published Mar 20, 2024 Vinegar pork stir fry is one of the simplest Chinese stir-fries you can whip up on a busy evening. Even after a brief marinade, frying up the meat and vegetables, and tossing them in sauce, you’ll have everything plated in just 30 minutes. But that doesn’t mean it’s lacking in flavor — not by a long shot! The meat is marinated in sweetened soy sauce and white pepper before it’s fried up and coated in a tangy, mouthwatering vinegar and black pepper sauce. These juicy pork strips are coated in cornstarch for a sort of “velveting” effect. It’s not a true velveting technique (which I employ in my Szechuan pork recipe), but it works hard to keep the pork tender and crisp. Want more like this vinegar pork stir fry recipe? Try my Hunan chicken, moo shu pork, and Chinese curry beef with black bean sauce!
Recommended Tools
Sharp Knife – The only way to get uniform, thinly sliced cutlets is with a good, sharp knife. Wok – This is hands-down the best pan for stir-fries. It doesn’t hold onto heat for too long, allowing you to cook different ingredients at different temperatures. Its high walls prevent oil splatter, and its surface area helps you work with a lot of ingredients with ease.
Storing and Reheating
Transfer any uneaten vinegar pork stir fry to an airtight container and refrigerate for up to 4 days. This is a delicious leftover meal because the sauce continues to flavor the meat and vegetables. Pork loin is wider, fattier, and usually used for chops or roasts, while pork tenderloin is leaner, smaller, and best suited for quick cooking methods. Both cuts have their own unique textures and flavors, and they can be used in a variety of delicious recipes. I prefer using the pork loin for this as it is easier to cut into thin strips and holds up better in a stir fry. You can use pork loin chops and remove the bone, or pork loin cutlets as I have. You’re in for a real treat when you reheat those leftovers for lunch the next day! Reheat on the stovetop, stirring constantly on medium heat, or in the microwave. Love this recipe? Share it with the world on Pinterest.
