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

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Hunan Sweet and Sour Pork - How to Make Sweet & Sour Pork - Homemade Chinese Food!!!
Recipe type: Pork
Cuisine: Chinese
Prep time: 
Cook time: 
Total time: 
Serves: 2-4
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
  1. Slice the pork into thin strips and transfer this to a mixing bowl.
  2. In a jug, combine the tapioca flour, salt and eggs and whisk this to a smooth batter.
  3. Pour the batter over the pork and mix it in thoroughly. Put this aside.
  4. Peel and cut the carrots into julienne and slice the spring onion whites into rounds.
  5. Measure out the chopped garlic and the chilli sauce.
  6. For the glaze, combine the caster sugar, white wine vinegar and light soy sauce and whisk this until all of the sugar has dissolved.
  7. Half fill your wok with oil and heat this to 190c or 375f.
  8. 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.
  9. Fry the pork for 3 minutes until crispy and lightly golden.
  10. Use a slotted spoon to lift the pork from the oil, put it to one side and continue with the remaining pork.
  11. 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.
  12. Heat another wok over high heat. Pour in 15ml of oil to the wok 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.
  13. Pour in the glaze and continue to stirfry this for a further 3 minutes until the glaze has reduced and coated all of the ingredients with a shiny, sticky coating.
  14. Remove the pork from the wok and serve immediately with rice or noodles.


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