Sweet and Sour Pork

Sweet and Sour Pork



220g pork tenderloin
2 Tbs cooking oil
Oil for deep-frying

Marinade sauce:

1 tsp white pepper powder
2 tsp cornstarch
2.5cm root ginger
1/2 tsp salt
1 egg white

Coating sauce:

1 Tbs water
1 Tbs cornstarch

Stir fry sauce:

2 Tbs tomato sauce
2 tsp vinegar (white vinegar for the color)
1 tsp roasted sesame seeds
1 tsp salt
2 Tbs water
1 tsp cornstarch
1 Tbs sugar


Cut pork tenderloin into shreds with similar length. Put in a small bowl, add salt, white pepper powder, ginger sauce and mix thoroughly. Put aside to marinade for around 10 minutes. In a small bowl, mix all the ingredients for stir-fry sauce. Add egg whites firstly and then add cornstarch. Grasp with hand until the shreds are coated evenly.

In a small bowl, add 1 tablespoon of cornstarch and 1 tablespoon of water and stir in one direction to make the coating. Coat each pork strip before frying. Heat up cooking oil in wok until you can see the waves on the surface. Put the coated pork shreds in. Deep-fry quickly to firm the texture. Remove the shreds out and drain.

Then re-deep-fry the shreds again quickly around 30 seconds. Transfer the shreds out and drain. Leave around 1 teaspoon of cooking oil in wok and then add the stir-fry sauce in to cook around 2 minutes. Then return the deep-fried pork shreds in to stir-fry for 1~2 minutes and garnish sesame seeds in; mix thoroughly to make sure the shreds are coated evenly. Transfer the shreds to serving plate.

Credits: Elaine Luo

Photo Credits: Elaine Luo

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