Sweet and sour pork gets cool

Sweet and sour pork served on ice is gaining popularity because it offers an interesting contrast of hot and cold for diners

Chef Pung Lu Tin of Tasty Loong gets about 100 orders a week for his sweet and sour pork on ice (above).
Chef Pung Lu Tin of Tasty Loong gets about 100 orders a week for his sweet and sour pork on ice (above). PHOTOS: CHONG JUN LIANG, KAI GARDEN, SOCIAL PLACE
At Social Place, its sweet and sour pork on ice is served with melon balls and blueberries (above), with smoke swirling from dry ice. PHOTOS: CHONG JUN LIANG, KAI GARDEN, SOCIAL PLACE
Kai Garden’s version (above) serves the pork cubes with pineapple and bell peppers and are skewered for easy eating.
Kai Garden’s version (above) serves the pork cubes with pineapple and bell peppers and are skewered for easy eating. PHOTOS: CHONG JUN LIANG, KAI GARDEN, SOCIAL PLACE
Chef Pung Lu Tin (above) of Tasty Loong gets about 100 orders a week for his sweet and sour pork on ice.
Chef Pung Lu Tin (above) of Tasty Loong gets about 100 orders a week for his sweet and sour pork on ice. PHOTOS: CHONG JUN LIANG, KAI GARDEN, SOCIAL PLACE
Tan Hsueh Yun
Food Editor
Updated
Feb 09, 2020, 10:05 AM
Published
Feb 09, 2020, 05:00 AM
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Order whisky or gin on ice and nobody bats an eyelid.

Only the heartless would scoff at the pour soul, burning up on a hot day, who adds ice cubes to beer in a bid to cool down.

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A version of this article appeared in the print edition of The Sunday Times on February 09, 2020, with the headline Sweet and sour pork gets cool. Subscribe

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