Sweet and Sour Pork
User Reviews
5
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Prep Time
20 mins
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Cook Time
20 mins
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Total Time
40 mins
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Servings
4
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Calories
259 kcal
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Course
Main Course
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Cuisine
Chinese
Sweet and Sour Pork
Description
The pork tenderloin is sliced into bite-sized strips and marinated with white pepper, salt, beer, and sugar to infuse flavor and tenderize the meat. The batter consists of flour, cornstarch, and optionally baking powder, creating a light, crispy coating when fried. The two-stage frying method ensures the pork is cooked through yet retains a crunchy texture.
The sauce, made from ketchup, sugar, rice vinegar or lemon juice, vegetable oil, and hot water infused with scallions and ginger, is cooked to a bubbling thick glaze. The fried pork strips are quickly tossed in the sauce to coat evenly, combining the savory, sweet, and sour tastes characteristic of the dish.
This dish can be adjusted by increasing sugar for a sweeter profile according to preference. It works well served over rice or alongside vegetables for a balanced meal.
Ingredients
- 200 g pork tenderloin
- 1/2 tsp. white pepper
- 1 tsp. salt
- 1 tbsp. beer or Chinese cooking wine
- 1/4 tsp. sugar
- 4-5 pieces ginger smashed
- cooking oil for frying
Batter
- 50 g flour
- 50 g cornstarch
- 1/4 tsp. baking powder ,optional
- 100 ml water
Sauce
- 4 tbsp. tomato ketchup
- 1/2 tbsp. vegetable oil
- 4 tbsp. sugar
- 2 tsp. rice vinegar or 1 tbsp. lemon juice
- 1/4 tsp. salt
- 1/2 cup water hot; 1 tsp. chopped scallion; 1 tsp. chopped ginger
- 1/2 cup scallion
- 1/2 cup ginger
- 1/2 tbsp. corn starch + 1 tbsp. water
Instructions
- Soak chopped scallion and ginger with 1/2 cup of hot water. And mix cornstarch with water to make cornstarch.
- Cut the pork tenderloin into small strips around 1.5 cm thick. Add all the marinating sauce, combine well and let the pork absorb all of the seasonings. Set aside for at least 10 minutes.
- Prepare the batter| in a large bow combine cornstarch, flour, salt and water. Stir until all of the ingredients are well incorporated and set aside for 10 minutes.
- Mix the pork strips with the coating batter.
- Heat oil in a wok until 160 degree C (proof testing, when you insert a chopstick in, there will be lots of fine and small bubbles around). Place the pork strips one by one and fry until slightly Browned. Do not overcook!!
- Heat oil until almost smoky (at least 200 degree C) and place the fried pork strips in, continue frying 6-10 seconds. Transfer out immediately.
- Fry the ketchup and sugar with 1/2 tablespoon of oil until there are large bubbles over slowest fire.
- Stir in ginger and scallion water.
- Add vinegar (lemon juice), salt and starch water and heat until well thickened.
- Place the fried pork strips in and coat well. Please fish this process as quick as possible. Sprinkle some toasted sesame seeds as decoration.
Notes
- Adjust sugar quantity in the sauce to suit your preferred sweetness level.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 259 kcal
% Daily Value*
| Serving | 4g | |
| Calories | 259kcal | 13% |
| Carbohydrates | 43g | 14% |
| Protein | 12g | 24% |
| Fat | 3g | 5% |
| Saturated Fat | 2g | 10% |
| Cholesterol | 32mg | 11% |
| Sodium | 762mg | 32% |
| Potassium | 322mg | 7% |
| Sugar | 18g | 36% |
| Vitamin A | 200IU | 4% |
| Vitamin C | 3mg | 3% |
| Calcium | 25mg | 3% |
| Iron | 1.5mg | 8% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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