Tang Cu Li Ji (Sweet and Sour Pork)

  • 450 g
    Boneless Pork Loin (cut into bite-sized pieces)
  • 2 tbsp
    Soy Sauce (light)
  • 2 tbsp
    Shaoxing Wine (Chinese Rice Wine)
  • 1 pinch
  • 3 tbsp
  • 2 tbsp
    Rice Vinegar
  • 2 tbsp
  • 1 tbsp
    Soy Sauce (dark)
  • 1 tsp
  • 2 tbsp
    Vegetable Oil
  • 1 tbsp
    Ginger (minced)
  • 2 cloves
    Garlic (minced)
  • 1 pcs
    Green Bell Pepper (sliced)
  • 1 pcs
    Red Bell Pepper (sliced)
  • 1 pcs
    Onion (sliced)
  • 1 pcs
    Carrot (sliced)
  • Sliced green onions and toasted sesame seeds for garnish
  • 1
    Cut 1 lb (450g) of boneless pork loin into bite-sized pieces. Marinate the pork with 2 tablespoons of light soy sauce, 2 tablespoons of Shaoxing wine, and a pinch of salt. Set aside for 15 minutes.
  • 2
    In a separate bowl, whisk together 3 tablespoons of ketchup, 2 tablespoons of rice vinegar, 2 tablespoons of honey, 1 tablespoon of dark soy sauce, and 1 teaspoon of cornstarch. Set aside.
  • 3
    Heat 2 tablespoons of vegetable oil in a wok or large skillet over medium-high heat. Add 1 tablespoon of minced ginger and 2 cloves of minced garlic. Stir-fry for 1 minute until fragrant.
  • 4
    Add the marinated pork to the wok and stir-fry until it turns brown and is cooked through. Remove the pork from the wok and set it aside.
  • 5
    In the same wok, add 1 sliced green bell pepper, 1 sliced red bell pepper, 1 sliced onion, and 1 sliced carrot. Stir-fry for 2-3 minutes until the vegetables are slightly tender.
  • 6
    Return the cooked pork to the wok and pour in the prepared sweet and sour sauce. Stir-fry for another 2 minutes until the sauce thickens and coats the ingredients evenly.
  • 7
    Garnish with sliced green onions and toasted sesame seeds. Serve the sweet and sour pork hot with steamed rice.

Tang Cu Li Ji, this classic Chinese dish features tender pieces of pork bathed in a delectable sweet and tangy sauce. Prepare to tantalize your taste buds and embark on a culinary journey that perfectly balances savory and fruity notes.

Tang Cu Li Ji, a beloved staple of Chinese cuisine, showcases the delicate dance of contrasting flavors. Succulent pork pieces are marinated to perfection, then stir-fried with vibrant bell peppers, onions, and carrots. The magic happens when the velvety sweet and tangy sauce envelops the dish, creating a symphony of tastes that leave you craving for more.

To create this enticing dish, you’ll need tender boneless pork loin, light soy sauce, Shaoxing wine, ketchup, rice vinegar, honey, dark soy sauce, cornstarch, ginger, garlic, bell peppers, onion, and carrot. The pork is marinated to enhance its flavor before being stir-fried with the colorful array of vegetables. The sweet and sour sauce, a harmonious blend of ketchup, rice vinegar, honey, and dark soy sauce, adds the finishing touch to this mouthwatering dish.

Tang Cu Li Ji is a crowd-pleasing main course that can be enjoyed by both young and old. The succulent pork, perfectly balanced by the tangy sauce, creates a delightful medley of flavors that satisfies the palate. The vibrant colors of the vegetables make it a feast for the eyes as well. Serve it with steamed rice for a complete and satisfying meal that will transport you to the bustling streets of China.

While recipe stays true to the classic preparation, feel free to customize your with your preferred vegetables or add a touch of spice with red chili flakes. For a garnish, sprinkle sliced green onions and toasted sesame seeds for an added visual and textural element. Pair this dish with steamed rice or noodles to create a wholesome and fulfilling dining experience.

Elevate your culinary skills and impress your loved ones with Tang Cu Li Ji recipe. With its perfect balance of flavors, this iconic Chinese dish is a feast for the senses. Get ready to embark on a gastronomic adventure and savor the tangy and irresistible delights of Tang Cu Li Ji. Bring the flavors of China into your kitchen and create a memorable dining experience for all.