-sour pork dish, start by preparing the marinade. Combine 200g of pork loin or lean shoulder with minced garlic, light soy sauce, rice wine (or dry sherry), salt, and Chinese five-spice powder in a bowl. Let it marinate for at least 30 minutes in the refrigerator.
Next, prepare the sweet-and-sour sauce by mixing together apricot jam, cranberry sauce, lemon or lime juice, soft brown sugar, Chinese red vinegar, light soy sauce, and cornflour. Stir until the sugar dissolves, then mix in more water to achieve a suitable consistency.
Cut an onion and green pepper into chunky diamonds while separating the onion layers, and slice a mild red chilli into rings. If you prefer, add other vegetables like tenderstem or mangetout. Slice the pork into thin strips after marinating.
Heat neutral oil in a wok until smoking, then stir-fry the onion, pepper, and chilli until softened. Add the sauce mixture, bring to a boil, then stir in a cornflour-and-water mixture to thicken the sauce.
To finish the dish, heat the same pork oil to 190C and fry the meat again for just 30 seconds, until golden brown. Combine the fried pork with the sauce and transfer it onto a platter. Serve with egg-fried rice and some fresh greens.
Next, prepare the sweet-and-sour sauce by mixing together apricot jam, cranberry sauce, lemon or lime juice, soft brown sugar, Chinese red vinegar, light soy sauce, and cornflour. Stir until the sugar dissolves, then mix in more water to achieve a suitable consistency.
Cut an onion and green pepper into chunky diamonds while separating the onion layers, and slice a mild red chilli into rings. If you prefer, add other vegetables like tenderstem or mangetout. Slice the pork into thin strips after marinating.
Heat neutral oil in a wok until smoking, then stir-fry the onion, pepper, and chilli until softened. Add the sauce mixture, bring to a boil, then stir in a cornflour-and-water mixture to thicken the sauce.
To finish the dish, heat the same pork oil to 190C and fry the meat again for just 30 seconds, until golden brown. Combine the fried pork with the sauce and transfer it onto a platter. Serve with egg-fried rice and some fresh greens.
I'm loving this recipe for sweet-and-sour pork, but have you guys noticed how the whole " quintessential Chinese dish" vibe is kinda problematic? Like, is it really representative of every single Chinese person's cooking experience? And what about all the regional variations that don't even make the cut? 
It feels like we're perpetuating these Eurocentric food narratives again. Can we please start celebrating our diversity in cuisine instead? 
This dish is delicious for sure, but let's not forget to acknowledge its cultural context. 
Anyways, I think using apricot jam and cranberry sauce is a bit out of place. What about just using some good ol' ketchup and brown sugar like our grandmas did back in the day? 
And don't even get me started on the wok - it's like they're trying to recreate the good old days when cooking was all about the stovetop! 
Still, I guess it's cool that they included cornflour and soft brown sugar to give it that authentic Chinese five-spice flavor. 
One thing that's got me thinking is that using apricot jam and cranberry sauce might be a bit unusual for sweet-and-sour pork... maybe some people would prefer just using regular ketchup or something?
. I mean, it's like, come on guys! This is the most basic dish in Chinese cuisine, how hard can it be? Just marinate the pork for 30 minutes and don't overcomplicate the sauce, geez! 
. Give me a break!
. Just use your common sense and don't overthink it, okay?
, making that sweet-and-sour pork at home is defo easier than you think! I had this recipe scribbled down in my notes from a foodie meetup last year, and now it's my go-to order when I'm craving that Chinese takeout fix. The key is using the right balance of ingredients - like not adding too much cornflour or the sauce'll be all gloopy 
. And honestly, who doesn't love the combo of crispy pork, tangy sauce, and fluffy rice? It's a total winner! I've even tweaked it to use different veggies, like carrots and baby corn 
. Have you tried making this at home?
, and adding garlic is a total yes 
! 
can't wait to try it with egg-fried rice and fresh greens 
... but seriously tho, why use cornflour? 
what's the deal with that? 
. And don't even get me started on the wok, why can't we just use a normal pan like normal people? This is getting a bit out of hand with all these fancy ingredients 
, but then I thought maybe we can make it a weekend thing since it looks kinda fancy . And honestly, the best part is how easy it is to customize with whatever veggies they like (no one likes green pepper in our house lol).
just like my mom used to make back in the day! remember when we used to cook together and she'd always say "ok, first marinate, then stir-fry, then fry again" haha those were the days. i wish they still had those old woks at the market where I could get one for super cheap 
this recipe looks so easy even a noob like me can make it!
can't wait to make it again for my friends! 
btw, has anyone tried this recipe with a wok? 
its defo gonna b a fave now ive tried makin it 2 times already lol didnt no about cornflour thickenin sauce tho thats like, magic 
we'll def be making extra sauce cuz 
The part where they fry the pork again at 190C is literally just begging to burn everything... just saying 
. Also, can you believe how many different vegetables we could add to this dish? I'm all about experimenting with new flavors and textures 
Anyway, I'm loving the idea of using apricot jam and cranberry sauce to give this sweet-and-sour pork a unique twist!