Chinese-Style Soy Marinated Pork

A dish from a Chinese restaurant is now in your home! This recipe is absolutely easy! Pork in sweet and sour sauce will change your opinion about fried meat. Meat prepared in this way3 turns out unusually juicy, spicy, nutritious, soft and very tasty! Everyone loves the dish without exception!
cook time: 45 min
Zoe Kendrick
Chinese-Style Soy Marinated Pork

Nutrition Facts (per serving)

291
Calories
25g
Fat
13g
Carbs
8g
Protein

Ingredients (6 portions)

Basic:

Pork 600 g
Soy sauce 60 ml
Starch 4 tbsp
Carrot 1 pc
Parsley 10 g
Sesame 1 tsp
Vegetable oil 200 ml

For the sweet and sour sauce:

Vegetable oil 2 tbsp
Sugar 4 tbsp
Tomato paste 2 tbsp
Vinegar 3 tbsp
Water 100 ml
Sesame oil 0.5 tsp

Recipe instructions

Step 1

Step 1
How to cook pork in Chinese? Prepare all ingredients according to the list. Use carrots, sesame seeds and parsley as desired, this dish will be delicious without them too.

Step 2

Step 2
If necessary, defrost the pork pulp by transferring it from the freezer to the bottom shelf of the refrigerator in advance. Then wash it and dry it with paper towels. Cut into thin slices (8-10 cm long and 3-4 cm wide). If you want, beat the slices on both sides with a kitchen hammer.

Step 3

Step 3
Place the pork slices in a bowl and pour in the soy sauce. Mix well and leave to marinate for at least 20 minutes, but up to overnight. The longer the meat is marinated, the juicier and more flavorful it will be. There is no need to salt the pork, as the soy sauce is already salty enough.

Step 4

Step 4
Add potato or cornstarch and mix well.

Step 5

Step 5
It is important that each piece of meat ends up in starch; this is very similar to the principle of batter. Outwardly it looks as if the pork was dipped in sour cream.

Step 6

Step 6
Pour vegetable oil with a high smoking point into a deep frying pan (or small cauldron). Heat well over high heat. Dip a wooden spatula into the hot oil; if bubbles gather around, the oil is hot enough. Reduce heat to medium, add pork to skillet and deep-fry on both sides until golden brown, about 3 minutes per side.

Step 7

Step 7
Remove the meat using a slotted spoon. Be careful not to get burned.

Step 8

Step 8
Line a plate with paper towels. Place the fried meat on them to drain off excess fat.

Step 9

Step 9
Peel the well-washed carrots. Cut it into thin strips or grate it on a Korean grater.

Step 10

Step 10
Coarsely chop the parsley without sprigs, washed and dried with paper towels. Parsley and carrots are optional in this dish, but desirable.

Step 11

Step 11
Now prepare the sweet and sour sauce. To do this, mix sugar and tomato paste in a saucepan, stir the mixture until the sugar crystals dissolve. Tomato paste can be replaced with tomato sauce or ketchup to suit your taste. If you like spicy dishes, take super-hot ketchup; if not, choose a medium-hot product. If desired, add juice squeezed from half a lemon for aroma and taste.

Step 12

Step 12
Pour in boiled water, warm or cooled.

Step 13

Step 13
Add 9% table vinegar (or use rice vinegar for sushi). Heat the saucepan with the sauce over low heat for a couple of minutes.

Step 14

Step 14
Add 2 tablespoons of vegetable oil. The one in which the meat was fried is suitable. It will add gloss to the sauce.

Step 15

Step 15
Pour sesame oil (if available) into the sauce; it will give the finished meat a specific aroma. Mix well and cook for another 2 minutes.

Step 16

Step 16
Then add the fried pork to the resulting sauce, stir so that the sauce is well distributed over all the meat pieces.

Step 17

Step 17
Add carrots and parsley to the meat. Stir.

Step 18

Step 18
Wait 2 minutes and turn off the stove. Our Chinese pork is ready!

Step 19

Step 19
Divide the dish among plates. If desired, sprinkle sesame seeds on top, which must first be toasted until golden brown in a dry frying pan to make them even more aromatic. Traditionally, pork in sweet and sour sauce is served with fluffy rice or, if you prefer, prepare rice noodles and fried potatoes as a side dish.

Step 20

Step 20
Bon appetit!

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