Authentic Sweet and Sour Pork

Tap an ingredient or step to check it off.

1. 1Step 1: Slice the pork tenderloin crosswise into 1/2-inch (1 cm) thick rounds, then cut each round into strips 1/2 inch (1 cm) thick and 2 inches (5 cm) long.
2. 2Step 2: In a medium bowl, combine the pork strips and salt, mix well with your hands, then add the peanut oil and mix again. Let marinate for 15 minutes while you prepare the other ingredients.
3. 3Step 3: In a small bowl, mix all the sauce ingredients (ketchup, apple cider vinegar, Shaoxing wine, brown sugar, cornstarch, and salt) until the sugar dissolves. Set aside.
4. 4Step 4: When ready to cook, add the beaten egg to the marinated pork and stir to coat evenly. Add the cornstarch and stir until the pork is coated with an uneven layer, with a little dry cornstarch still loose in the bowl.
5. 5Step 5: Heat the peanut oil in a wok over medium-high heat until shimmering. Add the pork pieces one at a time in a single layer without overlapping. Cook without touching for about 2 minutes, until the bottom turns golden. Flip and cook the other side for about 1 minute. Transfer to a large plate. Cook the remaining pork in batches the same way.
6. 6Step 6: After all the pork is cooked, wipe the wok clean. Add 1 tablespoon of oil, the green onion, and garlic. Stir-fry for a few seconds until fragrant.
7. 7Step 7: Stir the sauce again to dissolve the cornstarch completely, then pour it into the wok. Stir and cook until the sauce thickens, to the point where a spatula drawn across the bottom leaves a line that does not immediately fill in.
8. 8Step 8: Return the cooked pork to the wok and stir to coat with the sauce, about 30 seconds. Transfer to a plate immediately and serve hot as a main dish.