Sweet and Sour Pork Tenderloin
Sweet and Sour Pork Tenderloin is one of China’s classic traditional dishes. It uses pork tenderloin as the main ingredient, paired with flour, starch, vinegar, and other seasonings. The flavor is sweet and sour, making it very appetizing; this dish appears in Shaanxi, Henan, Zhejiang, Shandong, Sichuan, Huaiyang, Cantonese, and Fujian cuisines.
Ingredients and Tools
- Pork tenderloin
- Vinegar
- White sugar
- Starch
- Egg
- Light soy sauce
- Cooking wine
- Oyster sauce
- Ketchup
- White pepper powder
- Salt
Measurements
- Pork tenderloin 500g
- Vinegar 10g
- White sugar 30g
- Starch 50g
- Egg 50g
- Light soy sauce 10ml
- Cooking wine 20g
- Oyster sauce 10g
- Ketchup 30ml
- White pepper powder 5g
- Salt 10g
Steps
- Marinate the meat: First cut the pork tenderloin into thick slices, use the back of a knife to pound it to loosen slightly. Cut into finger-thick strips, add cooking wine, light soy sauce, oyster sauce, salt, white pepper powder, and one egg. Mix well by hand and marinate for at least 20 minutes.
- Make the sauce: Ketchup + 10g vinegar + 30g white sugar + 150ml water, stir until the sugar dissolves, set aside.
- Coat with starch: Coat all the meat first so you won’t be rushed when frying. Prepare a large bowl with starch, and fully coat each strip with starch.
- Fry: At oil temperature 160°C, add the tenderloin. You can test with a dry chopstick; when small bubbles appear around it, it’s ready to go in.
- Fry until the surface is lightly golden and remove, over medium heat throughout. Then raise the oil temperature to 200°C, pour the tenderloin back in for a second fry, only 40 seconds; the crust will be very crispy. Remove immediately.
- Coat with sauce: Use another pan, add a little oil, pour in the prepared sauce, cook until bubbling, add the fried tenderloin, and stir-fry so each piece is coated with sauce.
- Add the fried tenderloin and stir-fry, turn off the heat and serve.
Notes
- Fry the tenderloin multiple times and watch the heat, otherwise you won’t get a crisp outside and tender inside!
- Xiachufang
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