Sweet and Sour Pork Tenderloin (Tangcu Liji)
Local name: 糖醋里脊
In short: Crisp strips of pork tenderloin fried twice and tossed in a glossy sweet and sour glaze, a Shandong classic that suits kids and adults. It takes about 45 min in total and makes 4 servings.
- Prep
- 25 min
- Cook
- 20 min
- Resting
- 15 min
- Total
- 45 min
- Servings
- 4
- Difficulty
- Medium
- Calories
- 350 kcal
Tangcu liji comes from Shandong, where cooks fry thin strips of pork tenderloin until crisp, then toss them in a glossy glaze of sugar and vinegar. It is a restaurant and holiday favorite across northern China. The glaze here is a light syrup without ketchup, which keeps the pork crunchy. Fry the meat twice, and add it to the sauce at the last second so the coating does not go soft.
Instructions
- Mix the pork with the wine, salt and ginger and leave it for 15 minutes.
- Whisk the egg, cornstarch and water into a thick batter. Add the pork and stir until every strip is coated and no dry starch remains.
- Heat the oil in a wok or deep pot to 170°C (340°F). Fry the pork in two batches, separating the strips as they go in, for 2 to 3 minutes until pale gold. Lift out and drain.
- Reheat the oil to 190°C (375°F) and fry all the pork together for 30 to 45 seconds until deep golden and crisp. Drain on a rack.
- Pour off the oil and wipe out the wok. Add the sugar, vinegar, soy sauce, water, garlic and ginger and boil for 2 to 3 minutes, until syrupy with large bubbles.
- Stir in the cornstarch mixture and cook for 10 seconds. Add the pork and toss for 10 seconds only to coat. Sprinkle with sesame seeds and serve immediately.
Tips
- Keep the strips thin and even so they cook through before they brown. For a redder, more familiar sauce, add 2 tablespoons of ketchup and reduce the sugar by a tablespoon.
- Sauce and pork can be prepared in advance, but combine them only when everyone is at the table, or the crisp coating will soften.
Questions and answers
Why do you fry the pork twice?
The first fry cooks the meat gently, and the second at higher heat drives out moisture so the coating stays crisp even after it meets the sauce.
Can I air-fry or bake tangcu liji?
Yes, with a lighter result. Air-fry the coated strips at 200°C (400°F) for 10 to 12 minutes, shaking halfway, then toss them with the hot sauce.
How is this different from sweet and sour pork in Western takeout?
It uses thin strips instead of chunks, a plain sugar and vinegar glaze, and no pineapple or peppers. It is less sticky and the pork stays much crisper.
How long does it take to make Sweet and Sour Pork Tenderloin (Tangcu Liji)?
About 45 min in total: 25 min of preparation and 20 min of cooking.
How many calories are in Sweet and Sour Pork Tenderloin (Tangcu Liji)?
About 350 kcal per serving, with 23 g of protein, 26 g of carbohydrates and 17 g of fat. These values are estimates.
Nutrition per serving
| Calories | 350 kcal |
|---|---|
| Protein | 23 g |
| Carbohydrates | 26 g |
| Fat | 17 g |
| Fiber | 0 g |
| Sugar | 14 g |
| Sodium | 520 mg |
Estimated values, calculated from the ingredients.
