Sweet & Sour Pork Strips – 溜肉段

 – (Liū ròu duàn)

“Sweet and Sour Pork Strips is a Manchurian dish that’s a favourite among young and old. When I was a child, we were not very rich. Father would only cook this dish during Chinese New Year for us. Therefore, we really looked forward to New Year! Naturally, when father cooked the new year family dinner, I am sous chef for the day. Thanks to him, I learned all kinds of dishes from him this is one of them.”

 

Amount:

Makes one dish

 

 Ingredients:

Pork	300g
Potato Starch	100g
Large Chilli	1
Carrot	1
Ginger	1 inch
Small Onion	1
Green Bell Pepper	1
Soy Sauce	1 tblsp
Vinegar	1 tsp
Sugar	1 tsp
Salt	To taste

Method (The numbers are according to the pictures in the original site):

 

1. Place the potato starch in a bowl

 

2. Add water to the starch, about 1 cm above the starch line, steep for half an hour

 

3. Pour out the excess liquid. Be careful not to pour out the starch

 

4. Slice the pork into strips

 

5. About 2mm thick

 

6. Mix the pork strips into the starch

 

7. Use your hand to mix the pork strip in with your hand. Drizzle a bit of oil on over the pork and mix again

 

8. Chop up the ginger and small onion

 

9. Slice up the carrots and bell pepper

 

10. In a small bowl place the soy sauce in

 

11. Add one capful of vinegar

 

12. Add sugar

 

13. Add salt

 

14. A table spoon of potato starch

 

15. Mix everything together with a bit of chopped ginger and onion

 

16. Deep fry the pork. Place the pork oil into the oil one by one, otherwise it would stick together

 

17. Once the pork has turned a light yellow, remove from oil

 

18. Increase the heat and fry the second time to make it crispy

 

19. Once the bubbles have decreased and the pork have taken on a bright golden colour, remove quickly

 

20. Remove all the oil from the wok, stir fry the chopped ginger and onion

 

21. Once everything is nice and fragrant, fry the carrots and bell pepper

 

22. Add the fried pork

 

23. Pour in the prepared sauce

 

24. Stir fry everything until the pork is covered with the sauce

 

25. The successful dish should sparkle with the bright sauce, but not dripping wet. The pork should still be crispy under the sauce

 

 

The original recipe can be found at meishichina, here you can find picture instructions for your convenience.

 

This recipe is mentioned in The Feast, Chapter 94. Even the emperor loves it!

Have fun cooking and eating!

 

 

 

 

  ^_^

Translated by Gumihou from kitchennovel dot com.

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