Meilin Pork Tenderloin

Name: Meilin Pork Tenderloin
Ingredients: 200g Pork tenderloin (sliced into 0.5 cm thick pieces, flattened with the back of a knife, then repeatedly cross-chopped with a dull blade, cut into diamond-shaped pieces 2 cm in vertical length and 3 cm in horizontal length); 2 pieces Egg white; 150g Meilin tomato sauce; 1g Monosodium glutamate; 2g Soy sauce; 5g White sugar; 2g Salt; 15g Shaoxing wine (10g used for marinating, 5g used for sauce preparation); 5 g vinegar; 25 g starch (20 g for coating, 5 g for sauce); 20 g flour; 1000 g (approx. 75 g consumed) rendered lard (for deep frying); 15 g clear broth (for sauce); tomato

A classic traditional dish from Zhejiang, where pork tenderloin is pounded to tenderize, marinated, deep-fried to a crisp, then coated in a sweet and sour tomato sauce. The finished dish has juicy, tender meat and a distinctive peachy pink hue.

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A beloved staple of Zhejiang's long culinary history, this dish has earned its place as a favorite at family feasts and casual local restaurants across the province, loved for its perfect balance of crunchy fried exterior and soft, succulent interior, all tied together by the bright, tangy-sweet tomato glaze that gives it its iconic color.

Ingredients

Pork tenderloin (sliced into 0.5 cm thick pieces, flattened with the back of a knife, then repeatedly cross-chopped with a dull blade, cut into diamond-shaped pieces 2 cm in vertical length and 3 cm in horizontal length) 200g

Egg white 2 pieces

Meilin tomato sauce 150g

Monosodium glutamate 1g

Soy sauce 2g

White sugar 5g

Salt 2g

Shaoxing wine (10g used for marinating, 5g used for sauce preparation) 15g

vinegar 5 g

starch (20 g for coating, 5 g for sauce) 25 g

flour 20 g

rendered lard (for deep frying) 1000 g (approx. 75 g consumed)

clear broth (for sauce) 15 g

tomato

Instructions

Cut into pieces and marinate

Slice the tenderloin into 0.5cm thick slices, flatten evenly with the flat side of a knife, then lightly chop back and forth with a dull knife, then cut into diamond-shaped pieces measuring 2cm in length and 3cm in width. Place in a bowl, mix well with 10g Shaoxing wine, salt, and MSG to marinate, then add egg white and 20g wet starch, stir to combine, then mix in flour evenly and set aside.

Prepare sauce

Mix ketchup, soy sauce, sugar, vinegar, 5g Shaoxing wine, 5g wet starch, and 15g clear stock into a sauce and set aside.

Initial fry

Place the wok over heat to warm up, add lard and heat to 50% temperature (approx. 110°C), add the marinated meat pieces, fry until the surface hardens, then remove.

Double fry

When the oil temperature rises to 70% (approx. 154°C), fry the meat pieces again, then remove and drain excess oil.

Coat with sauce and serve

Leave a small amount of base oil in the wok, pour in the prepared starch sauce, cook until thickened, add the fried tenderloin pieces, toss evenly to coat, drizzle with oil, then serve.