The best ever Sweet and Sour Pork recipe is loaded with tricks the Chinese have been using for centuries: double dredge and double fry for extra crispy, best fried pork chop recipe instead of flour, economical pork used for juiciness, but tenderised with baking soda so you’d swear they’re pricey chops, and a sauce that’s not sickeningly sweet. BONUS: oven baked Sweet and Sour Pork directions included! Sour Pork recipe, so I’m going to skip all the usual attempts at a charming story and just give you the high points! Chinese restaurants all around the world.

Sour Sauce is made with more than just sugar, ketchup and vinegar! I just convince you that you’ve gotta try this? 10 second toss to coat pork in Sweet and Sour Sauce! Called velveting, it also works brilliantly with chicken and beef. The more economical the pork cut, the longer the marinade time to tenderise. Without the marinade, the pork is tough and chewy! It can be used but be aware it is more prone to drying out from overcooking in pursuit of crispy pork.

5 assuming it’s intended for quick cooking. Sweet and Sour Sauce Here’s what goes in Sweet and Sour Sauce. 3 of a cup, far less than most recipes and definitely less than restaurants. This is sweet enough, trust me!

Sweet and sour sauce is thicker than most stir fries so it clings to the pork pieces! You’ll notice that my sauce is not quite the crazy red you get at restaurants. That’s because I choose not to use food colouring! Ingredients in the Stir Fry And here’s what goes in the Sweet and Sour Pork Stir Fry.

I know some people are big advocates of fresh pineapple. The pork IS crispy without sauce, but once coated, it stays pretty crispy for around maybe 5 minutes, then after that you’re left with the coating the sauce clings to but it’s not as crispy anymore. Coat it, then leave for 5 minutes and the cornflour will become wet from the juices from the pork. F for 3 minutes to cook the pork through and make it golden. 2 minutes until it is deep golden brown. Without double frying, the pork starts losing crispiness within 2 minutes once it hits the sauce.