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Hong Kong Sweet and Sour Pork
February 14, 2010

Thanks, Betsy - Great recipe! I have another excellent S&S Pork recipe from this site, but was intrigued with the double-frying of the pork in this one. Being a true carnivore, I used 2+ pounds of pork (boneless country ribs, trimmed of fat), so I doubled the marinade and the egg for dredging. Everything else was kept as written. The pork bits had a very nice crunch to them and the sauce was not the sickeningly-sweet stuff that so many recipes make. At first, I thought there might be a little too much vinegar in the sauce, but even that ended up just right. I served the sauce over rice, topped that with the pork bits, then drizzled a little more sauce over the pork. My guest said she has never had such well balanced flavor in a sweet and sour dish. PS: I really couldn't tell the difference in the crunch between the pork bits that had been fried twice versus those that had had taken only one trip through the hot oil, but it may be more in the way they absorb (or rather, do not absorb) the sauce.

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