Crispy Sweet and Sour Pork
Sweet, sour, aromatic, and crispy with a vibrant red color, this classic Cantonese dish is ideal as a year-round snack.
Ingredients
Pork belly (cut into 6-fen square thick pieces, pounded loose, coated in wet and dry chestnut starch)
200g
Bamboo shoots (cut into roll-cut angled pieces)
A pinch
Green bell pepper (cut into slices)
A pinch
Red chili pepper (cut into slices)
A pinch
Sweet and sour sauce
150g
Chestnut starch (for marinating and coating)
A pinch
Light soy sauce
A pinch
Fine salt
A pinch
Cooking oil (for deep-frying and finishing)
As needed
Instructions
1
Preparing the ingredients and coating
Cut the pork into 6-fen square thick pieces, gently pound loose with the back of a knife, mix with a pinch of salt, light soy sauce, and chestnut starch to marinate. Then roll in order in wet chestnut starch and dry chestnut starch (keep the coating loose, do not press tightly). Separately cut the bamboo shoots into roll-cut angled pieces, and slice the green bell pepper and red chili pepper.
2
Frying and cooking
Place the coated pork into hot oil over high heat, fry until about 80% cooked, then remove. After 1–2 minutes, return to the oil and fry thoroughly until done, then remove. Add the bamboo shoots, green bell pepper, red chili pepper, and sweet and sour sauce, thicken with chestnut starch. Pour in the fried pork and toss a few times. Finally drizzle with some cooking oil and transfer to a serving plate.
