Ingredients Preparation:
- 500g of pork tenderloin (pork lean meat can also be used)
- 1 egg
- White sesame seeds
- Ketchup
- White sugar
- White vinegar
- Cooking wine (vodka or whiskey can also be substituted)
- Salt
- Black pepper powder
- Cornstarch
- Ginger strips
1、After cleaning the pork, cut it into strips. The length should be around 5-6 cm, the width about 1.5 cm, and the thickness around 1 cm. You can also cut the pork into small pieces, though it might not look as appealing, but the taste will not be affected!
2、Place the cut pork into a bowl and soak it in water for about 3 minutes (this helps to remove the blood and reduce the pork's gamey smell
3、Remove the water from the bowl and try to dry the pork strips as much as possible (you can use kitchen paper to absorb the moisture from the pork). Add ginger strips, a small amount of salt, chicken essence, pepper, add a small spoon of cooking wine (vodka or whiskey), and a beaten egg.
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4、Start mixing and kneading the pork strips. Add a spoonful of cooking oil and starch, and mix by hand until everything is evenly coated. The batter should be thick enough to completely "stick" to the pork. Set aside to marinate for 15-20 minutes, allowing the pork to absorb the flavors. After this step, the pork will be crispy on the outside and tender on the inside when fried, making it especially delicious。
5、Pour the oil into the pan and heat it to about 60% of its maximum temperature. Once the oil is hot, carefully place the pork strips one by one into the pan. Fry until they float and change color. Remove and drain any excess oil.
Once all the pork strips are taken out, heat the oil to about 80% hot, then pour the pork back into the pot for a second fry. Fry until golden brown, then remove from the oil.
6、Let's start making the sweet and sour sauce. In a bowl, add 3 tablespoons of ketchup (about 40g), 3 tablespoons of sugar (about 40g), 2 tablespoons of white vinegar (about 30g), a pinch of salt, 1 teaspoon of cornstarch (about 10g), and 70g of water. The ratio of ketchup and sugar should be the same, with a little less salt, as the salt enhances the sweet and sour flavor. Stir well. Ideally, this sauce can be prepared while marinating the pork strips. If you prefer a sweeter taste, you can add 5-15g more sugar; if you like it more sour, you can add 5-10g more vinegar.
7、Pour the sauce into the pan, and cook over low heat, stirring constantly. Once the sauce starts to thicken and becomes sticky, add the fried pork strips and begin stir-frying.
Once the sauce becomes thick and coats the pork strips evenly, sprinkle sesame seeds on top and give it another stir. After the final stir, transfer the dish to a plate and serve.
Note: If you don't have pork tenderloin, you can substitute it with lean pork, beef tenderloin, lamb tenderloin, or chicken. However, pork tenderloin offers the best texture. If you're aiming for extra crispiness with a hollow texture, you can skip the egg when making the batter. Instead, use a "dry and wet batter," which consists of 30% cornstarch mixed with hot water and 70% mixed with cold water, then combine them. After that, coat the food with a layer of dry cornstarch before frying. This method results in a crisp, crunchy texture. However, this might be challenging in Western countries.
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