What is the difference between sweet and sour pork and sweet and sour pork?

Sweet and Sour Pork and Sweet and Sour Pork are both very delicious foods in our lives. The color and taste seem similar to non-professional gourmets. They both have a sweet, sour, fresh and crispy taste. But there is actually a difference in the cooking time of the two. Let’s take a look!

Contents of this article

1. The difference between sweet and sour pork and sweet and sour pork tenderloin

2. How to cook sweet and sour pork

3. How to fry the sweet and sour pork to make it crispy

The difference between sweet and sour pork and pot-baked pork

1. Different knife skills: Sweet and sour pork is usually cut into large thin slices, while sweet and sour pork tenderloin is usually cut into strips

2. Frying time: Pot-fried pork takes longer to fry than sweet and sour pork tenderloin, usually fried twice, and the meat is dry and hard, with a crispier taste. Sweet and sour pork tenderloin usually only needs to be fried once, and the frying time is also shorter, in order to achieve the best effect of being crispy on the outside and tender on the inside.

3. Sauce: Pot-fried pork is dry cooked, or a combination of sautéing and deep-frying. After deep-frying, the sauce is cooked into the meat over high heat, keeping the meat crispy. Sweet and sour pork tenderloin is sauced, with starch added to the sauce to make the sauce thicker. The starch in pot-fried pork is wrapped, while the starch in sweet and sour pork is dripping.

4. Different use of vinegar: Although both sweet and sour pork tenderloin and sweet and sour pork require vinegar, the purpose of adding vinegar to sweet and sour pork is to enhance the flavor, which is more of a vinegar flavor rather than a vinegar taste. The sour taste of sweet and sour pork tenderloin can be clearly tasted, and the seasoning is mainly sweet and sour. In traditional Sichuan cuisine, some chopped bean paste is also added.

How to make pot-wrapped pork

Heat oil in a pan, add the meat slices coated with starch and fry until golden brown, remove from the pan, drain the oil and place on a plate. Pour the prepared sauce and water starch into the pan and simmer over low heat until it becomes thick, add chopped green onions and shredded ginger, and finally add the meat slices and stir-fry for about 30 seconds. A delicious pot-fried pork is ready.

Prepare ingredients: pork tenderloin, onion, ginger, oil, salt, rice vinegar, cooking wine, soy sauce, corn starch, water starch, and sugar.

1. Wash the pork tenderloin and slice it, chop the green onion, cut the ginger into shreds, and make the sauce with sugar, rice vinegar, soy sauce, salt and a small amount of water.

2. Marinate the cut meat slices with salt and cooking wine for a while, and then coat them with corn starch.

3. Heat oil in a pan. When the oil is hot, put the meat slices coated with starch in and fry until golden brown. Remove from the oil and serve on a plate.

4. Pour the prepared sauce and water starch into the pot and simmer over low heat until it becomes thick. Add chopped green onion and shredded ginger, and finally add the meat slices and stir-fry for about 30 seconds. A delicious sweet and sour pork is ready.

How to fry the pork in pot to make it crispy

The best oil temperature for frying the pork in pot for the first time is 50% hot. Fry it over medium heat until the meat changes color and then remove it immediately. After all the meat is removed from the pan, turn on high heat and wait until the oil temperature reaches 80% hot before returning to the pan. Fry until the surface of the meat is golden and crispy, then remove and drain.

The reason why you fry it at medium heat for the first time is to make the meat fully cooked but the paste will not be over-fried. The reason why you fry it at high heat for the second time is that this time you mainly fry the paste on the surface, so that the paste will quickly reach a crispier effect without the meat getting tough.