pork loincut into approximately 3cm cubes~1½ lbest.
oil for frying2-3 cups
sugar6 tbsp
white vinegar3-4 tbsp
soy sauce2-3 tbsp
potato starchamount should be approximately equal to the quantity of meat~6-7 tbspest.
fresh gingeroptional, adds aroma and flavor~1½ tbspest.
waterfor mixing with starch to make sauce~1 cupest.
Steps
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1
Prepare all ingredients and set up your workspace. Cut the pork loin into approximately 3cm cubes.
2
Begin preparing the sauce: pour approximately 200ml of water into a pot. Add sugar (6 tbsp) and stir to combine.
3
Add white vinegar (3-4 tbsp, adjust to taste) and soy sauce (2-3 tbsp). Mix well. The soy sauce provides color and enhances sweetness.
4
Taste the sauce to check the balance. The ideal ratio is sugar 2 parts, vinegar 1 part, soy sauce 0.5 parts. Since this will coat fried pork, make the sauce more concentrated—sweeter, more tangy, and more flavorful.
5
Add potato starch to the sauce pot. Use an amount approximately equal to the meat's weight. Add a small amount of water (approximately 2:1 or 3:1 ratio of water to starch) and stir until the mixture reaches a thick, paste-like consistency.
6
Coat the pork pieces evenly with the starch mixture. Fry them one at a time in hot oil. When they stick to the bottom, don't rush to flip them—let the exterior become crispy and firm.
7
Gently tap the pork pieces stuck to the bottom to loosen them. This releases excess moisture and makes the fried exterior crispier. Continue frying until the pieces float and turn golden.
8
Drain the fried pork pieces of excess oil. Transfer them to another pot or bowl, ready to combine with the sauce.
9
Heat the sauce until it comes to a boil. Slowly pour in the pre-mixed starch slurry (3 tbsp water with starch in a 2:1 ratio), stirring constantly to prevent lumps. Add more starch mixture if the sauce is too thin.
10
Following the chef's technique, do a second fry of the pork pieces (approximately 6 minutes total frying time) for extra crispness. Return the fried meat to hot oil until the surface is completely crispy, turns white, and shows a bubbly, airy texture.
11
Plate the twice-fried pork. You can either toss it with the thickened sauce for a coated version, or serve the sauce on the side for dipping. Use a concentrated sauce for tossing, or a thinner sauce for dipping.
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