Ingredients

The following ingredients have 4 Servings
  • 200 g pork tenderloin
  • 1/2 tsp. white pepper
  • 1 tsp. salt
  • 1 tbsp. beer or Chinese cooking wine
  • 1/4 tsp. sugar
  • 4-5 pieces of smashed ginger
  • oil for frying
  • 50 g flour
  • 50 g cornstarch
  • 1/4 tsp. baking powder ( ,optional)
  • 100 ml water
  • 4 tbsp. tomato ketchup
  • 1/2 tbsp. vegetable cooking oil
  • 4 tbsp. sugar
  • 2 tsp. rice vinegar or 1 tbsp. lemon juice
  • 1/4 tsp. salt
  • 1/2 cup hot water + 1 tsp. chopped scallion and 1 tsp. chopped ginger
  • 1/2 tbsp. cornstarch + 1 tbsp. water

Instruction

  • Soak chopped scallion and ginger with 1/2 cup of hot water. And mix cornstarch with water to make cornstarch.
  • Cut the pork tenderloin into small strips around 1.5 cm thick. Add all the marinating sauce, combine well and let the pork absorb all of the seasonings. Set aside for at least 10 minutes.
  • Prepare the batter| in a large bow combine cornstarch, flour, salt and water. Stir until all of the ingredients are well incorporated and set aside for 10 minutes.
  • Mix the pork strips with the coating batter.
  • Heat oil in a wok until 160 degree C (proof testing, when you insert a chopstick in, there will be lots of fine and small bubbles around). Place the pork strips one by one and fry until slightly Browned. Do not overcook!!
  • Heat oil until almost smoky (at least 200 degree C) and place the fried pork strips in, continue frying 6-10 seconds. Transfer out immediately.
  • Fry the ketchup and sugar with 1/2 tablespoon of oil until there are large bubbles over slowest fire.
  • Stir in ginger and scallion water.
  • Add vinegar (lemon juice), salt and starch water and heat until well thickened.
  • Place the fried pork strips in and coat well. Please fish this process as quick as possible. Sprinkle some toasted sesame seeds as decoration.