Tang Cu Rou (tangy Manchu Sweet And Sour Pork)

Tang Cu Rou, also known as Tangy Manchu Sweet and Sour Pork, is a classic dish in Manchu cuisine. This dish features tender pieces of pork coated in a tangy and sweet sauce, creating a delightful combination of flavors.

Tang Cu Rou (tangy Manchu Sweet And Sour Pork)

Ingredients

  • 1 pound pork tenderloin, cut into bite-sized pieces
  • 1/2 cup cornstarch
  • 2 eggs, beaten
  • 1/4 cup vegetable oil
  • 1 red bell pepper, cut into chunks
  • 1 green bell pepper, cut into chunks
  • 1 cup pineapple chunks
  • 1/2 cup sugar
  • 1/3 cup ketchup
  • 1/4 cup apple cider vinegar
  • 3 tablespoons soy sauce
  • 1 teaspoon ginger, minced
  • 1 teaspoon garlic, minced
  • 1 tablespoon cornstarch mixed with 2 tablespoons water (slurry)

Instructions

  1. In a bowl, coat the pork pieces with cornstarch, then dip them in the beaten eggs.
  2. Heat the vegetable oil in a large skillet over medium-high heat. Fry the pork until golden brown and crispy. Remove and set aside.
  3. In the same skillet, sauté the bell peppers until slightly tender. Add the pineapple chunks and cook for another minute.
  4. In a separate bowl, mix the sugar, ketchup, apple cider vinegar, soy sauce, ginger, and garlic. Pour the mixture into the skillet with the peppers and pineapple.
  5. Bring the sauce to a simmer, then add the cornstarch slurry to thicken the sauce.
  6. Add the fried pork back into the skillet and toss to coat with the sauce.
  7. Serve the Tang Cu Rou hot over 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
320 per serving
Carbohydrates
25g
Protein
20g
Fat
15g

Supplies

Large skillet Bowl

Tools

Cutting board Knife Measuring cups and spoons

Serving suggestions

Serving suggestions: Serve with steamed rice and a side of stir-fried vegetables.

Tips & tricks

Tips: For extra tanginess, add a splash of rice vinegar to the sauce.

Cost

$15