ShandongMedium 30 min serves 4

Soft Fried Pork Tenderloin (软炸里脊)

Name: Soft Fried Pork Tenderloin (软炸里脊)
Total time: 30 min
Yield: 4 servings
Cuisine: Shandong
Ingredients: pork tenderloin; egg whites; cornstarch; all-purpose flour; Shaoxing wine; light soy sauce; neutral oil (for frying)

软炸里脊 · ruǎn zhà lǐ ji

家庭快手版 · Home version: 家庭版用蛋清糊，外酥里嫩；餐馆版有时加泡打粉追求更蓬松外壳。

Soft fried pork tenderloin is the Shandong answer to chicken tenders—tender meat wrapped in a light, airy crust. My Shandong uncle made these at family gatherings, and they always disappeared first.

Recipe author: HǎoWèi Test Kitchen

Home-cooking research team

Reviewed by HǎoWèi editorial team · Last updated 2026-08-29

More pork recipes →More egg recipes →Quick & Easy Comfort Food

Ingredients

pork tenderloin猪里脊🛒 local400 g
egg whites蛋清🛒 local2 large
cornstarch玉米淀粉🛒 local60 g
all-purpose flour中筋面粉🛒 local40 g
Shaoxing wine绍兴酒🏮 asian15 ml
light soy sauce生抽🏮 asian10 ml
neutral oil (for frying)中性油（炸用）🛒 local500 ml

🌶️ Adjust to your taste

Pick a level and we'll show exactly how much to change — no more "适量".

Spice level

Saltiness

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Instructions

1Cut pork into 2cm x 5cm strips. Marinate with wine, soy sauce, and pinch of salt for 15 minutes.
🔍 Look for
Visual: 肉边缘微微发白Meat turns slightly opaque at edges
You know it's right when: 表面微粘Surface feels slightly tacky
2Beat egg whites until foamy, fold in cornstarch and flour to make batter.
🔍 Look for
Visual: 面糊浓稠有光泽，能立尖Batter is thick, glossy, holds peaks
You know it's right when: 勺提留痕Trails when spoon lifted
3Heat oil to 160°C, dip pork strips in batter, fry 3-4 minutes until golden and cooked through.
🔍 Look for
Visual: 外壳膨胀，浅金黄Crust puffs and turns light golden
You know it's right when: 中心温度达63°CInternal temperature reaches 63°C (145°F)
4Drain, sprinkle with salt and pepper, serve with plum sauce.
🔍 Look for
Visual: 外壳哑光酥脆Crust stays matte and crackly
You know it's right when: 刺穿流出清澈汁水Juices run clear when pierced
5Prepare plum sauce dipping sauce: mix plum jam with a splash of rice vinegar and a pinch of sugar.
🔍 Look for
Visual: 酱料光泽 aromaticSauce is glossy and aromatic
You know it's right when: 醋和糖完全融合Vinegar and sugar fully incorporated

Tips

· Don't overmix batter—lumps are fine, overmixing develops gluten and makes crust tough
· Keep oil at 160°C—not too hot or outside burns before inside cooks
· Double fry at 180°C for 30 seconds for extra crispness

Sources & references

Quantities, technique notes, and substitution ratios are cross-checked against established Chinese cookery references and standard food-science sources.

Read our editorial policy
Fuchsia Dunlop, Land of Plenty: A Treasury of Authentic Sichuan Cooking
USDA FoodData Central — ingredient nutrition and portion data
Traditional Chinese family-kitchen practice and regional taste records

Common questions

Can I skip Shaoxing wine? What's the substitute?

Dry sherry is the closest 1:1 swap (fidelity ~80%). No sherry? Use a splash of white wine plus a little water, or just skip it and add a tiny extra pinch of sugar — the wine's job is depth and removing meat's gamey notes, and a good marinade covers most of it.

Source: HǎoWèi substitution engine

Is there a vegan substitute for oyster sauce?

Yes — 'mushroom oyster sauce' (often labeled vegetarian/vegan) is sold in most Asian grocers and increasingly in mainstream supermarkets. It behaves 1:1 and adds the same glossy umami. Watch labels if you're also gluten-free; most brands are GF, some aren't.

Source: HǎoWèi substitution engine

What's the difference between light and dark soy sauce?

Light soy (生抽) is the everyday salty seasoning — thin and salty, used in most recipes. Dark soy (老抽) is thicker, darker, slightly sweet, and used mostly for color (braises, fried rice). If you only buy one, get light soy. For dark soy's color: 1 tbsp light soy + a pinch of sugar + a few drops of molasses.

Source: HǎoWèi pantry guide