Sweet and Sour Pork Tenderloin糖醋里脊
Crispy battered pork tenderloin strips double-fried for an extra-crunchy shell, then tossed in a glossy sweet-and-sour glaze of ketchup, sugar, and vinegar — golden, tangy, and irresistible.
salt
3 g
white-pepper
1 g
ketchup
45 ml
sugar
25 g
Seasoning Guide: Start with the listed baseline amounts, then adjust gradually after tasting. Fine-tune salt, sugar, acid, and finishing oils in small increments.
Beat Eggs
Crack and beat the eggs in a bowl until smooth.
Cut Tenderloin into Strips
Cut the pork tenderloin into long strips.
Mix and Marinate
Mix the pork strips with the beaten egg and seasonings until evenly coated. Let marinate briefly.
Coat Tenderloin with Starch
Dredge each marinated pork strip in starch powder, ensuring an even coating for crispy frying.
Deep-fry Pork Strips
Heat oil in a deep pan. Fry the starch-coated pork strips until golden on the outside.
Remove Fried Pork
Remove the fried pork strips from the oil and drain on a wire rack or paper towels.
Double-fry Until Crispy
Fry again until the surface is slightly charred and crispy.
Drain Double-Fried Pork
Remove the double-fried pork strips and drain excess oil on a wire rack or paper towels.
Bring Sauce to a Boil
In a clean pan, combine ketchup, sugar, vinegar, and a splash of water. Bring to a boil over medium heat.
Add Cornstarch Slurry
Add a small amount of cornstarch slurry (starch mixed with water) to the boiling sauce to help it thicken.
Cook Until Sauce Thickens
Cook until the sauce thickens, then turn off the heat.
Add Fried Tenderloin to Sauce
Quickly add the fried pork tenderloin pieces into the sauce.
Toss Until Evenly Coated
Toss and stir until all pieces are evenly coated with the sauce.
Sprinkle with Sesame Seeds
Sprinkle toasted sesame seeds evenly over the glazed pork for a nutty aroma and visual appeal.
Finish Plating And Serve
Transfer the sweet and sour pork tenderloin to a serving plate. Serve immediately while the coating is still crispy.
Serving Suggestion
Serve Sweet and Sour Pork Tenderloin hot with plain rice and one light vegetable side.
Storage
Store leftovers in an airtight container in the refrigerator.
Reheat: Reheat gently on the stove or in the microwave before serving.