[Classic Chinese] Tips for dramatically improving sweet and sour pork Careful explanation!

The pork is seasoned and wrapped in potato starch and fried crispy to trap the umami. Be careful not to overcook when entwining the homemade sweet and sour sauce. When thickening, add water-soluble potato starch little by little over low heat to make it smooth and thick. Sweet and sour pork recipe that carefully explains the basic process. Please go with rice!

< 🍳 cost ⇒ about 600 yen >

< ⏰ cooking time ⇒ about 30 minutes >

[Materials]

(for 2 people)

Pork shoulder loin 2 pieces 200g

1 / 2 onion 100 g

Salt and pepper to taste

1 tablespoon each of soy sauce and cooking liquor

1 tsp each of grated garlic and ginger

Potato starch tablespoon 1.5

Appropriate amount of frying oil

Appropriate amount of water-soluble potato starch

1 teaspoon sesame oil

< Sweet and sour pork sauce >

3 tablespoons of vinegar and soy sauce

50 ml of water

2 tablespoons each of cooking wine and sugar

[How to make]

① Cut pork into bite-sized pieces

② Transfer to a bowl, add salt, pepper, soy sauce, cooking liquor, garlic, ginger, knead and leave for 10 minutes

③ Add potato starch and knead further

④ Cut the onion into bite-sized wedges

⑤ Mix the ingredients for the sweet and sour pork sauce in a bowl

⑥ Put 1cm deep oil in a frying pan, heat it to 170 ℃, and fry the pork for 3-4 minutes.

⑦ Fry the onion for about 1 minute and take it out

8 Put the sweet and sour pork sauce on the fire, reduce the heat to low when it boils, add water-soluble kataguri powder little by little and thicken

Add pork and onions, mix with sauce, and sprinkle with sesame oil to complete

[Point]

✔ pork is well seasoned and let it blend in for 10 minutes

✔ When frying, raise it a little earlier (Cook with residual heat)

✔ When entwining the sauce, do not boil it too much and turn off the heat early

✔ last sesame oil

Sweet and sour pork recipe # chinese # rice Cooking Video Recipes