This dish is similar to my other dish Peking pork chop but a little simpler with fewer ingredients.
Water 8 tbsp
Ketchup 3 tbsp
Vinegar 1 tbsp
Sugar 1 tbsp
Pork chop 2 pieces (20 oz.)
Salt 1/3 tsp
Cooking wine 1tbsp
Corn starch 2-3 tbsp
Mix all the ingredients for sauce together in a small bowl.
Use a meat tenderizer to smash the pork chop to be 2-3times in size, and then cut each into 5-6 strips. Add salt and cooking wine and massage the meat a little then add the corn starch and marinate for at least 30 minutes.
Deep fried the pork chop with medium heat for about 3 minutes (adjust your cooking time according to the thickness of your pork). Take all the meat out of oil, heat up the oil to really hot, then fry the meat again for 1 minute. Twice cook the pork so it will be tender inside and really crispy outside.
In a separated sauce pan, bring the sauce to boil, then thicken it up with some corn starch water, add in pork chop and mix well with the sauce.
这道菜与我的另外一道菜肴京都猪排类似, 但更简单, 配料更少。
猪扒2块 (20 盎司)
使用肉锤将猪肉敲打到2-3倍大, 再将每一块都切成5-6 条。加入盐和料酒, 再稍微按摩一下肉, 然后加入玉米淀粉, 腌制至少30分钟。
用中火炸猪扒约3分钟 (根据你的猪肉厚度调整你的烹调时间)。把所有的肉从油里捞出来, 把油加热到7成热, 再把肉复炸1分钟。复炸猪肉是为了外酥里嫩。
在另外一个锅中, 把调味汁煮沸, 然后用一些玉米淀粉水勾芡一下它, 加入猪排, 拌匀。
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