Hong Kong Style Sweet & Sour Pork (Caramelised)

400g pork shoulder, diced
½ red onion, chopped
2 spring onions, cut into chunks
2 garlic cloves, sliced
1 thumb-sized ginger, sliced
Vegetable oil (for frying)
Sesame seeds

The Marinade

Pinch salt
Pinch sugar
Pinch white pepper
1 teaspoon sesame oil

The Batter

1 egg white
3–4 tablespoons cornflour
Splash water
2 tablespoons sesame seeds

The Sauce

4 tablespoons brown sugar
4 tablespoons rice vinegar
2 tablespoons light soy sauce
1 tablespoon dark soy sauce
Splash chicken stock

PREPARATION

1. Season pork with salt, sugar, white pepper and sesame oil.
2. Mix egg white, cornflour, water and sesame seeds to form a light batter.
3. Coat pork pieces evenly in the batter.

COOKING

1. Heat oil in a wok and fry pork in batches for 4–5 minutes until golden and crispy.
2. Remove and drain, keeping pieces separate.
3. Heat a wok with a little oil and fry onion, ginger, garlic and spring onions briefly.
4. Add brown sugar and vinegar, stirring to dissolve and caramelise.
5. Add light soy and dark soy, allowing the sauce to deepen in colour.
6. Pour in a splash of chicken stock and reduce to a sticky glaze.
7. Return crispy pork to the wok and toss quickly to coat.
8. Cook briefly until sauce clings and caramelises.
9. Finish with sesame seeds and serve immediately.

School of Wok Tips

• Fry pork in batches to keep it crispy.
• Caramelise sugar before adding liquid for depth of flavour.
• Keep the wok moving to avoid burning the sauce.
• Serve immediately to maintain crunch.

FAQs

What makes this different from classic sweet & sour?
It uses a caramelised sauce instead of ketchup for a deeper flavour.

Why add sesame seeds to the batter?
They add extra crunch and nuttiness.

Can I skip deep frying?
You can shallow fry, but deep frying gives the best crisp texture.