serves
2
prep
5 minutes
cook
5 minutes
difficulty
Easy
serves
2
people
preparation
5
minutes
cooking
5
minutes
difficulty
Easy
level
Stream free On Demand
Sweet And Sour
Watch The Full Episode Here
G
Watch The Full Episode Here
G
Ingredients
- 400 g pork tenderloin
- ½ tsp bicarbonate of soda
- 1 tsp soy sauce
- 2 tsp Shaoxing wine
- salt, to season
- 175 g (1 cup) potato starch
- 750 ml (3 cups) vegetable oil, for deep frying
- 2 cm piece ginger, julienned
- 4 spring onions, cut on a very sharp diagonal
Sauce
- 110 g (½ cup) sugar
- 125 ml (½ cup) rice vinegar
- 1 tsp soy sauce
- 1 tsp sesame oil
Marinating time: 10 minutes
Instructions
- Slice the pork tenderloin to about 3 mm in thickness. Place into a bowl of cold water with the bicarbonate of soda and massage the meat for about 1 minute. Stand for 10 minutes, then rinse well. Squeeze out any excess moisture, then place in another bowl.
- Add the soy sauce and Shaoxing wine to the pork and season with a little salt. Combine the potato starch with 250 ml (1 cup) water and mix into the pork.
- For the sauce, place all the ingredients in a bowl and stir to combine.
- Place the oil for deep frying in a heavy-based saucepan over medium high heat and bring to 160˚C. Fry the individual slices of pork for about 4 minutes. Remove from the wok, then increase the heat of the oil to 200˚C and fry the pork again for about 1 minute or until crisp. Remove from the wok.
- Add the sauce to the wok and bring to a simmer. Season with salt, then add the ginger, spring onions and pork and toss to coat. Serve immediately.
Photography by Kitti Gould.
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Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Stream free On Demand
Sweet And Sour
