Uploaded February 2026 | Updated September 2026, 2 weeks ago
I am so excited to share this new recipe with you — Sweet and Sour Pork on Ice (冰镇咕噜肉).
This is not an everyday dish. I prepared it especially for a festive celebration, and it truly feels like something worthy of a banquet table. The deep-fried pork is served over a bed of ice, remaining hot and juicy inside while the surface cools instantly, forming a thin, crispy caramelized layer.
It is paired with vibrant red dragon fruit, green kiwi, and golden mango, creating a stunning presentation with a beautiful contrast of hot and cold textures. The sauce follows the classic Chinese restaurant combination of maltose, tomato sauce, chili sauce, and Chinese plum sauce, giving it that familiar sweet and tangy flavor we all love.
This dish is elegant yet approachable, and it makes a wonderful centerpiece for festive gatherings or special occasions.
👉 Download the full printable recipe here:
tasteasianfood.com/sweet-and-sour-pork-on-ice-recipe
⏱ Timestamps
00:00 Introduction
00:38 Preparing and marinating the pork
02:43 Double frying technique
03:48 Making the sweet and sour sauce
07:18 Caramelizing over ice
08:17 Recipe
📌 Recipe Card
Ingredients:
For the Pork Marinade
450 g (1 lb) pork belly
1 egg
1 teaspoon Chinese five-spice powder
1 cube red fermented bean curd 南乳.
2 tablespoons cornstarch
1/4 teaspoon salt
Additional cornstarch for coating
For the Sweet and Sour Sauce
2 tablespoons sugar
2 tablespoons chili sauce
6 tablespoons tomato sauce
4 tablespoons Chinese plum sauce
90 g maltose
1/2 cup water
Fruit
1/2 medium mango, diced
2 kiwi, diced
1/2 red dragon fruit, diced
Instructions:
1. Remove the skin from the pork belly and cut it into 1-inch pieces. Pound lightly with a meat mallet to tenderize.
2. In a bowl, combine pork, egg, five-spice powder, red fermented bean curd, cornstarch, and salt. Mix well and marinate for 15 to 30 minutes.
3. Coat each piece of pork evenly with additional cornstarch. Let it rest for 15 minutes.
4. Heat oil to 130 to 140°C. Deep fry pork in batches for 1 1/2 to 2 minutes or until cooked through. Remove and rest for 10 minutes.
5. Increase oil temperature to 190°C. Fry pork again for 30 seconds until crispy. Drain well.
6. In a nonstick pan, combine sugar, chili sauce, tomato sauce, plum sauce, maltose, and water. Bring to a boil and cook until thick and syrupy.
7. Add fried pork to the sauce and toss quickly to coat. Remove immediately.
8. Transfer pork to a bowl filled with ice or place over a metal plate set on ice to cool and set the caramelized coating.
9. Toss with diced mango, kiwi, and dragon fruit before serving.
#SweetAndSourPork
#ChineseCooking
#FestiveRecipes
=======================================
The soundtracks in this video have the following Artlist license:
License Owner - KWAN KA PANG
License Number - 540246
Amos Ever Hadani - Dancing with My Baby
=======================================
Website: tasteasianfood.com
facebook.com/TasteOfAsianFood
twitter.com/KwanKaPang
pinterest.com/kwankapang
instagram.com/kwankapang
I am so excited to share this new recipe with you — Sweet and Sour Pork on Ice (冰镇咕噜肉).
This is not an everyday dish. I prepared it especially for a festive celebration, and it truly feels like something worthy of a banquet table. The deep-fried pork is served over a bed of ice, remaining hot and juicy inside while the surface cools instantly, forming a thin, crispy caramelized layer.
It is paired with vibrant red dragon fruit, green kiwi, and golden mango, creating a stunning presentation with a beautiful contrast of hot and cold textures. The sauce follows the classic Chinese restaurant combination of maltose, tomato sauce, chili sauce, and Chinese plum sauce, giving it that familiar sweet and tangy flavor we all love.
This dish is elegant yet approachable, and it makes a wonderful centerpiece for festive gatherings or special occasions.
👉 Download the full printable recipe here:
tasteasianfood.com/sweet-and-sour-pork-on-ice-recipe
⏱ Timestamps
00:00 Introduction
00:38 Preparing and marinating the pork
02:43 Double frying technique
03:48 Making the sweet and sour sauce
07:18 Caramelizing over ice
08:17 Recipe
📌 Recipe Card
Ingredients:
For the Pork Marinade
450 g (1 lb) pork belly
1 egg
1 teaspoon Chinese five-spice powder
1 cube red fermented bean curd 南乳.
2 tablespoons cornstarch
1/4 teaspoon salt
Additional cornstarch for coating
For the Sweet and Sour Sauce
2 tablespoons sugar
2 tablespoons chili sauce
6 tablespoons tomato sauce
4 tablespoons Chinese plum sauce
90 g maltose
1/2 cup water
Fruit
1/2 medium mango, diced
2 kiwi, diced
1/2 red dragon fruit, diced
Instructions:
1. Remove the skin from the pork belly and cut it into 1-inch pieces. Pound lightly with a meat mallet to tenderize.
2. In a bowl, combine pork, egg, five-spice powder, red fermented bean curd, cornstarch, and salt. Mix well and marinate for 15 to 30 minutes.
3. Coat each piece of pork evenly with additional cornstarch. Let it rest for 15 minutes.
4. Heat oil to 130 to 140°C. Deep fry pork in batches for 1 1/2 to 2 minutes or until cooked through. Remove and rest for 10 minutes.
5. Increase oil temperature to 190°C. Fry pork again for 30 seconds until crispy. Drain well.
6. In a nonstick pan, combine sugar, chili sauce, tomato sauce, plum sauce, maltose, and water. Bring to a boil and cook until thick and syrupy.
7. Add fried pork to the sauce and toss quickly to coat. Remove immediately.
8. Transfer pork to a bowl filled with ice or place over a metal plate set on ice to cool and set the caramelized coating.
9. Toss with diced mango, kiwi, and dragon fruit before serving.
#SweetAndSourPork
#ChineseCooking
#FestiveRecipes
=======================================
The soundtracks in this video have the following Artlist license:
License Owner - KWAN KA PANG
License Number - 540246
Amos Ever Hadani - Dancing with My Baby
=======================================
Website: tasteasianfood.com
facebook.com/TasteOfAsianFood
twitter.com/KwanKaPang
pinterest.com/kwankapang
instagram.com/kwankapang
