Sweet and Sour Pork Tenderloin

Ingredients

• Pork tenderloin
• Vinegar
• White granulated sugar
• Cornstarch
• Eggs
• Light soy sauce
• Cooking wine
• Oyster sauce
• Ketchup
• White pepper
• Salt

Steps

1. Marinating the meat: Slice the pork tenderloin into thick pieces first. Use the back of a knife to pound them, loosening the meat slightly. Slice into strips about as thick as a finger. Add cooking wine, light soy sauce, oyster sauce, salt, white pepper, and one egg. Mix by hand until evenly coated. Marinate for 20 minutes or more.
2. Making the sauce: Mix ketchup + 10g vinegar + 30g sugar + 150ml water. Stir until the sugar dissolves. Set aside.
3. Coating: Cover the meat with starch first before frying, to avoid being flustered once the oil is hot. Prepare a large bowl with cornstarch and coat every strip of meat thoroughly.
4. Frying: Lower the pork into the oil at 160 degrees Celsius. You can test the temp by placing a dry chopstick in—it should sizzle with small bubbles around it before entering the wok.
5. Deep frying: Remove the meat when it turns slightly golden. Use medium-high heat throughout. Once the oil temperature rises to 200 degrees Celsius, fries the pork again for just 40 seconds until the skin is very crispy, then remove immediately.
6. Coating with sauce: In another pan, add a base layer of oil. Pour the prepared sauce into the pan and boil until it bubbles. Add the fried pork strips and stir-fry until every strip is coated.
7. Final stir-fry: Add the fried pork back into the pan and toss. Turn off the heat and serve.