Time: 20 minutes.
Sweet and sour sauce is one of the most iconic trademarks when it comes to Chinese food. Too much sweetness stop people for continue eating while too much sourness is just pure unpleasant. However, combining these tastes at a certain ratio would be just heavenly! The pleasant sweetness gives a satisfactory bite and the ticklish sourness in your tongue just gives you the green light to your urge of continuing the feast！
This dish uses very little ingredients and is great for people who want their vegetable to be completely separated from their meat! We also have a couple of other similar recipe on sweet and sour Chinese dishes – Sweet & Sour Spare Ribs (糖醋排骨), Sweet & Sour Fried Prawn (酸甜虾球) and Sour-Pepper Soup (酸辣汤) . Feel free to check them out!
- 300 g lean pork, cut into strips
- 2 inch ginger, thinly sliced
- 2 inch Japanese spring onion, thinly sliced
- 4 tbs white vinegar
- 2 tbs white sugar
- 4 tbs water
- 100 g corn starch with 3 tbs water (Really thick solution!)
1. Cut the pork into 2 cm strips. Prepare the starch solution and coat them nicely on the pork strips. The starch solution need to be very thick like a moving thread (拉丝状态).
2. Heat up the pan with sufficient oil to 180°C. Slowly add in the pork one at a time. Fry them for a minute till they are thoroughly cooked and turn golden brown.
3. Chop ginger and spring onion into long, thin slices. Mix vinegar, sugar and water well. Pour into the frying pan over high heat and reduced it to about half. Toss the pork strips in the pan until they are fully coated with the sauce.
4. As soon as the pork strips are coated with sauce, add in the sliced ginger and scallion. Give them a quick toss and serve them on a plate. Your double-cooked pork is now done!
Besides, serving this with steaming hot rice, this dish is also suitable to eat as snack during a drinking session.