Authentic Sweet and Sour Pork

This popular dish originates from Sichuan. The pork is crispy on the outside and succulent on the inside. The sauce has the perfect balance of sweet and sour. Serve with rice, if desired.

• Preparation Time: 25 mins
• Cooking Time: 10 mins
• Total Time: 35 mins
• Calories: 435 Calories

Ingredients

• 2 eggs
• 3 cloves garlic, minced
• ½ cup chicken stock
• 2 tablespoons vinegar
• 2 ½ tablespoons white sugar
• 1 pinch monosodium glutamate (MSG)
• 1 (3/4 inch thick) slice ginger, minced
• 1 teaspoon rice wine
• 8 ounces pork loin
• ⅔ teaspoon salt, divided
• ¼ cup cornstarch, divided
• ⅔ teaspoon soy sauce
• 1 ¼ cups vegetable oil for frying
• 4 spring onions, finely chopped

Recipe Instructions

Step 1

Pound pork to 1/3-inch thickness using a meat mallet. Slice into 1 1/2-inch strips.

Step 2

Combine pork strips, rice wine, 1/3 teaspoon salt, and monosodium glutamate in a bowl. Marinate in the refrigerator for 30 minutes.

Step 3

Mix remaining 1/3 teaspoon salt, chicken stock, 1 tablespoon cornstarch, sugar, vinegar, and soy sauce in a bowl to make sauce.

Step 4

Beat eggs with remaining 3 tablespoons cornstarch in a bowl until smooth. Add pork strips; stir to coat.

Step 5

Heat oil in a wok or large saucepan to 280 degrees F (140 degrees C). Add pork strips one at a time to the hot oil. Cook until lightly golden, about 2 minutes. Transfer to a paper towel-lined plate with a slotted spoon.

Step 6

Heat oil to 340 degrees F (170 degrees C). Return pork to the hot oil. Cook until golden brown, about 2 minutes. Transfer to a serving plate with the slotted spoon.

Step 7

Drain all but 2 tablespoons oil from the wok. Cook and stir garlic and ginger in the hot oil until fragrant, about 30 seconds. Add sauce and spring onions; cook and stir until sauce begins to thicken, 4 to 5 minutes. Pour sauce over the pork on the serving plate.