Shanghai style sweet and sour pork is one of my all time favourite dishes and is a dish my grandfather used to cook for me when I was a child. My grandfather was a great cook and this combined with all of his love made me madly fall in love with this dish.
To be very honest with you I’m not really a fan of sweet and sour pork that is made with ketchup (Cantonese style). I just think ketchup based sweet and sour pork is too strong for me but I love this Shanghai style sweet and sour pork.
This dish uses “black vinegar” instead of rice vinegar and you can use any kind of sugar you want for this dish. I personally prefer to use demerara sugar or rock sugar for this dish because these two types of sugar have much more flavour than caster sugar.
You can use pork ribs cut into small cubes if you want to (I cooked this dish with pork ribs for my upcoming cookbook “Home-Style Chinese Cooking”) or you can use pork belly (my favourite), pork loin or shoulder roast. If you don’t like pork at all you can substitute pork with diced chicken breast.
As of June 2016 I’m finally finished with studying at university and my life over the last five years has been absolutely manic. My illustration business is really busy at the moment and it looks like I’m going to be very busy until next Spring at least. This is making me immensely happy and with my four year old daughter at nursery four whole days a week I’m now making time to update this food blog again. A lot of my illustration work and a lot of my work in general is because of food and I love updating this blog when I can so I’m back.
I also have a third cookbook which I’m going to have published soon. The title of the book is “Home-Style Chinese Cooking” and I have to admit it’s been bloody hard work combining working part time, working and studying as an illustrator as well as raising a four year old energizer bunny but I’m proud of what I’ve created and can’t wait to see the book. Please stay tuned!
Shanghai Style Sweet and Sour Pork
- 800 g pork belly (skinless and cut into cubes)
- 1.25 litres water (for cooking the pork belly)
- 2 slices ginger
- 750 ml oil (for deep frying the pork)
Ingredients for marinading the pork belly
- 1 tbsp light soy sauce
- 1 tbsp rice wine
- 1 tsp salt
Ingredients for batter
- 1 egg
- 1 tbsp water
- 1 tbsp corn flour
- 1 tbsp plain flour
- 3 tbsp water
- 3 tbsp demerara sugar (you can use caster or rock sugar instead)
- 2 tbsp light soy sauce
- 1/2 tbsp dark soy sauce
- 2 tbsp black vinegar
- 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 40 minutes. 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.