Sweet and Sour Pork (糖醋里脊)

Slice the pork loin crosswise into 1/2” (1 cm) round pieces. Then cut the round piece into strips that 1/2” (1 cm) thick and 2" (5 cm) long.

Combine the pork pieces and salt in a medium bowl. Mix well with hands. Add vegetable oil and mix again. Marinate for 15 minutes while you prepare the other ingredients.

Mix all the sauce ingredients in a small bowl and set aside.

When you’re ready to cook, add the beaten egg into the bowl with the pork. Stir to mix well. Add the cornstarch. Stir to coat the pork until it forms an uneven coating with a little dry cornstarch left unattached.

Heat the oil in a wok over medium high heat until shimmering. Cook the pork in batches by adding them one piece at a time, without overlapping. Cook without touching the pork for 2 minutes or so, or until the bottom turns golden. Flip to cook the other side, 1 minutes or so. Transfer the pork to a big plate. Cook the rest of the pork. (*Footnote 1)

Once the pork is done, wipe the wok clean. Add 1 tablespoon oil, the green onion and garlic. Cook and stir a few times until it releases its fragrance, a few seconds.

Stir the sauce again to dissolve the cornstarch completely. Pour it into the pan. Stir and cook until it thickens, when you can draw a line on the bottom with a spatula without the sauce running back immediately. (*Footnote 2)

Add back the cooked pork and stir to coat with sauce, about 30 seconds. Transfer everything to a plate immediately. Serve hot as a main dish.