Home-styleMedium 30 min serves 2

Sweet and Sour Pork (糖醋里脊)

Name: Sweet and Sour Pork (糖醋里脊)
Total time: 30 min
Yield: 2 servings
Cuisine: Home-style
Ingredients: pork tenderloin or loin, cut into 2 cm strips; egg; cornstarch; all-purpose flour; light soy sauce; Shaoxing wine; Chinkiang black vinegar (or rice vinegar); white sugar; ketchup (for color + tang); neutral oil for frying; white pepper

糖醋里脊 · táng cù lǐ jǐ

家庭快手版 · Home version: 家庭快手版，糖醋汁一次调好，裹粉快炸。餐厅版会先复炸一次让外壳更脆。

Sweet and sour pork is the dish that introduced Chinese food to the West. The real Chinese version is not the thick orange glaze of American takeout — it is a bright, tangy-sweet balance with a thin crispy crust. This home version uses a quick cornstarch coating and a pan-made sauce that comes together in minutes.

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 →Comfort Food Kid-Friendly

Ingredients

pork tenderloin or loin, cut into 2 cm strips猪里脊或梅花肉，切 2cm 长条🛒 local400 g
egg鸡蛋🛒 local1
cornstarch玉米淀粉🛒 local4 tbsp
all-purpose flour中筋面粉🛒 local2 tbsp
light soy sauce生抽🏮 asian1 tbsp
Shaoxing wine料酒🏮 asian1 tbsp
Chinkiang black vinegar (or rice vinegar)镇江香醋（或米醋）🏮 asian3 tbsp
white sugar白糖🛒 local2 tbsp
ketchup (for color + tang)番茄酱🛒 local2 tbsp
neutral oil for frying食用油（炸用）🛒 local300 ml
white pepper白胡椒🛒 local1/4 tsp

🌶️ Adjust to your taste

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

Spice level

Saltiness

Oiliness

Make it vegetarian

Instructions

1Cut pork into 2 cm strips. Pat dry with paper towels — surface moisture is the enemy of crispy coating.
肉条吸干水分
🔍 Look for
Visual: 表面呈哑光，不反光Surface looks matte, not wet or glossy
You know it's right when: 肉表面无水珠No liquid beads on meat
2Marinate pork: toss with soy sauce, Shaoxing wine, and white pepper. Rest 10 minutes.
生抽料酒去腥入味
🔍 Look for 10 分钟 · 10 minutes
Visual: 肉表面挂汁，液体已被吸收Meat glistens, liquid absorbed
You know it's right when: 碗底无游离液体No free liquid in the bowl
3Make the coating: mix cornstarch and flour in a shallow bowl. Dredge each strip, shaking off excess.
干粉裹薄层
🔍 Look for
Visual: 每根条均匀裹上薄薄白粉，无结块Each strip has a thin powdery white coat, no clumps
You know it's right when: 粉层干燥，不呈糊状Coating looks dry, not pasty
4Mix the sweet and sour sauce in a small bowl: vinegar, sugar, ketchup, and 2 tbsp water. Stir until sugar dissolves.
提前调好碗汁
🔍 Look for
Visual: 汁呈粉橙色均匀，无糖粒Sauce is pink-orange, uniform, no sugar granules visible
You know it's right when: 勺背划过碗底无糖粒残留Spoon leaves a clean trail
5Heat oil to 170°C — a wooden chopstick inserted should bubble steadily around it. Fry pork in batches 2-3 minutes until golden. Remove and drain.
中温初炸
🔍 Look for Medium-high 2-3 分钟 · 2-3 minutes
Visual: 外壳金黄，气泡变缓Coating turns golden, bubbles slow down
You know it's right when: 浮起，外壳定型Floats to surface, crust set
6In a wok, pour in the sauce. Bring to a simmer over medium heat. When it thickens (about 30 seconds), add the fried pork. Toss quickly 10 seconds to coat — do NOT over-stir or the crust will soften.
快翻裹汁
🔍 Look for Medium heat 30 秒 · 30 seconds
Visual: 汁变亮且挂在肉上，锅底无积液Sauce becomes glossy and clings to pork, no pooling
You know it's right when: 勺背挂汁清晰，划痕不立即消失Sauce coats a spoon cleanly, trail holds
7Serve immediately on a warm plate. The crust stays crispy for about 2 minutes after saucing.
上桌趁热吃
🔍 Look for
Visual: 热气升腾，釉面有缎光Steam rises, glaze has a satin sheen
You know it's right when: 2 分钟内吃完口感最佳Eaten within 2 minutes for best crunch

Tips

· The key to crispy sweet and sour pork is double-frying: first fry at 160°C to cook through, then fry again at 180°C right before saucing for maximum crunch.
· Do not skip the paper-towel step — wet meat equals soggy coating.
· Chinese black vinegar (Chinkiang) gives the characteristic tang. Rice vinegar is a decent substitute if unavailable.
· This dish pairs perfectly with egg fried rice and a simple stir-fried green vegetable.

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

Ingredient swaps

Can't find an Asian-market staple? Use these.

Swap: light soy sauce
→ regular soy sauce
Ratio: 1:1 · Slightly saltier — dial salt back by a pinch.
Swap: Shaoxing wine
→ dry sherry or mirin (less sweet)
Ratio: 1:1 · Both add the same warm fermented depth.
Swap: white pepper
→ black pepper (use ¾ amount)
Ratio: 3:4 · Sharper, but works in a pinch.