General Tso pork

This recipe is worth doubling and freezing so that you can make your take out really quickly when you are short of time.

I use our pork chops or boneless leg roast. I always trim the fat and render it. The bones I use in bone broth or I throw them into the sauce.

For the pork

  • 1/4 tsp freshly ground black pepper

  • 3/4 tsp sea salt

  • 1 tsp soy sauce

  • 1 small egg yolk

  • 1/3 cup of cornstarch (this makes the batter nice and crispy)

  • 1/3 cup of all purpose flour

  • Oil for deep frying

  • Cilantro to garnish

  • Sesame seeds to garnish

Sauce

  • 1 tsp of oil

  • 1 tsp of grated ginger

  • 1.5 tsp of grated garlic

  • 8 pieces of dried hot chilies

  • 4.5 tbsp sugar

  • 2.5 tbsp Chinese black vinegar

  • 1 tbsp +2 tsp of soy sauce

  • 1/2 tsp cornstarch

  • 3.5 tbsp water

Instructions

Make ahead

Marinate Pork

  • If you are using bone in chops remove the bone and trim the fat. If using a boneless leg roast you can trim the fat. I render this in my wok which helps season it plus I have a small amount of lard available for cooking other recipes.

  • Cut the pork into bite size pieces.

  • Marinate pork with 3/4 tsp of salt, 1/4 tsp of black pepper, 1 tsp of soy sauce, 1 egg yolk. Leave overnight if possible or marinate for at least 2 hours.

    Make Sauce

    If you make the sauce a day ahead you only have the pork to dredge in flour and fry plus some rice to make)

  • In a bowl, mix 4.5 tbsp of sugar, 1/2 tsp of cornstarch, 2.5 tbsp of chinese black vinegar, 1 tbsp +2 tsp of soy sauce and 3.5 tbsp of water together.

  • Put a wok or large pan on low heat, add 1 tsp of oil and dried chillies and toast the chilies until they are slightly smoky.

  • Add 1.5 tsp grated garlic, 1 tsp grated ginger, and the dried chilies. Stir and saute them.

  • Add sauce and cook on medium heat until it becomes syrupy.

    Deep fry pork - double frying makes the pork extra crispy

  • Put oil in a wok or large pan and heat to 350, I use vegetable oil or lard.

  • While waiting for oil to come to temperature mix 1/3 cup of cornstarch, 1/3 cup of all-purpose flour together.

  • Put all the pork into a container that has a lid or ziplock bag. Add the flour mixture and shake to cover the pork with flour.

  • Empty the contents into a sieve and shake off the excess flour.

  • When the oil is at 350 degrees add the pork pieces one at a time and fry 2 or 3 mins before turning. After 5 mins remove from oil with as slotted spoon.

  • Let the pork rest for about 15 minutes.

  • Remove any bits of batter from oil and heat oil to 370 degrees

  • Fry pork a second time for a minute (internal temp 160degrees). It should be golden brown.

  • Drain on paper towel or I use a cooling rack.

  • If you made the sauce ahead, reheat it and toss the pork in it until it’s coated in sauce.

  • Garnish with sesame seeds and cilantro.