I guess the main and most important difference between my sweet and sour sauce and traditional Chinese recipes is that I use fresh vegetables – fresh tomatoes instead of tomato sauce out of the bottle, fresh pineapple instead of tinned pineapple. You just cannot go past freshness of produce; there is absolutely no substitute! I find that marinating the pork overnight is a must for this dish – the flavour is so much more intense. The double frying is also essential to get that incredibly unique texture of the pork fillets.
I made this last night with diced pork from Chinatown.the sauce is simply amazing! This is definately going to be a weekly meal in our house.going to use it for chicken,fish and prawns too but without batter!
JD a pork fillet is long strip cut from either side of the animal's spine. 300g x 2 = 600 grams of fillet, you can also use butterfly steaks or pork loins as thge deep frying is quick and does not toughen or dry out the pork meat.
Hi, I want to make this but am confused. What does 300g x 2 pork neck fillets mean please? 300g altogether or 600g altogether? Thanks very much.
my boyfrnd just finished licking his fingers.......way to a man's heart via stomach...........PROVED......thanx kylie
i just made it ate mmmmmmmmmmmmmm it was so yummy thanks kylie mmm
Is a fantastic dish, have cooked many times and always get raving comments, thanks!!
The Pork in this recipe turns out really crispy. 10/10.
cooking this tonight,,ill come back with the verdict
Fell in love with this recipe as i watched kyle kwong prepare it. I'm actually cooking it for dinner tonight. Oh! and BTW, im a fan of kyle's
fresh is best - we were most impressed with this recipe - another keeper
Yum! Tried many recipes and this one wins hands down. I have since told many friends who now use this recipe as well. THANKS!
My In-laws have eaten all over the world and they absolutely LOVED this... And wanted the recipe :-) gotta be happy with that! :-)