Sweet and Sour Pork

Course: Entree

Cuisine: Chinese

Prep Time: 20

Cook Time: 20

Marinating: 30

Total Time: 40

Servings: people

Calories: 749kcal

Author: Kris Longwell

Sweet and Sour Pork is a beloved Chinese dish, 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 significantly better than that synthetic-looking orange concoction you will find in most take-out places. This is the real deal.

Print Recipe

Ingredients

¾ lb pork tenderloin

For the Marinade

½ teaspoon salt
2 teaspoon Shaoxing rice wine or medium-dry sherry

For the Pork and Frying

¼ teaspoon salt
3 tablespoon granulated sugar
2 tablespoon Black Chinese vinegar
1 teaspoon soy sauce
4 teaspoon corn starch
Peanut oil for frying (you'll need some for sautéing, too)

For the Batter

2 large eggs
½ cup corn starch

For the Sauce

3 tablespoon peanut oil
2 teaspoon garlic minced
2 teaspoon fresh ginger root finely chopped
¾ cup chicken stock
3 scallions, green parts only chopped, plus some sliced, for garnish
1 teaspoon sesame oil

To Serve

scallions chopped
1 tablespoon sesame seeds for garnish, optional
steamed white rice

Instructions

Place the tenderloin in the freezer for 15 to 20 minutes. Remove from freezer, and then slice ½-inch medallions. Next, cut the medallions into ½-inch strips. If a strip is longer than 1 inch in length, slice it in half. Put strips into a medium-sized bowl.
¾ lb pork tenderloin
Add the wine and salt to the pork strips, mix well, cover with plastic wrap, and place in the fridge for 30 minutes.
2 teaspoon Shaoxing rice wine, ½ teaspoon salt
For the sauce, combine the salt, sugar, vinegar, soy sauce, and cornstarch in a small-medium bowl.
¼ teaspoon salt, 3 tablespoon granulated sugar, 2 tablespoon Black Chinese vinegar, 1 teaspoon soy sauce, 4 teaspoon corn starch
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 350°F. A candy thermometer helps with this.
Peanut oil
In a medium-sized bowl, add the eggs and gently beat them together. Add the corn starch and mix until completely mixed and a thick batter has formed.
2 large eggs, ½ cup corn starch
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 wipe it clean with a towel, or use a second wok. Heat 3 tablespoons of oil over medium heat
3 tablespoon peanut oil
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.
2 teaspoon garlic, 2 teaspoon fresh ginger root, ¾ cup chicken stock
Stir briskly as the liquid thickens, then add the scallions and sesame oil, stirring a few times.
3 scallions, green parts only, 1 teaspoon sesame oil
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.
scallions, 1 tablespoon sesame seeds, steamed white rice

Video

Notes

NOTE: Watch the video in the recipe card for visual guidance.

Nutrition