Some people use pork chops on the bone for this recipe, but for a faster and tastier dish try pork loin. Deep-fry the pork twice, then dip it in a sweet, tangy sauce.
Makes: 4 servings
Prep: 20 mins
Cook: 30 mins
- 1 1/2 cups water
- 2 cups granulated sugar
- 1 cup distilled white vinegar
- 1/4 cup light soy sauce
- 1/4 cup ketchup
- 1/4 teaspoon toasted sesame oil
- 2 pounds boneless pork loin, cut into 1/4-inch slices
- Salt and freshly ground pepper
- 2 tablespoons Chinese rice wine, Sherry or brandy
- 2/3 cup all-purpose flour
- 2/3 cup cornstarch
- 4 cups peanut oil
- Cilantro leaves, for garnish
- Steamed rice, for serving
- In a large, deep-sided skillet, bring the water to a boil with the sugar and white vinegar. Cook for 1 minute, stirring frequently, until the sugar dissolves.
- In a small bowl, whisk the soy sauce, ketchup and sesame oil until smooth. Whisk the soy sauce mixture into the vinegar mixture. Bring the sauce to a boil and cook, stirring occasionally, until syrupy, about 5 to 7 minutes, then lower the heat to a simmer.
- Season both sides of the pork slices with salt and pepper. Pour the rice wine into a bowl and dredge the pork in the wine. In a shallow bowl, mix the flour and cornstarch until evenly combined. Dredge the pork in the flour mixture, shaking off any excess.
- In a wok or large deep-sided skillet, heat the peanut oil until it reaches 350 degrees on a deep-frying thermometer, or until a pork slice sizzles and rapidly rises to the top when placed in the oil. When the oil is ready, carefully add 2 pork slices to it, using tongs. (Stand back from the stove when lowering the pork into the hot oil.) Fry the slices for 1 minute, then remove the pork to a paper towellined plate. Repeat with the remaining pork.
- Allow the oil to reheat for 2 minutes, then quickly refry the pork slices, 2 at a time, for 1 more minute, and drain on fresh paper towels. The slices should be crisp and golden on the outside, tender and cooked throughout.
- Transfer the cooked pork slices to the pan of simmering sweet-and-sour sauce, turning them until they are well coated. Remove the pork to a serving plate. Garnish with cilantro and serve with rice.
- Recycle your empty oil bottles. Once the frying oil has cooled completely, pour it back into the bottle for easy disposal.