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Sweet and Sour Pork

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.

Sweet and Sour Pork

Sweet and Sour Sauce

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Angus Hughson

Shiraz, Chardonnay and Merlot are the best wines to pair with Sweet and Sour Pork.

 
 

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Posted by Antoine3 • 1y ago • Report
Hi Kylie,
Is the use of fresh vegetables the only difference with the traditional version from the 18th ?
I look forward to test this recipe next week-end.
Posted by buckwheat • 6y ago • Report
fresh is best - we were most impressed with this recipe - another keeper
Posted by Lindy31 • 3y ago • Report
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!
Posted by • 3y ago • Report
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.