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Authentic Sweet and Sour Pork
Authentic Sweet and Sour Pork
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Prep Time:
25 minutes
Cook Time:
10 minutes
Total Time:
65 minutes
Crispy pork cooked in a tangy sweet and sour Sichuan sauce.
Ingredients:
  • 8 ounces pork loin
  • 1 teaspoon rice wine
  • 0.66666668653488 teaspoon salt, divided
  • 1 pinch monosodium glutamate (MSG)
  • 0.5 cup chicken stock
  • 0.25 cup cornstarch, divided
  • 2 tablespoons vinegar
  • 0.66666668653488 teaspoon soy sauce
  • 1.25 cups vegetable oil for frying
  • 3 cloves garlic, minced
  • 1 (3/4 inch thick) slice ginger, minced
  • 4 spring onions, finely chopped
Instructions:
  • Flatten pork to a thin 1/3-inch thickness with a meat mallet, then slice into 1 1/2-inch strips.
  • Mix together pork strips, rice wine, a dash of salt, and monosodium glutamate in a bowl. Refrigerate and let marinate for 30 minutes.
  • Combine the remaining 1/3 teaspoon of salt with chicken stock, 1 tablespoon of cornstarch, sugar, vinegar, and soy sauce in a bowl to create a flavorful sauce.
  • In a bowl, vigorously whisk together eggs and the 3 tablespoons of cornstarch until you have a smooth mixture. Add the pork strips and stir well until they are fully coated.
  • Preheat oil in a wok or large saucepan to 280 degrees F (140 degrees C). Carefully add pork strips individually to the hot oil and fry until golden for approximately 2 minutes. Remove onto a paper towel-lined plate using a slotted spoon.
  • Preheat oil to 340 degrees F (170 degrees C). Fry pork until golden brown, approximately 2 minutes. Use a slotted spoon to transfer to a serving plate.
  • Leave only a hint of oil in the wok. Sauté garlic and ginger until fragrant, around 30 seconds. Mix in sauce and spring onions; cook until the sauce thickens, 4 to 5 minutes. Drizzle the sauce over the pork on the serving plate.

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