Northern Chinese sweet and sour pork
Chinese cuisine › Northern · Souped Up Recipes · ♥ 8.6K likes · 752K views · 65 min video
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Read about pork loin (roast, or pieces cut from it) in the BrightCulinary Book
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Ingredients
Method
Techniques
- pork loin
If slicing the pork at home, freeze it solid, then microwave 20 to 30 seconds a side depending on size; it stays frozen but soft enough to slice thinly. Hold it tightly, semi-frozen meat is slippery.
- ½ tsp salt
- ½ tsp garlic powder
- white pepper
- ¼ tsp baking soda
- 1 tbsp Chinese cooking wine
Marinate the sliced pork with salt, garlic powder, white pepper, baking soda and Chinese cooking wine, working it between every slice, and refrigerate.
Mix 1 cup cornstarch with three quarters of a cup of water until no lumps remain, then fold the pork through it.
Add the pork slices one by one, unfolded, without crowding the wok, separating any stuck pieces with chopsticks.
Fry a few minutes until cooked through but not browned; when the bubbling calms down, lift out and rest 10 minutes.
- ¼ cup sugar
- 1 tsp cornstarch
Mix the sugar, cornstarch, water, white vinegar and salt into a sweet and sour sauce and set aside.
- 2½ tbsp water
- 2½ tbsp white vinegar
- 0.375 tsp salt
Raise the oil to 400F and fry the pork a second time for a minute or two until golden brown, then lift out.
- cooking oil
- garlic slices
- ginger shreds
In a clean wok, heat a little cooking oil and stir the garlic slices and ginger shreds until fragrant.
Pour in the sweet and sour sauce and cook until the sugar has melted and the sauce starts to thicken.