Prep 15 mins
Cook 30 mins
This is a healthier variation of the Chinese-American Sweet and Sour Pork without the orange dye, MSG and high-fructose corn syrup of the restaurant version.
- 1 lb pork, 1 1/2 inch dice
- 1 tablespoon shaoxing wine
- 1⁄2 tablespoon soy sauce
- 1⁄2 tablespoon fresh ginger juice (squeezed from shredded ginger)
- 1⁄4 cup potato starch
- 2 tablespoons shaoxing wine
- 2 tablespoons black vinegar
- 1 tablespoon rice vinegar
- 1 tablespoon soy sauce
- 2 tablespoons white sugar
- In a bowl, combine pork, 1 tablespoon of Shaoxing wine, the soy sauce and ginger juice. Allow it to marinate for 1 hour.
- When done marinating, add 1 inch oil to a heavy bottomed pot and preheat the oil to 340 degrees F (170C). Prepare a wire rack by lining it with several layers of paper towels.
- Put the potato starch in a small bowl, and roll each piece of pork in it to give each piece an even coating of starch.
- Fry the pork in batches (depending on how big your pot is) until lightly browned and cooked though. Transfer the fried pork to the paper towel lined rack.
- In a saute pan, add the remaining Shaoxing wine along with the black vinegar, rice vinegar, soy sauce and sugar. Turn the burner on to high heat and bring the mixture to a boil.
- Add the cooked pork to the black vinegar sauce and continue boiling until the sauce is very thick and syrupy and coats each piece of pork, rather than the pan. Serve with steamed rice.
Doubled recipe and tripled sauce - sooooo glad I did! What a delightful recipe for our 20 degree night last night! Served with fluffy Basmati rice after a starter bowl of hot & sour soup. Guess I was feeling the need for black vinegar. I'm using the sauce for pork and beef meatballs to take to a surprise birthday party tomorrow - crockpot deliciousness. Would do the pork again (I used country style ribs, aka sliced shoulder) but I figure meatballs are generally easier to eat. Anyway, thanks for a perfectly balanced recipe that handles expansion with aplomb.