Sweet and sour pork is a very classic Cantonese dish that we can eat anywhere in Guangdong. It is not only very delicious but also feels sweet when eating.

Many people will linger after eating this dish and want to try to make an authentic sweet and sour pork at home, but they often fail to master the correct method. Today I will teach you how to make it at home in Guangdong.

Locally comparable sweet and sour pork.

Material preparation: First of all, we need to prepare sufficient materials before making this dish. Pork belly, colored peppers and eggs are the main ingredients of this dish. Its auxiliary ingredients are tomato sauce and sugar. The remaining seasonings are based on your own taste.

Make your selection.

First we need to cut our bell peppers into cubes, then peel our pork belly, mix it evenly with salted eggs and starch.

At this time, we will find that the pork belly is completely covered with egg liquid. At the same time, we will coat it with a layer of dry starch. We will add an appropriate amount of oil to the pot and wait until the oil is hot. Put the pork into the pot and fry it thoroughly and set aside.

After starting to make and preparing all the side dishes, we can stir-fry the bell peppers in the pot. At this time, we will find that our bell peppers have already fragrant.

We then add tomato paste, white sugar, white vinegar and the prepared sauce. When it is almost done, we add an appropriate amount of water starch.

At this time it will become sticky, we are adding our fried pork, and at this time we need to stir it evenly and stir fry quickly.

We want to prevent the pork from sticking to the pan during the frying process. We must stir fry quickly so that every part of it is covered with the sweet and sour sauce we prepared.

Note: Before making this dish, we must prepare it with eggs and salt and then coat it with starch, so that it can be more flavorful and crispier when fried.

At the same time, we must add water starch during the frying process to make it thicker and better allow our pork to absorb the sweet and sour sauce.