Sweet and Sour Pork is known for its distinctive blanace of flavors swetness from the sugar and pineapple, tangines from the vinegar and ketchup and savory from the soy sauce and pork.
The crispy texture of the deep fried pork complements the softness of the vegetables and pineapple, creating a delightful contrast. It’s a dish that’s enjoyed for its combination of flavors and textures, making it a favorite in Chinese cuisine around the world.
Ingredients
8 ounces pork loin
1 teaspoon rice wine
⅔ teaspoon salt, divided
1 pinch monosodium glutamate (MSG)
½ cup chicken stock
¼ cup cornstarch, divided
2 ½ tablespoons white sugar
2 tablespoons vinegar
⅔ teaspoon soy sauce
2 eggs
1 ¼ cups vegetable oil for frying
3 cloves garlic, minced
1 (3/4 inch thick) slice ginger, minced
4 spring onions, finely chopped
Instruction
Pound pork to 1/3-inch thickness using a meat mallet.
Slice into 1 1/2-inch strips. Combine pork strips, rice wine, 1/3 teaspoon salt, and monosodium glutamate in a bowl.
Marinate in the refrigerator for 30 minutes.
Mix remaining 1/3 teaspoon salt, chicken stock, 1 tablespoon cornstarch, sugar, vinegar, and soy sauce in a bowl to make sauce.
Beat eggs with remaining 3 tablespoons cornstarch in a bowl until smooth.
Add pork strips, stir to coat.
Heat oil in a wok or large saucepan add pork strips one at a time to the hot oil. Cook until lightly golden, about 2 minutes.
Transfer to a paper towel-lined plate.
Heat oil in a high heat. Return pork to the hot oil.
Cook until golden brown, about 2 minutes.
Transfer to a serving plate.
Drain all leaving about 2 tablespoons oil from the wok.
Cook and stir garlic and ginger in the hot oil until fragrant, about 30 seconds.
Add sauce and spring onions, cook and stir until sauce begins to thicken, 4 to 5 minutes.
Pour sauce over the pork on the serving plate.
Your Sweet and Sour Pork is ready. Enjoy!
