Sweet and Sour Pork

Method19 steps

1. 1

   Step 1: Weigh all ten grams starch into a clean dry bowl. You will take one teaspoon from this measured batch for the marinade and reserve its remainder for the separate sauce slurry.

   Uses 10 g starch, divided: first 1 tsp for marinade, remainder for slurry

2. 2

   Step 2: Crack one egg into a clean bowl, ready to separate its white for this dish.

   Uses White from 1 egg; reserve yolk for another use

3. 3

   Step 3: Separate the egg, retaining the entire white in a clean bowl. Cover and refrigerate the yolk for another use; it is not part of this dish.

   Uses The egg, using its white only

4. 4

   Step 4: Trim any silverskin from the two hundred grams raw pork tenderloin on a clean board.

   Uses 200 g raw pork tenderloin

5. 5

   Step 5: Slice all the trimmed tenderloin into thin, even strips. Wash hands and clean the board and utensils after handling raw pork.

   Uses All trimmed raw pork

6. 6

   Step 6: Mix all the egg white with all the measured two grams salt, ten grams light soy sauce and the first teaspoon taken from the measured starch. Keep every bit of the unused starch separate and clean.

   Uses All separated egg white · First 1 tsp from measured starch; retain all the remainder · 2 g salt for pork marinade · 10 g light soy sauce for marinade

7. 7

   Step 7: Coat all the raw pork strips evenly with the prepared marinade. Cover and refrigerate for about twenty minutes.

   Refrigerate coated pork strips · 20 minUses All raw pork strips · All prepared marinade

8. 8

   Step 8: Put all the reserved starch remaining from the measured ten-gram batch into a separate clean bowl.

   Uses All starch remaining after the first teaspoon was used

9. 9

   Step 9: Stir all ten grams vinegar and a little fresh slurry water into the reserved clean starch to make a smooth, pourable slurry. Keep it separate from the raw pork.

   Uses All reserved clean starch · A little fresh water to loosen the starch-vinegar slurry · 10 g vinegar for slurry

10. 10

    Step 10: Wash and drain the fresh coriander leaves and keep them ready for the final serving garnish.

    Uses Fresh coriander leaves for serving, as desired

11. 11

    Step 11: Check the pork has completed its twenty-minute chilled marinade, then have the coated strips ready beside the wok for immediate frying.

    Uses The same chilled marinated pork

12. 12

    Step 12: Add enough cooking oil for deep-frying to a suitable wok or deep pan, leaving ample space above it, and heat the oil to 190°C/375°F.

    Uses Cooking oil for deep-frying, as needed; retain a little for sauce

13. 13

    Step 13: Fry the marinated pork strips in uncrowded batches until browned and cooked through to at least 63°C/145°F. Check the egg-white coating is fully cooked with no wet batter, then lift all cooked strips onto a clean plate with a slotted spoon, retaining the used wok oil for the sauce.

    Uses The hot frying oil · All coated pork strips

14. 14

    Step 14: Let the cooked pork rest for at least three minutes before returning it to the sauce. Keep only a little of the used oil in the wok for the next stage.

    Rest cooked pork before sauce finish · 3 minUses All cooked pork and the used wok

15. 15

    Step 15: Over medium heat, stir all thirty grams tomato sauce (30 g) and five grams white sugar into the little retained wok oil until combined and the sugar dissolves.

    Uses The small retained oil share; hold pork aside · 30 g tomato sauce · 5 g white sugar for sauce

16. 16

    Step 16: Add a little fresh sauce water to loosen the tomato-sugar mixture and bring it to a boil. Return all the rested cooked pork strips to this hot sauce.

    Uses The complete tomato-sugar sauce · A little fresh water to loosen tomato-sugar sauce · All rested cooked pork strips

17. 17

    Step 17: Stir the held slurry to disperse settled starch and pour the entire slurry into the hot pork-sauce wok.

    Uses The complete pork-sauce wok · All prepared clean slurry

18. 18

    Step 18: Toss and stir-fry until the sauce returns to a boil, thickens smoothly and coats the fully cooked pork. Continue until there is no raw starchy taste.

    Uses The whole assembled pan

19. 19

    Step 19: Transfer the finished sweet-and-sour pork to a clean serving plate and scatter the prepared coriander over it, portioning as desired.

    Uses All finished pork and sauce · Prepared coriander to garnish