Sweet and Sour Pork is a classic Chinese dish. The pork tenderloin is deep-fried until crispy outside and tender inside, then coated in a rich, sweet and sour sauce. It’s glossy and appetizing, and the sesame seeds and scallions at the end take it to the next level.
Prep time: 20 minutes | Cook time: 15 minutes | Serves: 3–4
🌴 Ingredients:
· Pork tenderloin, 300g (about 10.5 oz; cut into thick strips, about 1-inch / 2.5cm)
· Egg, 1 (about 50g; beaten, for the batter)
· Dry cornstarch, about ½ cup (for the second coating)
🌴 Aromatics:
· Minced garlic, 3–4 cloves (about 15g)
· Toasted white sesame seeds, a small pinch (about 2g)
· Scallion, 1 (about 15g; chopped, for garnish)
🌴 Seasonings:
· Ketchup, 3 tbsp (about 45g; the soul of the dish)
· White vinegar, 2 tbsp (about 30ml)
· Sugar, 2 tbsp (about 24g; key for the sweet and sour taste)
· Light soy sauce, 1 tbsp (about 15ml)
· Oyster sauce, ½ tsp (about 2.5g; optional, for umami)
· Cooking wine, 1 tbsp (about 15ml; for marinating)
· Cornstarch, 3 tbsp (about 30g; for the batter)
· All-purpose flour, 1 tbsp (about 10g; for the batter)
· Water, 1 tbsp (about 15ml; for the sauce)
· White pepper powder, a pinch (about 0.5g)
· Salt, about 1–2g, to taste
· Cooking oil, as needed (for frying)
· Cornstarch slurry: 1 tsp cornstarch (about 3g) mixed with 1 tbsp water (about 15ml)
All spoon measures are level. White vinegar is sharp and acidic—use it as listed for the best flavor.
🌴 Instructions:
- Marinate the Pork
Cut the pork tenderloin into evenly thick strips. Marinate with cooking wine, salt, and white pepper for 15 minutes. ⚠️ Tip: This removes the odor and adds flavor. I’ve tried frying without marinating, and the inside tasted bland. - Coat the Pork
In a bowl, mix the cornstarch, flour, and beaten egg with a little water to make a thick batter. Coat the pork evenly. Then, roll each piece in the dry cornstarch, shake off the excess, and let them rest for 5 minutes. ⚠️ Tip: The batter should be thick enough to stick to the meat. The second coating of dry starch creates a super crispy, “chicken-skin” texture that stays crispy longer. - Fry the Pork
Heat oil to 160°C (about 320°F, or 60% hot). Fry the coated pork over medium heat for 2–3 minutes until golden and crispy. Drain on a wire rack or paper towels. ⚠️ Tip: Don’t use high heat, or they will burn outside and stay raw inside. - Double-fry (Optional)
Heat the oil to 180°C (about 350°F) and fry the pork for another 20–30 seconds. ⚠️ Tip: This makes them extra crispy and keeps them from getting soggy when coated in sauce. - Make the Sauce
In a small bowl, mix the ketchup, white vinegar, sugar, light soy sauce, oyster sauce, water, and a pinch of salt. ⚠️ Tip: The ratio of vinegar to sugar is key. The water helps dilute the thickness of the ketchup. I’ve tried using less sugar, and the sauce was too sour. - Cook the Sauce
Add the minced garlic to a pan with a little oil and stir-fry over low heat until fragrant (about 30 seconds). Pour in the sauce and cook over medium heat until it bubbles. Stir the cornstarch slurry well and drizzle it in. Cook for another 1–2 minutes until the sauce thickens and coats the back of a spoon. ⚠️ Tip: Stir constantly to prevent burning. Turn off the heat or move the pan off the burner once the sauce is thick and glossy. - Combine and Serve
Turn to high heat (or keep it off and use residual heat), add the fried pork, and stir-fry quickly to coat each piece with the sauce. ⚠️ Tip: Be quick to keep the coating crispy. If the sauce is too hot, it will make the batter soggy instantly. - Garnish and Serve
Turn off the heat and plate the dish. Sprinkle with toasted white sesame seeds and chopped scallion. Serve hot. ⚠️ Tip: Add the garnishes at the very end for the best look and flavor.
💡 Tips:
Marinate the pork with cooking wine and white pepper. Make a thick batter, then roll in dry cornstarch for that extra crispy “chicken-skin” texture. Fry over medium heat, then double-fry for extra crispiness. The ratio of vinegar to sugar is key, and adding a tablespoon of water helps balance the ketchup’s thickness. Add the cornstarch slurry at the end to get that sticky, glossy glaze. Once the sauce is thick, turn off the heat before adding the fried pork—this prevents the hot sauce from making the crispy coating soggy. Be quick when tossing with the sauce, and garnish with sesame seeds and scallions before serving.
If you enjoy this crispy and sweet-and-sour pork dish, you should also try my previously posted Guo Bao Rou for another incredibly crunchy and tangy experience. Want to explore more? Check out my full Main Dishes category!
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