- ⏲️ Prep time: 15 min + 30 min marinating
- 🍳 Cook time: 30 min
- 🍽️ Servings: 2
Ingredients
- 400g pork tenderloin or loin
- 250g potato starch or cornstarch
- 1/2 carrot
- 2 tbsp tomato paste
- 2 tbsp sugar
- 1 tbsp vinegar (rice one ideally. 1 teaspoon if high %)
- 1L oil (to fry)
- 1/2 tsp salt
Directions
- Cut pork into thin slices about 2x2cm wide. They must be grabbable with chopsticks.
- Mix starch with water into thick cream-like batter. Coat pork slices, massage the batter into the meat. Marinate for 30 minutes. Massage it from time to time
- Heat the oil. Fry pork in batches until golden and crispy. Drain on paper towels.
- Julienne that carrot
- Mix 2 tbsp starch with 1 cup cold water.
- In a deep pan, combine tomato paste, sugar, and a splash (not more) of water. Cook on high heat, stir until bubbly.
- When the tomato-sugar mix boils, add vinegar and starch slurry. Stir until thickened a little.
- Toss fried pork. Stir. Add carrot in a bit. Fry until sauce clings to the pork and caramelizes slightly.
Serve while hot, ideally with rice :)