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Ken Hom’s Sweet & Sour Pork

Ken Hom's Sweet & Sour Pork recipe image
This classic Ken Hom-style sweet and sour pork delivers the perfect balance of crisp texture and bold flavor. Tender cubes of pork are coated in a light batter and deep-fried until golden, then tossed in a homemade sauce that blends sweet, sour, and savory notes. Fresh bell peppers, carrots, and scallions add crunch and color, making this dish as visually appealing as it is delicious. Serve over steamed rice for a satisfying weeknight dinner that brings authentic Chinese home-cooking vibes to your table.
Cooking Method: , , ,
Cuisine:
Courses:
Difficulty: Advanced
Servings: 4
Calories: 1365.9
Description
This classic Ken Hom-style sweet and sour pork delivers the perfect balance of crisp texture and bold flavor. Tender cubes of pork are coated in a light batter and deep-fried until golden, then tossed in a homemade sauce that blends sweet, sour, and savory notes. Fresh bell peppers, carrots, and scallions add crunch and color, making this dish as visually appealing as it is delicious. Serve over steamed rice for a satisfying weeknight dinner that brings authentic Chinese home-cooking vibes to your table.
Ingredients
  • Lean boneless pork
  • Rice wine or dry sherry
  • Light soy sauce
  • Salt
  • Green bell pepper
  • Red bell pepper
  • Carrot
  • Scallions
  • Egg, beaten
  • Cornstarch
  • Oil, preferably peanut
  • Chicken stock
  • Light soy sauce
  • Salt
  • Chinese white rice vinegar
  • Sugar
  • Tomato paste
  • Cornstarch
  • Water
Directions
  1. 1
    Cut the pork into 1-inch cubes.
  2. 2
    Place pork cubes in a bowl with the rice wine, light soy sauce, and salt. Marinate for 20 minutes.
  3. 3
    Meanwhile, cut green and red peppers into 1-inch squares.
  4. 4
    Peel and cut the carrot into 1-inch chunks.
  5. 5
    Cut the scallions into 1-inch pieces.
  6. 6
    Bring a pot of water to a boil and blanch the carrots for 4 minutes; drain and set aside.
  7. 7
    In a bowl, mix the beaten egg and cornstarch until well blended into a smooth batter.
  8. 8
    Lift pork cubes from marinade and coat each piece thoroughly in the egg-cornstarch batter.
  9. 9
    Heat oil in a deep-fat fryer or large wok until almost smoking.
  10. 10
    Carefully add battered pork pieces to the hot oil and deep-fry until golden brown and crispy.
  11. 11
    Remove pork with a slotted spoon and drain on paper towels.
  12. 12
    In a large saucepan, combine chicken stock, light soy sauce, salt, vinegar, sugar, and tomato paste.
  13. 13
    Bring the sauce mixture to a boil.
  14. 14
    Add the blanched carrots, bell peppers, and scallions to the saucepan. Stir well.
  15. 15
    In a small bowl, blend cornstarch with water to form a slurry.
  16. 16
    Stir the cornstarch slurry into the sauce and bring back to a boil until thickened.
  17. 17
    Reduce heat to a simmer.
  18. 18
    Add the fried pork cubes to the sauce and toss gently to coat evenly.
  19. 19
    Transfer the sweet and sour pork to a deep platter and serve immediately.

Nutrition Facts

Servings 4 servings

Amount Per Serving
Calories 1365.9kcal
% Daily Value *
Total Fat 132.4g204%
Saturated Fat 22.3g112%
Cholesterol 68.1mg23%
Sodium 3042.1mg127%
Total Carbohydrate 22.9g8%
Dietary Fiber 3.8g16%
Sugars 7.9g
Protein 26.2g53%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: sweet and sour, pork, chinese, ken hom, crispy, deep-fried, sauce, dinner, main course, vegetables, stir-fry, homemade, family meal, takeout style, rice vinegar, soy sauce
Read it online: https://www.chefs-mate.com/recipe/ken-homs-sweet-sour-pork/