How to fry vinegar pork

Vinegar pork is a well-known delicacy in the southern part of Fujian. There are many foods that can be paired with vinegar pork, such as noodle soup, salty porridge, etc. If you want to make vinegar pork delicious, you must first choose top-quality pork tenderloin, and also choose some sweet potato starch. Cut the meat into thin strips, and then marinate it with old vinegar, soy sauce, five-spice powder and other seasonings, and finally fry it in oil.

How to fry vinegar pork

Ingredients : 500g pork tenderloin, 200g sweet potato starch; auxiliary ingredients: 4 spoons of sugar, 2 teaspoons of salt, 1 teaspoon of soy sauce, 2 spoons of aged vinegar, 2 teaspoons of five-spice powder

1. For the Minnan vinegar pork, the meat used. There are no special requirements specified, only preferences. It can be tenderloin or pork belly. I use half tenderloin and half front leg meat. In fact, it is best to fry the meat with some fat in it. Wash the meat and squeeze out the moisture.

2. Cut the meat into thin long strips. It is best not to cut it into rectangular strips. This is different from the sweet and sour pork tenderloin made in the north.

3. Marinate the meat with five-spice powder, sugar, salt, soy sauce and aged vinegar for 2 hours

4. After marinating for 2 hours, pour out the water from the marinating

5. Add sweet potato flour [note that it must be sweet potato flour] and stir evenly with your hands

6. Semi-dry without moisture [Don't let it get wet, it will be different when fried] The sweet potato flour I marked is 200g, please adjust according to the actual situation

7. Start frying when the pan is about 70% hot. Be sure to turn it over after frying.

8. The fried vinegar meat is crispy on the outside and tender on the inside, with a sweet and sour taste

Cooking Tips

1. The marinated meat water must be poured out. 2. Start frying when the oil temperature reaches 7 points, do not turn it over immediately.