About this recipe:This popular dish originates from Sichuan. The pork is crispy on the outside and succulent on the inside. The sauce has the perfect balance of sweet and sour. Serve with rice, if desired.
Makes: 2 - 3 servings
250g pork fillet
1 teaspoon rice wine
2/3 teaspoon salt
1 small pinch monosodium glutamate (MSG)
4 tablespoons cornflour, divided
100ml chicken stock
2 1/2 tablespoons sugar
2 tablespoons vinegar
2/3 teaspoon soy sauce
300ml vegetable oil
1 (2cm) piece fresh ginger, finely chopped
3 cloves garlic, finely chopped
4 spring onions, finely chopped
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Pound the pork with a meat cleaver, then slice into 4x1cm strips. Marinate with rice wine, 1/3 teaspoon salt and MSG. Let sit for 30 minutes.
Make the batter by beating together the eggs and 3 tablespoons cornflour. Set aside.
Make the sauce by mixing together the chicken stock, sugar, vinegar, soy sauce, remaining salt and remaining cornflour.
Heat the oil in a wok to 140 degrees C. Drop the pork into the batter and stir to coat. Add the pork, one piece at a time to the hot oil. Deep fry until lightly golden. Remove with a slotted spoon.
Heat the oil to 170 degrees C and return the pork to the hot oil. Fry until golden brown, remove with a slotted spoon and place onto a serving dish. Drain all, but 2 tablespoons oil in the wok.
Heat the oil in the wok until hot. Stir-fry the ginger and garlic until aromatic. Add the spring onions and sauce mixture; stir until the sauce begins to thicken. Pour the sauce over the pork and serve.