Pork in A Pot

Name: Pork in A Pot
Total time: 30 min
Yield: 2
Cuisine: Chinese
Ingredients: 240g Pork loin; Some water; Some oil; Some salt; 1 tsp Cooking Wine; Some starch; 10g Green onion; 70g ketchup; 2 tablespoons Concentrated orange juice; Some Sugar; Some White vinegar

by Shangshizhiwen

4.6 (1)

Favorite

Difficulty

Easy

Time

30m

Serving

2

Speaking of New Year dishes, at the New Year's Eve banquet held by people in the Northeast, there is a dish that has been circulated for a long time. This dish was created by chef Zheng Xingwen to adapt to the sweet and sour tastes of many Russian customers in Northeast China. The Russians don’t know how to pronounce it, so they always read it as “pot-in-the-boiled meat”, so the name of this dish is continued. In 1911, Chef Zheng became famous for his dish, and the reputation of Baobaorou spread far and wide, and it has been circulating for a hundred years.

Nowadays, the preparation method of Baobao meat is deep-fried Datong in various places, but the sauce presents colorful patterns, such as sweet and sour, orange juice, fruity and so on. The favorite of Liaoning people is the tomato flavor. I made this occasionally, the tomato flavor of the Liao version. In addition to ketchup, I also added concentrated orange juice, so that it can make the taste richer, and it can also reconcile the heavy color of the ketchup.

A sweet and sour and delicious thick tomato-flavored sauce that wraps the tender tenderloin with golden color on the outside and tender on the inside. One bite, it has both charred and crispy skin and white tender and delicious meat. The juice surrounds the tip of the tongue and the taste buds make it impossible to fault. The taste is so rich and the color is so festive and dazzling. How can such a famous Northeast dish with a history of 100 years not hold the annual banquet table of the Northeast people for a century? "

Pork in A Pot

1. Wash the pork tenderloin, put it in the freezer compartment of the refrigerator until it is slightly hard, and then take it out.

2. Cut into meat slices about 2 mm thick.

3. Put the meat slices in a container, add a little salt, cooking wine, and starch, and marinate for 20 minutes.

4. Cut the scallion into long strips.

5. Pour tomato sauce and orange juice into a bowl, add appropriate amount of sugar, white vinegar, salt, and water, and mix thoroughly to form a juice.

6. Pour the starch into a large bowl, add an appropriate amount of water little by little, and the dryness is suitable for the juice to be poured when you pick it up. Add a little salt and a few drops of oil to mix evenly.

7. Put the marinated meat slices into the starch paste, stir and mix, so that the starch paste is evenly hung on it.

8. Pour oil into the pot and wait until the oil temperature rises to 60 or 70% hot. Put the sliced onion into the pot and let a series of bubbles pop up around the onion.

9. Put the meat slices on the starch paste and put them into the pot one by one.

10. Fry until the color is golden and remove it until all the meat slices are fried.

11. Turn the heat to a higher heat, and when the oil temperature rises, pour all the meat slices into the pan and fry again. Fry for about 20 seconds to remove.

12. Put a little oil in the wok, add the shredded green onion after the oil temperature rises, stir-fry slightly until it becomes fragrant, pour in the sauce, stir-fry with a spatula, pour in the fried meat slices and stir fry to evenly add the sauce, then add Add a little oil and stir evenly to serve.

Tips:
1. It is very important to control the oil temperature during frying. The oil temperature in the first frying is 70% hot to make the oil mature and shaped. During the second frying, the oil temperature is 80 to 90% hot and can be colored. , Make the taste more crisp.

2. Adjust the juice according to personal preference, add the appropriate amount of seasoning, the sweetness and sourness can be adjusted by yourself.

3. Time and temperature are the key. It is recommended to prepare the ingredients and juice before starting to make it. Do not make the juice during the free time during frying. The temperature of the frying is very important.

4. Add a little salt when adjusting the juice to increase the sweetness. Don't put too much. The taste of this dish is mainly sweet and sour.

5. Add a few drops of oil during the final frying to make the color brighter.