Sweet and Sour Pork
A well-known dish in north-east China~
The big sliced pork was golden brown and coated by sticky sauce while still being crunchy.
- 2 lbs Pork Belly(Thin sliced)
- 1/8 tsp. SaltMarinate the pork
- 2 tbsp. Cooking WineMarinate the pork
- 1 tsp. White PepperMarinate the pork
- 1 cup Crispy powder
- 1 cup Water
- 1/3 cup KetchupFor the sauce
- 1/4 cup White VinegarFor the sauce
- 1/4 cup White SugarFor the sauce
- 1/8 tsp. SaltFor the sauce
- 5 pieces Ginger
- 5 cloves Garlic
- 3 Green Onion
- 1/2 Carrot
- 1 small handful Cilantro
Make the sauce and other ingredients
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.
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.