Meilin Pork Tenderloin
A traditional Zhejiang dish of pork tenderloin fried until crisp, then coated in a tomato sauce glaze. The dish has a peach-pink color and a balanced sweet-and-sour flavor.
Ingredients
pork tenderloin (sliced into 0.5 cm pieces)
200 g
egg white (for coating)
2
Meilin tomato sauce (for sauce)
150 g
MSG (for marinade)
1 g
soy sauce (for sauce)
2 g
sugar (for sauce)
5 g
salt (for marinade)
2 g
Shaoxing wine (used in two parts: 10 g for marinade + 5 g for sauce)
15 g
vinegar (for sauce)
5 g
starch (used in two parts: 20 g for coating + 5 g for sauce)
25 g
flour (for coating)
20 g
rendered pork lard (for deep-frying, uses about 75 g)
1000 g (uses about 75 g)
Instructions
1
Prepare the pork
Slice the pork tenderloin into 0.5 cm slices, flatten gently with the flat side of a cleaver, then lightly score the surface in both directions with the tip of a knife. Cut the meat into diamond-shaped pieces about 2 cm tall by 3 cm wide. Place in a bowl and marinate with 10 g Shaoxing wine, salt, and MSG. Add the egg white and 20 g wet starch, mix well, then add the flour and toss until evenly coated. Set aside.
2
Mix the sauce
Combine the tomato sauce, soy sauce, sugar, vinegar, the remaining 5 g Shaoxing wine, 5 g wet starch, and 15 g clear broth. Stir until smooth and set aside.
3
Deep-fry the pork
Heat a wok over high heat and add the pork lard. When the oil reaches about 110°C (roughly 50% hot), add the pork pieces and fry until a firm crust forms. Remove and set aside. When the oil temperature rises to about 154°C (roughly 70% hot), return the pork to the wok and fry a second time. Remove and drain off the excess oil.
4
Coat with sauce and serve
Leave a thin layer of oil in the wok, pour in the prepared sauce, and bring to a gentle boil until thickened. Add the fried pork pieces, toss quickly and evenly to coat, drizzle with a little hot oil, then transfer to a serving plate.
