Sweet and Sour Pork Tenderloin

Slice the pork tenderloin into batons roughly 1 cm thick and 5 cm long, cutting with the grain so they hold together during frying. Give each piece a light bash with the flat of your knife to help them cook evenly. Season all over with a pinch of salt. Beat the egg in a wide shallow bowl and spread the cornstarch on a flat plate. Working one baton at a time, dip each piece in the egg (letting excess drip off), then press both sides firmly into the cornstarch until evenly coated. Set on a wire rack for at least 5 minutes — this lets the coating dry slightly and adhere better.

About 8 min

Pour the oil into a deep wok or heavy saucepan to a depth of about 5 cm and heat to 180 °C — drop in a pinch of cornstarch; if it sizzles immediately without burning, you're ready. Fry the pork in small batches for 3 minutes per batch, keeping the temperature steady. They should emerge pale golden and cooked through. Drain on a wire rack. Once all the pork is first-fried, raise the oil temperature to 200 °C. Return all the pork at once and fry for exactly 60 seconds more until deeply golden and audibly crisp. Drain immediately — this double-fry is the secret to lasting crunch.

About 8 min

While the pork does its second fry, whisk together the rice vinegar, sugar, ketchup, and soy sauce in a small bowl. The sauce should taste distinctly sour first, then sweet — if you want more pucker, add a little extra vinegar. Have it ready beside the stove so you can move fast once the pork is done.

About 4 min

Discard the frying oil. In the same wok over medium-high heat, add a teaspoon of fresh oil and fry the minced garlic for just 20 seconds until fragrant but not browned. Pour in the sauce and bring to a rapid boil, stirring constantly, until it thickens to a lightly syrupy, glossy consistency that coats a spoon — about 60 to 90 seconds. Immediately tumble in all the crispy pork and toss vigorously for no more than 15–20 seconds, just long enough to coat every piece in the shiny sauce.

About 2 min

Tip onto a serving plate immediately and scatter the sesame seeds on top. The clock is ticking — serve within 2 minutes. The contrast of the shattering crust against the bright, vinegary sauce is the entire point. Left too long in the sauce, the coating steams and goes limp, so eat it hot, right away, straight from the wok.

About 1 min