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This article is recommended for those interested in Chef Lee Yeon-bok’s Mokran sweet and sour pork recipe, those who want to make sweet and sour pork at home, and those who want to learn special Chinese cooking secrets.
Overall Review
This article shares the detailed recipe for sweet and sour pork, the signature dish of renowned Chinese chef Lee Yeon-bok’s restaurant ‘Mokran’. From the batter for the sweet and sour pork to frying the pork and making the sweet and sour sauce, each step is explained kindly, making it easy for even beginner cooks to follow. With tips from the chef’s know-how, you’ll be able to create delicious sweet and sour pork at home that rivals that of a professional restaurant.
Helpful Tips
- When making the batter, if you prepare the water starch in advance, discard the water, and then mix the egg yolk and cooking oil, you can create a crispier coating.
- Fry the pork once, then after finishing the sauce, increase the temperature and fry it a second time for a more golden and delicious sweet and sour pork.
- Add vegetables to the sauce and boil, then thicken with water starch at the end to complete a glossy and delicious sweet and sour pork sauce.
Learn More from the Original
This article is based on the Mokran sweet and sour pork recipe revealed by Chef Lee Yeon-bok through Instagram Reels. It covers in detail the batter ratio, which is key to sweet and sour pork, the pork preparation and frying process, and the sauce ingredients and method that are the secret to its flavor. In particular, the vegetable preparation and the heat control and sauce application during the final sweet and sour pork completion stage will be of great help in successfully making sweet and sour pork at home.
You can visually understand each step with AI-generated images. By carefully following the chef’s measurements (1T = adult tablespoon), ingredient preparation, and cooking order, you can recreate sweet and sour pork that is comparable to that of a professional restaurant. Enjoy a special Chinese dish at home with this recipe, filled with Chef Lee Yeon-bok’s know-how.
