BETTER THAN TAKEOUT - Sweet And Sour Pork Recipe (Central Style)

By Souped Up Recipes · 45 min

Ingredients

Instructions

1. Slice the pork into thick pieces, then cut them into thick strips.
2. Marinate the pork with 1 tbsp soy sauce, 1/4 tsp salt and 1/4 tsp baking soda (not baking powder). Mix well and let it sit for 20 minutes.
3. Make the batter by mixing 1/4 cup all-purpose flour, 1 egg, 1/2 tsp baking powder (not baking soda) and 3 tbsp water until well combined.
4. Add the marinated pork to the batter and mix so every piece is well coated. Let it sit for about 10 minutes.
5. Heat oil to 360°F (182°C). Add the pork strips one by one, placing them close to the oil before dropping them in to limit splashing.
6. Fry until one side is crispy, flip and fry the other side. Once both sides are done, remove and rest for a few minutes.
7. Double fry: fry again for less than a minute until beautifully golden brown, then remove.
8. Make the sauce in advance: simmer 1/4 cup ketchup, 1/4 cup sugar, 1/4 cup water, 3 tbsp vinegar, 3/4 tsp salt (or to taste) and dried orange peel (or fresh orange peel or lemon zest) over medium heat until bubbling.
9. Turn the heat to low and stir in the cornstarch water, stirring constantly, and cook until the sauce is sticky but still flows easily.
10. Toss the freshly fried pork in the sauce right away, top with spring onion and toasted sesame seeds, and serve immediately.

Summarized from Souped Up Recipes's video. Watch it for the details.

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