Sweet and Sour Pork
A Shandong cuisine classic featuring a golden color, balanced sweet-and-sour flavor, and a crispy exterior with tender, aromatic meat inside.
Ingredients
Pork loin (washed and sliced)
250 g
Cooking oil (for frying the pork)
750 g (100 g actual use)
Cooking wine
20 g
Vinegar
50 g
White sugar
60 g
Salt
2 g
Minced scallion
2 g
Minced ginger
2 g
Beaten egg
35 g
Water starch slurry
70 g
Flour (to coat the pork)
to taste
Sesame oil
10 g
Stock (for mixing the sauce)
to taste
Instructions
1
Step 1
Wash and slice the pork, add the beaten egg, water starch slurry, and flour, then mix well by hand.
2
Step 2
In a bowl, combine the cooking wine, sugar, vinegar, salt, scallion, ginger, water starch slurry, and a little stock to make the sauce.
3
Step 3
Heat oil in a wok to medium heat, add the pork slices, fry until golden and crispy, then remove and drain off the oil.
4
Step 4
Leave a little oil in the wok, pour in the sweet and sour sauce, add the pork slices, toss to coat, drizzle with sesame oil, and serve.
