Sweet and sour pork wrapped in a thick sauce, crispy on the outside and tender on the inside, you can still feel the firmness and tenderness of the meat in your mouth, Paired with white rice, you feel that eating is a pleasant thing.
Today we teach you a Chinese sweet and sour pork recipe.
What is Sweet and Sour Pork
Sweet and sour pork is a traditional Guangdong specialty dish.
During the Qing Dynasty, many foreigners in Guangzhou were very fond of eating Chinese food.
What kind of meat is sweet and sour pork made of?
Sweet and Sour Pork is made from pork belly.
Sweet and Sour Pork needs some fat to taste delicious.
Making it with pure lean meat will not taste that good.
Dishes history
During the Qing Dynasty, Europeans and Americans were the first to come into contact with the Guangdong region in China, and it was logical that they were the first to come into contact with Cantonese cuisine.
In addition, they liked the sweet and sour taste, so they fell in love with sweet and sour pork.
Cantonese was the first Chinese to live in Europe and the United States, and they opened Cantonese restaurants there, popularizing sweet and sour pork.
Many restaurants in Chinatowns around the world now serve sweet and sour pork, usually with white rice or fried rice.
Dish legend
There are two legends about the name of sweet and sour pork.
The first legend is that this dish is cooked with sweet and sour sauce, and the aroma is so fragrant when it is served that it makes people swallow their mouths, hence the name.
The second legend refers to the fact that this dish has a long history, so it was called “ancient meat”, and later the homophony was transformed into “sweet and sour pork”.
sweet and sour pork Ingredients
Tenderloin：500 g
egg：1
Scallion： a little
White pepper： Appropriate amount
sugar：1 spoon
white vinegar： Appropriate amount
starch： Appropriate amount
ketchup： Appropriate amount
Cooked white sesame seeds： a little
cooking wine： Appropriate amount
Salt： Appropriate amount
A tutorial on making sweet and sour pork
Pat 500g tenderloin with the back of a knife to loosen it, cut it into strips, and add 1 spoon of cooking wine, half a spoon of salt, a little white pepper, and 1 egg.
Mix well and marinate for 20 minutes.
Coat the marinated tenderloin with the appropriate amount of starch and tap off excess starch.
Note: The usual method is to hang the batter, but if the proportion is not adjusted well, it is easy to fail.
For example, if the batter is too thick, the taste will be bad.
if the batter is too thin, the meat will become old easily after frying.
The secret to zero failure is to directly coat it with dry flour, which can make the ribs crispy on the outside and tender on the inside.
Heat the oil in a pan until it is 60% hot (about 160 degrees), add the flour-coated tenderloin, fry over medium-low heat until cooked, and take it out and wait until the oil is 90% hot (about 190 degrees), and fry again For the second time, fry over high heat until the surface is golden and crispy, remove and set aside.
Leave a small amount of base oil in the pot, add an appropriate amount of tomato sauce, and stir-fry over medium heat, add a little white vinegar, half a spoonful of salt, and 1 spoonful of sugar, add a little water, and then pour into a small bowl of water starch (water: starch = 1:1), turn to high heat to thicken the sauce.
Add the fried tenderloin and stir-fry until evenly coated with tomato sauce, then turn off the heat and serve.
Sprinkle with a little cooked white sesame seeds and shredded green onion, and the tomato sauce version of sweet and sour pork is complete!
I have compiled the tutorial for making this dish below. If necessary, you can click below to print it out. I wish you success.
sweet and sour pork
Ingredients
- 500 g Tenderloin
- 1 egg
- a little Scallion
- Appropriate amount White pepper
- 1 spoon sugar
- Appropriate amount white vinegar
- Appropriate amount starch
- Appropriate amount ketchup
- a little Cooked white sesame seeds
- Appropriate amount cooking wine
- Appropriate amount Salt
Instructions
- Pat 500g tenderloin with the back of a knife to loosen it, cut it into strips, and add 1 spoon of cooking wine, half a spoon of salt, a little white pepper, and 1 egg.
- Mix well and marinate for 20 minutes.
- Coat the marinated tenderloin with the appropriate amount of starch and tap off excess starch. Note: The usual method is to hang the batter, but if the proportion is not adjusted well, it is easy to fail. For example, if the batter is too thick, the taste will be bad; if the batter is too thin, the meat will become old easily after frying. The secret to zero failure is to directly coat it with dry flour, which can make the ribs crispy on the outside and tender on the inside.
- Heat the oil in a pan until it is 60% hot (about 160 degrees), add the flour-coated tenderloin, fry over medium-low heat until cooked, and take it out; wait until the oil is 90% hot (about 190 degrees), and fry again For the second time, fry over high heat until the surface is golden and crispy, remove and set aside.
- Leave a small amount of base oil in the pot, add an appropriate amount of tomato sauce, and stir-fry over medium heat, add a little white vinegar, half a spoonful of salt, and 1 spoonful of sugar, add a little water, and then pour into a small bowl of water starch (water: starch = 1:1), turn to high heat to thicken the sauce.
- Add the fried tenderloin and stir-fry until evenly coated with tomato sauce, then turn off the heat and serve. Sprinkle with a little cooked white sesame seeds and shredded green onion, and the tomato sauce version of sweet and sour pork is complete!