Chinese Sweet and Sour Pork 

This Chinese Sweet and Sour Pork recipe hails from QuanZhou and stands out thanks to a deeply flavorful twist: the pork is marinated directly in the sweet‑sour sauce and five‑spice powder before being coated and deep‑fried. This method ensures every bite tastes tangy, sweet, and aromatic through and through. Ideal for batch cooking or festive gatherings, the result is a golden, crispy exterior enveloping juicy meat infused with authentic flavor. Serve it on its own, toss it with vegetables, or add it to noodle soups—the versatility and bold taste make this dish a memorable favorite.

Ingredients

• 500 g pork scotch, cut into ~1 cm thick pieces
  
  

• 2 tbsp Chinese dark vinegar (e.g., ZhenJiang vinegar; balsamic works as a substitute)
  
  

• 1 tbsp soy sauce
  
  

• 1 tbsp sugar
  
  

• 1 tsp five‑spice powder
  
  

• 2 tbsp rice wine
  
  

• ¼ cup cornstarch
  
  

• 2 tbsp all‑purpose flour
  
  

• ~1 L oil, for deep frying
  
  

Directions

1. Marinate: Combine pork pieces with dark vinegar, soy sauce, sugar, five‑spice powder, and rice wine. Let it marinate—ideally overnight in the fridge—for full flavor.
   
   

2. Coat: Mix cornstarch and flour in a bowl. Drain half the marinade if aiming for extra‑crisp coating, then toss pork in the starch‑flour mix until coated.
   
   

3. Deep‑Fry: In a pot, heat oil until a piece of pork sizzles upon contact. Fry until golden and crispy. For extra crunch, consider double frying.
   
   

4. Optional Stir‑Fry: To add veggies, quickly stir‑fry ingredients like tomatoes or baby leeks, then toss the fried pork in.
   
   

Nutrients (estimated per serving, recipe yields 2 servings)

Here’s a rough estimate based on typical ingredient nutrition:

• Calories: ~650 kcal
  
  

• Protein: ~35 g
  
  

• Total Fat: ~42 g
  
  

  • Saturated Fat: ~12 g
    
    

• Carbohydrates: ~45 g
  
  

  • Sugar: ~15 g
    
    

  • Fiber: ~1 g
    
    

• Sodium: ~700 mg
  
  

• Cholesterol: ~140 mg