Sweet and Sour Pork

Name: Sweet and Sour Pork
Total time: 30 min
Yield: 2
Cuisine: Chinese
Ingredients: 500g Pork loin; 1 piece egg; 1 piece ginger; 1 tsp White sesame; 30g ketchup; 30g Teriyaki sauce; 5g White pepper; 30g starch

by Autumn Food Studio

5.0 (1)

Favorite

Difficulty

Easy

Time

30m

Serving

2

This dish is not only one of the top ten classic dishes of Shandong cuisine, but also a traditional dish in Zhejiang cuisine, Huaiyang cuisine, Sichuan cuisine and Cantonese cuisine. What kind of charm is it that makes a dish sought after by everyone? Probably on the word "sweet and sour", as long as the sweet and sour taste is made, this dish is half the success. From the point of view of cooking skills, cooking this dish has to be oiled many times to make the skin crispy and tender inside; but also pay attention to the fire, each time the frying time and firepower are different, otherwise it will become dry easily. Affect the taste. If the above two points can be completed, then congratulations, you have reached a new level of cooking!

Ingredients

500g Pork Loin
1 piece Egg
1 piece Ginger
1 tsp White Sesame
30g Ketchup
30g Teriyaki Sauce
5g White Pepper
30g Starch

Sweet and Sour Pork

1. These are all ingredients, prepare in advance

2. Prepare dishes: cut pork tenderloin into long strips, remove egg whites, mince ginger, make a bowl of water starch, set aside

3. Marinating: Marinate pork strips with 1 tablespoon of teriyaki sauce, egg white and white pepper for 20 minutes

4. Frying: The marinated pork is coated with cornstarch, fried in a frying pan until the color changes, and then re-fried after removing it to drain.

5. Stir-fry: Heat the oil in another pot, saute the minced ginger, pour in teriyaki sauce, tomato sauce and water starch, cook until thick

6. Sauce: Pour the fried pork into the sauce, stir well, sprinkle a handful of sesame seeds, and serve

Tips:
1. Cut the tenderloin into long strips, which can be slightly thicker. Before cutting, use the back of a knife to pat it softly.
2. In order to avoid the failure of the batter, the secret is to directly coat it with dry powder, and then it will be crispy on the outside and tender on the inside after frying.
3. Deep-fried tenderloin is easy to grow old, so be sure to pay attention to the heat. The first time the oil is hot to 5 minutes, the color can be changed on medium and small fire; the second time the oil is hot to 8 minutes, the high fire can quickly fry until golden brown.
4. The sweet and sour taste mainly comes from ketchup and teriyaki sauce. White pepper plays a role in improving freshness, which is a small secret.