Recipe: Sweet & Sour Pork | Andrew Zimmern

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.

Gather all ingredients: onions, bell peppers, peapods, hot chilies, fresh orange peel, fresh ginger slices, fresh garlic slices, 1/4 cup fresh squeezed orange juice, orange preserves, sugar, rice wine, dark soy sauce, regular soy sauce, Chinese black vinegar, and pineapple.

Butcher 2 lb boneless pork shoulder by separating the muscles, removing external fat and silver skin, and cutting into strips or cubes.

Pound the pork pieces gently to tenderize them, ensuring they are thin and bite-sized.

Season the pork with about 1 tablespoon of rice wine and 2 teaspoons of soy sauce, mixing well.

Add about 1/4 cup potato starch to the pork, ensuring all pieces are coated without any powdery residue.

Let the pork rest for about 10 minutes to reach room temperature before frying.

Combine fresh squeezed orange juice with sugar and orange preserves in a bowl, stirring to dissolve the sugar.

Heat about 2.5 to 3 cups of oil in a wok over low heat for about 30 minutes, checking the temperature with a wooden chopstick until it sizzles.

Increase the heat until the oil reaches 350°F, verified with a thermometer.

Carefully drop the pork pieces into the hot oil one at a time, frying in batches to avoid overcrowding the pan.

Fry the pork until crispy and cooked through, monitoring the sizzling sound to determine doneness.

Remove the pork from the oil and set aside, allowing it to stay warm for later.

In the remaining oil in the wok, add the aromatics (onions, bell peppers, peapods, hot chilies, ginger, garlic) and let them heat up.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary