Sweet and Sour Pork Tenderloin
A classic Chinese dish with crispy pork tenderloin in a tangy and sweet glaze. The golden crunch and bright red sauce create an irresistible combination that delights all age groups.
Ingredients
14 items- Pork tenderloin 300 g
- Salt 1/2 tsp
- Cooking wine 1 tbsp
- Light soy sauce 1 tbsp
- White pepper powder 1/4 tsp
- Egg white 1
- Cornstarch 4 tbsp
- All-purpose flour 2 tbsp
- Water as needed
- Ketchup 3 tbsp
- White sugar 2 tbsp
- White vinegar 1.5 tbsp
- Cooking oil about 500 ml
- White sesame seeds, toasted 1 tbsp
Nutrition
Steps （8 steps）
Slice the pork tenderloin into 1 cm thick pieces, gently pound with the back of a knife to tenderize, then cut into evenly sized strips (about 5 cm long). Place in a bowl; add salt, cooking wine, light soy sauce, white pepper and egg white. Mix well with your hands until the meat is sticky and moist, then let it marinate for 15 minutes to absorb flavors.
Prepare the batter: In another bowl, combine 3 tbsp cornstarch and 2 tbsp all-purpose flour. Gradually add about 60 ml of water while stirring until the batter is smooth and flows in a continuous thread when lifted with chopsticks. Finally, mix in 1 tbsp of cooking oil to make the coating extra crispy.
Place the marinated pork strips into the batter and turn to coat evenly with a thin layer. Meanwhile, pour enough cooking oil into a wok or deep pan and heat over high heat to 160°C (325°F); when chopsticks inserted produce steady bubbles. Gently drop the battered strips one by one into the oil. Reduce heat to medium-low and fry for about 3 minutes until set and lightly pale yellow. Remove with a slotted spoon.
Increase the heat to high and raise the oil temperature to 190°C (375°F), until faint smoke rises. Return all the fried pork strips to the oil and fry again for about 1 minute until they turn golden brown and crisp. Remove and drain on paper towels. This double-frying step is essential for the perfect crispy texture.
Make the sweet and sour sauce: In a small bowl, mix ketchup, white sugar, white vinegar, and 1 tbsp cornstarch. Add 60 ml water and stir well until sugar and starch are fully dissolved. Adjust the ratio of sugar and vinegar to your taste.
Leave about 1 tbsp of oil in the wok and heat over medium. (Optionally, sauté some minced garlic.) Pour in the prepared sauce, then turn to high heat. Stir constantly for about 2 minutes until the sauce boils and thickens, with large glossy bubbles appearing. The sauce is ready when it coats the back of a spoon.
Immediately add the fried pork strips to the thickened sauce. Toss quickly over high heat for about 30 seconds, ensuring each strip is evenly coated. Sprinkle with toasted white sesame seeds and toss a few more times, then turn off the heat. Work quickly to preserve the crunch.
Transfer the sweet and sour pork to a warm serving plate. Garnish with additional sesame seeds or chopped green onions if desired. Serve immediately while it is hot and crispy. The dish is best enjoyed fresh, as the coating will soften over time.
Tips
1. Double-frying is crucial for crispiness: first fry to cook through, second fry to crisp and color. 2. Adjust sugar and vinegar to your preference for sweet or sour taste. 3. Toss quickly and serve immediately to maintain the crispy texture. 4. You can add bell pepper chunks or pineapple pieces for extra color and flavor. 5. For extra tender meat, add a pinch of baking soda to the marinade (but not too much).
You May Also Like
More recipes you might enjoy
Steamed Pork Ribs with Black Bean Sauce
A classic Cantonese dish, Steamed Pork Ribs with Black Bean Sauce is beloved for its rich, savory black bean aroma and tender, juicy pork. The gentle steaming method preserves the natural flavors of the ribs, while the aromatic sauce infuses every bite. Perfect with steamed rice.
Lanzhou Lamian (Lanzhou Pulled Noodles)
A signature of Northwest Chinese cuisine, Lanzhou Lamian features hand-pulled noodles with a chewy texture, served in a clear and savory beef broth topped with fragrant chili oil. Known for its 'five elements'—clear soup, white radish, red chili, green herbs, and yellow noodles—it's an iconic comfort food.
Sichuan Boiled Beef (Shui Zhu Niu Rou)
A fiery and aromatic masterpiece of Sichuan cuisine: tender beef slices in a robust broth, topped with sizzling chili oil. This classic dish delights with its numbing spiciness and rich layers of flavor.
Chongqing Spicy Chicken (Laziji)
A classic Chongqing dish featuring crispy chicken pieces tossed with dried chilies and Sichuan peppercorns. The aromatic heat and numbing sensation are incredibly addictive. Perfect with steamed rice.