Tang Su Li JiAuthentic Taiwanese Sweet and Sour Pork ( )

Ingredients−1servings+

• Pork loinapprox. 200-240g
• Egg1/3
• Soy sauceappropriate amount
• Wheat flour or sweet potato starchappropriate amount
• Cooking oilappropriate amount
• Rice vinegar1 tablespoon
• Water1 tablespoon
• Ketchup1 tablespoon
• Sugar1 tablespoon
• Salta little
• Starcha little
• Red bell pepperappropriate amount
• Yellow bell pepperappropriate amount
• Green onionappropriate amount
• Minced garlicappropriate amount
• Kumquat juicea little

Directions▶ Start cooking

1. Place the pork loin on plastic wrap and cover it with another piece of plastic wrap.
2. Pound the pork loin with a meat mallet until tender.
3. Place the pounded pork loin in a bowl and add 1/3 egg, then mix well.
4. Add an appropriate amount of soy sauce and mix well.
5. Add an appropriate amount of wheat flour or sweet potato starch and mix well.
6. Add a little cooking oil and mix well.
7. In a separate bowl, add 1 tablespoon of rice vinegar, 1 tablespoon of water, 1 tablespoon of ketchup, 1 tablespoon of sugar, a little salt, and a little starch, then mix well to make the sweet and sour sauce.
8. Pour a generous amount of cooking oil into a wok and preheat to 120°C, then add the seasoned pork loin and fry.
9. Increase the heat to 150°C while frying.
10. Add the red bell pepper and yellow bell pepper to the wok and lightly fry them with the pork.
11. Remove the fried pork and bell peppers, then drain most of the oil from the wok, leaving only a little.
12. Add the green onion and minced garlic to the wok and stir-fry until fragrant.
13. Return the fried pork and bell peppers to the wok and stir-fry.
14. Pour the prepared sweet and sour sauce into the wok and stir-fry to coat the ingredients evenly.
15. Finally, add a little kumquat juice and mix.
16. Serve on a plate and enjoy.

Tips

• Leftover egg can be used to make egg fried rice.
• Pounding the meat tenderizes it and enhances its texture by bringing out the meat fibers.
• Adding a little cooking oil to the seasoned meat prevents it from sticking together when frying.
• Green onions and garlic should be stir-fried separately to fully release their aroma, which enhances the sauce's flavor.
• When frying the meat, start by frying at 120°C, then increase the temperature to 150°C. This helps the meat absorb less oil.

🧑‍🍳 Recipe analysis notes

Supplementary notes from the video analysis. Please check the original video before cooking.

⚠️ Where this goes wrong

• If the frying temperature is not precisely controlled from 120°C to 150°C, the meat can easily become soggy or burn.
• Pounding the pork too much can make it mushy, while pounding it too little can make it tough.
• Since the amount of starch is only given as 'a little', the sauce might become too thin or too thick.

🔄 Substitutions

• Instead of pork loin, you can use the same amount of pork tenderloin for a tender texture.
• Instead of sweet potato starch, you can use the same amount of corn starch to adjust the coating and sauce consistency.
• Instead of kumquat juice, you can add the same amount of lemon juice or orange juice to add a refreshing flavor.

🎚️ Adjusting the taste

• When seasoning the meat, you can reduce the amount of soy sauce, and reduce the amount of salt in the sweet and sour sauce by half to make it less salty.
• You can reduce 1 tablespoon of sugar in the sweet and sour sauce to 1/2 tablespoon to adjust the sweetness.
• You can reduce 1 tablespoon of rice vinegar in the sweet and sour sauce to 1/2 tablespoon to adjust the sourness.

✔️ Verification notes

• When removing the fried pork, it should be golden brown and crispy. Cut a piece to check if it's cooked through.
• When adding and stir-frying the sweet and sour sauce, ensure it coats the ingredients appropriately without being too thin or too thick.

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