「Old-Style Double-Cooked Pork Slices」

Ingredients and amounts

• 300g pork loin (tenderloin)
• 5ml cooking wine
• 50g scallion
• 30g ginger
• 3-4 cloves garlic
• 10g carrot (optional)
• 10g cilantro
• 5g baking soda (optional)
• 5g salt
• 4g light soy sauce
• 55g white vinegar
• 65g white sugar
• 1.5g cornstarch (potato starch can be substituted)
• 170g potato starch (Method 1)
• 210g potato starch and 70g all-purpose flour (Method 2)
• 1000ml cooking oil (for frying)
• 5g white sesame seeds (optional)

Step-by-step method

1. 1

   Step 1

   Cut the pork loin into uniform slices 8mm thick, removing any white sinew.

2. 2

   Step 2

   Rinse the pork slices with clean water to remove blood.

3. 3

   Step 3

   Optional: Add 5g baking soda, mix well, and let rest for 5 minutes.

4. 4

   Step 4

   Rinse the pork slices 1-2 times with clean water to remove excess baking soda.

5. 5

   Step 5

   Add 3g salt and 5ml cooking wine to the pork slices, mix well, and marinate for 15 minutes.

6. 6

   Step 6

   Method 1 (recommended):

7. 7

   Step 7

   Add 170g potato starch to an excess of clean water, stir well, and let rest for 60 minutes until the starch settles.

8. 8

   Step 8

   Pour off all the clear water from the top, retaining the starch paste at the bottom (it should have a non-Newtonian fluid consistency).

9. 9

   Step 9

   Add the pork slices, 5ml clean water, and 3ml cooking oil to the starch paste, and mix well.

10. 10

    Step 10

    Method 2:

11. 11

    Step 11

    Mix 210g potato starch with 70g all-purpose flour.

12. 12

    Step 12

    Add clean water little by little, stirring until the batter reaches a yogurt-like consistency that can be drizzled and holds its shape in the bowl.

13. 13

    Step 13

    Add 10ml cooking oil and 1g baking soda, and mix well.

14. 14

    Step 14

    Add the marinated pork slices to the batter and mix well, ensuring each slice is evenly coated.

15. 15

    Step 15

    Mix 65g white sugar, 55g white vinegar, 4g light soy sauce, and 2g salt, and stir well. Set aside.

16. 16

    Step 16

    Optional: Add 4g water and 1.5g cornstarch to make the sweet and sour sauce thicker.

17. 17

    Step 17

    Julienne the scallion, ginger, and carrot. Cut the cilantro into sections. Slice the garlic.

18. 18

    Step 18

    First frying:

19. 19

    Step 19

    Add cooking oil to a wok and heat to 170°C (350°F).

20. 20

    Step 20

    Fry the pork slices one by one until the surface sets, the batter no longer sticks to chopsticks, the slices float, and they turn light yellow, about 30 seconds (depending on slice size). Remove and set aside.

21. 21

    Step 21

    Second frying:

22. 22

    Step 22

    Raise the oil temperature to 200°C (390°F).

23. 23

    Step 23

    Fry all the pork slices again until the coating is golden and crispy, about 30 seconds. Remove and set aside.

24. 24

    Step 24

    Third frying (optional):

25. 25

    Step 25

    Raise the oil temperature to 220°C (430°F).

26. 26

    Step 26

    Quickly re-fry the pork slices until they appear yellow with a hint of red, about 30 seconds (depending on how well the oil maintains temperature), to enhance crispiness. Remove and drain oil.

27. 27

    Step 27

    Leave 20ml of base oil in the wok. Pour in the prepared sweet and sour sauce. Heat over high heat until boiling, then cook until the sauce thickens, about 30-60 seconds.

28. 28

    Step 28

    Optional: Remove half of the sauce to make the subsequent stir-frying easier.

29. 29

    Step 29

    Add the fried pork slices, scallion, garlic slices, carrot julienne, and cilantro sections. Pour the reserved sauce over the top and quickly stir-fry 3 times to evenly coat the pork slices.

30. 30

    Step 30

    Transfer the double-cooked pork slices to a plate, sprinkle with white sesame seeds (optional), and serve immediately.