Chinese-Style Sweet and Sour Crispy Meat

Ingredients

• 500 g edible meat, preferably pork (Cut in half and then into thin slices; the source does not specify the type of meat.)
• 1 tsp salt, for seasoning the meat (Adjust to taste.)
• 0.5 tsp ground black pepper (Adjust to taste.)
• 120 g liquid starch (The transcription says “liquid starch”; this is interpreted as a liquid cornstarch mixture for coating the meat.)
• 750 ml vegetable oil for frying (The stated amount is estimated for deep-frying; not all the oil will be absorbed.)
• 50 g sugar (For the sweet and sour sauce.)
• 60 ml rice vinegar (The source only specifies vinegar; rice vinegar is a suitable estimate for this Chinese-style flavor profile.)
• 45 ml light soy sauce (For the sauce.)
• 0.25 tsp salt, for the sauce (Use sparingly because the soy sauce is already salty.)
• 1 tbsp cornstarch (For thickening the sauce.)
• 60 ml water (For dissolving the starch and preparing the sauce.)

Steps

1. 1

   Cut the meat in half to make it easier to handle, then slice it very thinly. Gently pound it with your hand or a meat mallet to tenderize it without breaking the slices.

2. 2

   Rinse the meat and drain it very well. Season with the salt and black pepper.

3. 3

   Massage the meat for approximately 1 minute to distribute the seasoning and help it penetrate.

4. 4

   Place the meat in the liquid starch and mix until each piece is evenly coated.

5. 5

   Heat the vegetable oil in a wok or deep saucepan to approximately 160 °C. The oil should be hot but not smoking.

6. 6

   Add the meat to the hot oil in batches to avoid lowering the temperature too much. Fry over low or medium-low heat until cooked through and golden, approximately 5 to 7 minutes per batch.

7. 7

   Remove the meat with a slotted spoon and let it drain on a rack or paper towels. For a crispier coating, fry it a second time over high heat for 30 to 60 seconds.

8. 8

   In a bowl, mix the sugar, vinegar, light soy sauce, salt, cornstarch, and water until the starch has completely dissolved.

9. 9

   Heat a clean wok over high heat and pour in the sauce mixture.

10. 10

    Cook the sauce, stirring continuously, until it comes to a boil and looks bubbly and slightly thickened, approximately 1 to 2 minutes.

11. 11

    Add the fried meat to the wok and immediately toss it to coat it with the sauce.

12. 12

    Stir-fry over high heat for 30 to 60 seconds, stirring carefully, until the sauce clings to the meat. Serve immediately to preserve the crispy texture.

Notes

The transcription does not provide exact quantities or specify the type of meat; the quantities are culinary estimates. Handle hot oil carefully. The meat should reach a safe internal temperature: 63 °C for whole cuts of pork with a resting period, or 71 °C if using ground meat or meat of an unspecified type. The coating loses its crispness as it sits, so it is best served immediately.

Nutrition per serving

• main course
• Chinese cuisine
• sweet and sour
• crispy
• fried
• meat
• wok