There is a lot of debate as to where this dish is from; Zhejiang, Canton and Sichuan all claim it as their own. This dish has now become one of the most popular dishes in Chinese restuarants all over the world.
This is not your Americanized Sweet and Sour. If you were to order Sweet and Sour Pork in a restaurant in Beijing, this is one of the ways it would be brought to your table. The other way it is served is with battered meat. This is our families favorite way to eat sweet and sour pork.It has a crispy cornstarch coating. I have included a batter recipe at the end of this post so you also have the option of trying that version. Most of the time when we were served this dish in the restaurants in Beijing it would come out just as a meat dish so that is how I prepared it but feel free to add peppers, onion and pineapple and it is still just as authentic. I have seen many pictures of it on the internet from restaurants in Hong Kong with the vegetables and fruit included.
This recipe was created using Beijing ketchup, which seems to be a little less sweet then that sold in the United States and Canada. So if you are currently in the West (perhaps if you are in europe as well, but I have no experience with European ketchup) I recommend starting with 1/3 cup sugar instead of the 1/2 cup called for in the recipe and then adding more according to taste if desired. I also like a good 1 Tbsp. sesame oil but if you don't like as strong of a sesame taste you can lower it to just a drizzle.
Sweet and Sour Pork
500 grams pork tenderloin
1 tsp. salt
1 egg white
1/2 cup rice wine vinegar
1 cup water
1/2 cup sugar
1 tsp. each, minced garlic and ginger
3/4 cup. ketchup
1 Tbsp. cornstatch mixed with 1 Tbsp. water
sesame oil to taste
oil for deep-frying
Tenderize the pork tenderloin on both sides by putting it in a bag and hitting it all over with the back of a clever or a meat tenderizer if you have one, and flipping it over and repeating. The pictures below shows before and after the meat has been tenderized.
Thinly slice the pork on a slant in approximately 1/4 inch thick slices.
Meanwhile mix together vinegar, sugar and water in a small bowl.
Heat oil for deep-frying to medium high heat.
Toss the meat in cornstarch to coat then squeeze each piece in the palm of your hand to pack in the starch (doing this is key to a light and crispy coating). Lay on a surface trying not to overlap the pieces of meat. If it is a hot day the pieces of meat will stick together.
Test the oil by dropping in one slice of pork. It should turn white in a about 5 seconds but not brown too quickly. Drop the rest of the pork slices into the oil one at a time and blanch each just until they turn a yellowish-white and remove. I can't stress how important it is that you do not overcook the meat (or the meat will be dry, not so tasty!).
Remove and set aside.
Time to stir-fry:
Heat 1 Tbsp. oil in a wok and fry garlic and ginger for 5 seconds then add ketchup, fry for another 5 seconds and then add the vinegar mixture.
Stir well and then add wet cornstarch (1 Tbsp. cornstarch mixed with 1 Tbsp. water) and allow to thicken.
Lastly add the fried meat and stir-fry until the sauce is well adhered to the meat and starts to carmelized just a little. Sprinkle sesame oil over top and toss once more.
Remove and serve. You can sprinkle with sesame seeds if you like.
Note: If you are adding vegetables and fruit you can throw them in the frying oil on the second frying of the meat and blanch a few seconds and then toss in the sauce along with the meat.
If you would like a battered and deep fried version here is a recipe for batter that I like:
1 cup water
1 cup minus 2 Tbsp. flour
6 Tbsp. cornstarch
1 tsp. baking powder
1 egg
2 tsp. oil
1/2 tsp salt.
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