Sweet and Sour Pork

Begin by cracking a fresh egg into a bowl and carefully separating the egg white from the yolk; the egg white will be essential for tenderizing the pork. Next, slice 200 grams of pork tenderloin into uniform strips to ensure even cooking and a delightful bite. In a mixing bowl, create a flavorful marinade by combining a pinch of salt, one teaspoon of starch, two teaspoons of light soy sauce, and the egg white. Stir this mixture well to combine. Add the pork strips to the marinade, ensuring each piece is thoroughly coated. Let the pork soak in these flavors for about 20 minutes to maximize tenderness and taste. Meanwhile, prepare the sweet and sour sauce base: place the remaining starch into a small bowl, then add a dash of water and vinegar. Mix until it forms a smooth, starchy sauce ready to thicken your dish. Heat a wok with cooking oil until it reaches approximately 190°C (375°F) — hot enough for frying but careful not to burn. Fry the marinated pork strips in batches, turning them until they develop a beautiful golden-brown crust. Once cooked, remove and drain them on a plate lined with paper towels. Keep a small amount of oil in the wok, then add 30 grams of tomato puree and 1 teaspoon of sugar. Stir and heat gently until the oil and sauce meld together into a fragrant, rich base. Pour in a small splash of water to loosen the sauce, and bring it to a thorough heat, preparing it to envelop the pork. Return the fried pork strips to the wok, tossing them into the simmering sauce. Now, pour in the prepared starchy sauce and stir fry everything together briskly. This will thicken the sauce, giving the pork a luscious, glossy coating that clings to every piece. Once everything is evenly mixed and heated through, transfer the sweet and sour pork onto a serving plate. Finally, sprinkle fresh coriander over the top for a pop of color and a subtle herbaceous finish. Tips: Ensure the oil is sufficiently hot before frying to achieve a crispy texture without absorbing excess oil. Marinating the pork strips and separating the egg white are key steps for a tender yet crispy result. Adjust the vinegar and sugar quantities to suit your preferred balance of sweet and sour.