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Thinly slice the 250g pork.

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.

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.

Carefully pour out the clear water from the top layer of the starch mixture, leaving the thick, white settled starch at the bottom.

Add the marinated pork to this thick starch mixture and coat it thoroughly, ensuring each piece is covered evenly.

Heat a pot or wok with enough cooking oil for deep frying to 350°F (175°C).

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.

Remove the fried pork from the oil and set aside on a wire rack or paper towels to drain.

Reheat the oil to 350°F (175°C).

Re-fry the pork again, very quickly, for about 30 seconds to achieve an ultra-crispy texture. Remove and set aside.

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.

Scoop out most of the oil from the pan/wok used for frying, leaving only a small amount (about 1-2 tablespoons).

Pour the mixed glaze ingredients into the pan. Sauté over medium heat, stirring constantly, until the sauce becomes thick and bubbly.

Add the crispy, double-fried pork back into the pan with the thickened glaze.

Fold the pork into the glaze until all pieces are well coated.

Add shredded carrot and chopped scallion for decoration, then toss briefly to combine.

Serve the Crispy Sweet & Sour Pork immediately.


Thinly slice the 250g pork.

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.

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.

Carefully pour out the clear water from the top layer of the starch mixture, leaving the thick, white settled starch at the bottom.

Add the marinated pork to this thick starch mixture and coat it thoroughly, ensuring each piece is covered evenly.

Heat a pot or wok with enough cooking oil for deep frying to 350°F (175°C).

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.

Remove the fried pork from the oil and set aside on a wire rack or paper towels to drain.

Reheat the oil to 350°F (175°C).

Re-fry the pork again, very quickly, for about 30 seconds to achieve an ultra-crispy texture. Remove and set aside.

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.

Scoop out most of the oil from the pan/wok used for frying, leaving only a small amount (about 1-2 tablespoons).

Pour the mixed glaze ingredients into the pan. Sauté over medium heat, stirring constantly, until the sauce becomes thick and bubbly.

Add the crispy, double-fried pork back into the pan with the thickened glaze.

Fold the pork into the glaze until all pieces are well coated.

Add shredded carrot and chopped scallion for decoration, then toss briefly to combine.

Serve the Crispy Sweet & Sour Pork immediately.
