This Sweet and Sour Pork Tenderloin 糖醋里脊 is from the northern part of China. It is interesting and I think my family will enjoy this.
Thanks for sharing.
Learning: A relatively easy dish to cook. The only time-consuming step is the double deep frying but it is critical because then, the fried meat can be still crispy when the sauce is added in.Hubby prefers it saucier while the son wants it saltier and sourish.For me, I thought it was good enough.Source:What you need:350g pork tenderloin, cut into a stick of 1 cmMarinate:1 tsp salt 1/2 tsp white pepper powder 1 tsp cooking wine 1 tsp soy sauce
Batter:
85g cornstarch 20g plain flour flour 1/4 cup + 3 tbsp cold water 2 tsp oil Sweet and sour sauce:3 cloves garlic, roughly chopped 3 tbsp Chinkiang vinegar1 tsp soy sauce 2 tsp white vinegar (will increase 3 tsp next round) 50g sugar 3 tbsp water Cornstarch water:1 tsp cornstarch 1 tbsp waterMethod:Marinate meat with salt, white pepper, cooking wine and soy sauce. Cover and chill.In a bowl, corn starch, plain flour and add water little by little. Should have a thick flowy consistency.Add oil and mix well. Heat up a pan with oil.Add the marinate meat into the batter and mix gently until all meat is coated with batter.Heat oil to 160 - 170 deg.Slowly add the pork stick one by one without touching each other. Fry until light golden. Remove and drain. Repeat until all meat is done.Heat oil to 180 deg and fry the meat till golden. Remove and drain.Remove oil and leave about 1 tbsp in it.Mix all the sauce ingredients together except garlic.Stir fry the garlic until fragrantAdd sauce ingredients to the garlic, Cook for about 1 min. Once it is thicker, stir in corn starch mixture.Stir until thickens.Add in the meat and stir until the sauce is evenly coated.Garnish with chopped spring onions.Enjoy!
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