Crispiest Sweet & Sour Pork
Crispiest Sweet & Sour Pork
Ingredients
Pork & Coating
- 400 g pork sizzle steak
- 1/2 teaspoon salt
- 250 g potato starch, (about 1 2/3 cups)
- 3-4 tablespoons water
- 1 tablespoon oil
Sweet & Sour Sauce
- 1/2 cup sugar
- 4 tablespoons Chinese rice vinegar
- 1 teaspoon soy sauce
- 1/2 teaspoon salt
- 1 teaspoon cornstarch
Aromatics
- scallion whites, sliced
- ginger, julienned
- carrot, julienned
- garlic, thinly sliced
- cilantro, cut into similar lengths
Instructions
- 1
Add water to the 250g potato starch until just covered. Mix well, then let it settle for about 15 minutes. Once settled, carefully pour off the excess water, leaving a thick starch paste at the bottom.
⏱️ 1 min
- 2
Lightly pound the 400g pork sizzle steak to an even thickness. Cut the pork into bite-sized pieces. Rinse the pork under cold water to remove any excess blood, then squeeze it dry with paper towels.
⏱️ 5 min
- 3
Add 1/2 teaspoon of salt to the dried pork. Mix vigorously for about 1 minute until the pork becomes slightly sticky.
⏱️ 2 min
- 4
In a separate bowl, combine 1/2 cup sugar, 4 tablespoons Chinese rice vinegar, 1 teaspoon soy sauce, 1/2 teaspoon salt, and 1 teaspoon cornstarch. Whisk until all ingredients are well combined and the cornstarch is dissolved. Set aside.
⏱️ 3 min
- 5
Add the prepared pork to the settled potato starch paste. Add 3-4 tablespoons of water and 1 tablespoon of oil. Mix thoroughly until each piece of pork is evenly coated with a thin layer of the starch mixture.
⏱️ 4 min
- 6
Heat oil in a deep pot or wok for frying. For the first fry, heat the oil to 180°C (350°F). Carefully add the coated pork in batches, ensuring not to overcrowd the pot. Fry for 2–3 minutes until the coating sets and the pork is lightly cooked through.
⏱️ 5 min•🌡️ 180
- 7
Remove the pork from the oil and drain on a wire rack. Increase the oil temperature to 200°C (390°F). Return the pork to the hot oil for a second fry, cooking for an additional 30 seconds to further crisp the coating.
⏱️ 2 min•🌡️ 200
- 8
Remove the pork again and drain. Increase the oil temperature to 220°C (430°F). Return the pork for a third and final fry until it is lightly golden brown and exceptionally crispy. This final fry is crucial for maximum crispness.
⏱️ 2 min•🌡️ 220
- 9
Carefully remove most of the oil from the pan or wok, leaving only a thin layer. Add the prepared sweet and sour sauce to the pan. Cook over medium-high heat, stirring constantly, until the sauce thickens and bubbles vigorously.
⏱️ 3 min
- 10
Once the sauce is bubbling vigorously, add the crispy pork back into the pan. Quickly spoon the sauce over the pork to coat it evenly. Immediately add the sliced scallion whites, julienned ginger, julienned carrot, thinly sliced garlic, and cilantro (cut into similar lengths). Toss quickly to combine all ingredients.
⏱️ 1 min
- 11
Serve the Crispiest Sweet & Sour Pork immediately while it's hot and crispy.
Kitchen Tools
Nutrition Facts (per serving)
Crispiest Sweet & Sour Pork
Pork & Coating
- 400 g pork sizzle steak
- 1/2 teaspoon salt
- 250 g potato starch, (about 1 2/3 cups)
- 3-4 tablespoons water
- 1 tablespoon oil
Sweet & Sour Sauce
- 1/2 cup sugar
- 4 tablespoons Chinese rice vinegar
- 1 teaspoon soy sauce
- 1/2 teaspoon salt
- 1 teaspoon cornstarch
Aromatics
- scallion whites, sliced
- ginger, julienned
- carrot, julienned
- garlic, thinly sliced
- cilantro, cut into similar lengths
Instructions
- 1
Add water to the 250g potato starch until just covered. Mix well, then let it settle for about 15 minutes. Once settled, carefully pour off the excess water, leaving a thick starch paste at the bottom.
⏱️ 1 min - 2
Lightly pound the 400g pork sizzle steak to an even thickness. Cut the pork into bite-sized pieces. Rinse the pork under cold water to remove any excess blood, then squeeze it dry with paper towels.
⏱️ 5 min - 3
Add 1/2 teaspoon of salt to the dried pork. Mix vigorously for about 1 minute until the pork becomes slightly sticky.
⏱️ 2 min - 4
In a separate bowl, combine 1/2 cup sugar, 4 tablespoons Chinese rice vinegar, 1 teaspoon soy sauce, 1/2 teaspoon salt, and 1 teaspoon cornstarch. Whisk until all ingredients are well combined and the cornstarch is dissolved. Set aside.
⏱️ 3 min - 5
Add the prepared pork to the settled potato starch paste. Add 3-4 tablespoons of water and 1 tablespoon of oil. Mix thoroughly until each piece of pork is evenly coated with a thin layer of the starch mixture.
⏱️ 4 min - 6
Heat oil in a deep pot or wok for frying. For the first fry, heat the oil to 180°C (350°F). Carefully add the coated pork in batches, ensuring not to overcrowd the pot. Fry for 2–3 minutes until the coating sets and the pork is lightly cooked through.
⏱️ 5 min•🌡️ 180 - 7
Remove the pork from the oil and drain on a wire rack. Increase the oil temperature to 200°C (390°F). Return the pork to the hot oil for a second fry, cooking for an additional 30 seconds to further crisp the coating.
⏱️ 2 min•🌡️ 200 - 8
Remove the pork again and drain. Increase the oil temperature to 220°C (430°F). Return the pork for a third and final fry until it is lightly golden brown and exceptionally crispy. This final fry is crucial for maximum crispness.
⏱️ 2 min•🌡️ 220 - 9
Carefully remove most of the oil from the pan or wok, leaving only a thin layer. Add the prepared sweet and sour sauce to the pan. Cook over medium-high heat, stirring constantly, until the sauce thickens and bubbles vigorously.
⏱️ 3 min - 10
Once the sauce is bubbling vigorously, add the crispy pork back into the pan. Quickly spoon the sauce over the pork to coat it evenly. Immediately add the sliced scallion whites, julienned ginger, julienned carrot, thinly sliced garlic, and cilantro (cut into similar lengths). Toss quickly to combine all ingredients.
⏱️ 1 min - 11
Serve the Crispiest Sweet & Sour Pork immediately while it's hot and crispy.