Crispy Fried Pork with Sauce

This crispy fried pork with sauce is a well-known recipe in Northeast area. In the Northeast of China, recipes cooked with meat and fish ingredients  are called hard dishes. I think it’s because they are delicious and rich in animal protein. They are usually used to entertain guests and appear at the dinner table during the festival.

The prepared juice for fried pork is usually divided into two types, salty and sweet sour. This crispy fried pork was added in salty sauce. Fristly deep fried the pork coated starch paste, then at the end stir fried in sauce for some seconds. A perfect dish is done.

If you like sweet and sour taste, try another recipe I cooked—Double Cooked Pork Slices.

Ingredients

• 150 gram corn starch
• 350 gram lean pork, cut into pieces
• one green pepper, sliced
• one part carrot, sliced

For sauce

10 gram scallion, chopped

3 gram ginger, chopped

3 cloves garlic, chopped

5 tablespoon water

3 tablespoon light soy sauce

1/4 teaspoon salt

1/4 teaspoon sugar

1/4 teaspoon cornstarch

For marinating pork

1 tablespoon shaoxing wine

1 tablespoon light soy sauce

Instructions

1. Add chopped ginger, scallion, and garlic, salt, sugar,light soy suace in a bowl, mixed well, set aside.
2. Marinate pork pieces with 1 tablespoon shaoxing wine and 1 tablespoon light soy sauce, for 10 minutes
3. Add 2 cup water in cornstarch, mixed well, let it settle for 10 minutes. Pour off the upper layer of clear water, leaving only the precipitated starch.
4. Add the pork pieces in precipitated starch paste, let every piece pork coat in paste
5. Add oil in a wok, heat over high heat, deep fried pork one by one,cooked through, then transfer to a dish
6. Deep fried the vegetables slices quickly, only let them go through the heated oil for 5 seconds.
7. Add mixed sauce to a new wok, bring to a boil, add deep fried pork and vegetables, stirring for 10 seconds, let every piece coat in sauce.
8. Serve with rice.

Crispy Fried Pork with Sauce

Chinese classic pork recipe

Print Recipe Pin Recipe

Prep Time 20 mins

Cook Time 15 mins

Course Main Course

Cuisine Chinese

Servings 2

Equipment

• Pot for deep-fried
• Wok for stir-frying

Ingredients

  

• 150 gram corn starch or other starch
• 350 gram lean pork, cut into pieces
• one green pepper, sliced
• one part carrot, sliced
• For sauce
• 10 gram scallion, chopped
• 3 gram ginger, chopped
• 3 cloves garlic, chopped
• 5 tablespoon water
• 3 tablespoon light soy sauce
• 1/4 teaspoon salt
• 1/4 teaspoon sugar
• 1/4 teaspoon corn starch
• For marinating pork
• 1 tablespoon shaoxing wine
• 1 tablespoon light soy sauce

Instructions

 

• Add chopped ginger, scallion, and garlic, salt, sugar,light soy suace in a bowl, mixed well, set aside.
• Marinate pork pieces with 1 tablespoon shaoxing wine and 1 tablespoon light soy sauce, for 10 minutes.
• Add 2 cup water in cornstarch, mixed well, let it settle for 10 minutes. Pour off the upper layer of clear water, leaving only the precipitated starch.
• Add the pork pieces in precipitated starch paste, let every piece pork coat in paste.
• Add oil in a wok, heat over high heat, deep fried pork one by one,cooked through, then transfer to a dish
• Deep fried the vegetables slices quickly, only let them go through the heated oil for 5 seconds.
• Add mixed sauce to a new wok, bring to a boil, add deep fried pork and vegetables, stirring for 10 seconds, let every piece coat in sauce.
• Serve with rice.