Beijing Style Sweet and Sour Pork (糖醋里脊)
糖醋里脊 (Tang Cu Li Ji) is a popular dish in Beijing cuisine, known for its sweet and sour flavor. This recipe will guide you through creating this delicious Beijing-style sweet and sour pork dish.
Ingredients
- 1 pound pork loin, cut into thin strips
- 1 green bell pepper, cut into chunks
- 1 red bell pepper, cut into chunks
- 1 onion, cut into chunks
- 2 cloves garlic, minced
- 1/4 cup ketchup
- 3 tablespoons white vinegar
- 2 tablespoons soy sauce
- 3 tablespoons sugar
- 1 tablespoon cornstarch
- 1 egg, beaten
- 1/2 cup all-purpose flour
- Vegetable oil for frying
- Salt and pepper to taste
Instructions
- In a bowl, mix the pork strips with salt, pepper, and beaten egg. Then coat the pork with flour.
- Heat the vegetable oil in a pan over medium heat. Fry the pork until golden brown and crispy. Remove and set aside.
- In the same pan, sauté the garlic, onion, and bell peppers until slightly tender.
- In a small bowl, mix the ketchup, white vinegar, soy sauce, sugar, and cornstarch to make the sweet and sour sauce.
- Pour the sweet and sour sauce into the pan with the vegetables. Stir and cook until the sauce thickens.
- Add the fried pork into the pan, coating it with the sweet and sour sauce.
- Serve the Beijing-style sweet and sour pork hot with steamed rice.
Cooking & Preparation
- Preparation time:
- 20 minutes
- Cooking time:
- 15 minutes
- Total time:
- 35 minutes
- Cooking method
- Stovetop
Nutritional facts per 1 serving
- Calories
- 350 per serving
- Carbohydrates
- 25g
- Protein
- 20g
- Fat
- 18g
Supplies
Frying pan Bowl Small bowl Tongs Knife Cutting board
Tools
Stovetop
Serving suggestions
Serving suggestions: Serve with steamed rice and a side of stir-fried vegetables.
Tips & tricks
Tips: Make sure the oil is hot enough before frying the pork to achieve a crispy texture.
Cost
$15