A little different take on Sweet and Sour Pork
found on what was then called about.com
It’s very likely at some point in your life you’ve eaten something sweet and sour. If you’ve eaten sweet and sour you’ve almost certainly eaten Cantonese style sweet and sour and it had either pork or chicken. But have you ever tried “Shanghai Style Sweet and Sour Pork”?
Prep Time: 15 minutes
Cook Time: 25 minutes
Marinade Time: 120 minutes
Total Time: 160 minutes
800 g (1 ¾ pound) skinless pork belly, cut into cubes
1.25 litres (2 pints) water for cooking the pork belly
2 slices ginger
750 ml (1 1/5 pints) oil for deep fried the pork
Ingredients for marinade the pork belly:
1 tablespoon light soy sauce
1 tablespoon rice wine
1 teaspoon salt
Ingredients for batter:
1 tablespoon water
1 tabelspoon corn flour
1 tablespoon plain flour
3 tablespoon water
3 tablespoon demerara sugar *
2 tablespoon light soy sauce
½ tablespoon dark soy sauce
2 tablespoon black vinegar
* You can use caster sugar or rock sugar instead of demerara sugar.
 Marinade pork belly with marinade for couple hours.
 Boil 1.25 litres water and 2 slices of ginger in a stock pot and add pork belly. Bring it to a boil first then simmer for 1 hour. Drain the water.
 Mix step 2 pork belly with all the ingredients for batter.
 Heat up 750ml oil in a wok or deep saucepan. Deep fry the pork belly until it’s golden colour, take it out from the oil and drain the oil.
 Heat up 3 tablespoon water and 3 tablespoon demerara sugar and cook until the water and sugar turn into thick syrup.
 Turn the fire to medium temperature. Add pork belly in and keep stirring for a couple minutes until the syrup looks like it has coated the pork belly.
 Add light soy sauce and keep stirring for 1-2 minutes.
 Add black vinegar and keep stirring for 1 minutes. Ready to serve.