Description
Embark on a delectable journey through the vibrant flavors of Chinese cuisine with our mouthwatering recipe for Chinese Sweet And Sour Pork. This classic dish, rooted in the harmonious balance of sweet and tangy notes, is a beloved staple that has captivated taste buds around the world.
Ingredients
- Pork Scotch (cut into 1cm thick pieces)
- Chinese Dark Vinegar
- Soy Sauce
- Sugar
- Five Spice Powder
- Rice Wine
- Cornstarch and Flour
- Oil
Instructions
1. Begin by combining the pork pieces with the Chinese dark vinegar, soy sauce, sugar, five-spice powder, and rice wine in a bowl. Mix everything together thoroughly, cover, and let the pork marinate for at least 30 minutes.
2. In a separate bowl, mix the cornstarch and flour. Toss the marinated pork pieces in the flour mixture until they are evenly coated, ensuring a crispy texture once fried.
3. Heat a generous amount of oil in a deep pot or wok over medium-high heat, bringing it to a temperature of around 180°C (350°F). Carefully add the coated pork pieces in batches and fry them until they are golden brown and crispy, about 4-5 minutes. Drain the fried pork on paper towels to remove any excess oil.
4. In a separate pan, combine the ketchup, white vinegar, sugar, soy sauce, and water. Bring the mixture to a boil over medium heat, stirring constantly. Once it’s simmering, add the cornstarch slurry and continue to stir until the sauce thickens and becomes glossy.
5. Finally, add the crispy pork pieces to the sweet and sour sauce, gently tossing to ensure the pork is evenly coated. Serve the Chinese Sweet And Sour Pork hot, accompanied by steamed rice or stir-fried vegetables for a complete and satisfying meal.
Notes
To achieve the perfect crispy texture, it’s essential to fry the pork at the right temperature and in small batches. Maintain the oil temperature between 180-190°C (350-375°F) and avoid overcrowding the pot, as this can cause the temperature to drop and result in soggy pork.
- Prep Time: 30
- Cook Time: 15
- Category: Dinner
- Method: Frying
- Cuisine: Chinese
Nutrition
- Serving Size: 550
- Calories: 22
- Sugar: 800
- Sodium: 30
- Fat: 10
- Saturated Fat: 5
- Unsaturated Fat: 0
- Trans Fat: 80
- Carbohydrates: 25
- Fiber: 25
- Protein: undefined
- Cholesterol: 50