Chinese Sweet and Sour Pork

Ingredients

• 12 ounces lean pork
• Kosher salt
• 1 tablespoon Shaoxing rice wine
• 2 tablespoons white sugar
• 2 tablespoons Chinkiang or black Chinese vinegar
• 1 teaspoon soy sauce
• 1/4 cup plus 2 teaspoons cornstarch, divided
• 1 egg, beaten
• 2 cups oil for frying
• 3 scallions, chopped into 1-inch segments
• One 1-inch piece of ginger, thinly sliced
• 1/4 cup water or stock

Directions

1. Slice the pork into pieces 1-inch long and roughly 1/4 inch thick. In a medium bowl, stir together 1 teaspoon salt and the rice wine. Add the pork, then move the bowl to the refrigerator and marinate for at least 30 minutes or as long as overnight.
2. In a small bowl, whisk 1/2 teaspoon salt with the sugar, vinegar, soy sauce and 2 teaspoons cornstarch until smooth.
3. Warm the oil in a wok or Dutch oven until it reaches 350 degrees F.
4. Whisk the egg with the remaining 1/4 cup cornstarch until you have a batter. Dip the pork in the batter, let the extra drip away, then add the pieces carefully to the hot oil one by one so they do not stick together. Fry until the coating is crisp and the pork is only just cooked through, about 3 minutes. Lift the pork out with a slotted spoon and place it on a paper towel-lined plate.
5. Carefully discard all but 3 tablespoons of oil from the wok, then set it back over medium-high heat. Add the ginger and scallions and stir-fry until aromatic, about 30 seconds.
6. Return the pork strips to the wok and stir-fry for 30 seconds more, coating the meat in the scented oil.
7. Pour in all of the stock or water and bring it to a simmer, then add the sugar, vinegar and soy mixture. Stir right away as the sauce thickens so the cornstarch stays smooth instead of clumping.
8. Continue cooking until the sauce is thick and the raw cornstarch flavor is gone, about 30 seconds.
9. Drizzle in sesame oil and serve immediately.