Sweet and Sour Pork Tenderloin

Name: Sweet and Sour Pork Tenderloin
Total time: 35 min
Ingredients: 300g pork tenderloin; 1 tbsp Shaoxing cooking wine; ½ tsp salt; 3 tbsp cornstarch; 2 tbsp all-purpose flour; 1 large egg white; for deep-frying vegetable oil; 3 tbsp white sugar; 2 tbsp rice vinegar; 2 tbsp tomato ketchup; 3 tbsp water; 1 tsp light soy sauce

Crispy golden pork strips wrapped in a glossy, tangy sweet-and-sour sauce—a Northern Chinese classic that delivers restaurant-quality crunch at home.

35 min

Medium

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Story

Tang Cu Li Ji is all about contrast: a shatteringly crisp exterior giving way to tender, juicy pork. The double-frying technique is the secret—don't skip it. Serve with steamed rice and a simple vegetable stir-fry for a complete meal.

Ingredients

pork tenderloin 300g

Shaoxing cooking wine 1 tbsp

salt ½ tsp

cornstarch 3 tbsp

all-purpose flour 2 tbsp

egg white 1 large

vegetable oil for deep-frying

white sugar 3 tbsp

rice vinegar 2 tbsp

tomato ketchup 2 tbsp

water 3 tbsp

light soy sauce 1 tsp

Instructions

Prep and marinate the pork

Slice the tenderloin into 1cm-thick pieces, then gently pound each slice with the back of a knife to tenderize. Cut into strips. Toss with Shaoxing wine and salt. Let rest for 10 minutes.

Coat the meat

Whisk together cornstarch, flour, and egg white to form a thick batter. Add a splash of water if too stiff. Coat each pork strip evenly, shaking off excess.

First fry

Heat oil to 160°C (320°F). Slide in pork strips one by one. Fry until just cooked through and pale gold, about 2–3 minutes. Remove and drain. Break apart any pieces sticking together.

Second fry for crispness

Raise oil temperature to 180°C (350°F). Return pork for a quick 30–45 second fry until deeply golden and extra crispy. Drain on a wire rack.

Sauce and toss

Combine sugar, vinegar, ketchup, soy sauce, and water in a hot wok. Simmer until slightly thickened. Add the crispy pork and toss quickly to coat. Serve immediately while still crunchy.