Cookbook:Sweet and Sour Chinese Pork

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Sweet and Sour Chinese Pork
CategoryPork recipes

Cookbook | Recipes | Ingredients | Equipment | Techniques | Cookbook Disambiguation Pages | Recipes

Jing du or sweet-and-sour pork is a Chinese dish of fried and glazed pork.


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  • 1 America's cut pork (boneless loin roast) per person, cut in 1-inch squares and pounded flat


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  1. Mix the marinade ingredients in a large bowl and add the meat. Mix well to cover the meat and refrigerate for 2 hours (or overnight).
  2. Combine sauce ingredients and set aside.
  3. Remove pork from refrigerator and remove excess liquid (if any).
  4. Beat egg and cornstarch and cover meat mixing well.
  5. Place 2 tbsp oil in a wok and cook half the meat until no longer pink when slashed (about 2 minutes).
  6. Remove meat, add remaining oil, and cook remaining meat.
  7. Set cooked meat aside and discard pan drippings.
  8. Add ginger and garlic to wok, stirring and cooking until fragrant.
  9. Return pork to wok quickly stirring and add the sauce (stand back when adding sauce or it will really clear your sinuses).
  10. Stir meat and sauce until meat is well covered, serve immediately.

Notes, tips, and variations

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  • Extra light olive oil is used to avoid adding olive oil flavor to the dish.