Noble House Black Vinegar Pork

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This is a healthier variation of the chinese-american sweet and sour pork without the orange dye, msg and high-fructose corn syrup of the restaurant version.

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Steps

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In a bowl , combine pork , 1 tablespoon of shaoxing wine , the soy sauce and ginger juice.

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Allow it to marinate for 1 hour.

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When done marinating , add 1 inch oil to a heavy bottomed pot and preheat the oil to 340 degrees f.

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Prepare a wire rack by lining it with several layers of paper towels.

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Put the potato starch in a small bowl , and roll each piece of pork in it to give each piece an even coating of starch.

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Fry the pork in batches until lightly browned and cooked though.

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Transfer the fried pork to the paper towel lined rack.

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In a saute pan , add the remaining shaoxing wine along with the black vinegar , rice vinegar , soy sauce and sugar.

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Turn the burner on to high heat and bring the mixture to a boil.

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Add the cooked pork to the black vinegar sauce and continue boiling until the sauce is very thick and syrupy and coats each piece of pork , rather than the pan.

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Serve with steamed rice.

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Ingredients

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pork, shaoxing wine, soy sauce, ginger juice, potato starch, black vinegar, rice vinegar, white sugar