Sweet and Sour Pork Tenderloin

Name: Sweet and Sour Pork Tenderloin
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Ingredients: 300 g Pork tenderloin (remove silver skin, cut into 4 cm long, 5 mm wide strips); 1 Egg white; 50 g Water starch; 50 g Soybean oil (for frying sweet and sour sauce); 1000 g Peanut oil (50 g actually used, for deep-frying tenderloin); 3 g Minced scallion; 2 g Minced ginger; 15 g Cooking wine; 5 g Soy sauce; 100 g Sugar; 75 g Vinegar; 15 g Sesame oil; 2 g MSG; to taste Fine salt (for coating)

Korean-style sweet and sour pork: cut pork tenderloin into strips, deep-fry until golden and crispy, then toss with sweet and sour sauce.

35 min

Easy

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Ingredients

Pork tenderloin (remove silver skin, cut into 4 cm long, 5 mm wide strips) 300 g

Egg white 1

Water starch 50 g

Soybean oil (for frying sweet and sour sauce) 50 g

Peanut oil (50 g actually used, for deep-frying tenderloin) 1000 g

Minced scallion 3 g

Minced ginger 2 g

Cooking wine 15 g

Soy sauce 5 g

Sugar 100 g

Vinegar 75 g

Sesame oil 15 g

MSG 2 g

Fine salt (for coating) to taste

Instructions

Cut and coat

Wash the pork tenderloin, remove the silver skin, and cut into strips 4 cm long and 5 mm wide. Place in a ceramic bowl, add the egg white, water starch, and fine salt, and mix well to coat.

Prepare sweet and sour sauce

In a small ceramic bowl, combine the salt, sugar, vinegar, cooking wine, minced scallion and ginger, and water starch to make the sweet and sour sauce.

Deep-fry the tenderloin strips

Heat a wok and add the peanut oil. Heat to about 80% hot, then add the tenderloin strips one by one. Fry until ivory yellow, pour into a colander to drain the oil, and reserve the remaining oil in a container.

Coat with sauce and serve

Heat the same wok and add the soybean oil. Heat to about 50% hot, pour in the sweet and sour sauce and stir until it forms a thin glaze, add the fried tenderloin strips and toss a few times, drizzle with sesame oil, then transfer to a plate and serve.