Jingdu Fried Pork Chops in Sweet-Sour Ketchup Glaze

What you need

• 700 g (1 1/2 lb) bone-in pork loin chops, cut across the bone into 4 cm (1 1/2 in) pieces
• 1 tbsp Shaoxing wine
• 2 tsp light soy sauce
• 1 tsp sugar, for the marinade
• 2 cloves garlic, minced
• 1 egg white
• 3 tbsp cornstarch
• 750 ml (3 cups) neutral oil, for deep frying
• 3 tbsp ketchup
• 3 tbsp sugar, for the sauce
• 3 tbsp Zhejiang black vinegar, or Chinkiang vinegar
• 1 scallion, thinly sliced
• 1 tsp toasted sesame seeds
• salt, a pinch, to taste

Method

Restated from the original video

1. 1

   Rinse the pork pieces and pat them very dry.

2. 2

   Mix the pork with the Shaoxing wine, soy sauce, 1 tsp sugar, garlic, egg white and a pinch of salt. Stir in the cornstarch until each piece has a thin, sticky coat.

3. 3

   Cover and refrigerate for at least 20 min.

4. 4

   Pour the oil into a wok or heavy pot and heat to 175 °C (350 °F). Shake any excess marinade off the pork before it goes in.

5. 5

   Fry the pork in 2 batches, turning now and then, until deep golden and cooked through with no pink inside, 5-6 min per batch. Lift out onto a rack or paper towels.

6. 6

   Reheat the oil to 190 °C (375 °F). Fry all the pork together again for 45-60 seconds until crisp. Drain well.

7. 7

   Pour off all the oil and wipe the wok. Add the ketchup, 3 tbsp sugar and vinegar.

8. 8

   Cook over medium heat, stirring, until the sugar dissolves and the sauce bubbles and thickens slightly, 1-2 min.

9. 9

   Add the pork and toss quickly for 20-30 seconds until every piece is glossy.

10. 10

    Scatter over the scallion and sesame seeds. Serve hot with steamed rice.

Imported from sassychopsticks.com. Recipe Grab pulled out what you need to cook it; the video stays where its author put it.