Sweet and Sour Pork 2.0

I love sweet and sour pork! It is hands down my favourite Chinese dish, when it’s done right. Unfortunately, most of the time, the pork is too tough and the sauce is too sweet. This is my take on it, with the pork guaranteed to crunch and the sauce / salsa a nice balance of sweet and sour.

sweet and sour pork (1)sweet and sour pork (2)

Ingredients (Serves 3 to 4)

  • 300g of pork fillet cut into finger width slices. This the most tender cut of the pig. It costs more but its worth it!
  • 2 small carrots
  • 2 medium tomatoes
  • 1/2 green apple
  • 4 rings of canned pineapple
  • Salt and freshly ground pepper
  • (To season the pork) 2 pinches of salt and freshly ground pepper with 1 teaspoon of sesame oil, ginger powder, paprika powder and chicken stock powder
  • (For the sauce) 2 tablespoon of juice from canned pineapple, Japanese sesame dressing and teriyaki sauce, 1 tablespoon of balsamic vinegar, lemon juice, soya sauce, dijon mustard and freshly ground pepper
  • Corn flour
  • 2 eggs
  • Panko (Japanese breadcrumbs)


  • Season the pork with the ingredients as indicated above for at least 30 minutes
  • Prepare the salsa / sauce about 1 hour in advance
  • For the salsa, finely dice the carrots, tomatoes, apple and pineapple
  • Place in a large mixing bowl
  • Add into the mixing bowl the ingredients for the sauce as indicated abovec
  • Stir well and set aside in the fridge
  • Prepare in 3 separate medium bowls – corn flour, 2 eggs (well beaten) and panko
  • The corn flour and panko should cover about 1/2 of the bowl


  • Into a wok, place 4 to 5 cups of canola (or any plant based oil) oil
  • Over medium heat, bring the temperature to about 180 degrees Celsius or when it bubbles quickly if a wooden chopstick is placed in the oil
  • When the oil is heating up, coat the meat evenly in the flour first, followed by the eggs and then the panko
  • This order is important as the flour will allow the eggs to stick to the pork while the eggs will allow the panko to stick
  • When the oil is hot enough, place a few pieces into the wok
  • For each batch, put only enough pieces such that there is a gap between the pieces, otherwise the temperature will drop too fast and you end up with soggy pork
  • Cook for about 6 to 8 minutes or until golden brown
  • Use a strainer to remove and let it sit on the strainer for 2 minutes before placing on a few sheets of paper towel to rest
  • When ready to serve, drizzle the salsa on top or serve on the side
  • Goes well with rice or plain steamed buns
  • Done!

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