Sweet & Sour Pork Tenderloin

Method7 steps

1. 1

   Marinate the Meat

   腌肉

   Cut the pork tenderloin into thick slices, pound them loose with the back of a cleaver / chef's knife, then cut into finger-thick strips. Add cooking wine (Shaoxing), light soy sauce, oyster sauce, salt, white pepper powder, and one egg. Mix thoroughly by hand and marinate for at least 20 minutes.

   将猪里脊肉先切厚片，用刀背拍松，切成手指粗的条，加入料酒、生抽、蚝油、食盐、白胡椒粉和一个鸡蛋，用手抓匀，腌制20分钟以上。

   ⏱20 min

   • 💡 Pounding the meat with the back of a knife makes the texture more tender.用刀背拍松肉质可以使口感更嫩
   
2. 2

   Make the Sauce

   调酱

   Mix ketchup, 10g vinegar, 30g white sugar, and 150ml water. Stir until the sugar is completely dissolved and set aside.

   将番茄酱、10g醋、30g白糖和150ml清水混合，搅拌至糖完全融化备用。

   ⏱2 min

   • 💡 Preparing the sauce in advance prevents scrambling during cooking.预先调好酱汁可以防止烹饪时手忙脚乱
   
3. 3

   Coat with Starch

   裹粉

   Place starch in a large bowl. Evenly coat every marinated meat strip with starch.

   准备一个大碗放入淀粉，将每一根腌制好的肉条都均匀裹满淀粉。

   ⏱5 min

   • 💡 Coat everything before starting to fry for better efficiency.全部裹好后再开始炸，效率更高
   
4. 4

   Fry

   炸制

   When the oil temperature reaches 160°C, add the tenderloin strips. Fry over medium heat until the surface turns slightly golden, then remove.

   油温升至160摄氏度时下入里脊条，中火炸至表面微黄捞出。

   ⏱7 min

   • 💡 When small bubbles form around chopsticks dipped in the oil, it is ready for frying.干筷子入油周围冒小泡即可下锅
   
5. 5

   Double-Fry

   复炸

   Raise the oil temperature to 200°C. Add the tenderloin strips and deep-fry for about 40 seconds. Remove immediately once the exterior is crispy.

   将油温升高至200摄氏度，倒入里脊复炸约40秒，表皮酥脆后迅速捞出。

   ⏱1 min

   • 💡 Double-frying is key to a crispy exterior and tender interior; do not overdo the time.复炸是外酥里嫩的关键，时间不宜过长
   
6. 6

   Coat with Sauce

   裹酱

   In a separate wok, add a base layer of oil. Pour in the prepared sauce and cook until large bubbles form. Add the fried tenderloin strips and toss to coat each strip evenly with sauce.

   另取一锅放底油，倒入调好的酱汁煮至冒大泡，放入炸好的里脊翻炒，使每根肉条均匀裹上酱汁。

   ⏱2 min

   • 💡 Cook the sauce until thick and bubbling before adding the meat.酱汁煮至粘稠冒泡再下肉
   
7. 7

   Serve

   出锅

   Toss evenly, then immediately turn off the heat and serve.

   翻炒均匀后立即关火盛出。

   ⏱30 sec

   • 💡 Work quickly to keep the strips crispy.动作要快，保持肉条酥脆