Sweet-and-sour pork from Phoenix Claws and Jade Trees: Essential Techniques of Authentic Chinese Cooking (page 171) by Kian Lam Kho and Jody Horton

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Stephenn31 on February 25, 2024

    Pork was perfect - tender but fried and a bit crispy. Nice balance. But less sweet/sour than other Cantonese versions I’ve had

  • Gio on February 22, 2016

    Pg. 171. The full amounts of all the ingredients were used. We had fresh pineapple spears which I cut into proper chunks. Each flavor was distinguishable and each contributed its own characteristic. The sauce was not overly sweet, the meat tender and markedly flavorful. We loved every last bite, and that's an understatement. Great Recipe!

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