Sweet and Sour Pork is a Chinese dish that transcends age, class and culture. Children and adults love the dish; little takeaway places serve it, cafes serve it and fine dining restaurants serve it too; and both Chinese and non-Chinese love the dish.
It looks to be a simple dish – deep fried battered pork pieces accompanied by a sweet and sour sauce, capsicum, carrot, onion and pineapple. However if the wrong cut of meat is used, you end up with chewy pieces of pork full of tendons. If the consistency of the batter is not right, the pork pieces are not crispy. And the sweet and sour sauce has to have the correct thickness (cornflour can be a tricky ingredient for novice cooks) and the right balance of sweet and sourness.
Surprisingly, one of the best Sweet and Sour Pork dish we have tasted is from Ga Bin, a Korean Restaurant. Their dish ticked all the boxes – crispy pork pieces with tender meat, sweet and sour sauce with right thickness and crunchy vegetables.
The other restaurants that we have enjoyed tasty Sweet and Sour Pork are Penang Restaurant and Hong Kee Restaurant. Both had pieces of pork that were of a generous size which helps to make the dish enjoyable to eat.
Hong Kee's Sweet and Sour Pork
Where's your favourite Sweet and Sour Pork? My father loves Sweet and Sour Pork so it is our fall back dish when we are not sure or cannot agree on the dishes to order.
This dish I first encountered back around 1960 ,in Melbourne.I think just about every Chinese Restaurant featured this dish.Simple,tasty and juicy.Over the ensuing years have found the quality/taste variable to the point I no longer order it.Now that you have discovered some a few nice spots in the city,I must give a couple of them a try.