Chinese Food

Introduction

In the vast realm of culinary arts, fusion dishes have always been a testament to creativity and the boundless possibilities of flavor combinations. One such delightful amalgamation is the tomato-glazed pork slices, a dish that beautifully merges the tangy, sweet essence of traditional Chinese guobaorou (锅包肉) with the vibrant, fruity notes of tomatoes. This innovative recipe not only tantalizes the taste buds but also offers a visual spectacle, with its vibrant red hue contrasting against the golden-brown crispiness of the pork.

Originating as a Northeast Chinese specialty, guobaorou is traditionally coated in a syrupy, vinegar-based sauce. However, by infusing it with a rich tomato glaze, we create a dish that is both familiar and novel, catering to a wider palate. Whether you’re a seasoned chef or an enthusiastic home cook, mastering the art of making tomato-glazed pork slices can elevate your culinary repertoire. This guide will walk you through each step, ensuring you achieve a perfect balance of flavors and textures.

Ingredients

Before diving into the preparation, let’s gather all the necessary ingredients:

1. Pork Slices: Choose pork shoulder or pork belly, sliced into thin, even pieces. Approximately 500 grams (1.1 pounds) should suffice for a hearty serving.

2. Marinade:

   • 2 tablespoons soy sauce
   • 1 tablespoon Shaoxing wine (or dry sherry as a substitute)
   • 1 teaspoon white pepper
   • 1 teaspoon salt
   • 1 egg white
   • 2 tablespoons cornstarch

3. Breading:

   • 1 cup all-purpose flour
   • 1 cup cornstarch
   • 1 teaspoon baking powder
   • Salt, to taste
   • Water, as needed to form a paste

4. Tomato Glaze:

   • 4 ripe tomatoes, peeled, seeded, and finely chopped (or 1 can (400 grams) of crushed tomatoes)
   • 3 tablespoons sugar
   • 2 tablespoons tomato paste
   • 1 tablespoon vinegar (preferably rice vinegar)
   • 1 teaspoon salt
   • 1/2 teaspoon black pepper
   • 1/4 cup water (or as needed to achieve desired consistency)

5. Cooking Oil: For frying the pork slices. About 2-3 cups.

6. Garnish:

   • Fresh cilantro, chopped
   • Green onions, sliced thinly
   • Sesame seeds

Preparation

Step 1: Marinating the Pork

Begin by preparing the pork slices. In a large mixing bowl, combine the soy sauce, Shaoxing wine, white pepper, salt, egg white, and cornstarch. Add the pork slices and gently toss to coat evenly. Let the pork marinate for at least 30 minutes, preferably refrigerated, to allow the flavors to meld and the meat to tenderize.

Step 2: Preparing the Breading

While the pork is marinating, mix the all-purpose flour, cornstarch, baking powder, and a pinch of salt in a separate bowl. Gradually add water, one tablespoon at a time, stirring continuously until a thick, paste-like consistency is achieved. The breading should be thick enough to coat the pork slices evenly but not too runny. Set aside.

Step 3: Making the Tomato Glaze

Next, focus on crafting the tomato glaze. In a blender or food processor, puree the peeled, seeded tomatoes until smooth. Alternatively, you can use canned crushed tomatoes for convenience. Transfer the tomato puree to a saucepan and add sugar, tomato paste, vinegar, salt, and black pepper. Stir well to combine. Cook over medium heat, stirring occasionally, until the mixture thickens slightly and takes on a glossy appearance. If the glaze becomes too thick, add a little water to reach your desired consistency. Taste and adjust seasoning as needed. Once done, remove from heat and set aside.

Step 4: Breading and Frying the Pork

Heat the cooking oil in a deep fryer or a large, heavy-bottomed pot to 350°F (175°C). While the oil is heating, coat each marinated pork slice with the prepared breading mixture, ensuring an even layer. Shake off any excess breading to avoid a soggy texture.

Carefully place a few breaded pork slices into the hot oil, avoiding overcrowding. Fry for about 3-4 minutes, or until golden brown and crispy. Use a slotted spoon to remove the pork slices from the oil and place them on a paper towel-lined plate to drain excess oil. Repeat the process until all the pork slices are fried.

Step 5: Combining and Serving

Once all the pork slices are fried and drained, return them to the saucepan containing the tomato glaze. Gently toss to coat each slice evenly with the glaze. Cook over low heat for another 2-3 minutes, allowing the flavors to meld and the glaze to adhere to the pork without becoming too soggy.

Step 6: Garnishing and Presenting

Transfer the tomato-glazed pork slices to a serving dish, arranging them attractively. Garnish with freshly chopped cilantro, thinly sliced green onions, and a sprinkle of sesame seeds. This not only enhances the dish’s visual appeal but also adds an extra layer of flavor and texture.

Serving Suggestions

Tomato-glazed pork slices can be served as a main course accompanied by steamed rice or noodles, providing a satisfying meal that balances protein, carbohydrates, and vegetables. For a more elaborate dining experience, pair it with sides such as stir-fried vegetables, pickled cucumbers, or a light salad.

Storage and Reheating

If you have leftovers, store the tomato-glazed pork slices in an airtight container in the refrigerator for up to 2 days. To reheat, place the slices on a baking sheet and warm them in a preheated oven at 350°F (175°C) for about 10 minutes, or until heated through and slightly crispy. Alternatively, you can reheat them in a microwave, but be mindful of overcooking, which can make the pork soggy.

Conclusion

Making tomato-glazed pork slices may seem like a complex endeavor, but with careful preparation and attention to detail, you can achieve a restaurant-quality dish right in your own kitchen. This fusion recipe combines the best of traditional Chinese cooking with modern flavor innovations, resulting in a meal that is as visually appealing as it is delicious. Whether you’re entertaining guests or simply treating yourself to a gourmet experience, tomato-glazed pork slices are sure to impress. Happy cooking!