I decided to make Sautéed Sweet and Sour Pork Tenderloin for dinner today, and turns out, as soon as it is cooked, somebody with an empty stomach came back home and finished it as snack in 5 minutes.
Sautéed Sweet and Sour Pork Tenderloin
200g pork tenderloin
2 tbsp tomato puree
2 tbsp cooking wine
1 tbsp white vinegar
1 tbsp light soy sauce
2 tbsp cornflour
1 tbs plain flour
2 tbsp sugar
1 tsp salt
- Cut the pork into strips of about 0.5cm in thickness. Add 1/2 tsp of salt and cooking wine to marinate for about 30 minutes.
- Crack the egg in a bowl, add cornflour (keep 1 tsp of cornflour for later use), plain flour and 1 tbsp of water, mix well to make a paste. Take another bowl, add sugar, the remaining salt, white vinegar, light soy sauce, 2 tbsp of water and the remaining flour, mix well to make a sauce for later use.
- Put the pork strips into the paste and make sure every strip is evenly covered by the paste. Heat up a wok with cooking oil, when the oil is very hot, turn to low heat, put the pork strips in to deep-fry until the pork is yellow in color. Take out and drain off the oil. Reheat the wok with the oil, put the pork strips in again to deep-fry until they are golden brown in color. Take out and drain off the oil.
- Keep about 1 tbsp of oil in the wok, heat up with strong heat, put the tomato puree in to stir-fry until oil comes out. Add the mixed sauce and stir. When the sauce becomes thick and sticky, put the pork strips in, quickly stir until all the strips are evenly covered by the sauce. Take out and serve.
- Keep low heat when deep-frying the pork, so they won’t be burnt when the inside is still raw.
- Fry the pork for the second time to make the extra oil in the pork come out.