There’s always a happy feeling when Sweet and Sour Pork is served. Just by looking at it brings back the good old days. So colorful and sweet — you cannot go wrong in having a bowlful of this good stuff at any time, especially when you are a little bit low on the happy side. So better have this on your cooking list and beat the blues away!
The bright red-orange glaze, the red and green bell peppers, the white onions and yellow pineapples, and the golden brown pork chunks — you know you’re smiling whenever a food attendant brings a plate of Sweet and Sour Pork at your table. But if the food attendant makes a wrong turn, somewhat likely, war is about to happen. Since this happy plate is like a plateful of jewels, only edible.
A comfort food to many and a staple menu offering in every Chinese restaurant, the Sweet and Sour Pork had truly made its place on every Filipino table. There is something about its complementing flavor that appeals to our local palette. And surprisingly, it’s easy to cook.
Best enjoyed with:
- Shrimp Fried Rice (or Plain Rice)
- Oolong or Black Tea
- Broccoli and/or Bok Choy in Oyster Sauce
- Sliced Century Eggs
Restaurants that offer this dish:
- North Park: Sweet and Sour Pork @ 256.30 Php
- Luk Yuen: Sweet and Sour Pork @ 250.00 Php
- David’s Tea House: Sweet and Sour Pork @ 215.00 Php
- Hap Chan: Sweet and Sour Pork @ 250.00 Php
- President Tea House: Sweet and Sour Pork (Small) @ 220.00 Php
- King Bee: Sweet and Sour Pork (Small) @ 280.00 Php
Note: Due to my excessive hoarding of buy-1-take-1 food items, I got loads of pork belly in my freezer that I need to dispose before its expiration date. So instead of using pork loin, I used pork belly. Kindly use pork loin, it’s better.
With that, let’s start cooking.
- Pork loin, 800 grams, cubed
- Cornflour, 1/2 cup (or your preferred breading mix)
- Flour, 1/2 (optional)
- Egg, beaten (optional)
- Vegetable oil, 2 cups for deep frying
Sweet and Sour Sauce:
- Del Monte’s Tomato Ketchup, 1 cup
- Del Monte’s Pineapple Tidbits, 4 tablespoons, juice only
- Jufran Sweet Chili Sauce, 2 tablespoons
- Soy sauce, 2 tablespoons
- Brown sugar, 1/2 cup (adjust if too sweet )
- Vinegar, 1/3 cup
- Water, 1 cup
- Cornstarch slurry
Tip: Instead of water, you can use Chicken stock, for this will add more flavor.
- Green bell pepper, cubed
- Red bell pepper, cubed
- Del Monte’s Pineapple Tidbits, 230 grams
- Onion, cut into small pieces
- Shaoxing wine, 2 tablespoons (optional)
- Cooking oil, 3 tablespoons
- Onion spring, sliced thinly, for garnishing
Note: Carrots (sliced diagonally) and Celery (chopped) can be added in the stir fry ingredients and instructions. I did not include them since I want the most basic ingredients.
- Mix cornflour, flour, and beaten egg in a bowl
- Coat the pork with the mixture
- Heat the oil in a deep pan
- Deep fry the pork until golden brown
- Set aside the pork, best to wrap it with tissue paper to absorb the fat
Sweet and Sour Sauce:
- Mix tomato ketchup, sweet chili sauce, soy sauce, vinegar, sugar, and water
- Heat a saucepan and pour in the mixture
- Stir and bring to boil
- Adjust the flavor to your taste by adding ketchup/water/sugar/vinegar, there should be a balance of sweetness and sourness
- Add the cornstarch slurry until the sauce thickens, and then set aside
- Heat the pan with oil
- Put in the onions and bell peppers (red and green)
- When onions are ready, dash the Shaoxing wine
- Add the pineapple
- Pour in the Sweet and Sour sauce (Note: It’s better not to submerge the pork with the sauce)
- Add the pork and stir for 2 minutes
- Place it in a bowl and garnish it with spring onions
- Serve while hot
- Serves: 4
- Preparation time: 5 minutes approx.
- Cooking time: 15-18 minutes approx.
- Cuisine: Chinese
- Related recipes: Sweet and Sour Fish, Sweet and Sour Chicken, Pork in Sugar and Vinegar Sauce