RECIPES & TIPS
Sweet and Sour Pork Recipe 糖醋里脊 táng cù lǐ jǐ
Sweet and Sour Pork [táng cù lǐ jǐ], is probably the most beloved Chinese recipe ever. You must have eaten or just heard about this dish before, right? Tangculiji, sweet and sour pork is really something incredible. Sometimes this recipe is confused with other dishes like Sweet and Sour Pork Ribs (Shanghainese style), Gulaorou (Pineapple version of Sweet and Sour) and Guobaoro (Crispy Sweet and Sour Pork), but we promise you that you are going to get the difference with this video. This is about tender meat (pork tenderloin), tenderized even more with some easy tricks, then coated in a firm yet juicy batter, to be placed into a sweet and sour sauce infused with some orange peels. It resembles the famous (at least outside of China) Orange Chicken, or Mandarin Chicken. But let’s keep this authentic (as they prepare it really in central China) and most important of all, interesting, for you as you will master the 4 techniques to prepare it at home. Try it also with some lemon zest or anything citrus that you are fancying. You cannot enjoy this dish properly without a good bowl of steamed white rice. It is a game changer, trust us. Visit our shop and get inspired by our kits that take you straight away to the regional flavors of Chinese cuisine.
Meat pork tenderloin (280g)
Garlic (2 cloves)
Soy sauce (1 tbsp)
Salt (a pinch)
White pepper (0.5 tsp)
Shaoxing cooking wine (1 tbsp)
Baking soda (half tsp)
Egg white (1)
White sugar (2 tbsp)
Tomato sauce (ketchup) (3 tbsp)
White vinegar (3 tbsp)
Salt (a pinch)
Orange peel (some)
1:5 starchy water: one portion of starch, five of water (2 tbsp)
All-purpose flour (5 tbsp)
Baking powder (3g)
Water (3 tbsp)
Egg yolk (1)
Vegetable oil (100g)
 Take the meat, pound it a bit with a cleaver to tenderize it, then cut into thin strips.
 Rinse or soak with some water, drain of excess moisture and set aside.
 Finely chop the garlic cloves and the ginger.
 Marinate the pork by adding: Soy sauce (1 tbsp), Salt (a pinch), White pepper (0.5 tsp), Shaoxing cooking wine (1 tbsp), Baking soda (half tsp) and Egg white (1).
 Set in the fridge for about 30 minutes.
 Add into an empty bowl some: White sugar (2 tbsp), Tomato sauce (ketchup) (3 tbsp), White vinegar (3 tbsp), Salt (a pinch) and Orange peel* (15g). Set aside 2 tbsp of the starchy water**
**Starchy water: one portion of starch, five of water 1:5.
*soak the orange peel into hot water before using them or directly use fresh ones.
 Add into a bowl some: All-purpose flour (5 tbsp), Baking powder (3g), Water (3 tbsp) and the
Egg yolk (1). Mix well and set aside.
 Add in the marinated pork shreds and sit for 10/15 minutes.
 Oil into a wok, heat it up to 190 degrees Celsius and start placing inside the coated pork
 Fry for about 2 minutes (until fully golden), scoop out and set aside.*switch to baking or air-
frying if you prefer.
 Heat up the oil to 220 degrees Celsius and place back the pork shreds for the second deep-
frying. Scoop out and set aside.
 Get some oil into a preheated wok and add in the aromatics (ginger and garlic), infuse for 2-
3 minutes then add in the sweet and sour sauce, with the starchy water (2 tbsp). Low heat, mix
 Add the fried pork shreds and mix well.
 Garnish with some greens and surely black and white sesame seeds for the best
We are done! Good Job! Before serving, Garnish with some greens and surely black and white sesame seeds for the best presentation. Dinner is ready! Time to eat!