Sweet and sour pork with crispy prawns and squid

The deep fat fryer takes centre stage in this indulgent sweet and sour dish, where crispy pork meets golden-fried seafood. A tangy homemade sauce with hints of chilli and pineapple balances the rich, crunchy textures, making every bite irresistibly moreish.

Nutri-Score: C – This dish contains a mix of protein and carbohydrates, but the deep-frying process increases its saturated fat content. The sweet and sour sauce also contributes added sugars. Enjoy in moderation as part of a balanced diet.

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Ingredients

For the pork

• belly pork 500g/1lb 2oz
• light soy sauce 6 tbsp
• toasted sesame oil 1 tbsp
• ground white pepper 1 tsp
• plain flour 60g/2¼oz
• cornflour 60g/2¼oz
• baking powder 2 tsp
• sparkling water 150ml/5fl oz
• vegetable oil for deep-frying
• self-raising flour 4 tbsp
• toasted sesame seeds 40g/1½ oz, to garnish
• salt to taste

For the sweet and sour sauce

• tomato ketchup 100ml/3½fl oz
• light brown sugar 60g/2¼oz
• cider vinegar 50ml/2fl oz
• chilli sauce 2 tbsp
• soy sauce 1 tbsp
• fresh root ginger 1 tbsp, very finely chopped
• garlic cloves 3, crushed
• pineapple juice 150ml/5fl oz

For the crispy prawns and squid

• cornflour 60g/2¼oz
• plain flour 60g/2¼oz
• ground Sichuan peppercorns 2 tbsp
• freshly ground black pepper 2 tsp
• crushed sea salt 2 tsp
• raw king prawns 6, heads and shells removed, deveined
• squid 3, cleaned, cut into small rectangles and slashed
• vegetable oil for deep-frying
• spring onions 3, finely sliced, to garnish

For the garlic and chillies

• vegetable oil 2 tbsp
• garlic cloves 4, finely chopped
• green chilli 1, sliced
• red chilli 1, sliced

Method

Prepare the pork

1. Preheat the oven to 160C/140C Fan/Gas 3. Place the pork in a baking tray, cover with foil, and bake for 2 hours until tender.
2. Allow to cool, then press overnight in the fridge under a weighted tray.
3. Remove the rind and cut into 3cm squares. Toss in soy sauce, sesame oil, and white pepper.

Make the batter and fry the pork

1. Mix the plain flour, cornflour, baking powder, and sparkling water. Season and let stand for 20 minutes.
2. Heat the deep fat fryer to 180C. Coat pork in self-raising flour, then dip in batter.
3. Fry for 6 minutes until golden, then drain and season.

Prepare the sweet and sour sauce

1. Combine all sauce ingredients in a pan and simmer. Adjust seasoning if needed.

Cook the crispy prawns and squid

1. Mix the dry ingredients, coat prawns and squid, and deep-fry for 3 minutes.

Finish and serve

1. Fry garlic and chillies, toss with seafood, and garnish with spring onions.
2. Drizzle sweet and sour sauce over pork, sprinkle with sesame seeds, and serve.

Suggested Wine Pairing

Majestic: The Ned Pinot Gris

This beautifully balanced Pinot Gris from New Zealand offers ripe pear, apple, and honeyed spice notes that complement the rich, crispy textures of the pork, prawns, and squid. Its refreshing acidity cuts through the deep-fried elements, creating a harmonious pairing.

Tesco: Finest Chilean Sauvignon Blanc

This zesty Sauvignon Blanc boasts citrus, gooseberry, and tropical fruit aromas. The bright acidity and mineral notes contrast the sweet and sour sauce, enhancing the dish’s tangy and savoury flavours.

Sainsbury’s: Taste the Difference Côtes du Rhône

A medium-bodied red with ripe red berries, subtle spice, and soft tannins. This wine’s fruitiness matches the caramelised sweetness of the sauce, while its spice complements the Sichuan pepper in the crispy prawns and squid.

What can you serve with this

1. Steamed jasmine rice – The light and fluffy texture absorbs the sweet and sour sauce beautifully.
2. Stir-fried greens – Bok choy, pak choi, or Chinese broccoli add freshness and balance to the rich dish.
3. Egg fried rice – Adds a savoury element that enhances the dish’s umami notes.
4. Prawn crackers – A crunchy side that pairs well with the crispy textures of the dish.
5. Pickled vegetables – A refreshing contrast to the deep-fried elements.

Nutri-score Health Check

This dish receives a Nutri-Score of C, reflecting its balance of proteins and flavours but also its deep-fried elements and sugar content.

• Positive factors: High protein from pork, prawns, and squid; beneficial spices like ginger and garlic.
• Negative factors: High fat due to deep-frying; sugar content in the sweet and sour sauce.

This score has been automatically calculated from the ingredients in the recipe and is only a guide.

Recipe FAQ

• Can I use a different cut of pork? Yes, pork shoulder works well, but belly pork provides the best texture.
• Can I make this without deep-frying? While deep-frying gives the crispiest results, you can try air-frying for a lighter version.
• What can I use instead of pineapple juice? Orange juice or apple juice can work as substitutes for the sauce.
• Can I prepare the batter in advance? It’s best to prepare it fresh to maintain the right consistency.
• What oil is best for deep-frying? Vegetable oil or peanut oil are great choices due to their high smoke points.

Storing FAQ

• How long does this dish last in the fridge? Store in an airtight container for up to 2 days.
• Can I freeze the fried pork and seafood? Yes, freeze separately for up to a month. Reheat in an oven for best results.
• Should I store the sauce separately? Yes, store the sauce in a sealed container in the fridge for up to 4 days.

Reheating FAQ

• How do I reheat the crispy pork? Bake in a preheated oven at 180°C (160°C fan) for 10 minutes to retain crispiness.
• Can I microwave the dish? Microwaving is not recommended as it will soften the crispy coating.
• How do I reheat the sweet and sour sauce? Gently warm in a saucepan over low heat, stirring occasionally.

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