Sweet and Sour Pork (咕咾肉)

[zhemao]

I've been sitting on this one for a while and finally got a chance to write it up. This is a classic Chinese dish commonly associated with Cantonese cuisine.

Ingredients:

• Pork loin


• Salt


• Garlic


• Black pepper


• Soy sauce


• Rice wine


• Ginger


• Corn starch


• Egg


• Vegetable oil


• Sugar


• Tomato paste


• Rice vinegar


• Scallions


• Sesame seeds

Directions

1. Rinse the pork under hot water.


2. Slice the pork into thin rectangular pieces.


3. Season the pork with a bit of salt, garlic, and pepper.


4. Place the pork in a container.


5. Add a bit of rice wine.


6. Grate in a bit of ginger.


7. Mix well and then let marinate in the fridge for 15-30 minutes.


8. Put some vegetable oil in a non-stick pan and heat it on medium.


9. Dredge each piece of pork in corn starch and then dip in egg.


10. Pan fry the pork until golden brown.


11. You may need to do this in multiple batches. Use a clean pan for each batch. Otherwise there will be a bunch of burnt corn starch and egg drippings.


12. Dissolve half a tablespoon of tomato paste in warm water. Add about a tablespoon each of sugar, rice vinegar, and soy sauce.


13. Add the mixture to a clean pan.


14. Bring the liquid to boil and then add the pork and chopped scallions.


15. Stir until the liquid has all evaporated or become absorbed by the pork.


16. Place the pork in the serving container and sprinkle on some sesame seeds.

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