Sweet and Sour Chinese Pork
Sweet and sour pork here is built from thin, pounded squares of loin that fry in about two minutes. The meat marinates in sherry or rice wine and soy, then takes an egg and cornstarch coat that holds the glaze. The sauce mixes catsup, rice vinegar, Worcestershire and a little chili for heat. Extra-light olive oil keeps the frying neutral, so the sauce and ginger stay in front.
Instructions
Stir the sherry or rice wine, the first 2 tbsp of soy sauce and the first 2 tsp of cornstarch together in a large bowl. Add the pounded pork squares and turn them until every piece is coated, then refrigerate for 2 hours or overnight.
In a separate bowl, mix the catsup, rice vinegar, the remaining 1 tbsp soy sauce, Worcestershire sauce, hot pepper or chili-garlic sauce and sugar. Set this sauce aside.
Take the pork out of the refrigerator and pour off any extra liquid. Beat the egg with the second 2 tsp of cornstarch, add it to the meat and mix well so each piece is coated.
Heat 2 tbsp of the oil in a wok and cook half the pork until it is no longer pink when you slash a piece, about 2 minutes. Lift the meat out, add the remaining oil and cook the second batch the same way.
Set all the cooked pork aside and discard the drippings left in the wok. Add the ginger and garlic and stir until they smell fragrant.
Return the pork to the wok, stirring quickly, and pour in the sauce. Stand back as you add it, because the fumes from the hot sauce can sting your nose and throat.
Stir until the meat is evenly glazed, then serve right away, with the cilantro on top if you are using it.
Better meat, delivered.
Premium cuts shipped to your door. Skip the grocery store and cook with quality you can taste.
Shop Meatzy →Affiliate link · PicksByRecipe may earn a commission at no extra cost to you.
