Crispy Sweet and Sour Pork • Taste Show

Coated in the refreshing sweet and sour sauces, this pork tenderloin dish is best served with rice.

Called “锅包肉” in Chinese, this pork tenderloin dish originates from Northeast China and is a local favorite. Invented by Zheng Xingwen, a private chef for a Chinese official working in Harbin in late Qing dynasty, the sweet and sour flavor was devised to delight his Russian guests.

After the pork dish spread to nearby Liaoning region, Zheng Xingwen added ketchup in the stir frying process, and the dish tastes just as good, though locals in Harbin region still prefer the the original cooking method.

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Ingredients:

Pork tenderloin 400g
Salt
Yellow rice wine 1 tsp
Soy sauce
White pepper
Water 1 tsp
Soy sauce 1 tsp
Sugar 1 tbsp
Salt
Apple vinegar ½ tsp
Sweet black rice vinegar 1 tsp
Honey 1 cup
Potato starch 2 cups
Cornstarch ¾ cup
Water 1.25 cups
Chinese cooking wine
Ginger slices
Spring onion
Red bell pepper
Sesame oil ½ tsp

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[majorcalvary]

I was a more of a cook than a chef in my dads Chinese Restaurant in Los Angeles. I’m very much impressed with your cutting and slicing expertise. My hat tipped off to you. We used regular flour instead of potato powder. Also a little baking powder were added made the pork little more tender. The sauce was typical Americanized sweet and source. Catsup, sugar, vinegar, ginger, and a few drops of red food coloring. Pineapple Chunks, juice, and corn starch to thicken the sauce. Green pepper and onions were added with the sauce. It was our best seller in 1980s. Pork can be replaced with chicken. Catsup is skipped, add less vinegar, more lemon juice with sliced lemon with lemon zest as garnishment. We call it lemon chicken. Used the same sweet and spice with pineapple, we call it pineapple chicken. Summer time people tend to eat more sweet and sour taste.

[cooliceman]

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[ebsmites]

Now that’s very thin slices. That looks really yummy too

[muffins]

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[greatness]

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[QueenGoddessYume]

I adore pork tenderloins! I'd bet that tastes better than candy. Must try! Thank you chef John 😊👏❤

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[rubiovasquez]

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[joshuablount]

This is one of my all time favorite Chinese dishes, and I'm very grateful you could provide the process to make it. Finally I can make this at home without finding a 东北 restaurant that may or may not make it

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[agnesrenggani]

I love this dishes when I am study in Qingdao, China

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