Z General Tso Pork

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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 331.1
  • Total Fat: 13.1 g
  • Cholesterol: 115.6 mg
  • Sodium: 1,357.8 mg
  • Total Carbs: 26.8 g
  • Dietary Fiber: 0.7 g
  • Protein: 25.5 g

View full nutritional breakdown of Z General Tso Pork calories by ingredient


This tastes as good as take-out! This tastes as good as take-out!
Number of Servings: 6


    16 oz Pork, fresh, loin, center rib (chops), boneless, separable lean only, cooked, braised
    0.5 cup Flour, white
    0.5 cup Cornstarch
    0.75 tsp Baking Powder
    1 tsp Salt Sense, Iodized Salt (by MEL4HIM)
    2 large Egg, fresh, whole, raw
    1.5 tbsp Soy Sauce
    3 tbsp Soy Sauce
    0.5 tbsp Vinegar - Natural Rice Vinegar (Nakano)
    1 cup Canola Oil

    2 tsp Sesame Oil
    .25 cup, chopped Onions, raw
    2 clove Garlic
    1.5 tsp ginger minced (by MOMMA371)
    red pepper flakes to taste
    0.125 cup (8 fl oz) Water, tap
    .125 cup Soy Sauce
    1.5 tbsp Vinegar - Natural Rice Vinegar (Nakano)
    1 tbsp Aji-Mirin, Kikkoman (by MHPHELPS)
    4.5 tsp packed Brown Sugar
    .5 tbsp Argo Cornstarch


You can prepare the pork ahead of time and store in the fridge or freezer. To crisp up before mixing into the sauce, place in a baking pan and bake for 20 or 30 minutes at 350 degrees, stirring occasionally to ensure all sides get crisp.


Cube the pork into bite sized pieces
Whisk the flour, cornstarch, baking powder and salt to combine.
In a large measuring cup, whisk the eggs, soy sauce and vinegar, then add to the flour mixture and stir to combine. You should end up with a thick but dippable batter.
Stir in the pork to cover each piece completely.
Heat the oil in a heaving skillet until very hot. Add pork to the oil by removing each piece with a fork and allowing excess batter to drip off. Fry the pork in batches, until each tiece is crisp and golden on all sides. Drain on absorbent paper towels, and set aside.

In a small pot, heat the sesame oil over medium heat, and add onion, garlic, ginger and hot pepper flakes and cook until onion and garlic are soft. add the water, soy sauce, rice vinegar and mirin, and simmer for 5 minutes.
In a small bowl, whisk the cornstarch and sugar to mix.
add to the hot sauce and stir to ensure the mixture is smooth and lump free. Simmer until mixture thickens. Add the pork to the pot and toss to coat and rewarm.
Serve over rice or stir fried vegetables.

Serving Size: Makes six servings

TAGS:  Beef/Pork |