Cantonese Sweet and Sour Pork

Sweet and sour pork is a Chinese dish consisting of batter-coated chunks of pork that are deep-fried until crispy on the outside and tender on the inside. Chunks of meat are then mixed with a bright red, sticky, sweet and sour sauce, and vegetables such as carrots, green pepper, and onions.

  • 45 mins

  • 4 servings

  • 5 steps


  • Olive Oil For frying
  • Salt & Pepper To taste
  • Corn Flour 5 tbsp
  • Egg White 1/2
  • Sugar 3-4 tsp
  • Tomato Sauce 4 tbsp
  • Black Vinegar 2-3 tbsp
  • Canned Pineapples 50g
  • Red, green and yellow capsicums 50g
  • Sliced Onions 50g


  • Step01

    Cut pork collar into small pieces.

  • Step02

    In a bowl, add salt, pepper, half an egg white, to the pork collars. Then cover every piece of meat with corn-flower until evenly distributed. Chill in refrigerator for 10-15 minutes. 

  • Step03

    Heat up oil in a pan at 175-190°C. Deep-fry the pork collars until golden and set aside.  You may double fry for extra crispiness.

  • Step04

    For the sauce, stir fry onion slices, and capsicums for 3 minutes. Then add corn starch & water mixture, canned pineapples + juice, tomato sauce, vinegar, and 3-4 teaspoons of sugar. Let the sauce mixture simmer for 5-10 minutes until thickened.          

  • Step05

    Add all the deep fried pork collars into the sauce mixture and stir until everything is evenly coated. Serve once ready.      

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