A Tantalizing Introduction
With its distinctive sweet-sour flavor, golden-crispy exterior, and juicy tenderloin, Sweet and Sour Pork Tenderloin is a beloved dish. Its bright red glaze combines sweet, tangy, and savory notes in rich layers, delivering pure happiness with every bite. Let’s dive into making this crowd-pleaser!
Ingredients List
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Main Ingredients:
400g pork tenderloin (preferably pork hind leg “plum meat”), 1 egg white -
Crispy Batter:
6 tbsp potato starch, 3 tbsp all-purpose flour, 5 tbsp water -
Sweet-Sour Sauce:
8 tbsp ketchup, 4 tbsp white sugar, 3 tbsp white vinegar, ½ bowl water -
Essential Seasonings:
1 tbsp minced ginger, 2 tbsp minced garlic, 2 tbsp cooking wine, ½ tbsp salt, ⅓ tbsp white pepper
Step-by-Step Instructions
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Prep the Tenderloin: Lay the tenderloin flat on a cutting board. Cut against the grain into 0.8cm-thick slices, pat them loose, then dice into strips the thickness of a pinky finger.
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Marinate the Meat: In a bowl, combine the meat strips with egg white, ½ tbsp salt, 2 tbsp cooking wine, and white pepper. Stir clockwise for 3 minutes until sticky, then refrigerate for 20 minutes.
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Make the Batter: Mix starch and flour at a 2:1 ratio. Add ice water in three batches, whisking until the batter reaches a yogurt-like consistency that can form thin threads.
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Heat the Oil: Pour oil into a pot (enough to submerge the meat). Heat over high heat until inserting a wooden chopstick causes fine bubbles, then reduce to medium heat.
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Fry the Meat: Dip each strip into the batter and place them in the oil with space between. Fry until light yellow, then remove. When the oil bubbles vigorously around a chopstick, return the strips for 30 seconds until golden brown.
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Drain Excess Oil: Transfer all strips to a colander. Off the heat, pour hot oil over them for 10 seconds to release extra grease.
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Sauté the Sauce Base: In the remaining oil, fry ginger and garlic until fragrant. Switch to low heat, add ketchup, and stir until it releases red oil.
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Develop Sweet-Sour Notes: Add sugar and cook until caramel-scented, then pour white vinegar along the pot edge to enhance the aroma.
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Thicken the Sauce: Pour in water and bring to a boil. Stir in a slurry (2 tbsp cornstarch mixed with 4 tbsp water) until the sauce thickens evenly.
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Final Touch: Toss the tenderloin in the sauce until fully coated. Turn off the heat when the aroma peaks and the sauce glistens!
The Finished Dish
The 出锅 (finished) Sweet and Sour Pork Tenderloin boasts a vibrant red glaze, balanced sweet-sour taste, crispy exterior, and juicy interior. One bite releases the tangy sauce to blend perfectly with the tender meat—a true explosion of flavor!
