Sweet and Sour Chinese Pork
Jing du or sweet-and-sour pork is a Chinese dish of fried and glazed pork.
Ingredients
Meat
- 1 America's cut pork (boneless loin roast) per person, cut in 1-inch squares and pounded flat
Marinade
- 3 tbsp dry sherry or Chinese rice wine
- 2 tbsp soy sauce
- 2 tsp cornstarch
Sauce
- ¼ cup catsup
- 2 tbsp rice vinegar
- 1 tbsp soy sauce
- 1 tbsp Worcestershire sauce
- ½ tsp hot pepper or chili-garlic sauce
- 1 tbsp sugar
- 1 egg, lightly beaten
- 2 tsp cornstarch
- ¼ cup extra-light olive oil or vegetable oil
- 1 tsp minced ginger
- 1 tsp minced garlic
- 1 tbsp cilantro (optional)
Method
- Mix the marinade ingredients in a large bowl and add the meat. Mix well to cover the meat and refrigerate for 2 hours (or overnight).
- Combine sauce ingredients and set aside.
- Remove pork from refrigerator and remove excess liquid (if any).
- Beat egg and cornstarch and cover meat mixing well.
- Place 2 tbsp oil in a wok and cook half the meat until no longer pink when slashed (about 2 minutes).
- Remove meat, add remaining oil, and cook remaining meat.
- Set cooked meat aside and discard pan drippings.
- Add ginger and garlic to wok, stirring and cooking until fragrant.
- Return pork to wok quickly stirring and add the sauce (stand back when adding sauce or it will really clear your sinuses).
- Stir meat and sauce until meat is well covered, serve immediately.
Notes
- Extra light olive oil is used to avoid adding olive oil flavor to the dish.