Fried Pork Sauce

This Fried Pork Sauce recipe delivers a delightful balance of textures and flavors, featuring crispy, golden-brown pork pieces coated in a light batter. The star of the dish is the vibrant sauce, crafted from Chinese white wine, ketchup, soy sauce, and sugar, creating a glossy, sweet-and-savory glaze that clings perfectly to the meat. Aromatic garlic and ginger infuse the dish with warmth, while fresh bell peppers add a crisp, colorful crunch. Ideal for weeknight dinners or casual gatherings, this dish offers hearty satisfaction with every bite. The combination of deep-fried crunch and rich, aromatic sauce makes it a comforting classic that pairs beautifully with steamed rice. Simple ingredients come together to create a restaurant-quality meal that is both easy to prepare and deeply satisfying.

Cooking Method: Boiling, Frying, Smoking, Stir Frying

Cuisine: Chinese

Courses: Sauces & Condiments

Difficulty: Advanced

Servings: 4

Calories: 243.6

Description

This Fried Pork Sauce recipe delivers a delightful balance of textures and flavors, featuring crispy, golden-brown pork pieces coated in a light batter. The star of the dish is the vibrant sauce, crafted from Chinese white wine, ketchup, soy sauce, and sugar, creating a glossy, sweet-and-savory glaze that clings perfectly to the meat. Aromatic garlic and ginger infuse the dish with warmth, while fresh bell peppers add a crisp, colorful crunch. Ideal for weeknight dinners or casual gatherings, this dish offers hearty satisfaction with every bite. The combination of deep-fried crunch and rich, aromatic sauce makes it a comforting classic that pairs beautifully with steamed rice. Simple ingredients come together to create a restaurant-quality meal that is both easy to prepare and deeply satisfying.

Ingredients

/ 2 cup (125 ml) Chinese white or
1/2 teaspoons Salt
2 Tablespoons tomato ketchup
1 tablespoons Soy sauce
/ 2 cup (125 g) sugar
11/2 Tablespoons cornstarch, blended
1 To make the Batter, comb1ne the flour, cornstarch. bak1ng powder and salt
2 Wh1sk together all the Sauce mgredients and set as1de
4 Return all the pork to the wok and deep-fry a second lime. th1s lime for

Directions

1
Combine flour, cornstarch, baking powder, and salt in a large bowl to prepare the dry batter ingredients.
2
Gradually pour 3/4 cup (175 ml) water into the dry mixture, mixing with a fork until the batter is smooth.
3
Add oil to the batter and mix well until fully incorporated.
4
Whisk together all sauce ingredients (Chinese white wine, ketchup, soy sauce, sugar, and cornstarch) and set aside.
5
Toss the pork pieces with cornstarch to coat evenly.
6
Heat oil in a wok or deep fryer until it just starts to smoke.
7
Working in small batches, use tongs to dip the pork into the batter, then carefully lower into the hot oil.
8
Deep-fry the pork for a few seconds until it is light brown, then remove from the wok.
9
Drain the lightly fried pork on paper towels.
10
Use a slotted spoon to discard any burnt batter bits from the wok.
11
Repeat the battering and frying process until all pork is coated and lightly fried (about 3 minutes total).
12
Return all the pork to the wok and deep-fry a second time until golden brown and crispy.
13
Remove pork from oil and drain on paper towels.
14
Stir-fry minced garlic and ginger in the wok for 30 seconds until fragrant.
15
Add bell peppers to the wok and stir-fry briefly.
16
Pour the prepared sauce into the wok and bring to a boil, stirring constantly until thickened.
17
Toss the fried pork in the sauce until evenly coated.
18
Serve immediately while hot and crispy.

Nutrition Facts

Servings 4 cups

Amount Per Serving
Calories 243.6kcal

% Daily Value *
Total Fat 5.4g9%
Saturated Fat 1.8g9%
Cholesterol 29.1mg10%
Sodium 1119.5mg47%
Total Carbohydrate 36.6g13%
Dietary Fiber 1.5g6%
Sugars 3.2g
Protein 10.7g22%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

Safety Tip: Ensure oil is hot enough before adding battered pork to prevent excessive oil absorption. Use long tongs to avoid splatters.

Storage: Best served immediately. Leftovers can be stored in an airtight container in the refrigerator for up to 2 days, but the pork will lose its crispiness.

Variation: Substitute Chinese white wine with dry sherry or rice vinegar if unavailable.

Tip: For extra crispiness, double-fry the pork as directed. The second fry removes moisture and sets the crust.

Ingredient Note: The "Chinese white or" likely refers to Chinese white wine (Shaoxing wine) or possibly water if wine is not available.

Keywords: chinese pork, fried pork, pork sauce, crispy pork, sweet and sour, asian cuisine, stir fry, deep fried, pork recipe, quick dinner, easy chinese, glazed pork, wok cooking, pork strips, vegetarian free, family meal, comfort food, rice accompaniment, ketchup sauce, soy sauce

Read it online: https://www.chefs-mate.com/recipe/fried-pork-sauce-8/