← Nouns Cooking · Chinese

Ingredients

• 500 g pork tenderloin or lean shoulder, sliced 5 mm thick into large pieces
• 1 tbsp Shaoxing wine
• 1 tsp light soy sauce
• ½ tsp Salt
• 150 g Potato starch (potato flour)
• 120 ml water, for the batter
• 1 l neutral oil, for frying
• 4 tbsp Sugar
• 4 tbsp rice vinegar or white vinegar
• 2 tbsp Water
• ¼ tsp Salt
• 1 tsp Ketchup (optional)
• 10 g Ginger, cut into fine matchsticks
• 2 cloves Garlic, sliced
• ½ Carrot, cut into fine matchsticks
• 3 Spring onion, shredded
• 1 handful Coriander (cilantro), cut into short lengths

Method

1. Mix the pork with the wine, soy and salt and set aside for 10 min. Stir the potato starch and 120 ml water into a thick, smooth batter, like double cream, then coat the pork in it.
2. Heat the oil in a wok or deep pan to 170°C (340°F). Fry the pork a few slices at a time for 2–3 min, until set, pale gold and cooked through. Drain on a rack.
3. Heat the oil to 190°C (375°F) and fry all the slices again for 1 minute, until deep golden and very crisp. Drain well.
4. Mix the sugar, vinegar, water, salt and ketchup in a cup until the sugar dissolves.
5. Pour off all but 1 tbsp oil. Fry the ginger, garlic and carrot for 30 seconds, then pour in the glaze and boil for 1 minute until it turns syrupy and bubbles slowly.
6. Add the pork, spring onion and coriander and toss fast over high heat for a few seconds until every slice is glazed. Serve at once, while it still crackles.

Tips

• Potato starch gives the glassy, crackly crust; cornflour works but is less crisp.
• Stand back when the vinegar hits the hot wok: the sharp steam catches the throat.
• Use a deep, heavy pan no more than a third full of oil, never leave it unattended, and keep a lid nearby.

Sources

Written in our own words after cross-checking these recipes:

Ang Sarap The Woks of Life