A white platter holding Sweet and Sour Pork with chop sticks nearby.

Sweet and Sour Pork

Course: Entree
Cuisine: Chinese
Keyword: Pork, Sweet and Sour, Wok
Prep Time: 20 minutes
Cook Time: 20 minutes
Marinating: 30 minutes
Total Time: 40 minutes
Servings: 2 people
Calories: 426kcal
Author: Kris Longwell
Sweet and Sour Pork is a Chinese dish favorite and this recipe will rival even the best upscale Chinese restaurant.  The pork strips are super crispy and are bathed in a succulent dark and tangy sauce.  This is so much better than that synthetic-looking orange concoction you will find in most take-out places.  This is the real deal. 
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Ingredients

  • 3/4 lb pork tenderloin
  • Peanut oil for frying (you'll need some for sautéing, too)

FOR THE BATTER

  • 2 large eggs
  • 1/2 cup corn starch

FOR THE MARINADE

  • 1/2 tsp salt
  • 2 tsp Shaoxing rice wine or medium-dry sherry

FOR THE SAUCE

  • 1/4 tsp salt
  • 3 tbsp granulated sugar
  • 2 tbsp Black Chinese vinegar
  • 1 tsp light soy sauce
  • 3 3/4 tsp corn starch
  • 3 scallions, green parts only chopped, plus some sliced, for garnish
  • 3 tbsp peanut oil
  • 2 tsp garlic minced
  • 2 tsp fresh ginger root finely chopped
  • 3/4 cup chicken stock
  • 1 tsp sesame oil
  • 1 tbsp white sesame seeds lightly toasted

Instructions

  • Place the tenderloin in the freezer for 15 to 20 minutes.  Remove from freezer, and then slice 1/2-inch medallions.  Next, cut the medallions into 1/2-inch strips.  If a strip is longer than 1 inch in length, slice in half. Put strips into a medium-sized bowl.
  • Add the wine and salt to the pork strips, mix well, cover with plastic wrap, and place in the fridge for 30 minutes.
  • For the sauce, combine the salt, sugar, vinegar, soy sauce, and cornstarch in a small-medium bowl. 
  • Pour enough oil into your wok (or large sturdy pot, such as a Dutch oven) until it's about 1-inch deep.  Heat over medium heat until it reaches 300°F.  A candy thermometer helps with this. 
  • In a medium-sized bowl, add the eggs and gently beat together.  Add the corn starch and mix until completely mixed and a thick batter has formed.
  • Add the pork strips to the batter and mix until completely coated. 
  • Drop some of the battered strips into the oil, adding them individually to prevent sticking, and stir with forks, or metal tongs, to separate. 
  • Fry the strips for about 3 minutes, until they are just cooked through.  Remove and drain on a plate lined with paper towels.  Repeat with the remaining strips until you have cooked all of them.
  • Increase the heat until it reaches 375°F.  Add the pork strips in one or two batches and deep-fry them until they are crisp and golden.  Remove, drain, and place on a serving dish. 
  • To prepare the sauce, either carefully discard the oil from the wok and then and wipe it clean with a towel, or use a second wok.  Heat 3 tablespoons of oil over medium heat.
  • Add the garlic and ginger and stir-fry for about 30 seconds, until they are fragrant. Add the stock and bring to a boil.  Add the prepared sauce from the small bowl.
  • Stir briskly as the liquid thickens, then add the scallions and sesame oil, stirring a few times.
  • Either pour the sauce over the pork strips, or add the pork strips to the sauce in the wok to coat and then transfer to a serving dish. Top with sliced scallions and toasted sesame seeds. Serve immediately with steamed rice or vegetables. 

Nutrition

Calories: 426kcal