Yeo Kyung-ok's Sweet and Sour Pork
Authentic master-level sweet and sour pork with a crispy coating made from egg white and dry starch, double-fried to maintain crunch even after time has passed
Ingredients needed 3 servings
Recipe
Cooking tips
- If the batter feels too soft, it contains excess moisture, which causes splattering and reduces crispiness—adjust until it’s stiff enough to hold its shape when pressed.
- After the first fry, gently tap the pork against the sieve or spoon to expose it to air—this helps evaporate internal moisture, ensuring maximum crispness during the second fry.
- To truly capture authentic Chinese flavor, avoid dipping the pork into the sauce; instead, toss the fried pork directly into the thickened sauce and quickly stir-fry in the wok for best results.
Recommended for
- Those who want to make sweet and sour pork that stays crisp even after sitting in sauce for hours.
- Home cooks aiming to recreate clean, refined master-class Chinese cuisine better than what's found in delivery restaurants.
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