Chapter 103

Ling Miao sliced the pork tenderloin into strips and marinated them with a simple blend of seasonings. Since the preparation was similar to that of sweet and sour pork (guobaorou), Ling Miao delegated the task of preparing the starch slurry to Susan. Susan’s hands were steady, and she measured the starch with perfect precision; Ling Miao caught a glimpse of her work and felt satisfied. While Susan handled the slurry, Ling Miao took the opportunity to prepare the sweet and sour sauce. Having no ketchup on hand, she opted for the traditional, old-fashioned recipe. Old-school sweet and sour pork tenderloin is known for its crispy texture and rich, savory-sweet flavor with a hint of tang. Even without ketchup, it is equally spectacular. In her past life, many people loved this traditional style. However, with the passing of time and the convenience of ketchup, the sweet and sour sauce used in restaurants on every street corner had come to be made by simply adding ketchup. It was only by chance that Ling Miao had once tasted the authentic, original version at an old shop tucked away in a quiet alley.