Deep Fried Sweet n' Sour Pork Recipe

Deep Fried Sweet n' Sour Pork Recipe Sweet n' sour pork is my favourite choice from the local Chinese takeaway, but as it turns out, you can do a far better job yourself - without all the MSG and other crap that goes into the takeaway version.

It all starts with good ingredients. I'm currently in Germany, and the pork (Schweinefleisch) is the best I have ever tasted. And it's cheap as well (relatively speaking). Using pork filet instead of cheap meat makes all the difference - even if it means you go for a smaller quantity of pork. Also crumbed rather than battered pork pieces makes for a nice change from the norm.


  • 500g Pork fillet
  • Half a fresh pineapple or a tin of pineapple pieces
  • Chopped green capsicum / carrots / baby corn
  • 2 onions


  • 1 cup Breadcrumbs (approx)
  • 2 eggs
  • Flour
  • 2 Tbsp milk


  • 1/2 cup pineapple juice or water
  • 1/4 cup vinegar
  • 1/4 cup sugar
  • 2 tablespoons tomato sauce
  • 2 tablespoons soy sauce
  • A pinch of salt / pepper
  • 1 tablespoon cornflour


Chop the pork filet into large chunks. Mix together 2 eggs + 2 Tbsp of milk and a little salt/pepper in a bowl, then add breadcrumbs to a second bowl and flour to a third.

Cover the pork pieces in flour, then cover with egg, then cover with breadcrumbs.


I like to have lots of veges, especially pineapple. Using fresh pineapple makes this dish especially nice, but tinned is fine too. Chop the onions into large wedges, slice the capsicum and carrot, and chop the pineapple into large chunks.

Cook the pork

We don't have a deep-fryer so a pot of sunflower oil on the stove will have to do. Make sure to use a good size pot for this, and make sure you keep an eye on the pot because boiling oil can be dangerous.

Deep fry the pork for 5-10 mins, depending on the heat of your stove. The breadcrumbs will go a dark brown colour, chop a piece of pork in half to ensure it is cooked through. Carefully remove the pork pieces and rest them for 5 mins on some paper towels to drain some of the oil.


Mix all sauce ingredients together except for the cornflour in a large pot and heat through. Add all the veges and simmer for about 15 mins. At the end, poke the veges to make sure they are the right consistency (don't want them too soft). Mix the cornflour with a little water, then stir through the sauce to thicken it up.

I like to add the pork to the sauce mixture and give it a good stir so the pork is covered, but you may also like to serve up the pork on the plates and pour the sauce over the top.

Serve with rice and enjoy.
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Tags: chinese recipespork