Sweet and Sour Pork Fillet

Season the meat

1. Slice pork tenderloin about 1 cm thick, then pat a little.

2. Cut the pork tenderloin into strips of about 1 cm.

3. Place the pork meat strips in a mixing bowl, add minced ginger, salt, white pepper powder, water 1 tbsp., cooking wine 1 tbsp. and mix well, then set aside to let the seasoning absorb into the meat.

Batter mixture

1. In a mixing bowl, crack 2 eggs, separate the egg yolks and set aside.

   Note: Use the egg white only.

2. Add 6 tbsp. corn starch, add 2 tbsp. all-purpose flour, and mix well.

3. Add a little bit of water, 1 to 2 tbsp., as necessary. Mix until the desired consistency of the batter is reached.

4. Pour the batter into the pork meat strips. Mix well until each piece of meat is well coated.

Frying the meat

1. In a wok, pour enough cooking oil and heat it up over medium heat.

2. When the cooking oil is hot enough, gently add the meat strips one by one. Do this in batches.

3. Fry it until the color slightly changes to light brown, then remove it from the wok and rest it for a few minutes.

4. Prepare for the second fry; heat up the oil in the wok again. Set the temperature to medium to high heat to achieve the crispness.

5. Fry until the color changes to golden brown, then remove and set aside.

Making the sauce

1. In a wok, add 1 tbsp. of oil and set fire to low to medium heat.

2. Add the minced ginger and saute for a few seconds. Add the minced garlic and saute until aromatic, then add the finely chopped green onion and continue to saute.

3. Add 2 tbsp. of vinegar, 2 tbsp. tomato paste, and 4 tbsp. of granulated sugar, and mix well.

4. Add cornstarch slurry mixture (3 tbsp. water + 1 tbsp. corn starch), stir well.

5. Add 2 tbsp. hot oil and stir over low heat until the sauce becomes slightly thick.

6. Add the fried strips of pork meat, turn off the heat and mix well (toss).

7. That’s all, ready to serve. Happy Cooking.