Sweet and Sour Pork
Deep fried pork served with sweet and sour sauce.
Nutrition Facts
* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
Paul Wong's Chinese Restaurant
The origins of sweet and sour dishes in China can be traced back centuries. The earliest versions may have emerged in the Jiangsu province, particularly in the cities of Yangzhou and Wuxi, as a way to preserve food and balance flavors. The dish evolved over time, incorporating different ingredients and techniques, eventually becoming a popular export to the West, where it was adapted to suit local tastes.
Sweet and sour pork is a globally recognized dish that represents the adaptability of Chinese cuisine and its ability to appeal to diverse palates.
Western Adaptations
In Western countries, sweet and sour pork is often modified to be sweeter and less sour than its traditional Chinese counterpart. The use of ketchup is more prominent, and the vegetables added might be different, reflecting local preferences.
Family Style Meal
In Chinese culture, it's often served as part of a family-style meal, where several dishes are shared among diners. Its vibrant colors and appealing flavors make it a popular choice for special occasions and family gatherings.
Regional Variations
There are numerous regional variations within China. Some regions might prefer a more vinegary sauce, while others might emphasize the sweetness or incorporate different types of proteins, such as chicken or shrimp.
Sweet and sour pork presents a delightful contrast of tastes, combining the tangy sweetness of the sauce with the savory richness of the pork.
The dish is characterized by a sweet, sour, and slightly tangy sauce typically made with sugar, vinegar (usually rice vinegar), soy sauce, and often ketchup or tomato paste for color and added sweetness. Other ingredients such as pineapple juice or chunks, bell peppers, onions, and carrots are frequently added to the sauce. The pork itself is usually coated in a batter made from cornstarch or flour, then deep-fried to achieve a crispy texture.
Crispy Pork
To ensure the pork remains crispy even after being coated in the sauce, double-fry it. Fry it once at a lower temperature to cook it through, then again at a higher temperature to crisp it up just before adding it to the sauce.
Sauce Consistency
Adjust the thickness of the sauce to your preference by adding a cornstarch slurry (cornstarch mixed with water). Add it gradually until you reach the desired consistency.
Fresh Ingredients
Use fresh vegetables for the best flavor and texture. Pre-cut vegetables may lack the vibrancy and crispness of freshly cut ones.
Serving immediately
For the best texture, serve the dish immediately after combining the fried pork with the sauce. If left for too long, the pork will become soggy.
Explore additional Pork dishes and restaurants
Explore PorkDiscover top dining spots and culinary experiences in Pickering.
Explore PickeringLearn more about the food culture, restaurant scene, and culinary heritage of Canada.
Explore Canada