Sweet & Sour Cantonese Pork Chops Recipe

pineapple chunks

🥗Healthier: fresh pineapple

💰Cheaper: canned pineapple

Canned pineapple is often less expensive and still provides sweetness.

brown sugar

🥗Healthier: coconut sugar

💰Cheaper: white sugar

White sugar is usually cheaper and has a similar sweetness.

soy sauce

🥗Healthier: tamari

💰Cheaper: liquid aminos

Liquid aminos can be a gluten-free alternative.

vegetable oil

🥗Healthier: olive oil

💰Cheaper: canola oil

Canola oil is often less expensive and suitable for frying.

Introduce the recipe and mention it's from the book Hong Kong Diner.

Marinate the pork chops with garlic, ginger, spring onion, Worcestershire sauce, salt, white pepper, sesame oil, sugar, and corn flour.

Tenderize the pork chops by bashing them with the bottom of a knife.

Remove the bone from the pork chops but keep it for flavor in the marinade.

Deep fry the pork bones first until golden brown, then remove them from the oil.

Increase the heat and deep fry the pork chops whole until sealed and golden brown.

Remove the pork chops and chop them into bite-sized pieces.

In the same hot wok, quickly fry the red onion until just tender.

Prepare the sauce by mixing sugar, chio chio chili oil, Worcestershire sauce, Shaoxing rice wine, Jingyang black vinegar, ketchup, and dark soy sauce.

Pour the sauce into the hot wok and bring it to a vigorous boil.

Add the fried pork pieces back into the wok and stir to coat them in the sauce.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens