- 3/4 pound pork tenderloin
- 2 teaspoons dark soy sauce
- 2 teaspoons Chinese rice wine or dry sherry
- 1/4 teaspoon salt
- 2 tablespoons black rice vinegar
- 1/4 cup white rice vinegar
- 1/3 cup granulated sugar
- 2 teaspoons cornstarch dissolved in 2 tablespoons water
- 3 to 4 cups oil for deep-frying and stir-frying, as needed
- 1 egg, lightly beaten
- 1/4 cup cornstarch
- 1 small onion
- 2 medium carrots, peeled and cut diagonally into 1/2-inch pieces
- 1/2 green bell pepper, cut into cubes
- 1/2 red bell pepper, cut into cubes
While the pork is marinating, prepare the remaining ingredients. In a small bowl, combine the rice vinegars and sugar and set aside. In another small bowl, dissolve the cornstarch in the water and set aside.
To prepare the sweet and sour sauce, bring the rice vinegars and sugar to a boil in a small saucepan over medium heat, stirring to dissolve the sugar. Bring to a boil again and thicken with cornstarch mixture, stirring. Check the sauce one more time and adjust seasonings, adding salt and/or vinegar if desired. Keep warm while deep-frying the pork.
Heat the oil for deep--frying to 360 degrees Fahrenheit. Dip the marinated pork cubes in the lightly beaten egg and dredge in the cornstarch. Deep-fry the pork until it is golden brown and crispy (about 6 minutes). Deep-fry the pork in batches, taking care not to overcrowd the wok. Be sure not to let the oil temperature drop below 350 degrees. Remove and drain on paper towels. (If you have time, deep-fry the pork a second time to make it extra crispy).
Heat 2 tablespoons oil. (Use another wok or frying pan if you have one, or clean out the wok). When the oil is hot, add the onion. Stir-fry until the onion is softened, then add the carrots. Stir-fry for another 2 minutes, then add first the green and then the red bell pepper.
Push the vegetables up to the sides of the wok. Add the sauce in the middle. Add the pork. Mix everything together, cook briefly to heat through, and serve hot over rice.