Sweet & Sour Pork Recipe 咕噜肉秘方

Sweet and Sour Pork Made with Fresh Ingredients from Scratch

There is plenty of Sweet and Sour variation – In Hunan, it is simply a mixture of sugar and light vinegar whereby in the eastern region of China, there is sweet and sour fruit and vegetable salad and also many parts of China actually used sweet and sour as a dipping. However this dish rose to fame in Hong Kong by a renowned chef, Leung King, his well known recipe – white rice vinegar, salt, Chinese brown candy, ketchup, Worcestershire sauce and dark soy sauce. However, often I find lots of restaurant who serve this dish with their sauce too sharp and sometimes too dull probably due to the usage of cheap quality vinegar which totally break the balance of the flavors. Hence as a solution to that, without risking much with differing brands of vinegar I resolved to the acidity from fresh tomato and ketchup which I find it very much appetizing and it works for me! Try it out, I believe it works for you too!

Lead Time : 60 minutes

Serve 4

Pork Belly – Marinate 30 minutes

  • 300g of Pork Belly
  • 1 tbsp of Sugar
  • 1 tsp of Salt
  • 1 tbsp of Cooking Oil
  • 1 nos of Egg White


  1. Remove the skin of pork belly leaving the fats intact.
  2. Score the fats.
  3. Add marinate ingredient and mix well.

Pork Belly – Dredging & Frying

  • 2 tsp of Potato Flour (Corn Flour as option)
  • Plenty of All Purpose Flour
  • 500ml of Cooking Oil or until oil covers all the pork


  1. Add potato flour into marinate pork belly and mix well.
  2. In a separate pan/tray add plenty of all purpose flour.
  3. Dry coat the outer layer of floured pork belly.
  4. Preheat cooking oil to high temperature and deep fry for about 30 seconds.
  5. Strain pork belly and let it cool for 10 minutes.
  6. Reheat oil with medium heat and re-fry pork belly for 5 minutes.
  7. Strain and set aside.

Sweet and Sour Sauce

  • 250g of Ripped Tomato (roughly chopped)
  • 150g of Ketchup (used a brand high in acidity – sour)
  • 2 tbsp of Chopped Garlic
  • 4 tbsp of Cooking Oil
  • 3 tbsp of Sugar
  • 1 tsp of Salt
  • 1 cup of Water


  1. Preheat pan/wok with cooking oil.
  2. Saute garlic to golden.
  3. Add water, chopped tomato and ketchup.
  4. Bring to a boil then reduce to a gentle simmer.
  5. As the sauce are reducing, use your spatula to squash the tomato.
  6. Reduce the sauce to thicken, season with salt and sugar and put aside.

Assemble the Dish

  • 1 pcs of Cucumber
  • 2 head of Onion
  • 200g of Ripped Tomato
  • 1 tbsp of Cooking oil
  • Sweet & Sour Sauce
  • Fried Pork Belly


  1. Clean and cut cucumber, onion and tomato into bite size.
  2. Preheat pan/wok with cooking oil.
  3. Add cucumber, onion and tomato in and thoroughly stir fry.
  4. Add Sweet & Sour sauce and thoroughly stir fry.
  5. Add Fried Pork Belly and stir fry to mix everything well.
  6. Plate and serve.


  • Double Frying allows the outer layer to be crispy while the inner retain the juiciness. The secret to double frying is to briefly frying the first time with high temperature so the outer layer is well coated and leave to rest and the resting period allow the temperature to balance out. Then the second frying will cook through the food and allow the outer layer to reach maximum crispiness!

Add Comment