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shanghai style sweet and sour pork

Shanghai Style Sweet and Sour Pork

Course Main Dish
Prep Time 2 hours
Cook Time 1 hour
Total Time 3 hours
Servings 4 people

Ingredients

Ingredients

  • 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

Seasonings

  • 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

Instructions

  1. Marinade pork belly with marinade for couple hours.
  2. 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.
  3. Mix step 2 pork belly with all the ingredients for batter.
  4. 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.
  5. Heat up 3 tablespoon water and 3 tablespoon demerara sugar and cook until the water and sugar turn into thick syrup.
  6. 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.
  7. Add light soy sauce and keep stirring for 1-2 minutes.
  8. Add black vinegar and keep stirring for 1 minutes. Ready to serve.