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Sweet and Sour Pork, known as Tang Cu Li Ji in Mandarin, is one of the most recognizable and beloved dishes from Chinese cuisine. Famous for its vibrant flavour and irresistible texture, this dish strikes a perfect balance between sweet and tangy.
Crispy fried pork pieces are coated in a glossy sauce made from sugar, vinegar, and a hint of soy, with bursts of pineapple and bell peppers adding brightness and freshness. Whether served as a main dish or shared at the table with other favourites, Sweet and Sour Pork offers a delicious taste of China’s culinary creativity.
What Is Sweet and Sour Pork?
Sweet and Sour Pork is a Chinese dish consisting of tender pork pieces, usually coated in a light batter and deep-fried until golden and crisp. The crispy pork is then tossed in a rich, thick sauce made from a blend of vinegar, sugar, ketchup, and soy sauce. Vegetables like bell peppers and onions, as well as chunks of pineapple, are added to the dish, offering pops of sweetness and crunch.
What makes this dish stand out is its ability to combine contrasting flavours and textures in every bite. The pork remains crispy on the outside, while the inside stays juicy and tender. The sauce is a wonderful combination of sweet and tart, with the vinegar cutting through the sweetness of the sugar and the tanginess of the ketchup. Each ingredient plays a role in building layers of flavor that create the dish’s iconic sweet and sour profile.
Ingredients and Taste
The key ingredients for Sweet and Sour Pork include pork tenderloin or shoulder, bell peppers, pineapple, and a sauce made from vinegar, sugar, and ketchup. The pork is usually marinated in soy sauce and sometimes a little wine for added flavour. The vegetables, typically green and red bell peppers, not only provide a contrast in texture but also add a fresh sweetness to the dish. Pineapple, often canned, is another essential element, enhancing the sweetness while introducing a natural fruitiness.
The sauce is the soul of the dish, balancing sweetness from sugar and pineapple with the sharpness of vinegar. The subtle saltiness from soy sauce and the savoury undertones of the fried pork create a perfect fusion of tastes. The addition of bell peppers and onions adds crunch, while the pineapple provides a juicy, tropical contrast. The overall experience is both flavourful and satisfying, with the sauce tying everything together in a glossy, delicious coat.
A Taste of History
The origins of Sweet and Sour Pork date back to Chinese cuisine’s classical era, specifically to the province of Guangdong, also known as Canton. This region, famous for its delicate and refined flavours, is the birthplace of many dishes that have become staples in Chinese restaurants worldwide.
While the Cantonese version of Tang Cu Li Ji has been refined over time, the concept of combining sweet and sour flavours in a dish dates back centuries in China, where cooks have long been fascinated with the balance of contrasting tastes.
As Chinese immigration spread to the West, particularly in the late 19th and early 20th centuries, Sweet and Sour Pork became a symbol of Chinese-American cuisine, evolving to suit local palates. In Western adaptations, ingredients like ketchup and canned pineapple were introduced, giving the dish a more vibrant, tangy punch. Despite these changes, the core elements remain: a balance of sweet and sour flavours wrapped around crispy pork.
Today, Sweet and Sour Pork is enjoyed not just in China but around the globe. It has become a beloved dish in Chinese-American restaurants, where it’s a go-to for those new to Chinese cuisine as well as for seasoned lovers of the food
Sweet and Sour Pork (Tang Cu Li Ji) Recipe
Serves: 4 People
Ingredients:
- 400g pork tenderloin or shoulder, cut into 1-inch cubes
- 1 egg, beaten
- 1/4 cup corn starch
- 1/4 cup all-purpose flour
- 1/2 red bell pepper, cut into chunks
- 1/2 green bell pepper, cut into chunks
- 1 small onion, cut into chunks
- 1/2 cup pineapple chunks (fresh or canned)
- Vegetable oil (for deep-frying)
For the Marinade:
- 1 tbsp light soy sauce
- 1 tbsp Shaoxing wine (or dry sherry)
- 1/2 tsp salt
- 1/4 tsp white pepper
For the Sauce:
- 3 tbsp ketchup
- 2 tbsp rice vinegar
- 2 tbsp sugar
- 1 tbsp light soy sauce
- 1/4 cup pineapple juice (from the can, or water if using fresh)
- 1 tsp corn starch, mixed with 2 tbsp water (to thicken the sauce)
Directions
To begin, marinate the pork. In a large bowl, combine the cubed pork with 1 tablespoon of soy sauce, 1 tablespoon of Shaoxing wine, 1/2 teaspoon of salt, and 1/4 teaspoon of white pepper. Mix well, cover, and let the pork marinate for 15-20 minutes. This will infuse the pork with flavor and tenderize the meat.
While the pork is marinating, prepare the sauce. In a small bowl, mix together 3 tablespoons of ketchup, 2 tablespoons of rice vinegar, 2 tablespoons of sugar, 1 tablespoon of soy sauce, and 1/4 cup of pineapple juice. Set this aside for later. This sweet and tangy sauce will coat the pork perfectly once cooked.
After marinating the pork, prepare the batter. In another bowl, mix 1/4 cup of corn starch and 1/4 cup of all-purpose flour together. Lightly beat 1 egg in a separate bowl. Dip each piece of pork into the beaten egg, and then coat it in the flour-corn starch mixture. This will create the crispy exterior when fried.
Heat vegetable oil in a deep pan or wok to 180°C (350°F). Fry the coated pork in batches to avoid overcrowding. Fry each batch for about 4-5 minutes, or until golden brown and cooked through. Remove the pork from the oil and drain it on paper towels. Frying in batches ensures that the pork remains crispy and doesn’t become soggy.
Once the pork is done, carefully remove any excess oil from the pan, leaving about 1 tablespoon. Over medium heat, stir-fry the bell peppers and onions for 2-3 minutes until they begin to soften slightly but still retain a bit of crunch. Add the pineapple chunks and stir-fry for another minute.
Pour the prepared sweet and sour sauce into the pan with the vegetables. Stir well and bring the sauce to a simmer. Once it starts to bubble, stir in the corn starch-water mixture to thicken the sauce. Let it cook for another 1-2 minutes until the sauce becomes glossy and slightly thickened.
Add the fried pork to the pan and toss everything together. Ensure that each piece of pork is well-coated in the sweet and sour sauce. Cook for an additional 1-2 minutes to allow the pork to absorb some of the sauce, but don’t overcook it to maintain the crispy texture.
Once the pork is fully coated and the sauce has thickened, remove the pan from the heat. Serve your Sweet and Sour Pork hot, garnished with a few fresh pineapple chunks or extra bell pepper for added colour. This dish pairs beautifully with steamed jasmine rice or fried rice, allowing the sweet and tangy flavours to shine.
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