Marinated Pork Tenderloin with Signature Din Tai Fung Chilled Sweet and Sour Sauce.
Thawing Instructions: 1. Thaw for 1 hour under running water or inside refrigerator.
Heating Instructions for Stove Top: 1. Remove both wrapper and label. 2. In a clean deep pan, pour your choice of cooking oil to around 1-2 inches high, or just enough for deep frying. Heat the oil on high heat until temperature reaches 170 C, for around 15-18 minutes. Note: If without a thermometer, dip the end of a wooden spoon or chopstick into oil. If the oil steadily bubbles around the utensil, it should be ready. If bubbling is too vigorous, oil is too hot. 3. In a clean bowl, prepare an egg wash by combining 1 whole egg with ¼ cup of water and mix. 4. Coat pork tenderloin with egg wash and evenly dredge with 100gm (3/4 cup) of cornstarch. Shake off excess cornstarch. 5. Gradually and slowly add the pork into the hot oil. 6. Deep fry the pork until golden brown and crispy, for around 7-8 minutes. If needed, fry in batches to avoid overcrowding the pan. 7. Remove from pan, shake off excess oil, and transfer to a bowl lined with a paper towel. 8. Heat the sauce in a pan over medium heat (for around 3 minutes), or in the microwave just until warmed through (for around 45 seconds). 9. Pour sauce over the fried pork and carefully toss until evenly coated. 10.Transfer to a plate and serve hot.