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.
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
- In a bowl, coat the pork pieces with cornstarch, then dip them in the beaten eggs.
- Heat the vegetable oil in a large skillet over medium-high heat. Fry the pork until golden brown and crispy. Remove and set aside.
- In the same skillet, sauté the bell peppers until slightly tender. Add the pineapple chunks and cook for another minute.
- 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.
- Bring the sauce to a simmer, then add the cornstarch slurry to thicken the sauce.
- Add the fried pork back into the skillet and toss to coat with the sauce.
- 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