Sweet and Sour Pork (糖醋里脊)
User Reviews
4.9
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Prep Time
15 mins
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Cook Time
10 mins
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Servings
4 servings
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Calories
527 kcal
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Course
Main Course
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Cuisine
Chinese
Sweet and Sour Pork (糖醋里脊)
Description
The preparation starts with cubed pork loin or tenderloin marinated briefly in vegetable oil and salt to enhance tenderness and seasoning. The pork is then coated unevenly with beaten egg and cornstarch, creating a light batter that crisps upon frying. Using hot peanut or vegetable oil ensures proper frying temperature, yielding crisp exterior and juicy interior pork pieces.
After frying the pork until golden on both sides in a single layer without stirring, the pan is rested to allow cooling slightly. The sauce mixture combines ketchup, apple cider vinegar, Shaoxing wine (or dry sherry), brown sugar, cornstarch, and salt. These ingredients create the characteristic glossy, tangy glaze that coats the pork upon final stir-frying. The addition of green onions and minced garlic in stir-frying adds aromatic and pungent notes that complement the sauce.
This dish is commonly served as a main course in Chinese cuisine, pairing well with steamed rice to balance its sweet and sour profile. The crisp pork texture with a thick, sticky sauce makes it a flavorful entree suitable for family meals.
Ingredients
- 1 pound (450 grams) pork loin cut to 1-inch (2-cm) pieces, or tenderloin
- 1/2 cup cornstarch
Marinade
- 1 tablespoon peanut oil (or vegetable oil)
- 1 egg , beaten
- 1/2 teaspoon salt
Sauce
- 2 tablespoons ketchup
- 4 tablespoons apple cider vinegar
- 2 tablespoons Shaoxing wine (or dry sherry)
- 4 tablespoons brown sugar
- 2 teaspoons cornstarch
- 1/2 teaspoon salt
Stir-fry
- 1/3 to 1/2 cup peanut oil (or vegetable oil)
- 2 green onions , sliced
- 2 cloves garlic , minced
Instructions
- Combine the pork pieces, vegetable oil, and salt in a big bowl. Mix well and let marinate for 15 minutes while you prepare the other ingredients.
- Mix all the sauce ingredients in a small bowl and set aside.
- When you’re ready to cook, add the beaten egg into the bowl with the pork. Stir to mix well. Add the cornstarch. Stir to coat the pork until it forms an uneven coating with a little dry cornstarch left unattached.
- Heat the oil in a heavy-duty skillet until hot, until it just starts to smoke. Add the pork all at once and spread it out into a single layer in the skillet. Separate the pork pieces with a pair of tongs or chopsticks.
- Cook without touching the pork for 2 to 3 minutes, or until the bottom turns golden. Flip to brown the other side, 2 to 3 minutes. Transfer the pork to a big plate and remove the pan from the stove. Let cool for 2 to 3 minutes.
- Place the pan back onto the stove and turn to medium heat. You should still have 1 to 2 tablespoons of oil in the pan. Add the green onion and garlic. Cook and stir a few times until it releases its fragrance, a few seconds.
- Stir the sauce again to dissolve the cornstarch completely. Pour it into the pan. Stir and cook until it thickens, when you can draw a line on the bottom with a spatula without the sauce running back immediately.
- Add back the cooked pork and stir to coat with sauce, about 30 seconds. Transfer everything to a plate immediately.
- Serve hot as a main over steamed rice.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 527 kcal
% Daily Value*
| Serving | 1serving | |
| Calories | 527kcal | 26% |
| Carbohydrates | 26.6g | 9% |
| Protein | 29.1g | 58% |
| Fat | 33.1g | 51% |
| Saturated Fat | 8.6g | 43% |
| Cholesterol | 121mg | 40% |
| Sodium | 748mg | 31% |
| Potassium | 517mg | 11% |
| Fiber | 0.4g | 2% |
| Sugar | 10.8g | 22% |
| Calcium | 1mg | 0% |
| Iron | 517mg | 2872% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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