Sweet and Sour Pork Loin (糖醋里脊)

Sweet and Sour Pork Loin has been a family favorite for as long as I can remember. The smell alone brings everyone straight into the kitchen, especially my daughter. She sneaks in at least five times trying to grab a piece before dinner. Honestly, I don’t blame her. Those crispy edges and that sticky sweet and sour glaze are seriously hard to resist.

If you’re not into pork, you can totally swap it out for chicken. It works just as well.

I know this dish might sound like something you’d only get from a Chinese takeout menu, but trust me, it’s completely doable at home. Today, I’m sharing how to make a crispy coating that actually stays crispy after saucing. It will eventually soften a bit because of the sauce, but it’s still really tasty. Just try to enjoy it right after it’s made.

About the Batter

Traditionally, people use only cornstarch for the coating. I’ve found it tricky to get the perfect consistency that way. Since cornstarch doesn’t have gluten, it doesn’t hold together well on its own. So I use a mix of cornstarch and all-purpose flour. This combo gives you a crispy texture with a bit more structure, and the baking powder helps keep it light and airy.

How to Make Sweet and Sour Pork Loin

Ingredients

For the pork
2 boneless pork chops (around 400g)
1/2 tsp salt
1/2 tsp sugar
1/4 tsp white pepper
5 slices of ginger
2 tbsp beer (or water if you don’t have beer)

For the batter
50g cornstarch
50g all-purpose flour
1/4 tsp baking powder (about 1g)
100ml water (just enough for a thick but runny consistency)
1 tbsp oil (to prevent sticking)

For frying
Neutral oil (like vegetable or canola), enough for deep frying

For the sauce (4-3-2-1 ratio)
4 tbsp ketchup
3 tbsp water
2 tbsp sugar
1 tbsp white rice vinegar
1 tsp cornstarch mixed with 2 tsp water
1 tbsp neutral oil

To finish
Toasted sesame seeds (optional but highly recommended)

Instructions

Step 1
Start by pounding the pork chops to tenderize them. Then slice into bite-sized strips.
In a bowl, mix the pork strips with ginger, white pepper, salt, sugar, and beer. Let it marinate for 20 minutes while you prepare the batter.

Step 2
In another bowl, combine the cornstarch, flour, and baking powder. Slowly add water until you get a batter that is runny but thick enough to coat the meat. Add the oil to help prevent sticking.
Add the marinated pork to the batter and mix well so each piece is fully coated.

Step 3
Heat your oil to 325°F or 160°C. Drop in the pork one piece at a time. Don’t touch them for the first two minutes. This helps the coating set properly. Then carefully separate each piece, or do it later in a plate.
After 3 to 4 minutes total, when the pork starts to float and turns pale golden, take them out and place on a plate or wire rack.
Now raise the oil temperature to 375°F or 190°C. Fry the pork again for 90 seconds until golden and crispy.

Step 4
In a bowl, mix ketchup, water, sugar, and rice vinegar. Add the cornstarch slurry.
Heat 1 tablespoon of oil in a pan or wok. Give the sauce a quick stir again, then pour it in. Stir and let it come to a bubble until it slightly thickens.

Step 5
Add the crispy pork strips to the sauce. Toss quickly so everything is well coated.
Sprinkle with sesame seeds, and serve right away for the best crunch.

If this sweet and sour pork is your kind of dish, be sure to check out my orange chicken recipe — it’s just as delicious with a citrusy twist!

Looking for more authentic recipes? Be sure to follow me on Pinterest, Instagram, Tiktok and Youtube!

Sweet and Sour Pork Loin 糖醋里脊

This Sweet and Sour Pork Loin recipe features crispy, golden pork strips coated in a tangy, homemade sauce made with ketchup, vinegar, and sugar. Easy to make at home and better than takeout.

Print Recipe Pin Recipe

Prep Time:30 minutes mins

Cook Time:15 minutes mins

Course: Main Course

Cuisine: Chinese

Keyword: pork

Servings: 3

Ingredients

For the pork

• 2 boneless pork chops around 400g
• 1/2 tsp salt
• 1/2 tsp sugar
• 1/4 tsp white pepper
• 5 slices of ginger
• 2 tbsp beer or water if you don’t have beer

For the batter

• 50 g cornstarch
• 50 g all-purpose flour
• 1/4 tsp baking powder about 1g
• 100 ml water just enough for a thick but runny consistency
• 1 tbsp oil to prevent sticking

For frying

• Neutral oil like vegetable or canola, enough for deep frying

For the sauce (4-3-2-1 ratio)

• 4 tbsp ketchup
• 3 tbsp water
• 2 tbsp sugar
• 1 tbsp white rice vinegar
• 1 tsp cornstarch mixed with 2 tsp water
• 1 tbsp neutral oil

To finish

• Toasted sesame seeds optional but highly recommended

Instructions

• Start by pounding the pork chops to tenderize them. Then slice into bite-sized strips.
• In a bowl, mix the pork strips with ginger, white pepper, salt, sugar, and beer. Let it marinate for 20 minutes while you prepare the batter.
• In another bowl, combine the cornstarch, flour, and baking powder. Slowly add water until you get a batter that is runny but thick enough to coat the meat. Add the oil to help prevent sticking.
• Add the marinated pork to the batter and mix well so each piece is fully coated.
• Heat your oil to 325°F or 160°C. Drop in the pork one piece at a time. Don’t touch them for the first two minutes. This helps the coating set properly. Then carefully separate each piece, or do it later in a plate.
• After 3 to 4 minutes total, when the pork starts to float and turns pale golden, take them out and place on a plate or wire rack.
• Now raise the oil temperature to 375°F or 190°C. Fry the pork again for 90 seconds until golden and crispy.
• In a bowl, mix ketchup, water, sugar, and rice vinegar. Add the cornstarch slurry.
• Heat 1 tablespoon of oil in a pan or wok. Give the sauce a quick stir again, then pour it in. Stir and let it come to a bubble until it slightly thickens.
• Add the crispy pork strips to the sauce. Toss quickly so everything is well coated.Sprinkle with sesame seeds, and serve right away for the best crunch.