BETTER THAN TAKEOUT – Sweet And Sour Pork Loin Recipe (Central Chinese Style) [糖醋里脊]


Hi everyone, welcome to souped up recipes. Today we are making 糖醋里脊。 translated as sweet and sour pork loin. If you watched my previews video, you probably know that I already made a sweet and sour pork before That was a south Chinese style Which we call ku lao rou in Cantonese. The dish I am sharing today It is actually from center part of china. They are similar but a bit different and yes, it is super delicious too So let’s get started. You will need 250 grams of pork loin. This is what I usually do. Slice the pork into thick pieces. Then cut it into thick strips. Marinate it with 1 tbsp of soy sauce, 1/4 tsp of salt, and a 1/4 tsp of baking soda. Not baking powder, they are different. Give that a nice mix. If you want to add some black pepper, garlic powder, go ahead. I just want to keep it simple. Let that sit for 20 minutes so it has enough time for the baking soda to tenderize the meat While waiting, we can make the batter. You will need 1/4 cup of all-purpose flour crack in 1 egg. Add 1/2 tsp of baking powder(not baking soda) and 3 tbsp of water. Mix it well. This is the consistency that you are looking for. Put the pork into the batter. Mix it nicely. Make sure every piece of the pork is coated well. Let it sit for about 10 minutes. While waiting we can heat up the oil to 360 degrees Fahrenheit.
[ 182 degrees Celsius]. Add the pork strips one by one. I usually put the pork as close as possible
to the oil and then drop it in. In this way, the oil won’t splash everywhere. Once you can feel that one side is crispy. You can flip it over and fry the other side. Once both sides are done, take it out. Let it sit for few minutes and we are going
to double fry it. If you are serving guest, you can just let
it sit there and double fry it right before serving. Add the pork back into the wok. I didn’t use that much oil to fry so I just
trying to shake and stir it a little bit so it gets the heat evenly. The second fry should take less than a minute
and you can take it out. It should be beautifully golden brown. Now let me shoe you how to make the sweet
and sour sauce. You should make this sauce in advance so you can mix it with the pork right after it is fried. You will need 1/4 cup of ketchup, 1/4 cup
of sugar, 1/4 cup of water, 3 tbsp of vinegar, and 3/4 tsp of salt (or to taste). This is dried orange peel. We call it chen pi. It will add some nice citrusy to the sauce. If you don’t have it, you can use fresh ones or even some lemon zest. Add that in as well. Stir this on medium heat. Once it is bubbling, turn the heat to low add Some cornstarch water. I just mixed 1 tbsp of corn starch with 1
tbsp of water. Make sure you are stirring the sauce while
adding the starch water or else it will clump up. Keep cooking it on low heat until it feels
sticky but still flowing easily. This is the consistency yo are looking for. Pour the sauce all over the freshly fried
pork. Give it a nice toss. Sprinkle some diced spring onion and toasted
sesame seed. That’s it. Look at that bright golden color. So shiny. I don’t have time to admire it. It is a delicate dish. You supose to serve it immediately.

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