Ingredients

• Pork tenderloin: 400 g
• Salt: 1 teaspoon
• Cooking wine (cooking wine): 1 tablespoon
• Egg: 1
• Cornstarch: 7 tablespoons
• Flour: 5 tablespoons
• Tomato ketchup: 60 g
• Water: 45 g
• Sugar: 30 g
• White vinegar: 20 g
• White sesame seeds: 1 teaspoon

Reference:

Want to know how to make Chinese noodle? see here.

Need more information about the sauces? see here.

Need more information about the seasonings? see here.

Instructions

1. Prepare the pork: Cut the pork tenderloin into strips about the size of a finger.
2. Marinate the pork: Add salt, cooking wine, and the egg to the pork and mix well. Let it marinate for 20–30 minutes.
3. Coat the pork: Mix the cornstarch and flour in a 1:1 ratio and coat the marinated pork strips evenly with the mixture.
4. Fry the pork (first round): Heat oil in a pan and fry the pork strips over low heat for about 4 minutes. Remove them and drain the excess oil.
5. Fry the pork (second round): Increase the heat and fry the pork for another 1–2 minutes until golden brown and crispy. Remove and drain again.
6. Prepare the sauce: In a bowl, mix the tomato ketchup, water, sugar, and white vinegar in a 4:3:2:1 ratio, then pour it into a pan.
7. Thicken the sauce: In a small bowl, mix the remaining 2 tablespoons of cornstarch with a little water to make a cornstarch slurry.
8. Cook the sauce: Heat the sauce in the pan over low heat. Once it starts to simmer, add the cornstarch slurry to thicken the sauce. Then, add the fried pork strips and stir well to coat the pork in the sauce.
9. Finish and serve: Sprinkle the white sesame seeds over the dish and serve.
10. Sweet and Sour Pork is ready – a delicious dish with a perfect balance of sweet and sour flavors!

Tips

Sweet and sour pork, the key lies in the preparation of the sweet and sour sauce. The ratio of ketchup : water : sugar : vinegar = 4:3:2:1, depending on the weight of the meat.