Per serving · Approximate values estimated by AI
Sweet and Sour Pork with Crispy Rice
60% authentic · Fusion
A creative twist on the classic, where the crispy fried pork is served atop a bed of pan-fried crispy rice cakes, offering a delightful textural contrast.
Ingredients
- Pork belly1 lb
- Cornstarch1/2 cup
- Egg1
- Soy sauce2 tbsp
- Sesame oil1 tsp
- Vegetable oilfor frying
- Ketchup1/2 cup
- Rice vinegar1/4 cup
- Honey3 tbsp
- Chili garlic sauce1 tbsp
- Cooked rice3 cups
- Scallions2
- Saltto taste
- Black pepperto taste
- Water2 tbsp
Steps
- 1
Cut pork belly into 1-inch cubes. Marinate with soy sauce, sesame oil, salt, and pepper for 15 minutes.
- 2
In a bowl, whisk egg with 2 tbsp cornstarch. Add pork and mix to coat. Add remaining cornstarch and toss to coat.
- 3
Heat vegetable oil in a wok or deep pan to 350°F (175°C). Fry pork in batches until golden brown and crispy. Drain on paper towels.
- 4
Prepare the sauce: In a small bowl, whisk together ketchup, rice vinegar, honey, chili garlic sauce, and water.
- 5
Form cooked rice into 1/2-inch thick patties or cakes. Heat 1 tbsp oil in a non-stick skillet over medium-high heat. Fry rice cakes until golden brown and crispy on both sides. Keep warm.
- 6
Finely chop scallions.
- 7
In a clean wok or skillet, heat the sweet and sour sauce over medium heat until simmering and slightly thickened.
- 8
Add the fried pork to the sauce and toss to coat. Stir in half of the chopped scallions.
- 9
To serve, place crispy rice cakes on a plate and top generously with the sauced pork. Garnish with remaining scallions.
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