Sweet and Sour Pork

Mise-en-place

Ingrediënten

De bereidingswijze

Stap voor stap

1. 1

   In a medium bowl, combine the pork tenderloin pieces with the marinade soy sauce, marinade rice vinegar, and sesame oil.

   Tip van de kok: Marinating helps tenderize the pork and add flavor.

2. 2

   Let the pork marinate for at least 15 minutes at room temperature, or longer in the refrigerator.

   Ongeveer 15 min

3. 3

   Prepare the sweet and sour sauce by whisking together the ketchup, sugar, sauce rice vinegar, sauce soy sauce, and sauce water in a small bowl.

   Ongeveer 2 min

   Tip van de kok: Taste and adjust sweetness or tanginess to your preference.

4. 4

   In a separate small bowl, whisk together the sauce slurry cornstarch and sauce slurry water until smooth.

   Ongeveer 1 min

5. 5

   After marinating, drain any excess liquid from the pork. Add the beaten egg to the pork and mix well to coat.

   Ongeveer 1 min

6. 6

   Add the coating cornstarch to the pork and toss until each piece is evenly coated.

   Ongeveer 1 min

   Tip van de kok: Ensure all pork pieces are well-dusted for maximum crispiness.

7. 7

   Heat the vegetable oil in a large wok or deep pan over medium-high heat until it reaches 175°C (350°F).

   Ongeveer 5 min

   Tip van de kok: Use a thermometer to ensure the oil is at the correct temperature for crispy pork.

8. 8

   Carefully add the pork pieces in batches, making sure not to overcrowd the pan. Fry for 3-4 minutes until golden brown and cooked through.

   Ongeveer 8 min

   Tip van de kok: Frying in batches prevents the oil temperature from dropping too much, ensuring crispy results.

9. 9

   Remove the fried pork with a slotted spoon and place it on a wire rack set over paper towels to drain excess oil.

10. 10

    Pour out most of the oil from the wok, leaving about a tablespoon.

11. 11

    Add the bell pepper, yellow onion, garlic, and ginger to the wok. Stir-fry for 2-3 minutes until the vegetables are slightly tender-crisp.

    Ongeveer 3 min

    Tip van de kok: Don't overcook the vegetables; they should still have a slight crunch.

12. 12

    Add the pineapple chunks to the wok and stir-fry for another minute.

    Ongeveer 1 min

13. 13

    Pour the prepared sweet and sour sauce into the wok. Bring it to a gentle simmer.

    Ongeveer 1 min

14. 14

    Stir the cornstarch slurry once more, then slowly add it to the simmering sauce, stirring constantly until the sauce thickens.

    Ongeveer 1 min

    Tip van de kok: Add the slurry gradually to control the thickness of the sauce.

15. 15

    Return the fried pork to the wok and toss gently to coat all the pieces evenly with the sauce.

    Ongeveer 1 min

    Tip van de kok: Serve immediately to enjoy the crispiness of the pork before it softens.

16. 16

    Serve hot, optionally with steamed rice.