Original Sweet and Sour Pork

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Original Sweet and Sour Pork
  1. Pound pork to 1/3-inch thickness using a meat mallet. Slice into 1 1/2-inch strips.

  2. Combine pork strips, rice wine, 1/3 teaspoon salt, and monosodium glutamate in a bowl. Marinate in the refrigerator for 30 minutes.

  3. Mix remaining 1/3 teaspoon salt, chicken stock, 1 tablespoon cornstarch, sugar, vinegar, and soy sauce in a bowl to make sauce.

  4. Beat eggs with remaining 3 tablespoons cornstarch in a bowl until smooth. Add pork strips; stir to coat.

  5. Heat oil in a wok or large saucepan to 280 degrees F (140 degrees C). Add pork strips one at a time to the hot oil. Cook until lightly golden, about 2 minutes. Transfer to a paper towel-lined plate with a slotted spoon.

  6. Heat oil to 340 degrees F (170 degrees C). Return pork to the hot oil. Cook until golden brown, about 2 minutes. Transfer to a serving plate with the slotted spoon.

  7. Drain all but 2 tablespoons oil from the wok. Cook and stir garlic and ginger in the hot oil until fragrant, about 30 seconds. Add sauce and spring onions; cook and stir until sauce begins to thicken, 4 to 5 minutes. Pour sauce over the pork on the serving plate.

Editor’s Note:

We have determined the nutritional value of oil for frying based on a retention value of 10% after cooking. Amount will vary depending on cooking time and temperature, ingredient density, and specific type of oil used.

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