Sweet and sour pork is arguably one of the most traditional Chinese dishes in the world.
We headed over to Ming Court, the Michelin- starred Chinese restaurant within Cordis Hotel, in Mong Kok, Hong Kong, to learn how to make the dish from chef Li Yuet-faat.
The Michelin-starred restaurant’s chef showed us how to create the traditional favourite using Omnipork, a plant-based-protein meat alternative.
We made it with Omnipork – an all-purpose plant-based protein pork substitute, which is antibiotic-, hormone- and cruelty-free – and also environmentally friendly.
Ming Court recently teamed up with Green Monday – a Hong Kong company promoting low-carbon and sustainable living, which owns Right Treat, the maker of Omnipork.
The actual cooking of the dish is simpler than we expected.
