Chinese · Pork
Sweet and Sour Pork
Classic Chinese-American dish featuring crispy fried pork strips coated in a glossy sweet and tangy sauce with tomato and vinegar. This popular takeout favorite combines contrasting flavors for a satisfying meal.
The Method
Instructions
Alright, let's start by cracking that egg into a bowl. You'll want to carefully separate the egg white from the yolk, so take your time with this step. The egg white is going to play a key role in the marinade, helping the pork get that lovely smooth texture and a bit of a light coating. If you're not super confident with separating eggs, you can use the shell halves or your fingers to gently pull the white away from the yolk,it's a handy little kitchen trick.
Now, moving on to the pork. Grab your pork tenderloin and slice it into thin, even strips. Try to keep them roughly the same size so they cook evenly. The tenderloin is nice and lean, so these strips will be tender and perfect for soaking up all those flavors. If you want, you can imagine how those juicy strips will look golden and crispy after frying,it's almost mouthwatering just thinking about it.
Next, let's create that flavorful marinade that will make the pork really sing. In a bowl, mix together a pinch of salt, one teaspoon of starch, two teaspoons of light soy sauce, and the egg white you separated earlier. The starch helps to tenderize the pork and gives it a slight velvety coating once cooked, while the soy sauce brings that classic umami depth. Give it a good stir so everything is nicely combined.
Pop your pork strips into this marinade and make sure each piece gets a nice little bath in the mixture. Let them sit there for about 20 minutes. This resting time allows the flavors to soak in and the pork to relax, which means more tender and tasty bites later on. If you have a bit more time, 30 minutes wouldn't hurt, but 20 is just right for a quick soak.
While the pork is marinating, let's prepare the starchy sauce. In a separate bowl, add the remaining starch and mix it with a bit of water and vinegar. Adjust the vinegar to your taste depending on how tangy you like your sweet and sour sauce,this blend will give you that perfect balance of thick, tangy, and slightly glossy sauce that clings to every piece of pork.
Alright, now onto the fun part,cooking! Pour some cooking oil into your wok and heat it up to about 190°C (375°F) . It's important to get the oil nice and hot so the pork fries quickly without absorbing too much oil, resulting in that crispy exterior we all love. Once the oil is ready, carefully add the marinated pork strips. Fry them until they turn a beautiful golden brown, keeping an eye on the color so they don't get too dark. This should only take a few minutes. When they're done, remove the pork with a slotted spoon and place it on a plate lined with paper towels to drain any excess oil.
Leave just a little bit of that flavorful oil in the wok,don't pour it all out. Into the wok, add your tomato puree and some white sugar. Heat them together gently, stirring as the sugar dissolves and the oil and tomato sauce blend into a smooth, fragrant mixture. That aroma is what makes this dish so inviting,the sweet tanginess starting to build.
Once that's nicely combined, add some water to the wok to loosen the sauce a bit and bring it to a good simmer. This will help the sauce warm through and get ready to coat the pork. Give it a few minutes on medium heat until you see it bubbling lightly.
Now, add the fried pork strips back into the wok and pour in the starchy sauce you prepared earlier. Stir everything together over medium heat until the sauce thickens and clings beautifully to each piece of pork, making sure every strip is fully coated in that glossy, sweet and sour goodness. The sauce should be just thick enough to coat without being too gloopy.
Once everything is combined and heated through, it's ready to serve. Transfer the sweet and sour pork onto a serving plate and sprinkle some fresh coriander over the top. The coriander adds a fresh, herbaceous pop that brightens up all those rich flavors. Now, grab your chopsticks or fork, and dive in! It's such a comforting and delicious dish, perfect for sharing with friends or family.
Now, moving on to the pork. Grab your pork tenderloin and slice it into thin, even strips. Try to keep them roughly the same size so they cook evenly. The tenderloin is nice and lean, so these strips will be tender and perfect for soaking up all those flavors. If you want, you can imagine how those juicy strips will look golden and crispy after frying,it's almost mouthwatering just thinking about it.
Next, let's create that flavorful marinade that will make the pork really sing. In a bowl, mix together a pinch of salt, one teaspoon of starch, two teaspoons of light soy sauce, and the egg white you separated earlier. The starch helps to tenderize the pork and gives it a slight velvety coating once cooked, while the soy sauce brings that classic umami depth. Give it a good stir so everything is nicely combined.
Pop your pork strips into this marinade and make sure each piece gets a nice little bath in the mixture. Let them sit there for about 20 minutes. This resting time allows the flavors to soak in and the pork to relax, which means more tender and tasty bites later on. If you have a bit more time, 30 minutes wouldn't hurt, but 20 is just right for a quick soak.
While the pork is marinating, let's prepare the starchy sauce. In a separate bowl, add the remaining starch and mix it with a bit of water and vinegar. Adjust the vinegar to your taste depending on how tangy you like your sweet and sour sauce,this blend will give you that perfect balance of thick, tangy, and slightly glossy sauce that clings to every piece of pork.
Alright, now onto the fun part,cooking! Pour some cooking oil into your wok and heat it up to about 190°C (375°F) . It's important to get the oil nice and hot so the pork fries quickly without absorbing too much oil, resulting in that crispy exterior we all love. Once the oil is ready, carefully add the marinated pork strips. Fry them until they turn a beautiful golden brown, keeping an eye on the color so they don't get too dark. This should only take a few minutes. When they're done, remove the pork with a slotted spoon and place it on a plate lined with paper towels to drain any excess oil.
Leave just a little bit of that flavorful oil in the wok,don't pour it all out. Into the wok, add your tomato puree and some white sugar. Heat them together gently, stirring as the sugar dissolves and the oil and tomato sauce blend into a smooth, fragrant mixture. That aroma is what makes this dish so inviting,the sweet tanginess starting to build.
Once that's nicely combined, add some water to the wok to loosen the sauce a bit and bring it to a good simmer. This will help the sauce warm through and get ready to coat the pork. Give it a few minutes on medium heat until you see it bubbling lightly.
Now, add the fried pork strips back into the wok and pour in the starchy sauce you prepared earlier. Stir everything together over medium heat until the sauce thickens and clings beautifully to each piece of pork, making sure every strip is fully coated in that glossy, sweet and sour goodness. The sauce should be just thick enough to coat without being too gloopy.
Once everything is combined and heated through, it's ready to serve. Transfer the sweet and sour pork onto a serving plate and sprinkle some fresh coriander over the top. The coriander adds a fresh, herbaceous pop that brightens up all those rich flavors. Now, grab your chopsticks or fork, and dive in! It's such a comforting and delicious dish, perfect for sharing with friends or family.
Pairs Well With
