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Cantonese Sweet and Sour Pork Belly

Our spin on the traditional sweet and sour pork, using crispy pork belly and our Mayflower Cantonese Sweet and Sour sauce. For an extra boost of flavour follow our marinade.



  • Diced or Sliced Pork Belly (into medium chunks) 300g
  • Rice Wine (for marinade) 2 tblsp
  • Water (for marinade) 2 tblsp
  • Bicarb of Soda (for marinade) 1 tsp
  • Salt (for marinade) 1 tsp
  • Sugar (for marinade) 1 tsp
  • White Pepper (for marinade) 1 tsp
  • Large eggs (for the thin batter) 4
  • Potato Starch Small bowl
  • Mayflower Cantonese Sweet & Sour Sauce 400g
  • Diced Pineapple 150g
  • Thinly sliced Carrot 80g
  • Diced Onion 80g
  • Diced Red Peppers 100g


1. Mix all the ingredients listed '(for marinade)' with the sliced beef in a bowl and marinade the Beef for 2 hours at room temperature.

2. To fry the battered pork: Whisk the eggs in a small bowl, coat the marinated prok belly pieces in the egg and then coat with the potato starch. Shallow fry in hot oil in a wok/frying pan for 3-4 minutes or until crispy brown. Then set aside,

3. Heat a little oil in a wok, stir fry the pineapple pieces, green & red peppers and onion on a high heat for 1-2 minutes. Add the Mayflower Cantonese Sweet & Sour Sauce and continue to cook for another minute.

4. Reintroduce the fried prok belly pieces, turn the heat down and mix together.

5. Serve with boiled rice or noodles and ENJOY!

Mayflower Cantonese Sweet & Sour Sauce

Made with

Mayflower Cantonese Sweet & Sour Sauce

Find out more

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