BETTER THAN TAKEOUT - Sweet And Sour Pork Recipe (Central Style)

pork tenderloin

🥗Healthier: chicken breast

💰Cheaper: pork shoulder

Chicken breast is leaner, while pork shoulder is less expensive.

cornstarch

🥗Healthier: arrowroot powder

💰Cheaper: all-purpose flour

Arrowroot is a healthier thickener, while flour is more economical.

vegetable oil

🥗Healthier: olive oil

💰Cheaper: canola oil

Olive oil is healthier, while canola is often cheaper.

soy sauce

🥗Healthier: low-sodium soy sauce

💰Cheaper: tamari

Low-sodium options are better for health, and tamari is often less expensive.

Slice the pork loin into thick pieces, then cut it into thick strips.

Marinate the pork strips with 1 tbsp soy sauce, 1/4 tsp salt, and 1/4 tsp baking soda. Let it sit for 20 minutes.

In a bowl, mix 1/4 cup all-purpose flour, 1 egg, 1/2 tsp baking powder, and 3 tbsp water until well combined.

Coat the marinated pork strips in the batter, ensuring each piece is well coated. Let it sit for 10 minutes.

Heat oil in a wok to 360 degrees Fahrenheit (182 degrees Celsius).

Add the pork strips one by one into the hot oil, being careful to avoid splashes.

Fry until one side is crispy, then flip to fry the other side until both sides are golden brown.

Remove the pork and let it sit for a few minutes before double frying.

For the second fry, add the pork back into the wok and stir to heat evenly for less than a minute until golden brown.

To make the sweet and sour sauce, mix 1/4 cup ketchup, 1/4 cup sugar, 1/4 cup water, 3 tbsp vinegar, and 3/4 tsp salt in a pan.

Add dried orange peel (or fresh ones/lemon zest) to the sauce and stir on medium heat until bubbling.

Turn the heat to low and add 1 tbsp cornstarch mixed with 1 tbsp water while stirring to prevent clumping.

Cook the sauce on low heat until it becomes sticky but still flows easily.

Pour the sauce over the freshly fried pork and toss to coat well.

Sprinkle with diced spring onion and toasted sesame seed before serving.

Cooking Techniques

Equipment Needed

Spice Level: