Crispy Sweet and Sour Pork "Guo Bao Rou"(锅包肉)

Cut the tenderloin into thin slices and put it into a bowl. Add the light soy sauce, Shaoxing wine, and pepper to the pork. Marinate for 30 minutes.

Combine all the sauce ingredients in a bowl. Taste and adjust. Set aside.

Combine the potato starch and water in a bowl. Add 2 tsp of cooking oil to the batter. Add the marinated pork slices into the batter and mix well until all pork slices are well coated.

In a deep bottom wok, heat up the oil. Carefully add the coated pork slices to the heated oil. Fry them in hot oil until golden brown. Remove the deep-fried pork slices. Wait until the oil reaches the proper temperature. Continue with the following batch. Once all the meat slices have been fried, wait until the oil reaches the right temperature once more before placing the meat slices back in for an additional one to two minutes of double frying.

Add a little oil to the wok, heat up at high heat, and sauté the shredded spring onion, ginger, and garlic until aromatic. Pour in the sauce and stir well until the sauce is bubbling.

Pour the fried meat slices in and stir-fry rapidly to coat them equally in sauce. Serve it when it is still warm. Enjoy!