Sweet and sour pork is definitely one of my favorite dishes. I like my pork super crispy in sweet and sour pork so I make the sauce slightly thicker so that thickness coats the pork but doesn’t make it soggy. A thinner sauce tends to make the crispy batter soggier, quicker.
We love getting a pork tenderloin and slicing it into 1/2-inch medallions.
pork tenderloin add the cornstarch. Cornstarch is standard in Chinese cooking, and helps to make the pork strips extra crispy.
and heat 2 tablespoons of peanut oil over medium heat. Stir fry the garlic and ginger, and then add the stock. Once it comes to a boil, add in the pre-made sauce. It will thicken quickly. Simply stir in the chopped scallions and then the sesame oil.
The dark and tangy sauce is the perfect match agains the super crispy fried pork pieces.
We love it served with white or brown rice.
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Sweet and sour pork
- 1/2 lb pork tenderloin
- Peanut oil for frying
- 1/2 cup corn starch
- 1/2 tsp salt
- 1/2 cup apple cider vinegar
- 1 tsp light soy sauce
- FOR THE SAUCE
- 1/4 tsp salt
- 3 tbsp granulated sugar
- 1 tsp light soy sauce
- 2 tsp corn starch
- 2 tablespoon ketchup
- 2 tbsp peanut oil
- 2 tsp garlic minced
- 2 tsp fresh ginger root finely chopped
- 2 scallions green parts only chopped, for garnish
- 1 tbsp white sesame seeds lightly toasted for garnish
- Cut the pork into bite-sized chunks, In a medium-sized bowl, Add the light soy sauce, apple cider vinegar, salt and mix until completely mixed, then add corn starch and a thick batter has formed.
- Pour enough oil into your wok , Heat over medium heat. Drop some of the pork into the oil, adding them individually to prevent sticking, and stir with forks, or metal tongs, to separate.
- Fry the pork for about 3 minutes, until they are just cooked through. Remove and drain on a plate lined with paper towels. Repeat with the remaining pork until you have cooked all of them.
- For the sauce, combine the salt, sugar, ketchup, vinegar, soy sauce, and cornstarch in a small-medium bowl.
- Heat 2 tablespoons of oil over medium heat. Add the garlic and ginger and stir-fry for about 30 seconds, until they are fragrant. Add the stock and bring to a boil. Add the prepared sauce from the small bowl.
- Stir briskly as the liquid thickens, Either pour the sauce over the pork strips, or add the pork strips to the sauce in the wok to coat and then transfer to a serving dish.
- Top with sliced scallions and toasted sesame seeds. Serve immediately with steamed rice or vegetables.
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