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| Nutrient | Per serving1 plate (approx. 400 g) | Per portion400 g |
|---|---|---|
| Sugar | ~40 g | ~40 g |
| Energy | ~3500 kJ | ~3500 kJ |
| Sodium | ~900 mg | ~900 mg |
| Protein | ~25 g | ~25 g |
| Fat, total | ~40 g | ~40 g |
| Carbohydrate | ~80 g | ~80 g |
| Saturated fat | ~8 g | ~8 g |
Golden fried pork pieces in a tangy sweet and sour sauce with capsicum, onion and pineapple
Battered and fried pork pieces, sweet and sour glaze, red and green capsicum, onion, pineapple chunks.
While originating from Cantonese traditions, sweet and sour pork (thit heo xao chua ngot) has been warmly embraced in Vietnamese dining, particularly in southern regions with strong Chinese culinary influences. Local variations often incorporate fresh tropical pineapple to provide a vibrant, natural tartness that perfectly balances the rich, crispy batter.
Contains gluten (batter, soy sauce) and soy. May contain traces of fish sauce. Prepared in a kitchen that also handles peanuts, tree nuts, shellfish, egg, and sesame.
Best enjoyed immediately to maintain the crispiness of the batter. Store leftovers in an airtight container in the refrigerator for up to 2 days.
Ready to eat. No further preparation required if served fresh.
If reheating, place in a preheated oven at 180 degrees Celsius for 10-15 minutes until warmed through and re-crisped. Microwaving is not recommended as it will soften the batter.
Serve hot immediately, ideally accompanied by steamed jasmine rice to soak up the tangy sauce.
