Tianjin cuisine, with its rich flavors and distinctive techniques, has a special place in the realm of Chinese culinary arts. One dish that truly encapsulates the balance of flavor and texture inherent to this region is the Sweet and Sour Pork Tenderloin. A delightful combination of crispy pork coated in a vibrant sauce, this recipe is a musttry for anyone looking to dive into the world of Tianjin food.
The Essence of Sweet and Sour Pork Tenderloin
Sweet and Sour Pork has a longstanding reputation in Chinese cuisine, but in Tianjin, it’s taken to another level. The tangy sauce, often made with plump tomatoes, sweetened vinegar, and a hint of soy sauce, embodies the characteristic flavors that Tianjin is known for. The crispy exterior of the tenderloin provides a perfect contrast to the tender meat inside, creating a dish that’s as pleasing to the palate as it is to the eye.
Ingredients
For the Pork Tenderloin:
500g pork tenderloin
1 tablespoon soy sauce
1 tablespoon rice wine
2 tablespoons cornstarch
1 egg white
Oil, for deep frying
For the Sweet and Sour Sauce:
3 tablespoons ketchup
2 tablespoons rice vinegar
2 tablespoons sugar
1 tablespoon soy sauce
1 teaspoon cornstarch mixed with 2 tablespoons water (for thickening)
Optional: diced bell peppers, pineapple, and onion for added flavor and color
Instructions
1. Marinate the Pork:
Start by slicing the pork tenderloin into bitesized pieces. In a mixing bowl, combine the soy sauce, rice wine, and egg white. Add the pork pieces, ensuring they are wellcoated. Let them marinate for about 2030 minutes.
2. Prepare the Sauce:
In a separate bowl, mix together the ketchup, rice vinegar, sugar, and soy sauce. Adjust the sweetness and sourness according to your taste. Heat the mixture in a pan over medium heat and bring it to a gentle simmer.
3. Fry the Pork:
Heat oil in a deep frying pan or wok over mediumhigh heat. Dredge the marinated pork pieces in cornstarch to give them a crispy coating. Carefully add the pork to the hot oil and fry until golden brown and cooked through (about 45 minutes). Remove and drain on paper towels.
4. Thicken the Sauce:
Once the sauce is simmering, add the cornstarch mixture to thicken it. Stir continuously until the sauce reaches the desired consistency. You can add the diced bell peppers, pineapple, and onion during this stage for extra flavor.
5. Combine and Serve:
Gently toss the fried pork tenderloin in the sweet and sour sauce until wellcoated. Serve hot, garnished with sesame seeds or chopped green onions, alongside steamed rice or on a bed of fried rice for a complete meal.
Conclusion
This Sweet and Sour Pork Tenderloin recipe is not just a representation of Tianjin’s culinary style but also a testament to the balance of flavors that Chinese cuisine is celebrated for. Whether you’re hosting a dinner for friends or treating yourself to a delightful meal, this dish will bring a taste of Tianjin into your kitchen. Enjoy the crispy, tangy, and satisfying experience that comes with every bite!