Sweet and Sour Pork Cantonese / Hong Kong Style

Crazily crispy batter. Classic flavour. The ultimate version of a Chinese favourite.

If you had to pick one dish that represents Chinese restaurant cooking in the West, it’s got to be Sweet and Sour Pork. It’s been on menus since the very beginning — and for good reason. Crispy pork, a vibrant tangy sauce, and that unmistakable crunch… it’s a match made in heaven.



This version is the Cantonese / Hong Kong style I grew up loving — the kind that’s golden, crisp on the outside, and tender inside, coated in a sauce that’s perfectly balanced between sweet and sour. Follow my steps and you’ll get that perfect crunch every single time.

Ingredients

Serves: 4

For the pork

• 4 pork shoulder steaks (cut into bite-sized pieces)
• 2 tsp garlic powder
• 2 tsp paprika
• Salt, to taste
• Ground white pepper, to taste
• 30 g plain flour
• 2 large free-range eggs
• 200 g self-raising flour
• Enough cooking oil for deep frying (approx. 1.5 litres)

For the sauce

• 1 clove garlic (finely chopped)
• 1 inch fresh ginger (grated)
• ½ bell pepper (roughly chopped)
• ½ white onion (roughly chopped)
• ¼ cucumber (sliced)
• 100 ml plain cold water
• 1 small tin pineapple chunks (in juice)
• 3 tsp sugar
• 4 tbsp malt vinegar
• 3 tbsp ketchup
• 1 tbsp cornflour mixed with a little water

Method

Step 1: Prepare the pork

I start by cutting the pork shoulder into even bite-sized chunks, then season them with garlic powder, paprika, salt, and white pepper. Let them sit for a few minutes while you get your batter ready.

Step 2: Make the batter

In a large bowl, I whisk together the plain flour, self-raising flour, eggs, and a little cold water until smooth. The consistency should be thick enough to coat the back of a spoon — not too runny.



The trick to that crazily crispy texture is the self-raising flour. It puffs up beautifully when fried, giving you that light, crunchy shell.

Step 3: Fry the pork

I heat about 1.5 litres of oil in a deep pan to 180°C. I dip each piece of seasoned pork into the batter and gently lower it into the oil.



Fry in small batches for 4–5 minutes until golden and crisp, then drain on kitchen paper. For restaurant-style crunch, I double-fry them — once to cook through, and again for 1–2 minutes right before serving.

Step 4: Make the sauce

In a clean wok or frying pan, I heat a splash of oil and fry the garlic and ginger for 30 seconds. Then I add the onion, pepper, cucumber, and pineapple, and stir-fry for a minute.



Next, I add the water, ketchup, vinegar, sugar, and pineapple juice, bringing it to a simmer. Finally, I stir in the cornflour-water mix to thicken the sauce until it’s glossy and smooth.

Step 5: Combine and serve

Once the sauce is ready, I toss the crispy pork through it right before serving — just enough to coat it evenly without losing that crunch.



Serve immediately with steamed rice or noodles and enjoy that perfect balance of sweet, sour, and savoury flavours with every bite.

Chef’s Tip

Keep your batter cold and your oil hot — that’s the golden rule for crispness. If you’re making this for a crowd, fry all your pork first, then refry briefly before tossing in the sauce to bring it back to life.

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