Take a break from your takeout and try your hand at this sweet & sour pork to ring in the Lunar New Year! Among other festive foods, this one is sure to satisfy with an intense crunch and balance of savory, sweet, and sour.
Lunar New Year, also known as the Spring Festival or Chinese New Year, is one of the most important traditional festivals celebrated by many East Asian cultures, including China. The festival marks the beginning of the lunar calendar and usually falls between late January and mid-February. It is a time for families to come together, honor ancestors, and usher in good fortune for the upcoming year. Festivities often include colorful decorations, dragon and lion dances, fireworks, and the giving of red envelopes (hongbao) containing money as a symbol of good luck.
Central to the Lunar New Year celebrations in China is the emphasis on traditional foods that carry symbolic meanings. Many of these dishes are chosen for their auspicious names or cultural significance. Dumplings, for example, are a popular dish during this time, representing wealth and prosperity due to their shape resembling ancient Chinese gold or silver ingots. Fish is another essential dish, as the word for fish, "yu," sounds like the Chinese word for surplus or abundance, symbolizing a wish for a surplus of good fortune in the coming year.
In addition to these symbolic foods, each region in China has its own unique Lunar New Year culinary traditions, adding a rich tapestry of flavors to the celebration. The Lunar New Year in China is a time when people gather with their loved ones to share delicious meals, strengthen familial bonds, and express hopes for a prosperous and harmonious year ahead so let’s make something worth sharing!
This recipe uses pork lion (which is different than pork tenderloin) and is sliced into ⅛ inch-thick pieces. Few tools can do this better than a Forge To Table 7” Bunka or Forge To Table 7” Boning Knife! After slicing, the pork is marinated for at least 15 minutes with Chinese cooking wine, kosher salt, white pepper, and baking soda.
Meanwhile, a simple yet punchy sauce can be assembled made from white sugar, white vinegar, cornstarch water, and kosher salt. The cornstarch is an important component as it will thicken the sauce enough to be able to cling to the fried pork.
Once the meat is marinated, you’ll mix cornstarch and water until smooth and pour over the pork. Mix well to coat the pork pieces evenly so it’s ready to fry. Once the oil is heated to 350F degrees in a tall-sided pot, you’ll separate each piece of pork and fry until crisp. Depending on the size of your pot, this might be done best in a couple of batches. They won’t develop a lot of color, but that’s what the second fry is for!
Let the fried pork rest for a few minutes to cool down, to prevent a steam buildup during a second fry. It won’t explode or anything, but it can affect the final texture! Increase heat, bring the oil to 400F degrees, and fry the pork again. In a matter of one minute, they will develop a deep brown color and intense crispiness! Carefully remove and set aside.
Now the last step is to assemble your sauce and toss everything together. In a wok or large skillet, you’ll sautee minced ginger, minced garlic, sliced scallion whites, and dried chilis until fragrant. Then add your prepared sweet and sour sauce mix, and cook until boiling and thickened. Add the fried pork and toss well to combine.
Place the finished pork on a serving plate and garnish with sliced scallion greens. Serve with steamed rice and a vegetable of choice like blanched bok choy seasoned with sesame oil. Enjoy the holiday!
Sweet and Sour Double-Fried Pork
Celebrate the Lunar New Year with this intensely crispy and flavorful double-fried pork. Dressed in a Northern Chinese-style sweet and sour sauce that strikes just the right balance with aromatics to make the whole kitchen smell amazing. Let's party!
Recipe and Photography by Sam Burgess
Forge To Table Knives
Prep Time: 40 minutes
Cook Time: 40 minutes
Servings: 4
Ingredients:
1 pound pork loin
2 tablespoons Chinese cooking wine
2 teaspoons kosher salt, divided
¼ teaspoon white pepper
¼ teaspoon baking soda
¼ cup white sugar
¼ cup white vinegar
1 cup cornstarch plus 1 teaspoon cornstarch
¾ cup water plus 3 tablespoons water
2 tablespoons vegetable oil, plus enough for deep frying
1 tablespoon ginger, minced
1 tablespoon garlic, minced
2 tablespoons scallion whites, thinly sliced
2 tablespoons scallion greens, sliced, for serving
2 each dried chilis (optional)
Steamed rice, for serving
Blanched boy choy or spinach, for serving
Directions:
MARINATE. With your Forge To Table 7” Bunka or Forge To Table 7” Boning Knife, slice the pork loin into even ⅛” thick slices. Place in a bowl and add Chinese cooking wine, 1 teaspoon kosher salt, white pepper, and baking soda, and mix well to coat. Let marinate for at least 15 minutes.
SAUCE. In a small bowl, combine white sugar, white vinegar, 1 teaspoon cornstarch, 3 tablespoons water, and the remaining 1 teaspoon of kosher salt. Mix sweet and sour sauce well and set aside.
BATTER. Combine the remaining 1 cup of cornstarch with ¾ cup of water until smooth. Add to the marinated pork and mix thoroughly.
FRY. Heat oil in a tall-sided sauce pot or wok until 350F degrees. Carefully separate the pork slices from one another before placing them in the hot oil and frying until crisp, about 3-4 minutes. Depending on the size of your pot, this may best be done in 2 or 3 batches. Remove the pieces from the oil and let them rest for at least 10 minutes.
DOUBLE FRY. Bring the oil to 400F degrees. Double fry the pork slices until deep golden brown and intensely crispy, about 1-2 minutes more. Remove from oil and set aside.
COMBINE. In a wok or a large skillet over medium heat, add 2 tablespoons vegetable oil. Once shimmering, add minced ginger, minced garlic, sliced scallion whites, and dried chilis. Cook until fragrant, about 1 minute. Add the sweet and sour sauce and heat until bubbling and thickened. Add the fired pork and toss well to combine.
SERVE. Place pork on a serving platter and garnish with sliced scallion greens. Serve with steamed rice and a vegetable of choice like blanched bok cho seasoned with sesame oil. Enjoy!
Chef’s Notes:
For a plant-based version, try this with pressed tofu instead of pork!
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