Chinese Sweet And Sour Pork (Print Version)
Crispy pork pieces coated in a tangy sweet-sour sauce with perfectly balanced flavors that outshine any restaurant version.
# Ingredients:
→ Main Ingredients
01 -
500 g pork scotch cut into 1 cm thick pieces
02 -
2 tablespoon Chinese dark vinegar
03 -
1 tablespoon soy sauce
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1 tablespoon sugar
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1 teaspoon five spice powder
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2 tablespoon rice wine
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1/4 cup cornstarch
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2 tablespoon flour
09 -
1 liter oil for deep frying
# Steps to Follow:
01 -
Mix pork pieces, Chinese dark vinegar, soy sauce, sugar, five spice powder, and rice wine in a container. Marinate overnight in the fridge.
02 -
Combine cornstarch and flour in a bowl. Drain out half of the marinade sauce if you prefer a crispier coating.
03 -
Heat oil in a large saucepan or small pot. Test the oil temperature by dipping in a piece of pork; it should immediately start sizzling. Deep-fry the pork pieces until they achieve a deep golden brown color.
# Additional Notes:
01 -
Pork scotch is recommended for its moisture retention during frying due to its fat content. For a leaner option, use pork tenderloin.
02 -
Choose quality soy sauce for better flavor, such as Leekumkee soy sauce.
03 -
Chinese dark vinegar can vary in flavor and intensity. ZhenJiang vinegar is recommended but can be substituted with balsamic vinegar.
04 -
Five spice powder has a strong flavor, so adjust the amount based on your taste preference.
05 -
Ensure the batter is not too watery by draining excess marinade sauce before mixing with cornstarch and flour.
06 -
A 2:1 ratio of cornstarch to flour in the batter provides a balanced level of coating. Adjust the amount of flour for a crunchier texture.
07 -
For a silky texture in stir-fried dishes, replace flour with cornstarch or sweet potato powder.
08 -
Stir-fry with tomatoes and baby leeks for an enhanced flavor profile.
09 -
The marinade sauce should follow a 2:1:1 ratio of vinegar, soy sauce, and sugar for a balanced flavor.