Original Takeout Sweet and Sour Pork

Ingredients

• 500 g pork shoulder (cut into cubes; easiest to cut when slightly frozen)
• 0.5 tsp five spice powder (for marinade)
• 0.5 tsp salt (for marinade)
• 1 tsp sugar (for marinade)
• 0.5 tsp chicken powder (bouillon powder)
• 0.25 tsp MSG (referred to as 'yum yum')
• 0.25 tsp baking soda (secret ingredient for tenderizing)
• 1 tbsp Chinese cooking wine (Shaoxing wine)
• 1 tsp sesame oil
• 1 tbsp corn starch (for marinade)
• 0.5 cup corn flour (for batter)
• 0.5 cup self-raising flour (for batter)
• 0.5 cup water (for batter)
• vegetable oil (for deep frying and sautéing)
• 0.5 cup ketchup (for sauce)
• 0.25 cup vinegar (white or rice vinegar)
• 1 tsp Worcestershire sauce
• 0.33 cup sugar (for sauce)
• 0.25 cup water (for sauce)
• 0.25 tsp Chinese red powder (food coloring or red yeast powder)
• 1 cup mixed vegetables (onion, bell pepper, pineapple chunks)
• 1 tbsp cornstarch slurry (cornstarch mixed with a little water to thicken)

Steps

1. 1

   Prepare the pork shoulder by cutting it into slices, then into long strips, and finally into uniform cubes. The meat is easier to handle if it is slightly frozen.

2. 2

   In a large bowl, combine the pork cubes with five spice powder, salt, sugar, chicken powder, MSG (yum yum), baking soda, Chinese cooking wine, sesame oil, and corn starch. Mix thoroughly to ensure every piece is coated and let marinate.

3. 3

   Prepare the batter by mixing one part corn flour and one part self-raising flour in a separate bowl. Add water and whisk until a smooth consistency is achieved.

4. 4

   Pour the batter over the marinated pork and mix until the pork is fully submerged and coated.

5. 5

   Heat a generous amount of oil in a wok or deep fryer. Carefully add the battered pork pieces and fry, moving them around to prevent sticking, until they are golden brown and crispy.

6. 6

   Remove the fried pork from the oil and set aside to drain.

7. 7

   To make the sauce, add a small amount of oil to a clean wok. Stir in the ketchup, vinegar, Worcestershire sauce, sugar, water, and Chinese red powder. Mix well.

8. 8

   Add the vegetables to the sauce and stir-fry for a few seconds.

9. 9

   Thicken the sauce by stirring in a cornstarch slurry until the sauce reaches a glossy, thick consistency.

10. 10

    Return the crispy pork to the wok and toss quickly to coat every piece in the sauce without losing the crunch.

11. 11

    Serve immediately while hot and crispy.

Notes

The 'Chinese red powder' is often used in restaurants to give the dish its iconic bright red color; you can use a drop of red food coloring as a substitute. For the vegetables, a mix of onion, capsicum (bell pepper), and pineapple is traditional.

Nutrition per serving

• main
• pork
• Chinese
• takeout
• fried
• sweet and sour
• wok cooking