Fried Pork with Sweet and Sour Sauce
This dish features crispy, juicy fried pork made with thinly sliced meat, thoroughly coated in a special sweet and sour glaze. The ginger and garlic marinade whets the appetite, making it a perfect accompaniment to rice or a great snack to pair with drinks.
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🍳 Cooking Flow
Cut the pork into bite-sized pieces and rub in the marinade, letting it sit for 10 minutes → Mix the seasonings for the sweet and sour sauce → Coat the pork in potato starch and fry in 5mm of oil until crispy on both sides → Wipe the frying pan, bring the sweet and sour sauce to a boil, turn off the heat, and toss the fried pork in the sauce
Cooking Steps
Brief Cooking Order
Cut the pork into bite-sized pieces and rub in the marinade, letting it sit for 10 minutes → Mix the seasonings for the sweet and sour sauce → Coat the pork in potato starch and fry in 5mm of oil until crispy on both sides → Wipe the frying pan, bring the sweet and sour sauce to a boil, turn off the heat, and toss the fried pork in the sauce
Introduction
This dish features crispy, juicy fried pork made with thinly sliced meat, thoroughly coated in a special sweet and sour glaze. The ginger and garlic marinade whets the appetite, making it a perfect accompaniment to rice or a great snack to pair with drinks.
Step 1
Lay out the thinly sliced pork loin and cut into bite-sized pieces (half to 3 pieces).
Step 2
Place the pork in a bowl and add 1 tsp mirin, 1 tbsp sake, 1 tsp soy sauce, 1/2 tsp grated ginger, and 1/2 tsp grated garlic, then gently rub into the meat.
Step 3
Place plastic wrap directly onto the surface of the meat and let it sit for 10 minutes to marinate.
Step 4
In a separate container, combine 2 tbsp soy sauce, 2 tbsp vinegar, 1 tbsp mirin, and 2 tbsp sugar, mixing well until the sugar is dissolved to make the sweet and sour sauce.
Step 5
Spread potato starch on a tray, and coat the marinated pork slices thoroughly on both sides, spreading them out one by one.
Ingredients List
Important Notes
Pork off-cuts (komagire) can be used, but loin or off-cuts are recommended over pork belly, which can be too greasy. 🐖
Adding mirin or sake (no salt added) to the marinade tenderizes the meat and helps remove odors while adding depth of flavor. 🍶
Coat well with potato starch to ensure a crispy texture on the outside. 🥔
Avoid over-frying as the meat will become tough; remove quickly once both sides are crispy. ⚠️
Be sure to turn off the heat before adding the pork to the sauce to keep the coating crunchy while ensuring an even glaze. 🍳
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