Forget everything you think you know about tough, dry pork. This recipe for tender, succulent Black Vinegar Pork will redefine your expectations. We're harnessing the unique umami depth of black vinegar, a staple in Chinese cuisine, to create a flavor profile that's both sweet and tangy, rich and complex. This dish boasts melt-in-your-mouth pork, achieved without any deep-frying, making it a healthier and surprisingly easy weeknight meal. The secret lies in a careful balance of ingredients and a gentle braising technique that unlocks the pork's natural tenderness.
Prepare to be amazed by how simple it is to create restaurant-quality results in your own kitchen. We'll be guiding you through each step of the process, from preparing the marinade to achieving that perfect balance of sweet and sour. Ready to embark on a culinary adventure? Let's dive into the detailed instructions and discover the magic of this incredible Black Vinegar Pork recipe.
Tools Needed
Ingredients
- Pork tenderloin
- Soy sauce
- Sugar
- Water
- Kuzu (Chinese arrowroot starch)
- Black vinegar: 2 tablespoons (or 1 tablespoon regular vinegar)
- Wheat flour
- Potato starch
- Cooking oil: 4 tablespoons
Step-by-Step Instructions
Step 1. Prepare the Pork and Marinade
- Cut the pork tenderloin into 1cm thick slices. Gently pound the slices with a knife to tenderize.
- In a large bowl, marinate the pork with soy sauce. Let it sit for 10 minutes.
Step 2. Create the Sauce and Batter
- Mix kuzu (or substitute), sugar, soy sauce, black vinegar, and water in a bowl.
- First coat the marinated pork in flour, then lightly coat with potato starch, and finally coat thoroughly with potato starch.
Step 3. Cook the Pork in Sauce (No Frying!)
- Heat oil in a frying pan. Fry the battered pork until golden brown and crispy (about 2 minutes per side).
- Add the prepared sauce to the frying pan. Bring to a simmer, stirring until thickened.
- Add the fried pork to the sauce and toss to coat.
Step 4. Serve
- Serve immediately.
Read more: Shojin Ryori: Delicious Buddhist Vegetarian Recipes
Tips
- Using a knife to pound the pork makes it extra tender.
- The order of adding flour and potato starch to the batter is crucial for a crispy texture.
- Adding a surprising amount of sugar to the sauce balances the flavors.
- If using regular vinegar instead of black vinegar, reduce the amount to prevent excessive sourness.
- Mixing the sauce ingredients before adding water prevents stickiness.
Nutrition
- Calories: approximately 400-500
- Fat: 20-30g
- Carbs: 30-40g
- Protein: 25-35g
FAQs
1. Can I use a different type of vinegar?
While black vinegar provides the best flavor, you can substitute with rice wine vinegar or a combination of apple cider vinegar and balsamic vinegar. However, the flavor will be slightly different.
2. What can I serve this pork with?
This dish pairs wonderfully with steamed rice, noodles, or even as a filling for bao buns. Stir-fried vegetables make a great side dish too!
This incredibly flavorful Black Vinegar Pork is a testament to the power of simple ingredients and smart cooking techniques. Enjoy the tender, juicy results that are sure to become a family favorite. Now go forth and impress your friends and family with this easy-to-make, yet incredibly delicious dish!