Fruit Juice Pork Cutlets
A Cantonese-inspired dish featuring lean pork slices coated in egg and starch, fried until golden, then stir-fried with fruit juice for a sweet and sour finish with a rich fruity aroma.
Ingredients
lean pork (washed, sliced, and tenderized with the back of a knife)
300 g
fruit juice
100 g
egg (beaten)
1
rice wine
3 tsp
dry starch (for dusting)
1.5 tbsp
sesame oil
1 g
peanut oil (for frying)
500 g
MSG (for marinating)
to taste
Instructions
1
Step 1
Wash and slice the pork, then tenderize each slice with the back of a knife. Crack the egg into a bowl and beat it well.
2
Step 2
Coat the pork slices with the beaten egg, sprinkle in the MSG, mix well, and marinate for 5 minutes. Dust the slices evenly with dry starch.
3
Step 3
Heat 1 tbsp of oil in a wok. Add the starch-dusted pork and pan-fry both sides until golden. Add another 450 g of oil and heat to about 60% hot. Remove the wok from the heat and deep-fry the pork for 1 minute.
4
Step 4
In a separate wok, heat 0.5 tbsp of peanut oil. Pour in the rice wine, then add the fruit juice, sesame oil, and the deep-fried pork slices. Stir-fry quickly a few times and serve immediately.
