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Best of 2000: Best Mandarin Pork
China Inn
877 Hornblend Street,
Pacific Beach
(858) 483-6680
The secret to the excellence of the mandarin pork at China Inn is that Andy Kam, the owner, uses pork loin. This is a boneless piece, analogous to a filet mignon. Every bit of fat is trimmed from the loin, which is then cut into strips of three-quarters of an inch. These slices are pounded with a cleaver and then placed in a marinade of red wine and soy sauce for 45 minutes. When removed from the marinade, the pork is dipped into a mixture of beaten egg white and cornstarch. In a wok, oil is heated to a high temperature, and minced onions, garlic, soy sauce, vinegar, and a few teaspoons of tomato sauce are added, along with brown sugar. When the mixture grows thick, the pork loin is placed inside the sauce for no more than one and a half minutes.
Each order contains about one pound of meat, which is always tender and mouthwatering. The cost is $8.75. Some diners call this dish barbecued pork, but its authentic name is Mandarin pork. Regulars have been dining here 20 years, and for good reason.
Here's something you might be interested in.
Best of 2000: Best Mandarin Pork
Best of 2000: Best Mandarin Pork
China Inn
877 Hornblend Street,
Pacific Beach
(858) 483-6680
The secret to the excellence of the mandarin pork at China Inn is that Andy Kam, the owner, uses pork loin. This is a boneless piece, analogous to a filet mignon. Every bit of fat is trimmed from the loin, which is then cut into strips of three-quarters of an inch. These slices are pounded with a cleaver and then placed in a marinade of red wine and soy sauce for 45 minutes. When removed from the marinade, the pork is dipped into a mixture of beaten egg white and cornstarch. In a wok, oil is heated to a high temperature, and minced onions, garlic, soy sauce, vinegar, and a few teaspoons of tomato sauce are added, along with brown sugar. When the mixture grows thick, the pork loin is placed inside the sauce for no more than one and a half minutes.
Each order contains about one pound of meat, which is always tender and mouthwatering. The cost is $8.75. Some diners call this dish barbecued pork, but its authentic name is Mandarin pork. Regulars have been dining here 20 years, and for good reason.
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