Sweet and Sour Pork

Sweet and Sour Pork

A well-known dish in north-east China~

Features:
  • Crispy
  • Salty
  • Sweet
Cuisine:

The big sliced pork was golden brown and coated by sticky sauce while still being crunchy.

Ingredients

Directions

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Step 1
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Marinate the Pork

I used about 2 lbs of thinly sliced pork belly, at about 1/10 inch in thickness. To marinate them with:
- 1/8 tsp. of salt
- 2 tbsp. of cooking wine
- 1 tsp. of white pepper

Set aside when we move to the next step.

Step 2
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Make the batter

I used 1 cup of cheese crispy powder and mixed with 1 cup of water, you can also use potato starch to instead.
Once it’s done, the batter should drip off slowly. Add more powder if it’s too runny or more water if it’s too dry.

Pour it into meat bowl, continue to mix them together.

Step 3
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Make the sauce and other ingredients

To make sweet and sour sauce, mix with:
- 1/3 cup of ketchup
- 1/4 cup of white vinegar
- 1/4 cup of white sugar
- 1/8 tsp. of salt

Also, prepare some sliced garlic (5 cloves), shredded ginger (5 pieces), shredded carrot (1/2), white bottom of green onions (3)and a small handful of cilantro.

Step 4
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Double Frying

Heat canola oil on medium-high heat. When the oil starts to smoke a little bit at about 270’F, put in pork one by one. Do not put too many pieces, give some space between each piece of meat. Fry for about 1 minute until the meat and batter has been cooked a bit. Then take them out and keep frying the next batch.

Once we’re done frying them all, you need to bring the heat up to 350’F so that they can get fried for real with the second frying. This is what gives them the crispy coating, the first frying process just helps to prepare the meat so that they’re sort of cooked. The second frying is what really crisps them up.
So what you’re going to do is to fry these for another minute. You can actually feel the crispyness. The bubbles get a little smaller meaning there’s less moisture is coming out of the meat. You can take them out when they get golden brown and crispy.

Step 5
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Coat on sauce

Add a little bit of oil and keep on low heat, add ginger, garlic and half of green onions to let them slowly soften.

While it’s fragrant, add the sweet and sour sauce, remember you have to keep it on low heat, otherwise the sauce will burn.

When the bubbles getting smaller, it's time to the add fried meat and stir them quickly to let the sauce coat each piece of meat evenly.

Then add the rest of our green onions, carrot and cilantro. Stir just a few seconds then remove from heat.

Step 6
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Place Your Dish and Enjoy!

If you have cilantro leftover, put some on the top of the dish as garnish.

You should eat this dish right away before it gets cold. It’s crunchy on the outside but tender and juicy inside and the sauce has the perfect balance with sweet and sour.

Sandy Z.

My name is Sandy I'm just a Chinese girl living in the US and I love food! I absolutely love bringing unique Chinese flavors and dishes to everyone's table. Feel free to try out a few recipes! New Food for a New Mood!

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Szechuan Boiled Beef
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Korean Style Bibimbap
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Ingredients

Adjust Servings:
2 lbs Pork Belly(Thin sliced)
1/8 tsp. Salt Marinate the pork
2 tbsp. Cooking Wine Marinate the pork
1 tsp. White Pepper Marinate the pork
1 cup Crispy powder
1 cup Water
1/3 cup Ketchup For the sauce
1/4 cup White Vinegar For the sauce
1/4 cup White Sugar For the sauce
1/8 tsp. Salt For the sauce
5 pieces Ginger
5 cloves Garlic
3 Green Onion
1/2 Carrot
1 small handful Cilantro
previous
Szechuan Boiled Beef
next
Korean Style Bibimbap

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