Sweet and sour pork

By Chef Victor Liong

Chef Victor Liong




  • 100g onions, sliced
  • 20g long red chilli, sliced
  • 40g garlic cloves, smashed
  • 125g strawberries, sliced
  • 500g chicken stock
  • 120g white vinegar
  • 24g Japanese soy sauce
  • 132g sugar
  • 40g xiao xing rice wine
  • 80g Hienz tomato ketchup
  • 100g pineapple, sliced


  • 300g organic pork neck, cut into 1.5cm cubes


  • 50g Japanese soy sauce
  • 50g xiao xing rice wine
  • 15g knorr chicken powder
  • 20g sugar
  • 5g salt
  • 15g sesame oil
  • 1g five spice powder
  • 5g garlic, mircoplaned

Starch mix

  • 1 part rice flour
  • 1 part tapioca starch

To finish

  • 20g long red chilli, cut into paysanne
  • 20g spring onions, cut into batons
  • 10g pineapple, cut into paysanne
  • 10g carrots, cut into paysanne
  • 30g kuzu starch mixed with 40g cold water to form slurry


  1. 1.
    For the sauce: Stir fry onions, chilli and garlic in a wok until caramelized, add remaining ingredients and cook on a simmer for at least 3 hours, or until the strawberries have lost their vibrant red colour and have begun to turn white, strain and cool.
  2. 2.
    Marinade: Mix all marinade ingredients until dissolved; marinate the pork neck cubes in the marinade for at least 6 hours. Drain pork of excess marinade, dredge in starch mix until well coated, deep-fry at 180°C for 3-4 minutes until pork is cooked.
  3. 3.
    To finish: Stir fry vegetables until aromatic, add sweet and sour sauce and bring to a boil, thicken with kuzu slurry and add pork, stir fry until pork is coated in sauce and serve immediately.