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Chinese cuisine has gifted the world countless dishes, yet few have achieved the global recognition of Sweet and Sour Pork. Known in Mandarin as Tang Cu Li Ji, this dish balances contrasting flavours in a way that seems almost impossibly harmonious.
The sight alone draws you in: glistening chunks of crispy pork bathed in a glossy sauce that shifts between ruby red and amber orange, studded with colourful peppers and pineapple. It’s a dish that appeals to every sense before you’ve even lifted your chopsticks.
What makes Sweet and Sour Pork particularly fascinating is how it bridges cultures. Whilst deeply rooted in Cantonese cooking traditions, it has adapted and evolved as it travelled across continents, becoming a staple in Chinese restaurants worldwide.
Yet the authentic version, prepared in the kitchens of Guangdong province, offers something distinctly different from what many Western diners have encountered. The balance leans less towards cloying sweetness and more towards a sophisticated interplay of tastes.
Want to dive deeper into Chinese Cuisine? Don’t miss our post on 19 Traditional Chinese Foods to Try
What Is Sweet and Sour Pork?
Tang Cu Li Ji consists of tender pork pieces, typically cut from the loin or shoulder, that are coated in a light batter and deep fried until gloriously crispy. The meat then gets tossed in a vibrant sauce that delivers both sweet and sour notes in equal measure.
The name itself tells you everything you need to know about the flavour profile. Tang means sweet, Cu translates to sour or vinegar, Li refers to the fruit involved, and Ji means pork. Together, these elements create a dish that dances on your palate.
Traditional preparations involve cutting the pork into uniform chunks, ensuring each piece cooks evenly. The batter coating should be substantial enough to provide crunch but not so thick that it overwhelms the meat underneath, a delicate balance that separates good versions from exceptional ones.
The sauce gets prepared separately, combining rice vinegar for tartness, sugar for sweetness, and often ketchup or tomato paste for colour and body. This mixture simmers with aromatics like ginger and garlic until it thickens to a glossy consistency.
Vegetables and fruits join the party too. Bell peppers in various colours add crunch and visual appeal. Pineapple chunks contribute both sweetness and acidity. Onions provide aromatic depth. Everything comes together in the final toss, coating each element in that signature sauce.
Ingredients and Taste
The ingredient list for authentic Sweet and Sour Pork reads like a study in balance. Pork loin or shoulder provides the protein base, chosen for its ability to remain tender after frying. The meat gets marinated briefly in rice wine and soy sauce before battering.
The batter itself typically combines cornflour and egg, creating a coating that fries up exceptionally crispy. Some recipes incorporate a touch of baking powder for extra lightness. The result should shatter satisfyingly when you bite into it, revealing juicy meat inside.
For the sauce, rice vinegar brings clean, sharp acidity without harshness. White or brown sugar adds sweetness, though the amount varies by region and personal preference. Ketchup or tomato paste contributes colour and umami depth, a somewhat modern addition that has become standard.
Aromatics play a crucial supporting role. Fresh ginger root adds warm spice notes. Garlic brings pungency. Spring onions contribute a mild, fresh allium flavour. Shaoxing wine, if used, adds complexity and helps round out the other flavours beautifully.
The taste experience hits you in waves. First comes that crispy exterior, giving way to tender, savoury pork. Then the sauce takes over, delivering sweetness followed immediately by tangy vinegar sharpness. The pineapple adds tropical brightness whilst peppers provide subtle earthiness.
What keeps you coming back is how no single flavour dominates. The sweetness never becomes cloying because the vinegar cuts through it. The sourness doesn’t pucker your mouth because sugar softens it. This push and pull between opposites create something greater than its parts.
A Taste of History
Sweet and Sour Pork emerged from Guangdong province in southern China, an area known for its sophisticated cooking techniques and willingness to experiment with flavours. The dish likely developed during the Qing Dynasty, though pinpointing exact origins proves difficult.
Cantonese cuisine has always favoured cooking methods that preserve ingredients’ natural qualities whilst adding layers of flavour. Sweet and sour preparations existed for centuries, applied to various proteins and vegetables long before this version gained prominence.
The inclusion of fruit in savoury dishes reflects Guangdong’s subtropical climate and abundant produce. Early versions might have used local fruits like lychee or plum before pineapple became the standard. The tropical fruit’s arrival in China added new dimensions to traditional recipes.
As Cantonese immigrants travelled to North America, Europe, and beyond during the 19th and 20th centuries, they brought their culinary traditions along. Sweet and Sour Pork proved particularly popular with Western palates, perhaps because it offered an accessible entry point into Chinese flavours.
The dish evolved in these new contexts. Western versions often became sweeter and less complex, adapted to local tastes and available ingredients. The bright red sauce many people recognise owes much to this adaptation, differing from the more nuanced versions found in Guangdong.
In recent decades, there’s been renewed interest in authentic preparations. Chefs both in China and abroad have started exploring traditional recipes, moving away from overly sweetened interpretations towards more balanced versions that honour the dish’s Cantonese roots.
How to Make Sweet and Sour Pork (Tang Cu Li Ji)
Sweet and Sour Pork is one of China’s most iconic dishes, celebrated for its crispy texture and glossy sauce that balances tanginess with subtle sweetness. Expect golden pork pieces coated in a vibrant glaze that clings beautifully to every bite. See the recipe card at the bottom for printable directions
Ingredients
For the pork:
- 400 g pork tenderloin, cut into bite sized cubes
- 1 egg
- 2 tbsp light soy sauce
- 1 tbsp Shaoxing wine (or dry sherry)
- ½ tsp salt
- ¼ tsp white pepper
- 60 g cornflour (cornstarch)
- 40 g plain flour
- Oil for deep frying
For the sauce:
- 3 tbsp ketchup
- 2 tbsp Chinkiang vinegar (or rice vinegar)
- 2 tbsp sugar
- 1 tbsp light soy sauce
- 1 tbsp oyster sauce
- ½ tsp sesame oil
- 60 ml water
- 1 tsp cornflour mixed with 1 tbsp water (for thickening)
For the stir fry:
- ½ red bell pepper, diced
- ½ green bell pepper, diced
- 1 small onion, chopped into wedges
- 2 pineapple rings, cut into chunks
Cooking Instructions
Step 1: Marinate the pork
Place the pork pieces in a bowl with soy sauce, Shaoxing wine, salt, white pepper, and egg. Mix well to coat evenly. Let it marinate for at least 20 minutes to absorb flavour while you prepare the sauce and vegetables.
Step 2: Prepare the coating
In a separate bowl, combine cornflour and plain flour. Dredge each pork piece in the flour mixture until fully coated. Shake off excess flour for an even, crisp texture once fried.
Step 3: Heat the oil
Pour oil into a wok or deep pan until it reaches about 5 cm deep. Heat over medium to high heat to 180°C. You can test the temperature by dropping in a small piece of batter; it should sizzle and float immediately.
Step 4: Deep fry the pork
Fry the pork in batches to avoid overcrowding. Cook until light golden, about 3–4 minutes per batch. Remove and drain on a wire rack or paper towel. This first fry locks in the juices.
Step 5: Double fry for crispiness
Increase the oil temperature slightly. Return the pork pieces for a second fry for 1–2 minutes until deep golden and extra crisp. Drain and set aside. This technique is essential for the classic crunch of Tang Cu Li Ji.
Step 6: Mix the sauce
In a small bowl, whisk together ketchup, Chinkiang vinegar, sugar, soy sauce, oyster sauce, sesame oil, and water. Stir well until the sugar dissolves completely.
Step 7: Stir fry the vegetables
In a clean wok, heat 1 tbsp of oil. Add onions and peppers and stir fry over high heat for about 1 minute. Add pineapple chunks and cook briefly to keep the vegetables vibrant and slightly crisp.
Step 8: Combine sauce and vegetables
Pour the sauce into the wok with the vegetables. Bring to a gentle simmer, then add the cornflour slurry to thicken. Stir continuously until the sauce becomes glossy and coats the vegetables evenly.
Step 9: Add the pork
Toss the fried pork into the wok, stirring quickly to coat each piece in the sauce. The glaze should cling perfectly, giving the dish its iconic sweet and tangy aroma.
Step 10: Serve and present
Transfer to a serving dish and garnish with a few sesame seeds or sliced spring onions if desired. Serve immediately with steamed jasmine rice. The contrast of crispy pork and glossy sauce is best enjoyed fresh.
Variations and Substitutions
- Vinegar substitute: If Chinkiang vinegar is unavailable, use rice vinegar with a touch of balsamic for depth.
- Shaoxing wine: Dry sherry offers a similar aroma and can be used in equal measure.
- Pork substitute: Chicken breast or firm tofu can be used for a lighter variation.
- Pineapple: Fresh pineapple gives a sharper taste, while canned adds extra sweetness.
Cooking Tips for Perfect Sweet and Sour Pork
- Double frying ensures the pork stays crispy even after mixing with the sauce.
- Use fresh oil for the second fry to maintain a clean, golden crust.
- Avoid overcooking the vegetables to retain colour and crunch.
- Balance the sauce by adjusting vinegar or sugar to your taste before adding to the wok.
- Serve immediately for the best texture contrast between the crispy pork and sticky glaze.
How to Store and Reheat
Storage
Sweet and Sour Pork can be stored in the refrigerator for up to three days when kept properly. Allow the dish to cool completely before transferring it to an airtight container to prevent condensation from making everything soggy.
Store the pork and sauce together if you plan to eat it within a day. For longer storage, consider keeping them separate if possible, though this isn’t always practical once the dish has been combined and served.
The crispy coating will inevitably soften during storage due to the moisture in the sauce. This is unavoidable, but proper reheating techniques can help restore some of that original texture that makes the dish so enjoyable.
Reheating
The oven method works best for bringing back some crispiness. Preheat your oven to 180°C and spread the Sweet and Sour Pork in a single layer on a baking tray lined with parchment paper for even heating.
Heat for about 10 to 15 minutes, stirring halfway through to ensure everything warms evenly. The high, dry heat helps re-crisp the coating somewhat, though it won’t be quite as crunchy as when freshly made.
A wok or frying pan offers another good option. Heat a small amount of oil over medium to high heat, then add the pork and toss frequently for about five minutes until heated through and the edges start crisping up again.
Alternative Methods
An air fryer can work well for reheating, as the circulating hot air helps restore crispiness. Set it to 180°C and heat for about five to seven minutes, shaking the basket occasionally to ensure even warming throughout.
Avoid microwaving if you care about texture, as it will make the coating completely soggy. If you must use a microwave, do so in short 30 second bursts and accept that you’re prioritising convenience over quality.
Whatever method you choose, make sure the pork reaches a safe internal temperature. Add a splash of water or stock if the sauce seems too thick after storage, as it tends to thicken considerably when cold.
Sweet and Sour Pork (Tang Cu Li Ji) Recipe
Ingredients
For the pork:
- 400 g pork tenderloin cut into bite sized cubes
- 1 egg
- 2 tbsp light soy sauce
- 1 tbsp Shaoxing wine or dry sherry
- ½ tsp salt
- ¼ tsp white pepper
- 60 g cornflour cornstarch
- 40 g plain flour
- Oil for deep frying
For the sauce:
- 3 tbsp ketchup
- 2 tbsp Chinkiang vinegar or rice vinegar
- 2 tbsp sugar
- 1 tbsp light soy sauce
- 1 tbsp oyster sauce
- ½ tsp sesame oil
- 60 ml water
- 1 tsp cornflour mixed with 1 tbsp water for thickening
For the stir fry:
- ½ red bell pepper diced
- ½ green bell pepper diced
- 1 small onion chopped into wedges
- 2 pineapple rings cut into chunks
Instructions
- Place the pork pieces in a bowl with soy sauce, Shaoxing wine, salt, white pepper, and egg. Mix well to coat evenly. Let it marinate for at least 20 minutes to absorb flavour while you prepare the sauce and vegetables.
- In a separate bowl, combine cornflour and plain flour. Dredge each pork piece in the flour mixture until fully coated. Shake off excess flour for an even, crisp texture once fried.
- Pour oil into a wok or deep pan until it reaches about 5 cm deep. Heat over medium to high heat to 180°C. You can test the temperature by dropping in a small piece of batter; it should sizzle and float immediately.
- Fry the pork in batches to avoid overcrowding. Cook until light golden, about 3–4 minutes per batch. Remove and drain on a wire rack or paper towel. This first fry locks in the juices.
- Increase the oil temperature slightly. Return the pork pieces for a second fry for 1–2 minutes until deep golden and extra crisp. Drain and set aside. This technique is essential for the classic crunch of Tang Cu Li Ji.
- In a small bowl, whisk together ketchup, Chinkiang vinegar, sugar, soy sauce, oyster sauce, sesame oil, and water. Stir well until the sugar dissolves completely.
- In a clean wok, heat 1 tbsp of oil. Add onions and peppers and stir fry over high heat for about 1 minute. Add pineapple chunks and cook briefly to keep the vegetables vibrant and slightly crisp.
- Pour the sauce into the wok with the vegetables. Bring to a gentle simmer, then add the cornflour slurry to thicken. Stir continuously until the sauce becomes glossy and coats the vegetables evenly.
- Toss the fried pork into the wok, stirring quickly to coat each piece in the sauce. The glaze should cling perfectly, giving the dish its iconic sweet and tangy aroma.
- Transfer to a serving dish and garnish with a few sesame seeds or sliced spring onions if desired. Serve immediately with steamed jasmine rice. The contrast of crispy pork and glossy sauce is best enjoyed fresh.
