A uniquely light, tangy, and sour pork dish from northern China. The flavor is vibrant and will disappear as soon as it’s served.
A lighter, tangy, and sour pork dish from northern China that packs a unique flavor punch.
15 min.
10 min.
2 servings
Step 1: Marinade
Cut the pork into thin 5mm pices
Marinate the pork with all the marinade ingredients.
In a separate bowl, mix the potato starch with water to create a slurry.
Combine the pork with the starch water and dip the pieces into the tapioca starch to coat evenly.
Step 2: Cook the Pork
Place the coated pork evenly onto a tray and spray with oil.
Roast in an oven preheated to 180°C for 4 minutes on each side.
Step 3: Stir Fry
In a small wok or pan, combine the soy sauce, sugar, vinegar, and water; bring to a light simmer.
Add the stir fry vegetables and cook briefly.
Thicken the sauce with a little potato starch slurry and add the cooked pork.
Toss everything together and serve immediately with steamed rice.
