Sweet and Sour Pork – best ever!

Sweet and Sour Pork – best ever!

The best ever Sweet and Sour Pork recipe is loaded with tricks the Chinese have been using for centuries: double dredge and double fry for extra crispy, cornflour instead of flour, economical pork used for juiciness, but tenderised with baking soda so you’d swear they’re pricey chops, and a sauce that’s not sickeningly sweet.

BONUS: oven baked Sweet and Sour Pork directions included!

Sweet and Sour Pork
There’s a lot of information in this Sweet & Sour Pork recipe, so I’m going to skip all the usual attempts at a charming story and just give you the high points!

Crispiest pork you’ll ever make – too many recipes make grand promises but fall short;

Double fry high temp – fast becoming the worst kept Asian secret, double frying is THE secret to crispy, less oily food;

Cornflour / cornstarch, not flour – for a crispier coating. Flour isn’t even crispy fresh out of the oil;

Double dredge – the first layer seals the juices inside, acts as a glue for the 2nd dredge and is a second layer of crispiness;

Tenderise cheap but flavourful pork using baking soda – a trick used by Chinese restaurants all around the world. It’s called velveting – here’s how to velvet chicken and beef; and

Really great sauce – newsflash: Sweet & Sour Sauce is made with more than just sugar, ketchup and vinegar!