Sweet and sour pork is a famous dish from Jiangsu Su cuisine. As one of the representatives of Jiangsu cuisine, sweet and sour pork is highly regarded for its unique flavor, color and aroma. The preparation method of this dish is relatively simple, but you need to master certain skills to make delicious sweet and sour pork.

First, choose a good quality pork tenderloin and slice it to a thickness of about 2 centimeters. Next, pat the meat thin with the back of a knife and marinate it with salt, cooking wine and cornstarch for about 20 minutes. The starch serves to tenderize the tenderloin during the marinating process.

Then, coat the marinated tenderloin slices with egg wash and flour respectively, and fry them in a frying pan until golden brown. This step is very critical, and you need to pay attention to the heat to avoid frying or raw frying.

Finally, add the fried tenderloin to the pan with the sugar, vinegar, soy sauce, ginger and scallions, and stir-fry well. The sweet and sour sauce for sweet and sour pork should be thick and flavorful, and the slices of pork need to be evenly coated with the sweet and sour sauce. If the sweet and sour sauce is too thin, you can thicken it with starch water to make it thicker.

Sweet and sour pork tenderloin has a moderately sweet and sour flavor and a crispy, tender texture, making it a classic home-cooked dish. In addition to the pan-fried and then sweet and sour approach, some places will add peaches or pineapple to the stir-fried sweet and sour pork to give the dish a richer flavor. Sweet and sour pork is a great choice for both family dinners and restaurant meals.