Sweet and Sour Pork

Name: Sweet and Sour Pork
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 2 people
Ingredients: ¾ lb pork tenderloin; peanut oil; 2 large eggs; ½ cup corn starch; ½ teaspoon salt; 2 teaspoon Shaoxing rice wine; ¼ teaspoon salt; 3 tablespoon granulated sugar; 2 tablespoon black Chinese vinegar; 1 teaspoon light soy sauce; 3 ¾ teaspoon corn starch; 3 scallions, green parts only; 3 tablespoon peanut oil; 2 teaspoon garlic; 2 teaspoon fresh ginger root; ¾ cup chicken stock; 1 teaspoon sesame oil; 1 tablespoon white sesame seeds

User Reviews

5.0

3 reviews

Excellent

Prep Time
20 mins
Cook Time
20 mins
Additional Time
30 mins
Total Time
40 mins
Servings
2 people
Calories
426 kcal
Course
Main Course
Cuisine
Chinese

Sweet and Sour Pork

Kaitlin Leblanc

Report

Sweet and Sour Pork is a Chinese dish favorite 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 so much better than that synthetic-looking orange concoction you will find in most take-out places. This is the real deal.

Share:

I Made This!

Be the first!

Print

4 people printed this

Save this

Be the first!

Ingredients

Servings

¾ lb pork tenderloin
peanut oil for frying (you'll need some for sautéing, too)

FOR THE BATTER

2 large eggs
½ cup corn starch

FOR THE MARINADE

½ teaspoon salt
2 teaspoon Shaoxing rice wine or medium-dry sherry

FOR THE SAUCE

¼ teaspoon salt
3 tablespoon granulated sugar
2 tablespoon black Chinese vinegar
1 teaspoon light soy sauce
3 ¾ teaspoon corn starch
3 scallions, green parts only chopped, plus some sliced, for garnish
3 tablespoon peanut oil
2 teaspoon garlic minced
2 teaspoon fresh ginger root finely chopped
¾ cup chicken stock
1 teaspoon sesame oil
1 tablespoon white sesame seeds lightly toasted

Add to Shopping List

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 in half. Put strips into a medium-sized bowl.
Add the wine and salt to the pork strips, mix well, cover with plastic wrap, and place in the fridge for 30 minutes.
For the sauce, combine the salt, sugar, vinegar, soy sauce, and cornstarch in a small-medium bowl.
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 300°F. A candy thermometer helps with this.
In a medium-sized bowl, add the eggs and gently beat together. Add the corn starch and mix until completely mixed and a thick batter has formed.
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 and wipe it clean with a towel, or use a second wok. Heat 3 tablespoons of oil over medium heat.
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.
Stir briskly as the liquid thickens, then add the scallions and sesame oil, stirring a few times.
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.