Classic Sweet and Sour Pork

To prepare this dish, follow these steps:

Pound the pork into thin slices using a meat mallet until it reaches an even 1/3-inch thickness. Then, cut the slices into 1 1/2-inch long strips.

To marinate the pork, combine the sliced meat with rice wine, a small amount of salt, and a dash of monosodium glutamate in a bowl. Refrigerate for 30 minutes to allow the flavors to meld.

To create the sauce, mix together a small amount of salt, chicken stock, cornstarch, sugar, vinegar, and soy sauce in a separate bowl. This will provide the perfect accompaniment to the pork.

Next, beat eggs with a small amount of cornstarch in another bowl until they become smooth and well combined. Add the sliced pork to the egg mixture, stirring gently to coat.

Heat oil in a wok or large saucepan over high heat until it reaches 280 degrees F (140 degrees C). Carefully add the pork strips one at a time to the hot oil. Cook until they are lightly golden, about 2 minutes. Use a slotted spoon to transfer the cooked pork to a paper towel-lined plate.

Increase the heat and add more oil to the wok, bringing it up to 340 degrees F (170 degrees C). Return the cooked pork to the hot oil and cook until it is golden brown, about 2 minutes. Transfer the cooked pork to a serving plate using the slotted spoon.

Drain most of the oil from the wok, leaving only 2 tablespoons. Then, cook and stir garlic and ginger in the remaining oil until fragrant, about 30 seconds. Add the sauce mixture and spring onions to the wok, cooking and stirring until the sauce begins to thicken, 4 to 5 minutes. Pour the sauce over the cooked pork on the serving plate.