Chinese Sweet and Sour Pork

Name: Chinese Sweet and Sour Pork
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 4
Cuisine: Chinese, Asian
Ingredients: 59 milliliters cornstarch, divided; 1 egg, beaten; 1 1-inch piece of ginger, thinly sliced; 4 servings Kosher salt; 473 milliliters oil for frying; 340 grams lean pork; 1 Tbsp Shaoxing rice wine; 3 scallions, chopped into 1-inch segments; 1 teaspoon soy sauce; 59 milliliters water or stock; 2 Tbsps white sugar; 2 Tbsps Chinkiang or black Chinese vinegar

Chinese Sweet and Sour Pork is a gluten free and dairy free main course. One portion of this dish contains approximately 16g of protein, 30g of fat, and a total of 402 calories. This recipe serves 4. Head to the store and pick up chinkiang, shaoxing rice wine, pork, and a few other things to make it today. To use up the soy sauce you could follow this main course with the Panna Cotta with Strawberry-Vin Santo Sauce as a dessert. This recipe is typical of Chinese cuisine.

Instructions

Cut the meat into slices 1-inch long and about 1/4 inch thick.

Ingredients you will need

Meat

Combine 1 teaspoon salt salt and rice wine in a medium bowl and stir to combine.

Ingredients you will need

Rice Wine

Salt

Equipment you will use

Bowl

Add the pork and transfer to refrigerate. Allow to marinate at least 30 minutes and up to overnight.

Ingredients you will need

Pork

Combine 1/2 teaspoon salt, sugar, vinegar, soy sauce and 2 teaspoons cornstarch in a small bowl and mix to combine.

Ingredients you will need

Corn Starch

Soy Sauce

Vinegar

Sugar

Salt

Equipment you will use

Bowl

Heat oil in a wok or Dutch oven to 350°F. Beat together egg and remaining 1/4 cup cornstarch to form a batter. Coat pork with batter, allow excess to drain, and carefully transfer to the hot oil, adding the pieces one at a time to prevent clumping. Cook until crisp and just barely cooked through, about 3 minutes.

Ingredients you will need

Corn Starch

Pork

Egg

Cooking Oil

Equipment you will use

Dutch Oven

Wok

Remove the pork with a slotted spoon. and transfer to a paper towel-lined plate.

Ingredients you will need

Pork

Equipment you will use

Slotted Spoon

Paper Towels

Pour off all but 3 tablespoons of the oil in the wok and return to medium-high heat.

Ingredients you will need

Cooking Oil

Equipment you will use

Wok

Add the ginger and the scallions and stir-fry until fragrant, about 30 seconds.

Ingredients you will need

Green Onions

Ginger

Add the pork strips and stir-fry for 30 seconds more, to toss the meat in the fragrant oil.

Ingredients you will need

Meat

Pork

Cooking Oil

Add all of the stock or water, bring the liquid to a simmer, then sugar/vinegar/soy mixture. Stir quickly as the liquid thickens to prevent the cornstarch from clumping. Cook until the sauce has thickened and no longer tastes like cornstarch, about 30 seconds.

Ingredients you will need

Corn Starch

Vinegar

Sauce

Stock

Sugar

Water

Drizzle in sesame oil and serve immediately.

Ingredients you will need

Sesame Oil

Equipment

Ingredients

Servings:

59milliliters

cornstarch, divided 1

egg, beaten 1

1-inch piece of ginger, thinly sliced 4servings

Kosher salt 473milliliters

oil for frying 340grams

lean pork 1Tbsp

Shaoxing rice wine 3

scallions, chopped into 1-inch segments 1teaspoon

soy sauce 59milliliters

water or stock 2Tbsps

white sugar 2Tbsps

Chinkiang or black Chinese vinegar

Recommended wine: Chenin Blanc, Gewurztraminer, Riesling

Asian works really well with Chenin Blanc, Gewurztraminer, and Riesling. The best wine for Asian food depends on the cuisine and dish - of course - but these acidic whites pair with a number of traditional meals, spicy or not. You could try Quintan Essentia Chenin Blanc. Reviewers quite like it with a 4.5 out of 5 star rating and a price of about 35 dollars per bottle.