Suzie Lee takes us back to her Chinese takeaway roots with this delicious sweet and sour pork ... Put the batter coating ingredients into a bowl and mix well. Throw the pork pieces into the ...

Warm your sweet and sour sauce, arrange the crispy pork balls on a plate and serve with the sauce. TIP Keep any leftover batter in the fridge and use within 3 days.

Add the pork pieces and marinate for about three hours so that the pork tenderises. Prepare the sweet and sour sauce. In a bowl, mix together the ketchup, vinegar, brown sugar, soy sauce ...

It's far more straightforward than you'd think, and it tastes heaps better than anything from a package. This sweet and sour pork from recipe developer Jennine Rye stars tender pieces of diced pork ...

From takeaway shops to Michelin-starred restaurants, sweet and sour pork is globally one of the most iconic and beloved food items in Cantonese cuisine. Post reporter Lisa Cam visited some of Hong ...

Trim pork and cut into two-centimetre squares. Marinate in one tbsp soy, one tbsp wine and all the five spice for at least 30 minutes. Make a batter by combining flour with 180ml warm water and ...

An overnight marinade makes it easy to crank out these Chinese pork buns with their sticky glaze that's full of flavour. Mix together all of the sauce ingredients in a bowl and add the pork.

Use pork mince to make this super speedy version of the takeaway classic, sweet and sour pork. Each serving provides 588 kcal, 27g protein, 81g carbohydrate (of which 14g sugars), 13g fat (of ...

Combine the pork, ½ tbsp shaoxing wine and the sea salt in a bowl and set aside to marinate for 30 minutes. Beat the egg and flour with about 2 tbsp water to form a light batter. Heat the oil in ...