Hunan Sweet and Sour Pork – How to Make Sweet & Sour Pork – Homemade Chinese Food!!!



Introduction: Hunan Sweet and Sour Pork – How to Make Sweet & Sour Pork – Homemade Chinese Food!!!

About: I am a professional chef and food scientist. I have traveled the world for almost 30 years in the food industry.

Hunan crispy sweet and sour pork takes sweet and sour to a whole new level. This succulent dish has a slight bite and tons of amazing flavor. Hunan sweet and piquant pork is super easy to make and will earn accolades from your friends and loved ones.

450g Pork neck steaks or shoulder
For the Coating
2 Eggs
2.5ml Salt
60ml Tapioca flour
The Vegetables
2 Medium carrots
3 Spring onions, whites only
1 Clove garlic, chopped
15ml Chilli sauce
For the Glaze
60ml Caster sugar
45ml White wine vinegar
30ml Light soy sauce

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Step 1: Preparing the Pork

Slice the pork into thin strips and transfer this to a mixing bowl.
In a jug, combine the tapioca flour, salt and eggs and whisk this to a smooth batter.
Pour the batter over the pork and mix it in thoroughly. Put this aside.

Step 2: Preparing the Vegetables and Glaze

Peel and cut the carrots into julienne and slice the spring onion whites into rounds.
Measure out the chopped garlic and the chilli sauce.
For the glaze, combine the caster sugar, white wine vinegar and light soy sauce and whisk this until all of the sugar has dissolved.

Step 3: Deep-frying the Pork and Carrots

Half fill your wok with oil and heat this to 190c or 375f.
Carefully drop half of the pork into the oil piece by piece. You need to drop each piece in separately otherwise the pieces will stick together in a clump.
Fry the pork for 3 minutes until crispy and lightly golden.Use a slotted spoon to lift the pork from the oil, put it to one side and continue with the remaining pork.
Carefully drop the julienne carrots into the oil and deep fry these until tender and golden. Use your slotted spoon to lift these from the oil.

Step 4: Stir-frying and Glazing

Heat another wok over high heat.
Pour in 15ml of oil and add the spring onions, garlic and chilli sauce.
Stirfry these for 15 seconds until fragrant, then add the pork and carrots to the wok.
Pour in the glaze and continue to stir-fry this for a further 3 minutes until the glaze has reduced and coated all of the ingredients with a shiny, sticky coating.

Step 5: Serving

Remove the pork from the wok and serve immediately with rice or noodles.

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