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Sweet and Sour Pork Recipe

This Sweet and Sour Pork Recipe is all that you need to make a good Sweet and Sour Pork dish. It is simple, straightforward, and easy to follow. The result is absolutely delicious. You should try it for yourself

I started by preparing the pork. These were sliced into serving pieces and marinated in soy sauce. I also dredged it in flour or cornstarch and deep-fried until it turned golden brown and crisp

Making sweet and sour sauce is easier than you think. It is composed of sugar, vinegar, and ketchup. The sauce provides flavor to the entire dish. I also added vegetables such as bell pepper, carrots, and red onions.

This has always been my go to recipe if I want to make a basic version of the dish. Aside from having that authentic taste, I find the texture really appealing. Feel free to adjust the recipe according to your preference.

Enjoy eating this dish with fried rice. My personal favorite is Yang Chow. I love the combination and sometimes I also eat this with egg roll or lumpiang Shanghai

The next process involves making the sweet and sour sauce. The sauce recipe is straightforward. All I did was to add each  sauce ingredient one at a time and then thicken the sauce using cornstarch, which was diluted in water. Once the sauce is done, it is poured over the fried fish that lying on a serving plate. That’s it!

The process in making Sweet and Sour Red Snapper seemed to be simpler when I divided the task into 2 processes. The first process is to fry the fish. This involved rubbing salt all over the fish including the cavity and head. I let it stay for 10 minutes before frying so that the fish can absorb the salt. The next step is to fry the fish until each side turns golden brown.

Cooking Poached Tilapia in Sour Broth is easy, Start by simmering water in a pot. Once the liquid starts to bubble, gently add the tomato, fresh unripe tamarind, and scallions. I want to extract the maximum flavor from the ingredients, so I simmer it for over 30 minutes

It will be best to extract the flavor of the tamarind by squeezing it. I used a lemon squeezer tool for this. Note that we will discard (or throw away) the tamarind pulp after we squeezed the juice out of it.

I removed the simmered tomato and scallions from the pot before poaching the tilapia fillets. These will be added later on before serving the dish


  • Pour water in a cooking pot. Bring to a simmer.
  • Add the tomato, tamarind, and scallions. Cover and continue to simmer for 35 minutes.
  • Squeeze the tamarind and discard the pulp.
  • Remove the tomato and scallions. Set aside.
  • Add the tilapia fillet. Poach the fish for 6 to 8 minutes.
  • Add the green pepper and some salt to taste.Simmer for 3 minutes.
  • Arrange the fish in a serving bowl. Add the tomato and scallions.
  • Serve. Share and enjoy!

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