Sweet and Sour Pork (糖醋里脊): Crispy, Tangy Takeout Classic

📌 What Is Sweet and Sour Pork (糖醋里脊)?

Táng cù lǐ jǐ (糖醋里脊) literally means “sugar-vinegar pork tenderloin.” Originally from Cantonese cuisine, this dish became globally iconic for its perfect combo of crunchy deep-fried pork and a sticky-sweet, tangy sauce. It’s colorful, nostalgic, and totally addictive.

🛒 Ingredients (Serves 4)

For the Pork:

• 1 lb pork tenderloin, cut into 1-inch pieces
• 1 tablespoon soy sauce
• 1 tablespoon Shaoxing wine (or dry sherry)
• ½ teaspoon salt
• ½ teaspoon white pepper
• 1 egg
• ⅓ cup cornstarch
• ⅓ cup all-purpose flour
• Neutral oil for deep frying

For the Sauce:

• ¼ cup ketchup
• 3 tablespoon rice vinegar
• 2 tablespoon sugar
• 1 tablespoon soy sauce
• ⅓ cup water
• 1 teaspoon cornstarch (mixed with 1 tablespoon water)

Stir-Fry Veg:

• 1 red bell pepper, chopped
• 1 green bell pepper, chopped
• 1 small red onion, chopped
• 1 teaspoon garlic, minced
• 1 teaspoon oil

🔥 Instructions

1. Marinate the pork with soy sauce, Shaoxing wine, salt, and pepper. Let sit 15–20 minutes.
2. Mix the batter: Whisk egg into marinated pork, then toss with flour and cornstarch until well-coated.
3. Deep fry: Heat oil (350°F/175°C) and fry pork in batches until golden brown and crispy. Drain on paper towels.
4. Stir-fry the vegetables in a hot wok or skillet with 1 teaspoon oil and garlic for 1–2 minutes. Set aside.
5. Make the sauce: In the same pan, combine ketchup, vinegar, sugar, soy sauce, and water. Bring to a simmer. Stir in the cornstarch slurry and cook until thickened.
6. Combine: Add fried pork and stir-fried vegetables to the sauce. Toss quickly to coat everything evenly.
7. Serve immediately with steamed white rice.

🍚 What to Serve With Sweet and Sour Pork

• Steamed jasmine rice
• Stir-fried bok choy or Chinese broccoli
• Egg drop or hot & sour soup
• For a full feast: serve alongside Shu Mai or Spring Rolls

💡 Recipe Tips

• Use pork tenderloin for tenderness and clean flavor.
• Double-frying the pork (optional) gives an ultra-crispy finish.
• Adjust the sugar/vinegar ratio to suit your taste.

Sweet and Sour Pork (糖醋里脊): Crispy, Tangy Takeout Classic

Sam

What Is Sweet and Sour Pork (糖醋里脊)? Táng cù lǐ jǐ (糖醋里脊) literally means “sugar-vinegar pork tenderloin.” Originally from Cantonese cuisine, this dish became globally iconic for its perfect combo of crunchy deep-fried pork and a sticky-sweet, tangy sauce. It’s colorful, nostalgic, and totally addictive.

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Ingredients

  

Ingredients (Serves 4)

For the Pork:

• 1 lb pork tenderloin cut into 1-inch pieces
• 1 tablespoon soy sauce
• 1 tablespoon Shaoxing wine or dry sherry
• ½ teaspoon salt
• ½ teaspoon white pepper
• 1 egg
• ⅓ cup cornstarch
• ⅓ cup all-purpose flour
• Neutral oil for deep frying

For the Sauce:

• ¼ cup ketchup
• 3 tablespoon rice vinegar
• 2 tablespoon sugar
• 1 tablespoon soy sauce
• ⅓ cup water
• 1 teaspoon cornstarch mixed with 1 tablespoon water
• Stir-Fry Veg:
• 1 red bell pepper chopped
• 1 green bell pepper chopped
• 1 small red onion chopped
• 1 teaspoon garlic minced
• 1 teaspoon oil

Instructions

 

Instructions

• Marinate the pork with soy sauce, Shaoxing wine, salt, and pepper. Let sit 15–20 minutes.
• Mix the batter: Whisk egg into marinated pork, then toss with flour and cornstarch until well-coated.
• Deep fry: Heat oil (350°F/175°C) and fry pork in batches until golden brown and crispy. Drain on paper towels.
• Stir-fry the vegetables in a hot wok or skillet with 1 teaspoon oil and garlic for 1–2 minutes. Set aside.
• Make the sauce: In the same pan, combine ketchup, vinegar, sugar, soy sauce, and water. Bring to a simmer. Stir in the cornstarch slurry and cook until thickened.
• Combine: Add fried pork and stir-fried vegetables to the sauce. Toss quickly to coat everything evenly.
• Serve immediately with steamed white rice.

Notes

What to Serve With Sweet and Sour Pork
Steamed jasmine rice

Stir-fried bok choy or Chinese broccoli

Egg drop or hot & sour soup

For a full feast: serve alongside Shu Mai or Spring Rolls

💡 Recipe Tips
Use pork tenderloin for tenderness and clean flavor.

Double-frying the pork (optional) gives an ultra-crispy finish.

Adjust the sugar/vinegar ratio to suit your taste.

🌏 Cultural Context
Sweet and Sour Pork is rooted in Cantonese cooking but adapted around the globe, from American-Chinese takeout to Thai and Filipino versions. While some versions use pineapple and bell peppers, others lean heavier on vinegar or use darker sauces. The iconic version we know today is as much about nostalgia as it is about flavor.

Tried this recipe?Let us know how it was!

🌏 Cultural Context

Sweet and Sour Pork is rooted in Cantonese cooking but adapted around the globe, from American-Chinese takeout to Thai and Filipino versions. While some versions use pineapple and bell peppers, others lean heavier on vinegar or use darker sauces. The iconic version we know today is as much about nostalgia as it is about flavor.