Sweet and Sour Pork is one of the world’s most popular Chinese dishes, but not all restaurants do it well. Following a sumptuous banquet at a five star hotel in Hong Kong, I got in touch with the PR department and asked if the chef at its Michelin three star restaurant could arrange a cooking demonstration and share his recipe with me. He agreed, and the recipe follows!
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T’ang Court
One of only four Chinese restaurants in the world with three Michelin stars, T’ang Court is the fine dining Chinese restaurant at The Langham, Hong Kong, a five star hotel in Tsim Sha Tsui on the Kowloon side of Victoria Harbour. Here’s the chef’s recipe for Sweet and Sour Pork with Fresh Fruits.
After enjoying Sweet and Sour Pork with Fresh Fruits at a Chinese banquet at T’ang Court, I got in touch with the hotel’s PR department to see if a cooking demonstration could be arranged.
Recipe for Sweet and Sour Pork – Ingredients
For convenience, the ingredients for sweet and sour pork with fresh fruit can be divided into three groups: solid, marinade, and sauce.
Ingredients for the each three of the groups are best prepared in advance and set aside. Timing is key in Cantonese cookery.
BTW. this recipe calls for three kinds of fruit: pineapple, longan (or lichee), and strawberries. And that is because those fruits were in season at the time. Most chefs simply use pineapple. Feel free to experiment with seasonal or even canned fruits.
Sweet and Sour Pork Recipe – Solid Ingredients
Solid Ingredients
- 211 ml pork
- 73 ml of pineapple (cut in cubes)
- 8 longan (or lichee)
- 4 strawberries
- 6 wedges green bell peppers
- 6 wedges yellow green peppers
Sweet and Sour Pork Recipe – Marinade Ingredients
Marinade Ingredients
- 1 ml salt
- 1 ml cornflour
- 1 egg
Sweet and Sour Pork Recipe – Sauce Ingredients
Sauce Ingredients
- 160 ml rice vinegar
- 50 ml tomato sauce
- 20 ml OK Fruity Sauce
- 10 ml Worcestershire Sauce
Recipe for Sweet and Sour Pork – Method
1. Mix ingredients for sweet and sour sauce and set aside.
2. Trim fat from pork and cut into cubes.
3. Mix cornflower, salt, and egg in a bowl.
4. Marinate pork cubes in mixture for about 30 minutes.
5. Assemble all of the ingredients near the stove.
6. Thoroughly heat oil in a wok.
7. Deep fry pork in oil until golden brown and set aside.
8. Quickly poach pineapple and strawberries in a small amount of water and set aside.
9. Fry bell peppers quickly in oil.
10. Add sweet and sour sauce and boil until thick.
11. Add pork and continue boiling.
12. Add the pineapple and strawberries, stir thoroughly, and serve immediately.
Executive Chef Wong Chi Fai presents his mouth-watering version of Sweet and Sour Pork. Photo Credit: Accidental Travel Writer.
The recipe serves six people. It has been modified slightly for the convenience of home cooks.
The weight measurements used by professional chefs, for example, have been converted to the volume measurements more popular with home cooks.
Want to Know More?
Click HERE for a detailed personal account of my trip to the kitchen of T’ang Court to watch Executive Chef Wong Chi Fai cook my favouite Chinese dish – with LOTS of photos!
Where
T’ang Court – The Langham Hong Kong, 8 Peking Road, Tsim Sha Tsui, Kowloon, Hong Kong. Telephone: (852) 2132-7898.
