Cherry Pork
A traditional dish from Jiangsu. Pork belly is cut into pieces, fried until golden, then coated in a sweet-and-sour tomato sauce. The meat turns a bright cherry-red color with a balanced sweet-and-sour flavor.
Ingredients
pork belly (cut into about 1.5 cm cubes)
750 g
salt (for marinating)
to taste
cooking wine (for marinating)
to taste
oil (for frying)
to taste
sugar
to taste
vinegar
to taste
ketchup
to taste
water
to taste
bright oil (drizzled in before serving)
to taste
Instructions
1
Marinating
Cut the pork belly into about 1.5 cm cubes and marinate with salt and cooking wine for 10 minutes.
2
Frying
Heat oil in a pan to about 60% hot (medium-hot). Add the meat cubes and fry until golden brown, then remove.
3
Coating with sauce
Leave the base oil in the pan, add sugar, vinegar, ketchup, and water, and bring to a boil. Add the meat cubes and toss to coat them evenly with the sauce.
4
Plating
Once the sauce has reduced, drizzle in the bright oil, plate, and serve.
