The Crispiest Sweet & Sour Pork You’ll Ever Make!

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 fillet into bite-sized pieces and toss with bicarbonate of soda; let sit for 15 minutes to tenderize.

After 15 minutes, wash the pork to remove excess bicarbonate of soda.

Marinate the pork with salt (about half a teaspoon), white pepper, and about a tablespoon of Shing rice wine.

In a bowl, mix 250 grams of cornstarch with 200 milliliters of water to create a sticky batter.

Massage the marinated pork pieces into the cornstarch batter until evenly coated.

Heat oil in a wok until hot, then deep fry the pork pieces in batches, ensuring not to overcrowd the wok.

Adjust the heat to maintain the oil temperature for crispy frying, cooking until golden brown and crunchy.

Remove the pork from the oil and set aside.

In the same wok, stir-fry ginger and carrot until fragrant, then add 6 tablespoons of rice vinegar and 4 tablespoons of water; bring to a simmer.

Add sugar (about a quarter of a teaspoon) and a pinch of salt to the sauce, stirring until it thickens into a syrup.

Once the sauce is sticky, toss the crispy pork in the sauce for a few seconds to coat.

Garnish with spring onion and red chili before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary