Northeast Chinese sweet and sour pork
Souped Up Recipes · ♥ 3.8K likes · 108.8K views · 5 min video
Read about pork loin (roast, or pieces cut from it) in the BrightCulinary Book
Timestamp
Ingredients
Method
Techniques
- pork loin
Remove the silver skin from the pork loin and slice an eighth of an inch thick.
Two sweet and sour porks
- ½ tsp salt
- ½ tsp garlic powder
- ¼ tsp ground white pepper
- ¼ tsp baking soda
- 1½ tbsp Chinese cooking wine
Season the pork with salt, garlic powder, white pepper, baking soda and Chinese cooking wine, mix well and set aside 15 minutes.
- ¼ cup sugar
- 1 tsp cornstarch
- 2½ tbsp water
- 2½ tbsp rice vinegar
- 0.375 tsp salt
Mix the sugar, cornstarch, water, vinegar and salt for the sauce until no lumps remain and set aside.
Mixing the sweet and sour sauce
- cornstarch
- water
Stir cornstarch and water to a smooth mixture in a separate bowl, add the marinated pork and separate the slices by hand so each is coated; it thickens as it sits.
Coating the slices in cornstarch
Unfold the slices and add them one by one; fry a few minutes until lightly golden, in 2 to 3 batches so the wok is not crowded.
Raise the oil to 400F and fry again over high heat for 1 to 2 minutes until golden brown, then remove.
- 1½ tsp oil
- garlic
- ginger
Pour out most of the oil, leaving 1.5 teaspoons, and saute the sliced garlic and julienned ginger until fragrant.