Sweet and Sour Pork

Saturday, November 28, 2009

Sweet and Sour Pork

The past few weeks have been spent busy perfecting some Christmas recipes for cakes and cookies and other preparations for our Christmas parties. I had hardly any time left to spend experimenting new dishes for dinner.

My father loves sweet and sour pork and sometime ago, I had promised to cook that for him. So I guess, this long weekend was as good a time as any to make good on that promise.

I had noticed that NTUC Fairprice sells cubed pork sold in trays and neatly labeled as sweet and sour pork. And so for convenience, I decided to get this and since it was already all cut to size, I only had to trim off some fatty bits. (NTUC Fairprice has, in recent years, proven themselves to be widely-stocked with a wide-range of fresh produce. With a large branch located nearby, it has been a pretty useful place to run to for any item left out from the family’s weekly market trip.)

The pork cubes were prepared and left to marinate for 5 hours. Each bite yielded tender meat and most importantly, no ‘porky’ smell. We found the dish a little too sweet for our liking and so I have reflected a reduced amount of sugar in the reproduced recipe below. Other than that, the family gave it a thumbs up and every single morsel was polished off.

This recipe is a keeper!

Sweet and Sour Pork


500 gm lean pork (shoulder part), cut into cube-sized
1 green bell pepper, cut into small pieces
1 red bell pepper, cut into small pieces
3 wedges of honey pineapple, cut into small pieces
1 medium onion, cut into small pieces
2 cloves of garlic, chopped
Some cornflour

3 tbsp light soy sauce
1½ tsp of Hua Diao Jiu (花雕酒)
1 large egg

12 tbsp of tomato sauce
3 tbsp of sugar (reduced amount)
8 tbsp water
2 tsp of white vinegar
Pinch of salt


1. Season pork cubes with light soy sauce and Hua Diao Jiu. Add in egg and combine well. Keep in the refrigerator and leave to marinate for at least 1 hour.

2. Add all sauce ingredients in a separate bowl. Stir to mix well and set aside.

3. When ready to cook, coat marinated pork cubes with cornflour. Make sure all sides of pork cubes are well covered with thick flour.

4. Heat wok with oil over high heat or use deep-fryer. Deep-fry pork for 5 min, or until crisp and golden brown. Remove from wok and drain on kitchen towel.

5. Clean wok. Heat wok with 1 teaspoon of oil, stir-fry chopped garlic till fragrant. Add bell peppers and pineapples, stir-fry for 3 min.

6. Return fried pork cubes to the wok and pour in sauce mixture. Stir-fry to combine well. Fry all ingredients briefly over high heat for 1 min and dish onto serving plate.

Reference : My Wok Life