Sweet and Sour Pork Fillet, or Tang Cu Li Ji, is a beloved dish in Chinese cuisine, known for its perfect balance of sweetness and tanginess. This classic dish features tender pieces of pork enveloped in a light, crispy batter, then coated in a vibrant sweet and sour sauce that tickles the taste buds. It’s a colorful dish, with bright bell peppers, juicy pineapple, and crisp onions that add a fresh crunch and an array of flavors. Sweet and Sour Pork is not only a feast for the palate but also a visual treat, with its rich, red sauce and glossy sheen.
Prep Time: 20 minutes
Cook Time: 10 minutes
Total Time: 30 minutes
Ingredients:
- 1 lb pork tenderloin, cut into bite-sized pieces
- 1/2 cup cornstarch
- 1 egg, beaten
- 1/2 cup pineapple chunks
- 1/2 green bell pepper, cut into pieces
- 1/2 red bell pepper, cut into pieces
- 1 small onion, cut into wedges
- Vegetable oil for frying
For the sauce:
- 1/4 cup white sugar
- 2 tbsp ketchup
- 1 tbsp soy sauce
- 1/4 cup apple cider vinegar
- 1/4 cup water
- 1 tsp cornstarch
Instructions:
- Coat pork pieces in egg, then cornstarch.
- Fry pork until golden and set aside.
- Mix sauce ingredients in a bowl.
- Sauté peppers and onion until slightly tender.
- Add pineapple and fried pork to the vegetables.
- Pour in the sauce; cook until thickened.
- Serve hot with rice.
Sweet and Sour Pork Fillet is a testament to the art of balancing flavors that define Chinese cuisine.
The dish’s origins are often attributed to Cantonese cuisine, evolving from traditional sweet and sour dishes that have been part of Chinese cooking for centuries. It gained popularity in the West with the spread of Chinese-American restaurants, where it was adapted to suit local tastes.