Osmanthus Pork (Sweet and Sour)
A traditional Zhejiang fried dish featuring lean pork coated in egg batter and fried until golden, with a sweet-and-sour flavor.
Ingredients
Lean pork (cut into large slices about 1/3 inch thick, pounded with the back of a knife to loosen the fibers, then cut into small pieces)
250 g
Eggs (beaten and mixed with rice flour to make a batter)
2
Rice flour
100 g
Light soy sauce
to taste
Sugar (for marinating and seasoning)
to taste
Vinegar
to taste
Cooking wine
to taste
Salt
to taste
Sesame oil
to taste
Cornstarch (for thickening)
to taste
MSG
to taste
Instructions
1
Marinate the Meat
Cut the lean pork into large slices about 1/3 inch thick. Pound with the back of a knife to loosen the meat fibers, then cut into small pieces and briefly marinate with sugar, salt, and cooking wine.
2
Batter and Fry
Beat the eggs and mix with the rice flour to form a batter, then fold in the marinated meat. Heat the frying oil to 80% hot. Drop in the meat pieces one by one, briefly fry, then remove. Once the oil temperature rises again, refry until golden brown, then remove and drain off the oil.
3
Season and Serve
Add sugar, vinegar, salt, sesame oil, and cornstarch slurry with MSG to thicken into a sauce, then plate and serve.
