Sweet and Sour Pork Tenderloin
Pork tenderloin pieces are battered and fried until crisp, then coated with a glossy sweet-and-sour sauce for a classic sweet-and-sour dish.
Ingredients
Pork tenderloin (washed and sliced)
250 g
Egg (cracked into a bowl)
1
Scallion (washed and finely chopped)
1
Ginger (washed and finely chopped)
1 small piece
Flour (for batter)
to taste
Cornstarch (for batter and sauce)
to taste
Cooking oil (for frying)
500 g (about 50 g actually used)
Cooking wine (for seasoning)
1 tsp
Soy sauce (for seasoning)
1 tsp
Aromatic vinegar (for seasoning)
2 tbsp
Sugar (for seasoning)
2 tbsp
Salt (for seasoning)
1 tsp
Sesame oil (for drizzling)
1 tsp
Stock (for the sauce)
to taste
Instructions
1
Prepare the pork slices
Crack the egg into a bowl. Wash and slice the pork, place it into the egg mixture, add a cornstarch slurry and flour, and toss until evenly coated. Wash and finely chop the scallion and ginger.
2
Mix the sauce
In a bowl, whisk together the cooking wine, sugar, vinegar, salt, chopped scallion, chopped ginger, cornstarch, and stock to make the sauce.
3
Deep-fry the pork
Heat the oil in a wok to about 150°C (medium heat). Add the battered pork slices and fry until golden and crisp, then remove and drain the oil.
4
Toss with sauce
Leave a small amount of oil in the wok, pour in the sauce and bring it up to a bubble, add the fried pork slices, toss quickly until evenly coated, drizzle with sesame oil, and serve.
