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.

Beijing Style Sweet and Sour Pork (糖醋里脊)

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

  1. In a bowl, mix the pork strips with salt, pepper, and beaten egg. Then coat the pork with flour.
  2. Heat the vegetable oil in a pan over medium heat. Fry the pork until golden brown and crispy. Remove and set aside.
  3. In the same pan, sauté the garlic, onion, and bell peppers until slightly tender.
  4. In a small bowl, mix the ketchup, white vinegar, soy sauce, sugar, and cornstarch to make the sweet and sour sauce.
  5. Pour the sweet and sour sauce into the pan with the vegetables. Stir and cook until the sauce thickens.
  6. Add the fried pork into the pan, coating it with the sweet and sour sauce.
  7. 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