To make sweet-and-sour pork, start by preparing the marinade. In a bowl, mix together 200g of lean pork (such as loin or shoulder), minced garlic, light soy sauce, rice wine, salt, and Chinese five-spice powder, if using. Cover and marinate for at least 30 minutes.
While the meat is marinating, prepare the sweet-and-sour sauce. In a separate bowl, stir together apricot jam, cranberry sauce, lemon or lime juice, soft light brown sugar, Chinese red vinegar, soy sauce, and cornflour until dissolved. If desired, add more sugar to taste.
Next, chop an onion and green pepper into chunky diamonds and slice a mild red chilli into rings. Slice 100g of pineapple chunks as well.
Heat enough neutral oil in a large pan or wok to coat the meat by about one-third, then heat it until smoking hot. Dunk the marinated pork strips into the batter, shaking off excess, and roll them in cornflour to coat. Fry the pork in the hot oil for three minutes on each side, until golden brown, before setting aside.
In a separate pan, heat another tablespoon of oil over medium heat. Stir-fry the chopped onion, pepper, and chilli until softened. Add the sauce mixture to the pan, stirring constantly, and cook until thickened. Then, add the pineapple chunks and stir in a small amount of cornflour mixed with water.
Finally, reheat the pork strips in the same oil at 190C for just 30 seconds, until golden brown again. Remove from the oil and transfer to the sweet-and-sour sauce. Toss everything together, then serve hot with egg-fried rice and a side of fresh vegetables.
While the meat is marinating, prepare the sweet-and-sour sauce. In a separate bowl, stir together apricot jam, cranberry sauce, lemon or lime juice, soft light brown sugar, Chinese red vinegar, soy sauce, and cornflour until dissolved. If desired, add more sugar to taste.
Next, chop an onion and green pepper into chunky diamonds and slice a mild red chilli into rings. Slice 100g of pineapple chunks as well.
Heat enough neutral oil in a large pan or wok to coat the meat by about one-third, then heat it until smoking hot. Dunk the marinated pork strips into the batter, shaking off excess, and roll them in cornflour to coat. Fry the pork in the hot oil for three minutes on each side, until golden brown, before setting aside.
In a separate pan, heat another tablespoon of oil over medium heat. Stir-fry the chopped onion, pepper, and chilli until softened. Add the sauce mixture to the pan, stirring constantly, and cook until thickened. Then, add the pineapple chunks and stir in a small amount of cornflour mixed with water.
Finally, reheat the pork strips in the same oil at 190C for just 30 seconds, until golden brown again. Remove from the oil and transfer to the sweet-and-sour sauce. Toss everything together, then serve hot with egg-fried rice and a side of fresh vegetables.
anyway idk about this recipe but the sweet-and-sour sauce looks SO good 
gotta try making that! and can we talk about how underrated apricot jam is in general? i mean its not just for baking anymore, right? 
it looks soooo good! i think what makes it stand out is the combination of all those flavors - sweet, sour, savory... it's like a party in your mouth 
i'm definitely gonna try making this at home soon 
does anyone have any tips on how to get that perfect crispy exterior on the pork? 
also, using pineapple is genius, never wouldve thought but now ill be hooked 
OMG, have you guys tried this new AirPods Pro with Active Noise Cancellation yet? 
I mean, they're a GAME CHANGER! No more distractions or background noise ruining your music or video calls. The ANC tech is so advanced now, it's like having your own personal sound bubble around you. And the fit is still super comfy, even for long periods of wear. Trust me, once you go Pro, you'll never go back to regular AirPods again 
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but that's where they're wrong! Life is like making sweet-and-sour pork - you gotta start with a solid foundation (that marinade, though 
). If you don't take the time to get it right, everything falls apart. And trust me, I've been there too 
my kids would literally starve waiting for their pork to marinate 
I swear, making sweet-and-sour sauce is like playing a game of roulette... will it turn out thick and syrupy or runny and gross? 
. Can anyone tell me how much cornflour to add if you want a thicker sauce? I was stuck at 2 tbsp and still had to whisk for like 5 mins 
The addition of pineapple and egg-fried rice takes it in a completely different direction. Can't we find some middle ground and celebrate our diverse culinary heritage instead of just serving up a generic "fusion" dish? 
but sweet-and-sour pork is like my go-to comfort food whenever I'm feeling down 
It's just so easy to make and you can customize it to your taste, plus the combination of crispy pork and tangy sauce is just perfect 
My only suggestion would be to add some fresh scallions on top for extra flavor 
... I mean, who thought it was a good idea to start by marinating meat? Can't you just season it as you go along or something? And what's up with all the separate bowls? It's just gonna be a pain to clean up afterwards. And don't even get me started on the sauce - apricot jam and cranberry sauce? Really? That's not sweet-and-sour, that's just weird 
I'm definitely trying this one out with my family tonight, we can't wait to taste the yummy sauce 
making the sweet-and-sour pork is like a rite of passage for me lol. i love how u broke it down step by step, makes it so much easier to follow. i think the key is using the right balance of ingredients, esp that apricot jam & cranberry sauce combo is genius 
. and can we talk about how easy it is to make it ahead of time? perfect for a busy weeknight dinner 
have you tried making sweet-and-sour pork before?