Welcome to souped up recipes, today we are going to make sweet and sour pork. Yes! Probably the most popular Chinese dish in US and in many places around the world. Let’s get started. I am using pork tenderloin, but you can use any cut. It is about a half of a pound. Cut it into half inch cubes Marinate it with 1 tbsp soy sauce, a 1/4 tsp of salt, and a 1/4 tsp of baking soda. Mix them well. I like to let it sit over night because we cut the meat into chunks and you want to give it enough time to let the baking powder tenderize the meat. Whisk 2 eggs, and have some plain flour ready. Dip the pork in the egg then coat it with flour. Do it one by one. After you finish all, it should look like this… but the flour layer is too thin so we need to do it twice. Put it into the beaten egg again, make sure it is wet, and then coat it with flour, get rid of excess flour. This is how it looks like after you coat it
twice. Next, we need to deep fry this immediately because if you let it sit for few minutes, all the meat will clump up together. Mine did that- it took me a while to separate
them. Heat the oil to 350 degrees Fahrenheit. Now you’re going to put in your pork. Push it a little bit to make sure they are
completely separated. When you deep fry, it is really important to get the right temperature. You see the pork is bubbling? That is actually the steam coming out so the oil won’t get inside the pork. But if the temperature is too low, then the steam is not strong enough to push the oil out. Your pork will be oily. 2-3 minutes later, The pork is changing color. You can take out, let it sit for about 5 minutes. We are not done yet, we need to fry it again. This is the second time. the oil is hot, I am going to double fry it just 30 seconds to get it really nice and crispy. By frying it twice, the crispy layer will last longer, especially when you coat it with the sauce. ok, that looks good, almost there. take it out, put it on the paper towel to
get rid of the excess oil. Take a look. Beautiful. Set it aside. Let’s make the sweet and sour sauce. In a small sauce pot, add in 1/4 cup of ketchup 1/4 cup of vinegar 1/4 cup of sugar 1/4 cup of water 2 tbsp of plum sauce, it is an optional ingredient but I strongly recommend it. I really like the fruity sweet and sourness that it brings. This is one ingredient that will make thisturn out better than your local takeout. There’s an Amazon link in the description if you’re interested. 1 tbsp of corn starch and 3/4 tsp of salt (or to taste). Cook it on medium heat. Keep stirring it in case it sticks to the bottom. Once it is bubbling, turn the heat to low just let it cook until it looks like this feels sticky but still flowing easily If it is too watery, then it will moisten
the crispy skin. If it is too sticky, then it is not easy to
coat it evenly. The difference in time between perfect and too sticky is not a lot, so watch it closely. Now, let’s stir fry all the vegetables. Heat up your wok.Add in 1 tbsp of oil. put in 1 tbsp of garlic, let it become fragrant. Add in the colorful bell peppers and pineapple. Stir it for around 3 minutes and then add
the pork and sauce. Coat it nicely. you are done. This dish is all about the balance between sweet and sour. it still got that crispy middle layer and really soft tender juicy meat inside. The more you eat it, the harder you can stop. Every body has different taste. To me, this is perfect.