people normally don’t eat the decoration tough guys I’m Brenda and you know what I am obsessed with Chinese culture and especially Chinese food only issue though is that what I thought was authentic Chinese sweet-and-sour pork is actually an interpretation to please the masses outside of China that’s crazy I can’t live with interpretations I want to see the real thing I want to touch it I want to eat it I want to learn how to make it at home that would be like life goals right there so I started knowing everyone like hey anyone knows about an authentic version of sweet-and-sour pork then this kid Alvin he’s like you know I’ve know about town su Li Jie’s a kind of sweet and sour pork so I’m like oh so there are many he’s like yeah like go ahead and try this all I have to do is find a place where I can actually eat it Inga’s god bless this girl she comes to the right species I look I got this place called little pepper it’s on the other side of the world I’m thinking we’re gonna in China she’s like no we’re going to Queens so now with Alan and then a car going to college point you don’t like that turns out this thing is one power and a half away as far as I know we’re back in my country so we get there a little pepper is huge and then we meet chef Juan even shot a fool Hong Kong geontology does Helens so chef ones like yo I’m gonna cook some time to Lee Jin from the area of citron in China and it’s gonna be late it’s gonna be poppin you’re gonna love it and I’m like I’m down [Music] don’t want takes us to the kitchen and I’m seeing a very similar process there’s cornstarch sugar but the way he cuts the meat is very different it’s like little strips like this like my tiny little finger not those squares that we were used to seeing in an American sweet and sour pork then he’s telling us that you got to drop each one of those pieces into the frying oil one at a time so that they don’t stick to each other one at a time that’s a lot of patience he’s making the sauce I don’t see ketchup which is you know it’s a huge part on the sweet and sour port here in the United States but like this Sutra who’s seen every single dish is different there’s so many elements it’s not just sugar this means pulley for black vinegar there’s white pepper ginger I don’t know but this kitchen smell so good so now he’s putting that dish together and I’m not seeing though the peppers or sometimes the pineapple that you would normally put on sweet-and-sour pork but instead it has this vegetables cucumber beautifully decorated in the plate it look amazing so I remember chef Juan coming our way and we’re just so excited cuz you know it’s going to be awesome [Music] yes this was amazing first of all the decoration is so freakin cool so let’s do this this is nothing like what I ever had here the United States the color is so different the sauce is not as equally taste the garlic you taste the ginger you taste all the fresh ingredients you put in it the sweet and sour part of it was so well-balanced that you were still allowed to taste that super fresh pork chef Wang was saying you really do get that crisp outside and the tender meat on the inside it’s not dry it’s really just like perfect this is delicious yeah I’m so glad you brought me here ago we’re about to leave a shed punk comes over with a bunch of other dishes Brenda how you feeling I’m so excited I’m like that is the end of the world do I deserve this – no god there’s a version of tan su Li Jie that actually has ketchup you know I’m gonna leave if he’s offering all these beautiful dishes I sit down respectfully and eat like a wild beast and I can wait to come back so now we’re heading back to the office and of course I’m gonna be sharing everything I have with some of my friends at BuzzFeed vampires to me at this point I’m trying not to crime probably because I know what tasting authentic food from your culture it feels like it can make you relieve a whole page of your life it’s insane so now you know we all cried together it may be just me by myself in a bathroom and now I want to learn how to make it at home because I want to share that experience with my family is there a tiny chance that you can show me how to make it oh you want me to teach you how to make this please okay yeah we can do it yeah course are you serious anything for you oh all right so I’m gonna show you how to make the classic sweet and sour pork no fancy garnishes just the plain old simple how it’s made in China I’m actually gonna use a little bit of ketchup in the one I’m making a little bit does help bring all the flavors together you’re actually using pork tenderloin here which is a very prized cut of meat in China I notice that you cut this meat in this tiny little strips so the whole point of cutting it into thin strips is to be able to coat them but also fry them with a really nice texture so we’re adding a lot of the marinade ingredients giving it a nice toss and letting it rest in the fridge to really just help flavor the meat and now we’re gonna start making the batter which really just involves eggs and cornstarch when I went to the restaurant in China I was finally able to sort of break down the chef over there to give him his secret for the recipe and he was like oh it’s just eggs and cornstarch and I was like what that’s crazy so the goal here is to really beat the eggs in the cornstarch until they’re really really smooth there’s no lumps and it’s really really silky like this that really helps you get a much even coat into much more even fry [Music] chinese-takeout can be a lot of fried stuff a lot of sweet stuff but really authentic Chinese cuisine you can see how much work goes into the ingredient choice and how much they care about the balance of flavors after a nice toss gonna get the oil ready to fry so we’re frying these at a pretty high heat these meat strips are pretty thin so I would say around 350 375 they’re standard make sure you don’t overcrowd the pan is you can really get you know soggy if you have too much in there at the same time and what you’re looking for is a really really really nice kind of a light golden brown point at this stage like damn look at that one oh that’s a pretty boy right there [Music] and now we’re gonna make the sauce so the sauce consists of garlic and really just a lot of you know liquids and spices and seasonings that we use in Asian culture such as sesame oil or a little bit of ketchup or some soy sauce to make this sauce thick you actually have to add what we call a corn starch slurry which is very common in stir fries which is just a little bit of cornstarch mixed with a little bit of water to help really thicken up the sauce to give it that signature shine that’s the beauty right there look at that collar Oh beautiful this dish actually means quite a lot to me because every time I would go back to China to visit my grandpa he would always take me to this restaurant and we would order a bunch of fancy things but somehow his favorite dish on the entire menu out of all the elegantly prepared and plated dishes was the town Luigi it was like oh it’s so crispy so juicy I taste so good Oh eat it eat it try it try it and I was like this is pretty good so the more he said it then what I began to like it I think some of the biggest things I learned from this journey was that tonsil eg it’s insanely delicious and that you know there’s really cool people out there like chef Huang Inga and Alvin who will do anything to make sure that you experience their culture because it means so much to them [Music]