When I got the trial of ketchup, my first thought was to make a ketchup version of fried pork. Because I’m an authentic northeast person, I’ve always been good at northeast food. The tomato sauce version of pot pork is bright red in color, sour and sweet in taste, crisp and delicious, scorched outside and tender inside. After eating, it will leave your lips and teeth fragrant. Thailand’s tomato sauce tastes more mellow. Relatives who like sour and sweet dishes of tomato sauce might as well try it.


300g pork or beef tenderloin
50g ketchup
1.5 teaspoons salt
1 teaspoon pepper
1 teaspoon cooking wine
40g sugar
10g rice vinegar
15g water (boiled tomato juice)
60g potato starch
(1 tablespoon + 300g) oil
Proper amount of water (mixed with starch paste)


Step 1
First show me my Thai Lusaka ketchup.

Step 2
Wash the tenderloin and cut it into thin slices about the back of the knife.

Step 3
Add cooking wine, pepper and salt to the meat slices and stir well.

Step 4
The meat slices are covered with potato starch on both sides in turn. Put it into a container filled with residual potato starch, add water and 1 tablespoon oil and mix well.

Step 5
Heat the oil to 70% heat. Put the meat slices into the pot one by one and fry until foamy and floating.

Step 6
Take out the fried meat in turn.

Step 7
Heat the oil pan again until it is 90% hot, that is, there is a little smoke on the oil surface. Fry the meat in several times, fry until the color is firm, and then remove the oil control. (15-20 seconds)

Step 8
Pour out the oil, leave a little base oil (about 1 tablespoon), heat over medium heat, add sugar and stir fry.

Step 9
Then add tomato paste, white vinegar, half teaspoon salt and water, stir fry until the sugar melts and the soup is thick.

Step 10
Pour in the fried meat slices, turn the fire to stir fry quickly, and then turn off the fire and take out the spoon when the sauce is full of meat slices. (add the meat slices and stir fry for about 10 seconds).