Cantonese Sweet and Sour Pork Belly
Our spin on the traditional sweet and sour pork, using crispy pork belly and our Mayflower Cantonese Sweet and Sour sauce. For an extra boost of flavour follow our marinade.
Have a go!
2hr 30 mins
(with marinade)
Ingredients
Serves 3-4
- 400g Mayflower Cantonese Sweet & Sour Sauce
- 300g Diced or sliced Pork Belly (into medium chunks)
- 2 tbsp Rice Wine (for marinade)
- 2 tbsp Water (for marinade)
- 1 tsp Bicarbonate of Soda (for marinade)
- 1 tsp Salt (for marinade)
- 1 tsp Sugar (for marinade)
- 1 tsp White Pepper (for marinade)
- 4 large Eggs (for the thin batter)
- Small bowl Potato Starch
- 150g Diced Pineapple
- 80g Thinly Sliced Carrot
- 80g Diced Onion
- 100g Diced Red Peppers
Starring...
Cantonese Sweet & Sour Sauce
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Method
- Mix all the ingredients listed ‘(for marinade)’ with the sliced pork belly in a bowl and marinate the pork for 2 hours at room temperature.
- To fry the battered pork: Whisk the eggs in a small bowl, coat the marinated pork belly pieces in the egg, and then coat with the potato starch. Shallow fry in hot oil in a wok or frying pan for 3–4 minutes or until crispy brown. Then set aside.
- Heat a little oil in a wok, stir fry the pineapple pieces, red peppers, and onion on a high heat for 1–2 minutes. Add the Mayflower Cantonese Sweet & Sour Sauce and continue to cook for another minute.
- Reintroduce the fried pork belly pieces, turn the heat down, and mix everything together.
- Serve with boiled rice or noodles and enjoy!
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