Sweet and Sour Pork
Servings: 2 people
Calories: 749kcal
Sweet and Sour Pork is a beloved Chinese dish, and this recipe will rival even the best upscale Chinese restaurant. The pork strips are super crispy and are bathed in a succulent, dark, and tangy sauce. This is significantly better than that synthetic-looking orange concoction you will find in most take-out places. This is the real deal.
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Ingredients
- ¾ lb pork tenderloin
For the Marinade
- ½ teaspoon salt
- 2 teaspoon Shaoxing rice wine or medium-dry sherry
For the Pork and Frying
- ¼ teaspoon salt
- 3 tablespoon granulated sugar
- 2 tablespoon Black Chinese vinegar
- 1 teaspoon soy sauce
- 4 teaspoon corn starch
- Peanut oil for frying (you'll need some for sautéing, too)
For the Batter
- 2 large eggs
- ½ cup corn starch
For the Sauce
- 3 tablespoon peanut oil
- 2 teaspoon garlic minced
- 2 teaspoon fresh ginger root finely chopped
- ¾ cup chicken stock
- 3 scallions, green parts only chopped, plus some sliced, for garnish
- 1 teaspoon sesame oil
To Serve
- scallions chopped
- 1 tablespoon sesame seeds for garnish, optional
- steamed white rice
Instructions
- Place the tenderloin in the freezer for 15 to 20 minutes. Remove from freezer, and then slice ½-inch medallions. Next, cut the medallions into ½-inch strips. If a strip is longer than 1 inch in length, slice it in half. Put strips into a medium-sized bowl.¾ lb pork tenderloin
- Add the wine and salt to the pork strips, mix well, cover with plastic wrap, and place in the fridge for 30 minutes.2 teaspoon Shaoxing rice wine, ½ teaspoon salt
- For the sauce, combine the salt, sugar, vinegar, soy sauce, and cornstarch in a small-medium bowl.¼ teaspoon salt, 3 tablespoon granulated sugar, 2 tablespoon Black Chinese vinegar, 1 teaspoon soy sauce, 4 teaspoon corn starch
- Pour enough oil into your wok (or large sturdy pot, such as a Dutch oven) until it's about 1-inch deep. Heat over medium heat until it reaches 350°F. A candy thermometer helps with this.Peanut oil
- In a medium-sized bowl, add the eggs and gently beat them together. Add the corn starch and mix until completely mixed and a thick batter has formed.2 large eggs, ½ cup corn starch
- Add the pork strips to the batter and mix until completely coated.
- Drop some of the battered strips into the oil, adding them individually to prevent sticking, and stir with forks or metal tongs to separate.
- Fry the strips for about 3 minutes, until they are just cooked through. Remove and drain on a plate lined with paper towels. Repeat with the remaining strips until you have cooked all of them
- Increase the heat until it reaches 375°F. Add the pork strips in one or two batches and deep-fry them until they are crisp and golden. Remove, drain, and place on a serving dish.
- To prepare the sauce, either carefully discard the oil from the wok and then wipe it clean with a towel, or use a second wok. Heat 3 tablespoons of oil over medium heat3 tablespoon peanut oil
- Add the garlic and ginger and stir-fry for about 30 seconds, until they are fragrant. Add the stock and bring to a boil. Add the prepared sauce from the small bowl.2 teaspoon garlic, 2 teaspoon fresh ginger root, ¾ cup chicken stock
- Stir briskly as the liquid thickens, then add the scallions and sesame oil, stirring a few times.3 scallions, green parts only, 1 teaspoon sesame oil
- Either pour the sauce over the pork strips or add the pork strips to the sauce in the wok to coat, and then transfer to a serving dish. Top with sliced scallions and toasted sesame seeds. Serve immediately with steamed rice or vegetables.scallions, 1 tablespoon sesame seeds, steamed white rice
Video
Notes
NOTE: Watch the video in the recipe card for visual guidance.
Nutrition
Calories: 749kcal | Carbohydrates: 57g | Protein: 45g | Fat: 37g | Saturated Fat: 8g | Polyunsaturated Fat: 11g | Monounsaturated Fat: 16g | Trans Fat: 0.1g | Cholesterol: 299mg | Sodium: 1332mg | Potassium: 879mg | Fiber: 1g | Sugar: 20g | Vitamin A: 277IU | Vitamin C: 1mg | Calcium: 88mg | Iron: 4mg