Sweet and sour pork loin (tang cu li ji)
Souped Up Recipes · ♥ 5K likes · 158.3K views · 6 min video
Read about pork loin (roast, or pieces cut from it) in the BrightCulinary Book
Timestamp
Ingredients
Method
Techniques
- 250 g pork loin
Slice the pork loin into thick pieces, then thick strips.
- 1 tbsp soy sauce
- ¼ tsp salt
- ¼ tsp baking soda
Marinate with soy sauce, salt and baking soda; mix and let sit 20 minutes for the baking soda to tenderize the meat.
- ¼ cup all-purpose flour
- 1 whole egg
- ½ tsp baking powder
- 3 tbsp water
Batter: mix the flour, egg, baking powder and water well. Coat every piece of pork and let sit about 10 minutes.
The batter
- oil
Heat oil to 360F. Lower the pork strips in one by one, close to the oil to avoid splashing. Fry until crispy on one side, flip and fry the other; remove.
Rest a few minutes, then double fry in the wok, shaking and stirring, for less than a minute until golden brown.
- ¼ cup ketchup
- ¼ cup sugar
- ¼ cup water
- 3 tbsp white vinegar
- ¾ tsp salt
- dry orange peel (chen pi)
Sauce (make in advance): combine ketchup, sugar, water, white vinegar, salt and dry orange peel; stir over medium heat until bubbling, then turn to low.
Sweet and sour sauce
- 1 tbsp cornstarch
- 1 tbsp water
Stir in the cornstarch water while stirring the sauce so it doesn't clump; cook on low until sticky but still flowing.
- diced spring onion
- toasted sesame seeds
Pour the sauce over the freshly fried pork, toss, and sprinkle with diced spring onion and toasted sesame seeds. Serve immediately.
Tossing, garnishing and tasting