Pork Tenderloin with Sweet Tart Sauce (Pekinese Jing Du Pork)

Peking Pork Chops (Jing Du Pork) - The tenderness and juiciness of the pork coupled with the sweet, tart and smoky taste of the sauce makes this a perfect dish to serve with steamed rice.

1 lb pork tenderloin or pork spare ribs, cut into ½" thick slices
oil, for deep frying
1 tsp. toasted sesame seeds, (optional)

Marinade:
1 egg
1 Tbsp. cornstarch
½ tsp. Shaoxing wine
½ tsp. sea salt

Sauce:
1½ Tbsp. tomato ketchup
½ Tbsp. plum sauce
½ Tbsp. chili sauce
¼ tsp. sweet bean sauce or hoisin sauce
1 Tbsp. Worcestershire Sauce
1½ Tbsp. black vinegar
1½ Tbsp. sugar
1 pinch Chinese Five Spice
2 Tbsp. water

Pound pork slices with mallet, or with the back of a kitchen knife until tender. Set aside. In a bowl, mix the Marinade ingredients, add in pork slices, mix well, and marinade for 30 minutes.

In a separate bowl, mix the Sauce ingredients. You may add more or less sugar, or other sauce ingredients to your own liking. Set sauce mixture aside.

Heat up a wok with enough oil, deep-fry pork slices for 5 minutes, or until color changes to golden brown and slightly crispy. Dish up, drain with paper towels and set aside.

Bring sauce to a quick boil, add deep-fried pork, and stir until all the meat is well coated with sauce. Dish up and sprinkle the pork chops with some toasted sesame seeds. Serve over a bowl of hot steamed rice.