The Sweet & Sour you've (probably) never heard of

pork tenderloin

🥗Healthier: chicken breast

💰Cheaper: pork shoulder

Chicken is lower in fat and pork shoulder is less expensive.

pineapple

🥗Healthier: mango

💰Cheaper: canned pineapple

Mango offers a similar sweetness and texture.

soy sauce

🥗Healthier: tamari

💰Cheaper: low-sodium soy sauce

Tamari is gluten-free and low-sodium soy sauce is more health-conscious.

cornstarch

🥗Healthier: arrowroot powder

💰Cheaper: flour

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

Make the sweet and sour sauce by mixing 25 grams of sugar, 25 grams of rice vinegar, 50 grams of water or stock, 0.5 teaspoon chicken bouillon powder, 0.25 teaspoon salt, and 5 grams of soy sauce in a bowl.

Slice 300 grams of potatoes into one inch sheets, then into sticks, and finally into chunks. Rinse off surface starch and soak in water until ready to fry.

Slice 325 grams of pork loin into half centimeter sheets, pound with the back of a knife, make shallow cuts in a criss-cross pattern, and cut into triangular shapes.

Marinate pork with 0.5 teaspoon salt, 0.5 teaspoon sugar, 0.25 teaspoon baking soda, 0.125 teaspoon white pepper powder, and 0.5 teaspoon Shaoxing wine. Set aside.

Mix 45 grams of cornstarch with 35 grams of water to create a wet cornstarch coating, then coat the marinated pork and shape into ball-like forms.

Heat oil to 130°C and fry the pork balls for about 3 minutes until fully cooked, then remove and increase oil temperature to 195°C and fry again for 15 seconds.

Fry the potato chunks first at 130°C for 5 minutes, then increase the heat to 195°C and fry for another 30 seconds before removing.

Heat a wok until hot, add 1.5 tablespoons of peanut oil, and swirl to coat. Add 1 clove of minced garlic and the white part of 2 scallions, frying for 15 seconds until fragrant.

Add the sweet and sour sauce to the wok, stirring until bubbling, about 30 seconds. Mix in a slurry of 0.5 tablespoon cornstarch with an equal amount of water.

Add the fried potatoes and pork to the wok, mix quickly, turn off the heat, and drizzle in 1 teaspoon of toasted sesame oil before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens