Sweet and Sour Pork
Sweet and Sour Pork
This is an authentic recipe for real sweet and sour pork. When you eat sweet and sour pork at a Chinese American restaurant, you will get heavily battered and deep fried greasy large cubes of pork in an overly sugary sauce. Real Chinese sweet and sour pork is cut into strips, lightly coated in cornstarch, and stir fried. It is still crispy with a fraction of the grease and calories. It is then tossed in a corn syrup free sweet and sour sauce. I like the real deal significantly better. Plus, the pork only takes 20 minutes to prep and cook from start to finish. You can do the same process with chicken or shrimp if you aren’t a fan of pork. If you aren’t a fan of pork, get off of my website.
Ingredients
Pork Marinade
- 1 lb pork sirloin cut into strips
- 1 tbsp vegetable oil
- 1 large egg beaten
- 1 tsp salt
- 1/2 cup cornstarch
Sauce
- 2 tbsp ketchup
- 4 tbsp apple cider vinegar
- 2 tbsp Shaoxing cooking wine
- 4 tbsp brown sugar
- 2 tsp cornstarch
- 1/2 tsp salt
Stir Fry
- 1/2 cup vegetable oil
- 2 green onions chopped
- 3 garlic cloves minced
Instructions
- Mix together all of the sauce ingredients. Set aside.
- Marinate the pork in vegetable oil, egg, and salt for 15 minutes.
- Add the cornstarch to the pork, making sure all of the pieces are evenly coated.
- Heat up the vegetable oil in a large sauté pan or wok over medium high heat. Add in the pork pieces, making sure to not overcrowd the pan. Cook for 3 minutes a side.
- Remove the pork from the pan and drain grease on paper towel.
- There should be at least a tbsp of oil left in the pan. Add the green onion and garlic, cooking for 30 seconds.
- Add the sauce to the pan. Whisk until it thickens, no more than 2 minutes.
- Add the pork back into the pan. Turn off the heat. Make sure that the pork is evenly coated in the sauce.
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