BETTER THAN TAKE OUT – Sweet And Sour Pork Loin Recipe (Central Chinese Style) [糖醋里脊]

BETTER THAN TAKE OUT - Sweet And Sour Pork Loin Recipe (Central Chinese Style) [糖醋里脊]

There are many styles of sweet and sour pork in China such as South China Gu Lao Rou [咕咾肉], north Chinese style Guo Bao Rou [锅包肉], Fujian Style Cherry Pork [樱桃肉]. Today we are making Tang Cu Li Ji [糖醋里脊], translated as sweet and sour pork loin. It is actually from the center part of China. My mom is from the center of China so this is the style that I will normally eat at home. But I live in South China so Gu Lao Rou will be the choice when I go out to eat. Anyway, I think all kinds of sweet and sour pork are delicious. They have that nice balance of sweet and sour which is what makes me love about it. So let’s get started.

South China Gu Lao Rou [咕咾肉] video link: https://youtu.be/_4fFSKXIsBs

Ingredients for the pork (Serve 2-3)

– 250 grams of pork tender
– 1 tbsp of soy sauce
– 1/4 tsp of baking soda
– 1/4 tsp of salt
– 1 egg
– 1/4 cup of all-purpose flour
– 3 tbsp of water
– 1/2 tsp of baking powder
– Enough oil to deep fry

Ingredients for the sweet and sour sauce

– 1/4 cup of ketchup
– 1/4 cup of water
– 1/4 cup of sugar
– 3 tbsp of vinegar
– Cornstarch water: 1 tbsp of cornstarch + 1 table of water
– 3/4 tsp of salt or to taste
– Some dried orange peel (can be switched with fresh orange peel or lemon zest)

INSTRUCTION

– You will need 250 grams of pork loin. This is what I usually do. Slice the pork into thick pieces. Then cut it into thick strips. Marinate it with 1 tbsp of soy sauce, 1/4 tsp of salt, and a 1/4 tsp of baking soda (Not baking powder, they are different). Give that a nice mix. If you want to add some black pepper, garlic powder, go ahead. I just want to keep it simple. Let that sit for 20 minutes so it has enough time for the baking soda to tenderize the pork.

– While waiting, we can make the batter. You will need 1/4 cup of all-purpose flour, 1 egg, 1/2 tsp of baking powder(not baking soda) and 3 tbsp of water. Mix it well.

– Put the pork into the batter. Mix it nicely. Make sure every piece of the pork is coated well. Let it sit for about 10 minutes.

– While waiting you can heat up the oil to 360 degrees Fahrenheit. [ 182 degrees Celsius]. Add the pork strips one by one. I usually put the pork as close as possible to the oil and then drop it in. In this way, the oil won’t splash everywhere.

– Once you can feel that one side is crispy. You can flip it over and fry the other side. Once both sides are done, take it out. Let it sit for a few minutes and we are going to double fry it. If you are serving guests, you can just let it sit there and double fry it right before serving. The second fry should take less than a minute and you can take it out. It should be beautifully golden brown.

– Now let me show you how to make the sweet and sour sauce. You should make this sauce in advance so you can mix it with the pork right after it is fried.

– You will need 1/4 cup of ketchup, 1/4 cup of sugar, 1/4 cup of water, 3 tbsp of vinegar, and 3/4 tsp of salt (or to taste). Besides that, I like to add some dried orange peels. If you don’t have it, you can use fresh ones or even some lemon zest.

– Stir the sauce on medium heat. Once it is bubbling, turn the heat to low, add Some cornstarch water. Make sure you are stirring the sauce while adding the starch water or else it will clump up. Keep cooking it on low heat until it feels sticky but still flowing easily.

– Pour the sauce all over the freshly fried pork. Give it a nice toss. Sprinkle some diced spring onion. Toasted sesame seed. Make sure you serve it immediately. This is a delicate dish. If you are like me playing around with the camera for pictures, you are not going to enjoy that nice crispiness.

Enjoy your meal! If you have any questions about the recipes, just post a comment, will help you out as soon as possible!

…and if you’ve read this far, might as well subscribe. More recipes coming soon =)

20 comments

  1. Souped Up Recipes

    Thanks to everyone who supports me <3 My channel has been growing great! It wasn’t easy at first but I’m enjoying it. If you haven’t yet or you're new here… SUBSCRIBE BEFORE 100,000 =)

  2. ala slipknot

    Hi, i know this is probably offtopic but if anyone could answer this is probably you, in one of my trip to South korea there was a restaurant known for Chinese food (or at least that's what they said) and one of my *FAVORITE* dishes of all time was something they call a Chinese bibimpap, i took [this picture](https://imgur.com/gallery/l27Yi) of it 2 years ago, and when i went back last year the restaurant was closed, i even rented the house in the same area just to eat in that restaurant again, but it was gone for good :/

    the ingredient contained fried rice, pork, bunch of vegetable and it was VERY HOT and spicy, if you can do that in your channel, i will be grateful for life!

    thanks!

  3. If youre ever looking for someone to eat all your food, im your guy.

  4. You explain everything so well, easy to understand…THANK YOU

  5. Oh mandy, why use orange peel with ketchup? Ketchup is junk and orange peel is such a delicate Ingredient. It is very expensive here where i am. Im leaving it out. Im not using an expensive Ingredient in a dish where it has baking soda, ketchup, and being deep fried. Cooking with dog uses oyster sauce when making upgraded instant ramen because oyster sauce is full of chemicals. Low quality Ingredients go with other low quality Ingredients. Why waste good Ingredients by mixing them. It is like eating caviar with doritos.

  6. Tyrone Dunigan

    That looks delicious Mandy. Is the oil the same temperature for the second frying? What do you think about adding an element of heat to the sauce like a few drops of chili oil or Sriracha?

  7. GiantAnteatersRkool

    Do you have Amazon link for that wok?

  8. Jeffrey Nerhood

    You have a very easy to follow manner. I for one truly enjoy your presentations. Thank you!!

  9. David Pearson

    Made this tonight along with your egg fried rice recipe absolutely fantastic

  10. Where did you get the wok. Is it heavy? I am looking for one and don’t know what kind to get. Thanks Leslie

  11. Sam Framinds715

    Yummmmmm 😘😋🤙

  12. Is the second fry done at the same temp as the first fry? If so, then what is the reason for the second fry?

  13. Do you have sweet and sour chicken on your channel I can't eat pork

  14. Because of you I can make perfect fried rice. I will be trying this out this weekend. I see Chinese restaurants by me making twice fried pork. What is the reason for the second fry? Is it just to make it even crispier? Also, can I make dried orange peel at home?

  15. Your recipes are awesome! Now I need a wok, so many choices. What do you recommend?

  16. Just finished eating this and….wow! So yummy! Thanks for another great recipe.

  17. Thank you so much. You cook amazing dishes. God bless!

  18. King Of Lost Hope

    Wow! Looks so good! I would love to see you make Fujian Style Cherry Pork…just the name blows my mind!

  19. Annika Prestwich

    Why the baking soda?

  20. duncan mitchell

    all always  a good video,,i glad to see your channel is growing…I notice you got a nice new wok….keep up the good work ..