China / Main
Sweet and Sour Chinese Pork
Jing du or sweet-and-sour pork is a Chinese dish of fried and glazed pork.
Ingredients
- pork loin, America's cut (boneless loin roast) per person; cut in 1-inch squares and pounded flat1
- dry sherry or Chinese rice wine, dry; or Chinese rice wine3 tbsp
- soy sauce2 tbsp
- cornstarch2 tsp
- tomato ketchup1/4 cup
- rice vinegar2 tbsp
- soy sauce1 tbsp
- worcestershire sauce1 tbsp
- hot pepper sauce or chili-garlic sauce, or chili-garlic sauce1/2 tsp
- sugar1 tbsp
- egg, lightly beaten1
- cornstarch2 tsp
- extra-light olive oil or vegetable oil, extra-light; or vegetable oil1/4 cup
- ginger, minced1 tsp
- garlic, minced1 tsp
- cilantro, optional1 tbsp
Quantities are auto-calculated from the original recipe as a guide. Items without numbers (e.g. “to taste”) are not changed.
Method 10 steps
Mix the marinade ingredients in a large bowl and add the meat. Mix well to cover the meat and refrigerate for 2 hours (or overnight).
Combine sauce ingredients and set aside.
Remove pork from refrigerator and remove excess liquid (if any).
Beat egg and cornstarch and cover meat mixing well.
Place 2 tbsp oil in a wok and cook half the meat until no longer pink when slashed (about 2 minutes).
Remove meat, add remaining oil, and cook remaining meat.
Set cooked meat aside and discard pan drippings.
Add ginger and garlic to wok, stirring and cooking until fragrant.
Return pork to wok quickly stirring and add the sauce (stand back when adding sauce or it will really clear your sinuses).
Stir meat and sauce until meat is well covered, serve immediately.
