09/10/2026
✨ TUNG CHUN Sweetened Black Rice Vinegar ✨
Authentic classic vinegar — perfect for your sweet & sour dishes, dipping sauces, marinades, and traditional recipes! 🥘
✅ No preservatives, no MSG
✅ 500ml bottle
✅ Rich, balanced flavour — a pantry staple!
📍 Grab yours now at Mabuhay Oriental Shop — fresh stock ✨
🥢 Sweet & Sour Pork — Classic Cantonese Style
Perfect with TUNG CHUN Sweetened Black Rice Vinegar!
📝 Ingredients (Serves 3–4)
For the pork:
- 300g pork loin / fillet, cut into bite-sized chunks
- 1 tbsp soy sauce
- 1 tsp cornstarch
- Pinch of white pepper
For the batter:
- 6 tbsp cornstarch
- 2 tbsp plain flour
- 6–7 tbsp cold water
- 1 tsp oil
For the Sweet & Sour Sauce:
- 🔑 3 tbsp TUNG CHUN Sweetened Black Rice Vinegar ⭐
- 2 tbsp ketchup
- 2 tbsp sugar
- 1 tbsp light soy sauce
- 1 tsp cornstarch + 3 tbsp water (slurry)
- ½ cup water
- 1 tsp sesame oil (optional)
Vegetables:
- ½ onion, cut into chunks
- ½ red bell pepper, cut into chunks
- ½ green bell pepper, cut into chunks
- 100g pineapple chunks (fresh or canned)
👩🍳 Instructions
1️⃣ Marinate the pork
Mix pork chunks with soy sauce, cornstarch and white pepper. Let sit 15–20 mins.
2️⃣ Make the batter
Combine cornstarch, flour, cold water and oil into a smooth, thick batter. Coat pork evenly.
3️⃣ Fry the pork
- Heat oil to medium-high
- Fry pork in batches 4–5 mins until golden and crispy
- Remove, drain. Re-fry for 1 min extra for extra crispiness!
4️⃣ Stir-fry vegetables
Quickly toss onion, peppers and pineapple in a hot pan for 1–2 mins — keep them crisp!
5️⃣ Make the sauce ⭐
In a small pan, combine TUNG CHUN Sweetened Black Rice Vinegar, ketchup, sugar, soy sauce and water. Bring to a gentle boil. Stir in cornstarch slurry and cook until thickened and glossy. Stir in sesame oil if using.
6️⃣ Combine
Toss crispy pork and veggies in the sauce — serve immediately over hot steamed rice! 🍚
💡 Why use TUNG CHUN?
✅ Its natural sweetness & deep, mellow tang means no need to balance extra sugar — perfect colour and rich, authentic flavour every time! 🥰
