Northeast China’s "liuroudian" (stir-fried pork with sweet and sour sauce) is a beloved home-style dish, celebrated for its crispy exterior, tender interior, and vibrant flavors. Here’s a step-by-step guide to recreating this iconic dish.
Ingredients: 300g pork loin, cut into 2cm cubes; 1 egg, 1 tbsp cornstarch, and 2 tbsp flour for the batter; 1 bell pepper, 1 carrot, and 1 onion, cubed; 3 tbsp oil for frying; sauce ingredients: 2 tbsp sugar, 1 tbsp vinegar, 1 tbsp soy sauce, 1 tbsp ketchup, and 1 cup water.
Instructions:
1. Marinate the pork: Season pork with salt and pepper. In a bowl, beat the egg, then mix with cornstarch and flour to form a thick batter. Coat each pork cube evenly.
2. Deep-fry: Heat oil to 170°C. Fry pork in batches until golden and crispy (3-4 minutes). Remove and drain excess oil.
3. Stir-fry veggies: In the same wok, stir-fry bell pepper, carrot, and onion until slightly tender (2 minutes).
4. Make the sauce: In a small bowl, mix all sauce ingredients. Pour into the wok, bring to a simmer, and thicken with 1 tsp cornstarch slurry.
5. Combine: Add crispy pork to the sauce, toss quickly to coat. Serve hot with steamed rice.
Tips: For extra crispiness, double-fry the pork. Adjust the sauce’s sweetness or tanginess to taste. This dish pairs perfectly with a side of garlic bread or fresh cucumber salad. Enjoy this hearty, flavorful staple of Northeastern Chinese cuisine!
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