Shandong Cuisine · tested Chinese home cooking
Sweet and Sour Pork Recipe
糖醋里脊 Tángcù Lǐjǐ
Crispy battered pork tenderloin in a vibrant sweet and sour sauce – the dish that put Chinese food on the global map. This authentic version achieves the perfect balance of tangy and sweet with a satisfying crunch. This version is written for Western home kitchens, with supermarket-friendly measurements, practical substitutions, and clear visual steps.
Why this recipe works
This recipe keeps the flavor profile recognizable while making the workflow realistic for American and European kitchens. The ingredient list prioritizes items you can buy at mainstream grocery stores, with Asian-market upgrades where they truly matter.
Shopping notes for Western cooks
Most ingredients are easy to find at major U.S. and European supermarkets. For pantry items like Shaoxing wine, Chinkiang black vinegar, doubanjiang, Sichuan peppercorns, dried chilies, oyster sauce, and dark soy sauce, check an Asian market or order online. Use dry sherry for Shaoxing wine, balsamic plus rice vinegar for black vinegar, and tamari for a gluten-aware soy sauce swap when needed.
Ingredients
- 1 lb pork tenderloin, cut into 1-inch chunks
- For batter: 1 egg, 3 tbsp flour, 3 tbsp cornstarch, 1/2 cup water, 1/4 tsp salt
- For sauce: 4 tbsp ketchup, 3 tbsp sugar, 2 tbsp white vinegar, 1 tbsp Shaoxing wine, 1 tsp soy sauce, 1 tsp cornstarch, 1/4 cup water
- 1/2 pineapple, cut into chunks
- 1 green bell pepper, cut into chunks
- 1 red bell pepper, cut into chunks
- Oil for deep frying
Step-by-step instructions
Step 1
Mix batter ingredients in a bowl until smooth
Mix batter ingredients in a bowl until smooth. Add pork chunks and coat evenly.
Step 2
Heat oil to 170°C (340°F)
Heat oil to 170°C (340°F). Deep fry battered pork in batches for 3-4 minutes until pale golden. Remove and drain.
Step 3
Increase oil temperature to 190°C (375°F)
Increase oil temperature to 190°C (375°F). Fry pork again for 1-2 minutes until golden and crispy.
Step 4
In a separate wok, add a little oil and stir-fry bell…
In a separate wok, add a little oil and stir-fry bell peppers and pineapple for 1 minute. Remove.
Step 5
Mix all sauce ingredients in a bowl
Mix all sauce ingredients in a bowl. Pour into the wok and cook over medium heat, stirring until it thickens and becomes glossy.
Step 6
Add fried pork and vegetables to the sauce
Add fried pork and vegetables to the sauce. Toss quickly to coat. Serve immediately while still crispy.
Cook’s notes
- Double-frying is the secret to extra crispy pork that stays crunchy even with sauce
- Don't toss the pork in sauce until just before serving to maintain crispiness
- The sauce should be a balance of sweet, sour, and savory – adjust to taste
- Use fresh pineapple for best results – canned is too sweet
Common questions
Can I make Sweet and Sour Pork less spicy?
Yes. Reduce dried chilies, chili paste, or Sichuan peppercorns first, then add heat back at the table with chili oil.
What should I serve with it?
Steamed jasmine rice, a crisp cucumber salad, or a simple green vegetable make the meal feel complete without extra work.