This is your ultimate guide to cooking Sweet and Sour Pork, the crispy and tangy Asian favorite! With golden-fried pork chunks, juicy pineapple, bell peppers, and a glossy, sweet-savory sauce, this ...

Executive Chef Kenny Leung of YAO NYC has a simple, five-ingredient recipe for an amazing, restaurant-style sweet-and-sour sauce. Leung oversees a modern and sophisticated take on Cantonese dining ...

To make it, combine sweet and sour sauce, ketchup, molasses, balsamic vinegar and chili paste together. It’s great brushed over ribs, smothered on pork shoulder or even as a dipping sauce for wings.

To make the sweet and sour sauce, mix all the ingredients in a small saucepan with 120ml/4fl oz water. Bring to the boil and simmer until thick and glossy.

Let sweet and sour sauce cool completely on countertop, about 3 hours, or transfer to freezer and cool 1 hour. About 1 hour before serving, combine crab claws and sweet and sour sauce in a large bowl.

Stir the cornstarch mixture, add it to the sauce and cook until thickened, about 1 minute. Remove from the heat, cover and keep warm. Preheat the broiler; set the rack 8 inches from the heat.

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