When a plate of fragrant and tantalizing sweet and sour pork tenderloin is placed on the table, an intoxicating aroma of sweetness and tanginess fills the air. Each piece of carefully sliced pork tenderloin, fried to perfection, exudes a tempting golden color and a crispy texture. As you pick up a piece of sweet and sour pork with your chopsticks and take a bite, you are immediately captivated by its exquisite taste and texture. The crispy outer layer combines seamlessly with the tender and juicy meat inside, delivering a unique flavor explosion with every mouthful. The harmonious blend of sweet and sour flavors bursts on your taste buds, as if you are experiencing a spectacular feast for your senses.
Ingredients for Sweet and Sour Pork Tenderloin
| Pork fillet | 800g |
| Salt | 6g |
| Cooking wine | 12g |
| Sugar | 22g |
| Orange juice | 6g |
| Ketchup | 80g |
| Cornstarch | 12g |
| Flour | 30g |
| Baking powder | 5g |
Steps:
1.Clean the pork tenderloin and cut it into one-centimeter-thick slices, then slice them into thin strips.
2.When cooking sweet and sour pork tenderloin, add half a teaspoon of salt and one tablespoon of cooking wine. Mix well with your hands until the seasoning blends with the meat, making it slightly sticky. This helps to enhance the flavor, and after marinating for five minutes, it becomes even more delicious.
3.Prepare the batter: Mix two parts flour (approximately two handfuls) and one part cornstarch (one handful) in a ratio of 2:1. Add five grams of aluminum-free baking powder and mix evenly.
4.Gradually add water in batches while stirring with your hands in an up-and-down motion until the batter becomes smooth and can drip when lifted. The batter should not be too thin, as it may result in uneven coating, nor too thick, as it may make the final product feel doughy. Finally, add a small amount of cooking oil and mix well.
5.Pour the meat strips into the batter and gently mix with your hands until the surface of each strip is coated evenly with the batter. It should resemble little boats dressed in a splendid coat.
6.Prepare the sweet and sour sauce by mixing two tablespoons of sugar, a pinch of salt, one tablespoon of white vinegar, half a tablespoon of aged vinegar, and one tablespoon of orange juice. Stir well.
7.Heat oil in a wok or deep pan. When the temperature reaches around 180 degrees Celsius (350 degrees Fahrenheit), fry the meat strips. Fry for about three minutes until they become crispy and golden brown, then remove from the oil.
8.Once the oil temperature rises to 200 degrees Celsius (390 degrees Fahrenheit), indicating that the oil is hot enough, proceed to double-fry the meat strips. Place the meat strips back into the hot oil one by one. You will hear a sizzling sound as they quickly cook in the oil, creating a harmonious symphony. After frying for about 10 seconds, remove the meat strips and set them aside. Double-frying ensures a crisp texture even after adding the sweet and sour sauce. The combination of the crispy texture and the tangy flavor is simply irresistible.
9.In the same wok, add tomato sauce and stir-fry over low heat. Then add the sweet and sour sauce and continue to stir-fry, allowing the sauce to thicken. Add a small amount of cooking oil and stir-fry evenly to fully integrate the sauce and oil.
10.Place the meat strips into the sweet and sour sauce and quickly stir to coat them evenly. At this moment, the sauce forms a beautiful halo around the meat strips, making them more tempting. Be quick while stirring to avoid soaking the meat strips in the sauce for too long, which can make them soggy. The sauce should evenly coat the meat strips, ensuring that each bite is filled with a delicious sweet and sour taste, leaving you craving for more.
Tip
1.Always remember to double-fry for a crispier texture.
2.Cut the pork tenderloin into slightly smaller pieces for better flavor absorption.
3.The batter should not be too thin, as it won’t stick well to the meat. (You can make it slightly thicker if needed.)
4.When initially frying, place the meat strips one by one instead of dumping them all at once.
5.If you add more tomato sauce, you won’t need to thicken with cornstarch-water mixture. This will result in a stronger tomato flavor.
This sweet and sour pork tenderloin is not just a mouthwatering delicacy, but also an ultimate sensory delight. It allows you to experience the magic of food and ignites an endless pursuit of culinary pleasure. This delightful dish transports you to a blissful world, where you forget all your worries and focus solely on the perfect harmony of texture and flavor.