Liū Ròu Duàn (Fried Pork Strips in Brown Sauce)
Crispy on the outside, tender on the inside, this classic Northeastern Chinese dish features deep-fried pork strips coated in a savory-sweet brown sauce that's utterly satisfying.
Ingredients
15 items- Pork tenderloin 300g
- Green bell pepper 1
- Red bell pepper 1
- Onion 1/4
- Garlic 3 cloves
- Ginger 1 small piece
- Egg 1
- Potato starch 100g
- Cooking wine 1 tbsp
- Light soy sauce 2 tbsp
- Vinegar 1 tbsp
- Sugar 1 tbsp
- Salt 1/2 tsp
- White pepper a pinch
- Cooking oil as needed
Nutrition
Steps （8 steps）
Cut the pork tenderloin into even strips. Place in a bowl, add 1 tbsp cooking wine, a pinch of salt and white pepper. Mix well and marinate for 10 minutes.
Add 1 egg and 100g potato starch to the marinated pork. Gradually add water and stir to form a thick batter, ensuring each strip is evenly coated.
Heat enough oil in a wok to 160°C (medium heat). Add the battered strips one by one to avoid sticking. Fry until lightly golden and set, about 3 minutes. Remove.
Increase oil temperature to 190°C (high heat). Return the strips and fry for another 1 minute until golden and crispy. Remove and drain.
In a small bowl, mix 2 tbsp light soy sauce, 1 tbsp vinegar, 1 tbsp sugar, 1/2 tsp starch and 3 tbsp water to make the sauce.
Leave a little oil in the wok, fry garlic and ginger over medium heat until fragrant. Add bell peppers and onion, stir-fry for about 30 seconds until just tender.
Turn to high heat, add the fried strips and pour in the sauce. Stir-fry quickly for 10-15 seconds to coat evenly.
When the sauce thickens and clings to each strip, turn off heat and serve immediately.
Tips
Make sure the batter coats evenly; double-frying creates extra crunch. Adjust the sweet-sour balance of the sauce to your taste.
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