Prep Time: 15 mins | Cook Time: 10 mins | Servings: 4
Enjoy this authentic Chinese dish with pan-fried, crispy, juicy, and tender lightly battered pork smothered in a fragrant sticky sauce. The perfectly balanced sweet and sour taste of this wonderful dish will surely blow you away!
Ingredients
1/2 c. cornstarch
1 lb (450 g.) pork loin (or tenderloin), cut to 1” (2-cm) pieces
Marinade:
1 Egg, beaten
1/2 tsp salt
1 tbsp peanut oil (or vegetable oil)
Sauce:
4 tbsp brown sugar
4 tbsp apple cider vinegar
2 tsp cornstarch
2 tbsp ketchup
2 tbsp Shaoxing wine (or dry sherry)
1/2 tsp salt
Stir-fry:
2 green onions, sliced
2 cloves garlic, minced
1/3 to 1/2 cup peanut oil (or vegetable oil)
How to make Sweet and Sour Pork (糖醋里脊)
Step 1: In a big bowl, combine the pork pieces with vegetable oil, and salt and leave it to marinate for at least 15 minutes.
Step 2: In a small bowl, whisk the sauce ingredients and set them aside.
Step 3: Into the bowl with the pork, add the beaten egg. Mix well until incorporated, then stir in the cornstarch until you have an even coating with slightly dry cornstarch left unattached.
Step 4: In a heavy-duty skillet, heat the oil. Once hot and just beginning to smoke, add the pork and spread it out in one layer. Using a pair of tongs or chopsticks, separate the pieces of pork. Cook the pork for about 2 to 3 minutes, undisturbed until the bottom is golden. Flip the pieces of pork and continue to cook the other side for an additional 2 to 3 minutes. To a big plate, transfer the pork when done and let the meat cool for about 2 to 3 minutes.
Step 5: Return the pan to the stove and heat over medium heat. Add the green onion and garlic to the leftover 1 to 2 tbsp oil in the pan. Cook for a couple of seconds, stirring often until aromatic.
Step 6: To completely dissolve the cornstarch, give the sauce a good stir before pouring it into the pan. Stir and cook for a couple of minutes until the sauce has thickened. Return the cooked pork pieces, toss to coat, and cook for 30 seconds more.
Step 7: To a plate, immediately transfer the sweet and sour pork once done. Serve right away. Enjoy!
Nutrition Facts:
Serving: 1serving, Calories: 527kcal, Carbohydrates: 26.6g, Protein: 29.1g, Fat: 33.1g, Saturated Fat: 8.6g, Cholesterol: 121mg, Sodium: 748mg, Potassium: 517mg, Fiber: 0.4g, Sugar: 10.8g, Calcium: 1mg, Iron: 517mg
Ingredients
- 1/2 c. cornstarch
- 1 lb (450 g.) pork loin (or tenderloin), cut to 1” (2-cm) pieces
- Marinade:
- 1 Egg, beaten
- 1/2 tsp salt
- 1 tbsp peanut oil (or vegetable oil)
- Sauce:
- 4 tbsp brown sugar
- 4 tbsp apple cider vinegar
- 2 tsp cornstarch
- 2 tbsp ketchup
- 2 tbsp Shaoxing wine (or dry sherry)
- 1/2 tsp salt
- Stir-fry:
- 2 green onions, sliced
- 2 cloves garlic, minced
- 1/3 to 1/2 cup peanut oil (or vegetable oil)
Instructions
Step 1: In a big bowl, combine the pork pieces with vegetable oil, and salt and leave it to marinate for at least 15 minutes.
Step 2: In a small bowl, whisk the sauce ingredients and set them aside.
Step 3: Into the bowl with the pork, add the beaten egg. Mix well until incorporated, then stir in the cornstarch until you have an even coating with slightly dry cornstarch left unattached.
Step 4: In a heavy-duty skillet, heat the oil. Once hot and just beginning to smoke, add the pork and spread it out in one layer. Using a pair of tongs or chopsticks, separate the pieces of pork. Cook the pork for about 2 to 3 minutes, undisturbed until the bottom is golden. Flip the pieces of pork and continue to cook the other side for an additional 2 to 3 minutes. To a big plate, transfer the pork when done and let the meat cool for about 2 to 3 minutes.
Step 5: Return the pan to the stove and heat over medium heat. Add the green onion and garlic to the leftover 1 to 2 tbsp oil in the pan. Cook for a couple of seconds, stirring often until aromatic.
Step 6: To completely dissolve the cornstarch, give the sauce a good stir before pouring it into the pan. Stir and cook for a couple of minutes until the sauce has thickened. Return the cooked pork pieces, toss to coat, and cook for 30 seconds more.
Step 7: To a plate, immediately transfer the sweet and sour pork once done. Serve right away. Enjoy!
