Quanzhou Vinegared Pork

Name: Quanzhou Vinegared Pork
Total time: 30 min
Yield: 2
Cuisine: Chinese
Ingredients: 500g Pork tenderloin; 200g squash powder; 4 spoons White sugar; 2 teaspoons salt; 1 teaspoon Soy sauce; 2 spoons Old vinegar; 2 teaspoons Five spice powder

by Bean Emperor Boiled

5.0 (1)

Favorite

3

Difficulty

Easy

Time

30m

Serving

2

Pork in vinegar is one of the most representative ingredients in southern Fujian. Whether it is paired with noodle paste, salty porridge, braised noodles, hot and sour soup, etc., it is a must... It is more convenient to boil soup and noodles in life. Today, I will introduce the characteristics of the hometown to Jie Mi

Ingredients

500g Pork Tenderloin
200g Squash Powder
4 spoons White Sugar

Buy on JD Buy on Amazon
2 teaspoons Salt

Buy on JD Buy on Amazon
1 teaspoon Soy Sauce

Buy on JD Buy on Amazon
2 spoons Old Vinegar
2 teaspoons Five Spice Powder

Quanzhou Vinegared Pork

1. For the vinegared pork in southern Fujian, the meat is used. There are no special requirements to specify, some are just preferences. It can be either tenderloin or pork belly. I used half tenderloin and half foreleg. In fact, the best way to do this is to fry the meat with a little bit of oil, it is best to eat the meat, wash and squeeze out the moisture

2. Cut the meat into thin long strips, it is best not to cut rectangular strips. This is different from the sweet and sour pork made in the north

3. Marinate the five-spice powder, white sugar, salt, soy sauce, and aged vinegar for 2 hours

4. After marinating for 2 hours, drain off the marinated water

5. Put in sweet potato powder [note that it must be sweet potato powder here] and stir evenly by hand

6. It is semi-dry and has no moisture [Don't hang wet paste, it will be different if it is fried] The sweet potato powder I marked is 200g, please prepare according to the actual situation