Old school sweet and sour pork
Chinese Cooking Demystified · ♥ 4.4K likes · 169.1K views · 6 min video
Read about pork loin (roast, or pieces cut from it) in the BrightCulinary Book
Timestamp
Ingredients
Method
Techniques
- 160 g pork loin
Slice the pork loin into small sheets about half a centimetre thick.
- ½ tsp salt
- 1 tsp sugar
- 1 tsp liaojiu
- ¼ tsp white pepper powder
Marinate with the salt, sugar, liaojiu and white pepper powder, mix well and set aside half an hour.
- 40 g slab sugar
- 6 tbsp hot boiled water
- 3 tbsp rice vinegar
- 1 tsp salt
Mix the slab sugar with the hot boiled water, rice vinegar and salt and set aside to dissolve.
Sauce base and the stir-fry vegetables
- 3 tbsp fruit paste
- 6 chunks pineapple
- 5 whole scallions
- ½ whole red mild chili
- ½ whole green mild chili
Portion out three tablespoons of the fruit paste separately, or two tablespoons if using ketchup.
Toss a tablespoon of cornstarch through the marinated pork.
- 1 tbsp cornstarch
- 1 whole egg
- 6 tbsp cornstarch
Beat the egg until no stray strands of white remain, beat in six tablespoons of cornstarch with chopsticks until thoroughly combined and quite thick.
- dry cornstarch
Pour the batter over the pork and mix well to coat every piece, then turn it out over a plate of dry cornstarch, spread it into a rough even layer and toss by hand.
- 3 cup oil
Heat three cups of oil in a wok to 180 centigrade and add the pork a couple of pieces at a time so they do not stick; it will settle around 170.
Heat the oil to 195 Celsius and put the pork back in for 20 seconds to crisp, then drain on a paper towel lined plate.
Over a medium high flame add about a tablespoon of oil and swirl, then toss in the pineapple, scallions and peppers and fry about 30 seconds until fragrant.
- 1 tbsp oil
- ½ tbsp liaojiu
Swirl in the liaojiu, mix briefly, then add the sugar, water and vinegar mixture.
- ½ tbsp cornstarch
- ½ tbsp water
Add the cornstarch slurry and cook about fifteen seconds until thickened.