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Suzhou cherry pork features bite-sized pork pieces in a glossy, sweet-savory cherry-red sauce. A protein-packed family dish with elegant, fresh presentation.
Cut the boneless pork shoulder into bite-sized cubes, ensuring uniform size for even cooking.
Beat the egg in a bowl and toss pork pieces to coat. Dust pork cubes with cornstarch to form a light layer.
Heat vegetable oil in a deep skillet over medium-high until shimmering. Fry pork, turning occasionally, until golden and crisp, then transfer to a paper towel-lined plate.
Pit and halve fresh cherries. In a clean pan, combine soy sauce, rice vinegar, sugar, water, and cherries. Bring to a gentle simmer over medium heat, stirring until the sauce turns glossy and deep red.
Return fried pork to the pan. Gently toss in the cherry sauce, letting it glaze evenly for 1–2 minutes, then serve hot for the best texture and sheen.
