Korean Sweet and Sour Pork

Steps

How to make it

Prep 25 min · Cook 20 min

1. Cut pork hind shank cubes 200 g into about 2 cm pieces; cut carrot 30 g into diamond slices and dice onion ½ pc.
2. Marinate pork with a pinch of salt and a pinch of black pepper powder for 10 minutes; dredge each piece in all-purpose flour, shake off excess.
3. Heat fryer oil to 170°C; fry pork in batches about 4–5 minutes until golden and cooked through; drain and rest 2 minutes.
4. Raise oil to 185°C; second fry 1 minute for a crisper crust; set aside.
5. In another skillet, leave 1 tbsp oil; sauté onion and carrot over medium heat 1–2 minutes.
6. Pour in 150 ml Korean sweet and sour sauce; boil over high heat, then simmer over medium-low about 2 minutes until slightly thickened.
7. Add fried pork and toss quickly to coat; turn off heat and serve hot to match the restaurant sweet-and-sour pork texture.

Tips & storage

Make it easier

• Mix the seasonings completely before cooking to ensure even flavor distribution.
• A hot pan with hot oil is key to locking in juices and flavor.
• Rest meat for 2–3 minutes before slicing; when pieces vary in thickness, check the thickest center for doneness.

Best enjoyed on the day it is made; refrigerate components separately when possible.

Substitutions

Optional add-ins