![]() ![]() Thicken the sauce and coat the pork with it.You’ll be surprised how easy it is to make this dish. It produces a sauce that is fruity, sour enough without being too pungent, and with the right amount of sweetness. In the end, the combination of apple cider vinegar and ketchup was the winner. We tested the dish with rice vinegar, Chinkiang vinegar, and apple cider vinegar, all of them with and without ketchup. But the dish doesn’t taste too sour or tangy when you eat it. The northern Chinese sweet and sour pork has a very pungent vinegary aroma when you pick up a piece of pork. ![]() Perfectly balanced sauceĮven though I’ve cooked many sweet and sour dishes in the past, we tested the recipe many times to get the perfectly balanced sauce. You can even stick your pan into the oven and set it at a keep-warm temperature if you’re not serving the dish immediately. No deep-frying required! The coating holds up pretty well. This recipe uses my default pan-frying formula, so you only need 1/3 to 1/2 cup of oil to pan-fry the pork and yield a very crispy and juicy result. It’s stir-fried with aromatics and coated with a thin layer of sauce that has a fruity, pungent, vinegary aroma but is sweet and fragrant in flavor. On the other hand, in the Chinese version the pork is cut into thin strips, lightly coated with a batter and fried until crispy. The takeout style is usually heavily battered, deep fried, and swamped in a pool of very sugary sauce. The sweet and sour pork in China is quite different from the American version, though. Not only does it exist, but it’s very popular and you will see it in many restaurants. But in fact, it’s a real dish that exists in China. You might think that sweet and sour pork is another dish that was invented in the US. Dishes such as orange chicken, sesame chicken, sweet and sour chicken, and chop suey. If you’ve followed my blog for a while, you might have heard me discuss the beloved American Chinese food that you won’t find in China. It’s super easy to make and tastes way better than takeout! Introducing the authentic Chinese sweet and sour pork made with lightly battered pork, pan-fried until crispy, juicy, and tender, then tossed in a fragrant sticky sauce with a perfectly balanced sweet and sour taste. ![]()
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