[Video + Recipe] Chef Eric Sweet and Sour Pork Belly


In the last article, Chef Eric shared his recipe for his daughter’s favorite dish, Crab Cakes. Now to show he doesn’t have any favoritism in his family, he will be sharing his son’s favorite dish, Sweet and Sour Pork Belly!

Sweet and Sour Pork is a Cantonese dish. At that time that it started, there were many westerners coming to Guangzhou. They liked Chinese food. One of their favorite is Sweet and Sour Pork Rib, but they didn’t enjoy the bone. The Chinese chefs then took out the bone and it became today’s Sweet and Sour Pork.

In this recipe, Chef Eric will be using marbled pork meat to create this mouthwatering dish!

Sweet and Sour Pork Belly: What you’ll need

400gm Pork Belly

1 Beaten Egg

50 gm Pineapple

1 Red Chili

100gm Onion

1 Green Chili

50ml of HuaDiao Wine

1 Orange

500gm of Tomato Sauce

1 Lemon

1 Stalk of Spring Onion

100gm of Yellow Capsicum

1 Garlic Clove

100gm of Sesame Oil

250gm of Chilli Sauce

250gm of Ponzu Sauce

100gm of Worcestershire Sauce

Cooking oil

Pepper, Sugar, and Salt



Knife and Chopping Board

Wooden Spoon

Metal Soup Spoon

Metal Frying Pan

Non-Stick Frying Pan




  1.   Prepare the Pork Belly

Salt bae!

First use the knife to remove the white top layer of the meat. Then cut the meat into ½ inch cubes. Add a dash of salt sugar, pepper and a tablespoon of sesame oil on the meat. Pour your whisked egg and mix the meat thoroughly. Leave it for 15 mins.

  1.   Chop your pineapple

Chop the pineapple!

First remove the top and skin.

Follow this link: https://www.instructables.com/id/How-to-cut-and-serve-a-pineapple-like-a-pro/

After removing the top and skin, cut the pineapple to ½ to 1 inch chunks.

  1.   Chop the Vegetables

Chop your vegetables!

Cut your onions, green chili, red chili and capsicum to approx. ½ chunks. Dice your spring onion. Chop your clove of garlic finely.

  1.   Prepare the Lemon and Orange

Slice your lemons

Just cut a slice of the orange and lemon, it will be squeezed later.

  1.   Coat the pork with flour

Coat the pork with flour

Fill a bowl with corn starch and mix the meat thoroughly so that is coated with the flour. You can tap the meat on the side of the bowl to get rid of excess flour.

  1.   Frying the Pork

Fry twice for extra crispiness

Pour the cooking oil to half the metal frying pan, and turn to medium-high heat. When there is a little smoke you can start putting the pork in the pan. Remove when the meat starts to float. After letting the fried meat sit for a 2-3 min and then refry the meat. Refrying makes the outside crispier.

  1.   Frying the vegetables

Fry the vegetables!

Add all the vegetables first except for the spring onion. After 1 min add the spring onion and fry till fragrant. Place the vegetables in the sieve to filter the oil when done.

  1.   Prepare the sauce

The sauce is crucial!

First add your garlic to the frying pan and fry till fragrant. Add 50 ml of Huadiao Wine, 500gm of Tomato Sauce. 250gm of Chilli Sauce, 250gm of Ponzu Sauce, 100gm of Sesame Oil

and 100gm of Worcestershire Sauce. Squeeze your slices of lemon and orange. Taste the sauce and if it’s too sour you can add sugar.

  1.   Mix the ingredients with the sauce

Sweet and Sour Pork!

Add the pork and pineapple into the frying pan and mix it thoroughly.

There you have it, you have made Chef Eric’s Sweet and Sour Pork Belly! Tell us how it taste below!

Like this recipe? Share it with your friends, or check out more recommendations in our Food category!

Check out Chef’s Diary with Chef Eric Teo on our YouTube channel!
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