Sweet and Sour Fried Pork with Mango and Maple Syrup


Recipe — Sour Fried Pork with Mango and Maple Syrup
4 portions
Metric Imperial


  • 12 oz pork shoulder roast
  • Pepper
  • 2 cloves garlic, grated
  • 1 knob ginger, grated
  • 2 1/2 tablespoons soy sauce


  • 3 1/4 tablespoons potato starch
  • 3 1/4 tablespoons all-purpose flour
  • 1 mango
  • 3 tablespoons maple syrup (Amber)
  • 2 1/2 to 3 tablespoons rice vinegar
  • 1 red chili
  • 1 large knob ginger
  • Oil for frying


  1. Cut pork into 3 cm (1 1/8 in) slices, score both sides of each slice with a grid pattern, and cut into 3 cm (1 1/8 in) dice. Mix with garlic and ginger and leave for 30 minutes to flavor.
  2. Drain, mix potato starch and flour to make a the batter, coat the pork chunks well with the batter, and fry in hot oil until crispy and golden brown.
  3. Remove the mango skin, pit and cut into 2 1/2 cm (1 in) cubes.
  4. Bring maple syrup and rice vinegar to a boil in a wok and add the pork chunks and the red chilies. When the liquid is gone, turn the heat off, and gently add the mango.
  5. Plate and top with plenty of julienned ginger.

The Quebec Maple Syrup Producers are not in any way responsible for the identification or presence of allergens in recipes or for the classification of any recipe as vegetarian or vegan.

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More about Maple

Maple syrup comes in four classifications, according to colour and taste.

At the start of sugaring season, syrup is generally clear, with a lightly sweet taste. It becomes darker and caramelized as the season goes on.

An unopened can of maple syrup keeps for many years.

Once the can is opened, syrup should be kept in an airtight container in a cool place.

100% pure maple butter contains no butter or dairy.

Like all 100% pure maple products, maple butter comes from the sap of the maple tree… and that’s all.

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