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Chancho Cruyoc — Sweet & Sour Fried Pork (Chifa Style)
Iconic Chifa dish: pork belly brined, double-fried for maximum crunch, then tossed in sweet-and-sour sauce with pineapple, peppers, and celery. Chef Patricia Chong guides the technique.
Ingredients
- 500 g pork belly (brined, pounded, cut into strips)
- 1 tsp baking soda (for marinade, promotes browning)
- 1 whole egg
- 4 tbsp all-purpose flour (first coating)
- 4 tbsp cornstarch (second coating)
- 20 g ginger (kion) (crushed and minced)
- 3 tbsp ketchup (fried in oil for depth)
- 1 whole red bell pepper (diamond cut)
- 1 whole green bell pepper (diamond cut)
- 3 stalks celery (deveined, diagonal cut)
- 400 g canned pineapple in syrup (chunks + syrup)
- 4 stalks green onion (batons, added last 30 sec)
Steps
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1Brine pork 20 min in 10% salt solution. Pound with knife back. Marinate with salt, MSG, pepper, baking soda, water, egg. Massage 2-3 min.
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2Coat in flour (first layer, sticky), then cornstarch (second layer, pressed on). Refrigerate 10-20 min.
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3First fry at 150-160°C until cooked through. Second fry at 180-190°C until deeply golden and crunchy.
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4Make sauce: sauté garlic + ginger, fry ketchup in oil. Add peppers, celery, pineapple syrup, sugar, vinegar, broth. Thicken with starch slurry.
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5Toss fried pork in sauce quickly. Add green onion 20-30 sec only. Serve immediately with white rice.
Nutrition (per serving)
680
Calories
38g
Protein
52g
Carbs
32g
Fat
Cultural Context
Chancho Cruyoc is a cornerstone of Chifa cuisine, the Peruvian-Chinese fusion tradition born from Chinese immigrant communities in Peru.