Sweet and Sour Pork

Step 1

Place the tenderloin in the freezer for 15 to 20 minutes.  Remove from freezer, and then slice 1/2-inch medallions.  Next, cut the medallions into 1/2-inch strips.  If a strip is longer than 1 inch in length, slice in half. Put strips into a medium-sized bowl.

Step 2

Add the wine and salt to the pork strips, mix well, cover with plastic wrap, and place in the fridge for 30 minutes.

Step 3

For the sauce, combine the salt, sugar, vinegar, soy sauce, and cornstarch in a small-medium bowl.

Step 4

Pour enough oil into your wok (or large sturdy pot, such as a Dutch oven) until it's about 1-inch deep.  Heat over medium heat until it reaches 300°F.  A candy thermometer helps with this.

Step 5

In a medium-sized bowl, add the eggs and gently beat together.  Add the corn starch and mix until completely mixed and a thick batter has formed.

Step 6

Add the pork strips to the batter and mix until completely coated.

Step 7

Drop some of the battered strips into the oil, adding them individually to prevent sticking, and stir with forks, or metal tongs, to separate.

Step 8

Fry the strips for about 3 minutes, until they are just cooked through.  Remove and drain on a plate lined with paper towels.  Repeat with the remaining strips until you have cooked all of them.

Step 9

Increase the heat until it reaches 375°F.  Add the pork strips in one or two batches and deep-fry them until they are crisp and golden.  Remove, drain, and place on a serving dish.

Step 10

To prepare the sauce, either carefully discard the oil from the wok and then and wipe it clean with a towel, or use a second wok.  Heat 3 tablespoons of oil over medium heat.

Step 11

Add the garlic and ginger and stir-fry for about 30 seconds, until they are fragrant. Add the stock and bring to a boil.  Add the prepared sauce from the small bowl.

Step 12

Stir briskly as the liquid thickens, then add the scallions and sesame oil, stirring a few times.

Step 13

Either pour the sauce over the pork strips, or add the pork strips to the sauce in the wok to coat and then transfer to a serving dish. Top with sliced scallions and toasted sesame seeds. Serve immediately with steamed rice or vegetables.