Sweet and Sour Pork Strips

Today’s sweet and sour pork strips is a classic traditional dish to pair with white wine perfectly. Chinese call it 糖醋里脊, Koreans should call it 糖醋肉. 里脊 translated into English is tenderloin, which refers to the meat on the inside of the spine of a pig. Now, the ingredient is not limited to tenderloin, it can be lean pork from other parts, or pork belly, as long as you like. I watch a lot of Korean dramas and this dish is one of the top takeaway orders.

There are also many versions of the paste for pork, adding egg white and starch, eggs and flour, and so on. Whatever you do, as long as the fried pork strips are crispy enough, it’s a success. The method I used was to marinate the pork strips with egg and starch, dipped them in dry starch, and fried them in hot oil. It is best to fry the pork strips twice, the time to mix with the sweet ans sour sauce, preferably a few seconds, and then turn off the heat immediately. This will not affect the crispness.

I remember going to the wedding receptions as a kid and this dish had to be on the menu. There are also some dishes like sixi pork balls, crispy fried pork with sauce, and candied floss sweet potato, which must be on the table of wedding banquets. I don’t know other people’s hobbies, I am very fond of dishes with sweet and sour taste. A plate of sweet and sour pork strips and a few glasses of white wine can make me temporarily forget the troubles of the COVID -19 and enjoy the delicious food and nice time.