This well-known dish is from Sichuan. The pork has a crispy exterior and a juicy interior. The sauce’s sweet and sour flavors are perfectly balanced. If preferred, serve with rice.
| Prep Time: | 25 mins |
| Cook Time: | 10 mins |
| Additional Time: | 30 mins |
| Total Time: | 1 hr 5 mins |
| Servings: | 2 |
| Yield: | 2 servings |
Ingredients
- 8 ounces pork loin
- 1 teaspoon rice wine
- ⅔ teaspoon salt, divided
- 1 pinch monosodium glutamate (MSG)
- ½ cup chicken stock
- ¼ cup cornstarch, divided
- 2 ½ tablespoons white sugar
- 2 tablespoons vinegar
- ⅔ teaspoon soy sauce
- 2 eggs
- 1 ¼ cups vegetable oil for frying
- 3 cloves garlic, minced
- 1 (3/4 inch thick) slice ginger, minced
- 4 spring onions, finely chopped
Instructions
- Pound pork to 1/3-inch thickness using a meat mallet. Slice into 1 1/2-inch strips.
- Combine pork strips, rice wine, 1/3 teaspoon salt, and monosodium glutamate in a bowl. Marinate in the refrigerator for 30 minutes.
- Mix remaining 1/3 teaspoon salt, chicken stock, 1 tablespoon cornstarch, sugar, vinegar, and soy sauce in a bowl to make sauce.
- Beat eggs with remaining 3 tablespoons cornstarch in a bowl until smooth. Add pork strips; stir to coat.
- 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.
- 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.
- 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.
- We have determined the nutritional value of oil for frying based on a retention value of 10% after cooking. Amount will vary depending on cooking time and temperature, ingredient density, and specific type of oil used.
Nutrition Facts
| Calories | 435 kcal |
| Carbohydrate | 35 g |
| Cholesterol | 235 mg |
| Dietary Fiber | 1 g |
| Protein | 25 g |
| Saturated Fat | 4 g |
| Sodium | 1224 mg |
| Sugars | 17 g |
| Fat | 21 g |
| Unsaturated Fat | 0 g |
Reviews
This is a good recipe and very tasty. I had to make some substitutes since I didn’t have MSG or rice wine. So I marinated the pork in soy sauce and white wine vinegar. I pounded 4 boneless pork chops…cuz that’s what I had. I also sauteed some green and red pepper just prior to adding in the garlic, onions and ginger. Served with white rice and steamed broccoli. Yum!
Made exactly as directed. Came out awesome. This is one recipe I’ll be using again.