Sweet and Sour Chinese Pork
Jing du or sweet-and-sour pork is a Chinese dish of fried and glazed pork.
Source and licence
"Sweet and Sour Chinese Pork" from the Wikibooks Cookbook (https://en.wikibooks.org/wiki/Cookbook:Sweet_and_Sour_Chinese_Pork, revision 4519023), by its contributors (https://en.wikibooks.org/w/index.php?title=Cookbook:Sweet_and_Sour_Chinese_Pork&action=history), licensed CC BY-SA 4.0 (https://creativecommons.org/licenses/by-sa/4.0/).
Read the original CC-BY-SA-4.0 Revision 4519023
What was changed: Reformatted by FoodByNation from the wiki page: ingredients and steps extracted, links and templates removed, diet notes detected from the ingredients. This adaptation is also licensed CC BY-SA 4.0.
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Ingredients
- 1 America's cut pork (boneless loin roast) per person, cut in 1-inch squares and pounded flat
- 3 tbsp dry sherry or Chinese rice wine
- 2 tbsp soy sauce
- 2 tsp cornstarch
- 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
- 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.