Crispy Sweet & Sour Pork
Crispy Sweet & Sour Pork
Ingredients
For the Pork Marination
- 250 g pork, thinly sliced
- 1 tablespoon cooking wine
- 1/2 teaspoon salt
- 1/2 teaspoon white pepper powder
- 1 teaspoon oyster sauce
For the Starch Batter
- 100 g potato starch
- 200 g water
For the Glaze
- 50 g granulated sugar
- 50 g rice vinegar
- 3 g soy sauce
- 1 g salt
- 2 g starch water
- 10 g water
For Decoration
- 1 carrot, shredded, as needed
- 1 scallion, chopped, as needed
- 4 cups cooking oil, for deep frying, as needed
Instructions
- 1
Thinly slice the 250g pork.
⏱️ 5 min
- 2
In a bowl, marinate the pork slices with 1 tablespoon cooking wine, 1/2 teaspoon salt, 1 teaspoon oyster sauce, and 1/2 teaspoon white pepper powder. Mix well and set aside.
⏱️ 5 min
- 3
In a separate bowl, dilute 100g potato starch with 200g water. Mix thoroughly and then let the starch settle to the bottom for about 10-15 minutes, allowing the water to separate into a clear top layer.
⏱️ 15 min
- 4
Carefully pour out the clear water from the top layer of the starch mixture, leaving the thick, white settled starch at the bottom.
⏱️ 1 min
- 5
Add the marinated pork to this thick starch mixture and coat it thoroughly, ensuring each piece is covered evenly.
⏱️ 3 min
- 6
Heat a pot or wok with enough cooking oil for deep frying to 350°F (175°C).
⏱️ 5 min•🌡️ 350
- 7
Individually place the coated pork slices into the hot oil. Fry in batches if necessary to avoid overcrowding, until they are golden brown and crispy. This usually takes about 3-4 minutes per batch.
⏱️ 8 min•🌡️ 350
- 8
Remove the fried pork from the oil and set aside on a wire rack or paper towels to drain.
⏱️ 1 min
- 9
Reheat the oil to 350°F (175°C).
⏱️ 1 min•🌡️ 350
- 10
Re-fry the pork again, very quickly, for about 30 seconds to achieve an ultra-crispy texture. Remove and set aside.
⏱️ 1 min•🌡️ 350
- 11
While the pork is frying, prepare the glaze: In a small bowl, mix 50g granulated sugar, 50g rice vinegar, 3g soy sauce, 1g salt, 2g starch water, and 10g water until well combined.
⏱️ 3 min
- 12
Scoop out most of the oil from the pan/wok used for frying, leaving only a small amount (about 1-2 tablespoons).
⏱️ 1 min
- 13
Pour the mixed glaze ingredients into the pan. Sauté over medium heat, stirring constantly, until the sauce becomes thick and bubbly.
⏱️ 2 min
- 14
Add the crispy, double-fried pork back into the pan with the thickened glaze.
⏱️ 1 min
- 15
Fold the pork into the glaze until all pieces are well coated.
⏱️ 1 min
- 16
Add shredded carrot and chopped scallion for decoration, then toss briefly to combine.
⏱️ 1 min
- 17
Serve the Crispy Sweet & Sour Pork immediately.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Crispy Sweet & Sour Pork
For the Pork Marination
- 250 g pork, thinly sliced
- 1 tablespoon cooking wine
- 1/2 teaspoon salt
- 1/2 teaspoon white pepper powder
- 1 teaspoon oyster sauce
For the Starch Batter
- 100 g potato starch
- 200 g water
For the Glaze
- 50 g granulated sugar
- 50 g rice vinegar
- 3 g soy sauce
- 1 g salt
- 2 g starch water
- 10 g water
For Decoration
- 1 carrot, shredded, as needed
- 1 scallion, chopped, as needed
- 4 cups cooking oil, for deep frying, as needed
Instructions
- 1
Thinly slice the 250g pork.
⏱️ 5 min - 2
In a bowl, marinate the pork slices with 1 tablespoon cooking wine, 1/2 teaspoon salt, 1 teaspoon oyster sauce, and 1/2 teaspoon white pepper powder. Mix well and set aside.
⏱️ 5 min - 3
In a separate bowl, dilute 100g potato starch with 200g water. Mix thoroughly and then let the starch settle to the bottom for about 10-15 minutes, allowing the water to separate into a clear top layer.
⏱️ 15 min - 4
Carefully pour out the clear water from the top layer of the starch mixture, leaving the thick, white settled starch at the bottom.
⏱️ 1 min - 5
Add the marinated pork to this thick starch mixture and coat it thoroughly, ensuring each piece is covered evenly.
⏱️ 3 min - 6
Heat a pot or wok with enough cooking oil for deep frying to 350°F (175°C).
⏱️ 5 min•🌡️ 350 - 7
Individually place the coated pork slices into the hot oil. Fry in batches if necessary to avoid overcrowding, until they are golden brown and crispy. This usually takes about 3-4 minutes per batch.
⏱️ 8 min•🌡️ 350 - 8
Remove the fried pork from the oil and set aside on a wire rack or paper towels to drain.
⏱️ 1 min - 9
Reheat the oil to 350°F (175°C).
⏱️ 1 min•🌡️ 350 - 10
Re-fry the pork again, very quickly, for about 30 seconds to achieve an ultra-crispy texture. Remove and set aside.
⏱️ 1 min•🌡️ 350 - 11
While the pork is frying, prepare the glaze: In a small bowl, mix 50g granulated sugar, 50g rice vinegar, 3g soy sauce, 1g salt, 2g starch water, and 10g water until well combined.
⏱️ 3 min - 12
Scoop out most of the oil from the pan/wok used for frying, leaving only a small amount (about 1-2 tablespoons).
⏱️ 1 min - 13
Pour the mixed glaze ingredients into the pan. Sauté over medium heat, stirring constantly, until the sauce becomes thick and bubbly.
⏱️ 2 min - 14
Add the crispy, double-fried pork back into the pan with the thickened glaze.
⏱️ 1 min - 15
Fold the pork into the glaze until all pieces are well coated.
⏱️ 1 min - 16
Add shredded carrot and chopped scallion for decoration, then toss briefly to combine.
⏱️ 1 min - 17
Serve the Crispy Sweet & Sour Pork immediately.
⏱️ 1 min