Super crispy on the outside… tender and succulent on the inside… the perfect pork nugget in a beautifully light sauce so balanced in sweetness and sharpness tantalizing your tastebuds… Savoury. Tangy. Sweet. Crunchy… an addictive combination.
It’s hard to find a good sweet and sour pork in London.. not the gloopy sickly sweet kind you find at Chinese takeaways but the real deal. This recipe has a few preparation elements, but it is easy to follow and so worth the effort to get the real deal!! It takes me back to growing up in Hong Kong. ❤️
I blanch the pork first for a few minutes, which avoids the double frying method, but if you prefer not to have that, you could double fry too. I triple coat the batter first in the dry mixture of tapioca flour and plain flour, then in the wet egg and vinegar, then again in the dry mix before frying giving an extra-crisp,y crunchy outside even when mixed into the sauce.
The peppers and onions remain crisp because they are pre-cooked then added to the sauce at the last minute with the pork and the sweet pineapple. The dish should be served immediately once cooked, so everything stays perfectly crunchy. I made a bowl of simple egg-fried rice to go with it.