bohemianwanderer – This vibrant sweet and sour pork with plums brings together crispy pork, juicy fruit, and a rich, tangy sauce. The recipe balances texture and flavor for a satisfying Chinese-inspired dish perfect for a weekend dinner or special occasion.
Begin by marinating the pork. In a large bowl, mix Chinese five-spice, light soy sauce, Shaoxing rice wine, and grated ginger. Add 450g of trimmed pork fillet or shoulder, cut into 3cm chunks, and toss well. Cover and refrigerate for at least four hours, or overnight for deeper flavor.
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To prepare the sweet and sour sauce, combine chicken stock, sriracha, ketchup, clear honey, rice vinegar, light and dark soy sauce, and sesame oil in a small saucepan. Whisk together, bring to a boil, then remove from heat and set aside.
Heat sunflower oil in a wok to 180°C, ensuring it fills no more than half the wok. If you don’t have a thermometer, test the oil with a bread cube—it should turn golden in 30 seconds.
Remove the pork from the marinade and mix it with a beaten egg. Discard any remaining marinade. Toss the pork in cornflour until evenly coated. Fry in batches for three to four minutes, turning to ensure all sides are golden and crisp. Transfer to a plate lined with kitchen paper and drain excess oil, keeping a tablespoon in the wok.
Stir-Fry the Vegetables and Bring It All Together
With the pork set aside, raise the heat under the wok and add red onion, red and yellow peppers, carrot, plums, and 4cm spring onion batons. Stir-fry for about five minutes until vegetables soften slightly but still retain bite.
Add sliced red chillies and chopped garlic, cooking for an additional minute until aromatic. Pour the prepared sauce into the wok and bring it to a simmer. In a separate small bowl, stir one teaspoon of cornflour with a tablespoon of water, then gradually add this to the sauce. Stir until the mixture thickens slightly.
Return the crispy pork to the wok and toss gently to coat it in the sauce. Cook for one to two minutes until everything is heated through. Finish with a sprinkle of finely sliced spring onion greens for a fresh, sharp contrast.
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Serve immediately with egg noodles or steamed rice, depending on your preference. The dish offers a rich combination of crispy textures, sweet plums, and tangy sauce. Each bite delivers balanced flavor and freshness with a gentle kick from the chillies and sriracha.
This recipe elevates a classic Chinese takeaway favorite into a vibrant, fruit-forward main course. Perfect for those looking to impress at dinner or try something new at home, it’s a comforting dish with a bold, seasonal twist.
