Sweet And Sour Pork (Print Version)
# Ingredients:
→ Main Ingredients
01 -
500 g pork scotch cut into 1cm thick pieces
02 -
2 tablespoon Chinese dark vinegar
03 -
1 tablespoon soy sauce
04 -
1 tablespoon sugar
05 -
1 teaspoon five spice powder
06 -
2 tablespoon rice wine
07 -
1/4 cup cornstarch
08 -
2 tablespoon flour
09 -
1 L oil for deep frying
# Instructions:
01 -
Mix pork pieces, Chinese dark vinegar, soy sauce, sugar, five spice powder and rice wine in a container and marinate overnight in the fridge.
02 -
Mix in the cornstarch and flour. (Drain out half of the marinade sauce if you want the crispy coating)
03 -
Pour oil into a large saucepan or small pot. Heat until pork immediately starts sizzling when you dip it in. Cook until the pork pieces are deep golden brown.
# Notes:
01 -
Pork scotch is a great option because it retains its moisture when deep-fried due to its natural fat content. If you don't want so much fat in your dish, simply use pork tenderloin.
02 -
Use quality soy sauce. Recommend Leekumkee soy sauce.
03 -
Several varieties of Chinese black vinegar are available on the market. We usually use the yellow label one called ZhenJiang vinegar. You can use balsamic vinegar to replace Chinese dark vinegar.
04 -
Five Spice Powder packs a punch with its strong flavor, so a little can go a long way. Feel free to adjust the amount to suit your taste preferences.
05 -
This recipe is perfect for batch cooking and freezing in small portions.