Sweet and Sour Pork
Sweet and sour pork represents the Chinese-American culinary bridge, born from Cantonese cooking traditions adapted for available ingredients in early immigrant kitchens. The technique of velveting the pork, coating it in cornstarch and egg before a brief oil bath, keeps the meat impossibly tender despite high heat. This method, fundamental to Chinese cooking, transforms what could be dry into something silky, while the balanced sauce of tomato and vinegar creates the dish's signature bright acidity that cuts through richness.
Instructions
Preparation 1.
Crack the egg into a bowl.
Separate the egg white and yolk.
Sweet and Sour Pork 2.
Slice the pork tenderloin into strips. 3.
Prepare the marinade using a pinch of salt, one teaspoon of starch, two teaspoons of light soy sauce, and an egg white. 4.
Marinade the pork strips for about 20 minutes. 5.
Put the remaining starch in a bowl.
Add some water and vinegar to make a starchy sauce.
Sweet and Sour Pork Cooking Instructions 1.
Pour the cooking oil into a wok and heat to 190°C (375°F).
Add the marinated pork strips and fry them until they turn brown.
Remove the cooked pork from the wok and place on a plate. 2.
Leave some oil in the wok.
Put the tomato sauce and white sugar into the wok, and heat until the oil and sauce are fully combined. 3.
Add some water to the wok and thoroughly heat the sweet and sour sauce before adding the pork strips to it. 4.
Pour in the starchy sauce.
Stir-fry all the ingredients until the pork and sauce are thoroughly mixed together. 5.
Serve on a plate and add some coriander for decoration..
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