Sweet and Sour Rabbit Recipe
This sweet and sour rabbit recipe combines crispy fried rabbit loin with a glossy tangy sauce, vibrant red pepper coulis, and caramelized grilled pineapple. Featured on CombiNation, this dish blends Hong Kong-inspired sweet-and-sour flavors with Georgian influences, creating a refined appetizer that balances acidity, sweetness, and texture.
The Inspiration
Sweet and sour dishes are a hallmark of Hong Kong cuisine, known for their balance of bright acidity, subtle sweetness, and bold color. In this interpretation, host Bianca Osbourne elevates the concept by using rabbit loin as a delicate protein, offering a lean yet flavorful base that pairs beautifully with the sauce. The addition of roasted red pepper coulis introduces depth and visual contrast, while grilled pineapple reinforces the sweet element, creating a dish that is both familiar and innovative. This fusion reflects the CombiNation philosophy of merging global techniques into a cohesive culinary experience.
Ingredients
Rabbit
- 4 rabbit loins
- Corn starch, for dredging
- Oil, for frying
Sweet and Sour Sauce
- ¾ cup (180 ml) sugar
- 1/3 cup (80 ml) Chinese red vinegar
- 2/3 cup (160 ml) water
- 1 tablespoon (15 ml) tomato paste
- 2 tablespoons (30 ml) corn starch
Red Pepper Coulis
- 2 roasted red peppers
- 1/4 teaspoon (1.25 ml) cayenne pepper
- Salt
- 1% xanthan gum, by weight
Garnish
- 4 rounds grilled pineapple, with core
Method
For the Red Pepper Coulis
- Blend red peppers in a high speed blender with salt and cayenne until smooth. Add 1% xanthan gum by weight and transfer to squeeze bottle.
For the Sweet and Sour Sauce
- In a small saucepan, mix sugar, vinegar, water, tomato paste, and cornstarch. Whisk, bring to a boil and let boil for 1 minute or until thick. Set aside.
For the Rabbit
- Heat oil in a heavy pot over medium-high heat to 375 F (190 C).
- Skewer rabbit loins to keep them straight in the fryer.
- Dredge in cornstarch, fry until crispy.
- While hot, coat with Sweet and Sour Sauce. Serve immediately.
To serve
- Use the coulis to make a series of vertical lines along with the right third of a serving plate.
- Place grilled pineapple at top middle of plate.
- Place the rabbit loin lengthwise in the front middle of the plate, also parallel to the coulis, below the pineapple.
Serving Suggestions
This sweet and sour rabbit recipe is best served as a refined appetizer for small gatherings or tasting menus where bold flavors and visual presentation are emphasized. Pair it with light, aromatic beverages such as off-dry white wines, sparkling wines, or citrus-forward cocktails to complement the sweet and tangy elements of the dish. For a more complete experience, it can be accompanied by simple steamed greens or lightly seasoned rice to balance the richness of the sauce and fried rabbit. Its striking presentation and layered flavors make it an excellent choice for elegant, modern dining.
Final Thoughts
This sweet and sour rabbit recipe is a creative fusion of Hong Kong-inspired flavor balance and Georgian culinary influence, brought together through thoughtful technique and presentation. The contrast between crispy rabbit, glossy sauce, smoky pineapple, and vibrant coulis creates a dish that is both visually stunning and deeply flavorful. Whether you’re exploring fusion cuisine or aiming to impress guests, this recipe delivers harmony, texture, and bold taste in every bite.