A Little Taste of Home: Sweet and Sour Pork

There's something deeply comforting about the dishes we grow up with. They're more than just food; they're a taste of memory, of family, of home. For me, few things hit that spot quite like a humble plate of Sweet and Sour Pork. It’s not a fancy restaurant dish, but the one my family has always made—a simple, tangy, and utterly satisfying recipe that I’d love to share with you today.

Gathering Your Ingredients

This recipe doesn't call for anything too exotic, which is part of its charm. It’s about making something wonderful with what you have. Here’s what you’ll need:

• 1 pork tenderloin
• 1 egg
• Pinch of salt
• Starch (like cornstarch)
• 2 teaspoons light soy sauce
• Cooking oil for frying
• Tomato sauce (ketchup works perfectly)
• 1-2 tablespoons white sugar
• Vinegar
• Fresh coriander (cilantro) for garnish

A Little Prep Work First

Good things come to those who wait, and a little patience in prepping makes all the difference here.

• First, crack your egg and carefully separate the white from the yolk. We'll just be using the white for this.
• Slice the pork tenderloin into thin, bite-sized strips. Not too thick, now!
• In a bowl, make your marinade with that pinch of salt, a teaspoon of starch, the soy sauce, and the egg white. Give it a good mix.
• Toss your pork strips in this marinade until they're nicely coated, then let them sit for about 20 minutes. This is the secret to getting that lovely, tender texture.
• While that's resting, mix your starchy sauce. In a small bowl, combine some more starch with a splash of water and a dash of vinegar. This will help create that glorious glossy sauce later.

Bringing It All Together

Now for the fun part—the sizzle and aroma that will fill your kitchen!

• Heat a good amount of oil in your wok or a deep pan until it's nice and hot (around 190°C or 375°F).
• Carefully add your marinated pork strips and fry them until they're golden brown and cooked through. Remove them and let them rest on a plate.
• Drain most of the oil, leaving just a little behind. To this, add your tomato sauce and sugar. Heat it gently, stirring until the oil and sugar melt into the sauce.
• Add a small splash of water to loosen it up and let it bubble away for a minute. Now, welcome the pork back into the wok, stirring to coat every piece