[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

1/2 Edited to

酢豚って、揚げ具合はうまくいったのに「なんか味が薄い」「タレが決まらない」ってなりがちですよね。私も最初は“見た目は酢豚なのに白ごはんが進まない…”を何度もやりました。原因はだいたい2つで、①タレの黄金比がブレている ②煮詰め方・とろみ付けで味が飛んでいる、でした。まずタレの黄金比は、この記事の配合（酢：醤油＝同量、砂糖と酒で甘みとコク、水でのばす）が本当に扱いやすいです。私の感覚だと「酢3：醤油3：砂糖2：酒2：水50ml」は、酸味が立ちすぎず家族ウケしやすい“ちょうどいい甘酸っぱさ”。ここから好みで微調整すると失敗しにくいです。・もっと甘めが好き：砂糖を小さじ1〜2足す・キリッと酸味が欲しい：酢を小さじ1足す（入れすぎ注意）・コクが欲しい：醤油を小さじ1足す or 最後のごま油を少し増やす次に「味が薄い時」の直し方。おすすめは“煮詰めて濃くする”より、足す順番を決めることです。 1) まず醤油を小さじ1ずつ足す（塩気と旨味が一気に立つ） 2) 酸味が負けたら酢を小さじ1足す 3) 角が立ったら砂糖を小さじ1で丸めるここで大事なのが、具（豚肉と玉ねぎ）を入れた後は加熱しすぎないこと。ぐつぐつ煮ると酢の香りが飛んで、結果的に「ぼんやり薄い」方向に行きやすいです。私はタレが沸いたら弱火にして、とろみを付けたら具を入れて30秒〜1分でさっと絡めて止めるのが安定しました。とろみ付けのコツも、味の濃さに直結します。水溶き片栗粉を一気に入れるとダマになって、混ぜているうちに加熱が長引きがち。弱火で少量ずつ加えて“とろみが付いた瞬間に止める”と、香りも味も残ります。最後に、白ごはんに合わせたい時は「ごま油を回しかける」をぜひ。香りが立って体感の“味の濃さ”が上がるので、薄いと感じた酢豚の立て直しにも効きました。