To make this classic Chinese dish, you'll need 200g of pork loin or lean shoulder, which has been marinated in a mixture of soy sauce, rice wine, garlic, salt, and five-spice powder for at least 30 minutes. The marinade is designed to tenderize the meat while infusing it with rich flavors.
To cook the dish, heat some neutral oil in a wok or large pan until it's smoking hot, then add the marinated pork and fry for about three minutes on each side, until golden brown. Remove the pork from the oil with a slotted spoon and set it aside to be used in the final steps.
The sauce is made by combining apricot jam, cranberry sauce, lemon or lime juice, soft light brown sugar, Chinese red vinegar, and soy sauce in a bowl. Use another small bowl to stir the cornflour into some cold water, then mix this with the sauce mixture to thicken it.
While the pork is cooking, heat some oil in a wok over high heat until it's almost smoking hot. Stir-fry sliced onions, peppers, and chillies until they're softened, then add the sauce mixture and stir-fry for another minute or two. Add pineapple chunks, then reduce the heat to low and keep the sauce warm.
Finally, reheat some oil in the pan to 190C, then fry the pork again for just 30 seconds, until golden brown. Combine this with the sauce, toss everything together, and serve the sweet and sour pork hot with a side of egg-fried rice and perhaps something fresh and green like stir-fried vegetables or a simple salad.
This recipe is all about balancing contrasting flavors and textures to create a delicious and harmonious dish that showcases the classic combination of sweet and sour flavors in Chinese cuisine. The key to achieving this balance lies in carefully controlling the amount of each ingredient used, as well as the timing of their addition to the wok or pan.
To cook the dish, heat some neutral oil in a wok or large pan until it's smoking hot, then add the marinated pork and fry for about three minutes on each side, until golden brown. Remove the pork from the oil with a slotted spoon and set it aside to be used in the final steps.
The sauce is made by combining apricot jam, cranberry sauce, lemon or lime juice, soft light brown sugar, Chinese red vinegar, and soy sauce in a bowl. Use another small bowl to stir the cornflour into some cold water, then mix this with the sauce mixture to thicken it.
While the pork is cooking, heat some oil in a wok over high heat until it's almost smoking hot. Stir-fry sliced onions, peppers, and chillies until they're softened, then add the sauce mixture and stir-fry for another minute or two. Add pineapple chunks, then reduce the heat to low and keep the sauce warm.
Finally, reheat some oil in the pan to 190C, then fry the pork again for just 30 seconds, until golden brown. Combine this with the sauce, toss everything together, and serve the sweet and sour pork hot with a side of egg-fried rice and perhaps something fresh and green like stir-fried vegetables or a simple salad.
This recipe is all about balancing contrasting flavors and textures to create a delicious and harmonious dish that showcases the classic combination of sweet and sour flavors in Chinese cuisine. The key to achieving this balance lies in carefully controlling the amount of each ingredient used, as well as the timing of their addition to the wok or pan.
but what's up with all these sauces? like why do we need so many different ones for something as simple as stir-fry? can't we just use one or two and be done with it? 
also, has anyone tried this sweet and sour pork recipe before? sounds kinda complicated... 
it was like a whole different world, all colorful and vibrant... anyway, back to food - have you guys tried that new ramen place downtown? i heard their tonkotsu broth is to die for 
. I mean, who doesn't love that sweet and sour combo? The key is indeed balancing those flavors - too much sugar and it's cloying, not enough and it's bland 
. I also think the step where you fry the pork again at the end is kinda genius. It adds this extra crispy texture that just takes the dish to another level 
. And can we talk about how versatile egg-fried rice is? It's like the ultimate sidekick 
. Overall, I'm loving the tips on controlling ingredient amounts and timing - it's all about finding that sweet spot 
.
. And don't even get me started on the pineapple chunks - who thought that was a good idea? 
Let's stick to traditional ingredients like carrots and green beans, stat! 
. And what's up with the apricot jam and cranberry sauce combo? Sounds like someone took a recipe from the '90s and thought it was still cool 
. Not to mention, 200g of pork is way too much for one serving 
. Can we just have a balanced meal without breaking the bank or our dietary limits? 