Fried Pork

Ingredients

• 3 tbsp white wine vinegar
• 1 tsp sugar
• 5 tbsp white wine
• 1 onion
• 4 Garlic cloves
• Salt
• 0.25 tsp chili powder
• 500 g pork tenderloin
• Salt
• black pepper (freshly ground)
• 1 tsp light sesame seeds
• 2 egg whites
• 4 tbsp cornstarch
• 1 tsp freshly grated ginger
• 500 ml vegetable oil (for frying)
• 3 tbsp Sesame oil

Instructions

1. 1.

   Boil vinegar with sugar and white wine. Peel and finely chop onion and garlic, then stir into the wine-vinegar mixture. Season with salt and chili powder.

2. 2.

   Cut the pork across into 0.5 cm thick slices and season with salt and pepper.

3. 3.

   Toast the sesame seeds in a dry pan until golden brown.

4. 4.

   Beat the egg whites lightly with a whisk. Fold in the toasted sesame seeds, 2 tbsp cornstarch, and grated ginger.

5. 5.

   Heat the vegetable oil in a pot or deep fryer to 180 °C (hot enough when bubbles appear at the end of a spoon handle). Coat each pork slice in the remaining cornstarch, then dip sequentially into the egg-white batter, and fry until golden brown. Drain on paper towels. Drizzle with sesame oil before serving with sauce.