BETTER THAN TAKEOUT – Sweet And Sour Pork Loin Recipe (Central Chinese Style) [糖醋里脊]

BETTER THAN TAKEOUT – Sweet And Sour Pork Loin Recipe (Central Chinese Style) [糖醋里脊]


Hi everyone, welcome to souped up recipes. Today we are making 糖醋里脊。 translated as sweet and sour pork loin. If you watched my previews video, you probably know that I already made a sweet and sour pork before That was a south Chinese style Which we call ku lao rou in Cantonese. The dish I am sharing today It is actually from center part of china. They are similar but a bit different and yes, it is super delicious too So let’s get started. You will need 250 grams of pork loin. This is what I usually do. Slice the pork into thick pieces. Then cut it into thick strips. Marinate it with 1 tbsp of soy sauce, 1/4 tsp of salt, and a 1/4 tsp of baking soda. Not baking powder, they are different. Give that a nice mix. If you want to add some black pepper, garlic powder, go ahead. I just want to keep it simple. Let that sit for 20 minutes so it has enough time for the baking soda to tenderize the meat While waiting, we can make the batter. You will need 1/4 cup of all-purpose flour crack in 1 egg. Add 1/2 tsp of baking powder(not baking soda) and 3 tbsp of water. Mix it well. This is the consistency that you are looking for. Put the pork into the batter. Mix it nicely. Make sure every piece of the pork is coated well. Let it sit for about 10 minutes. While waiting we can heat up the oil to 360 degrees Fahrenheit.
[ 182 degrees Celsius]. Add the pork strips one by one. I usually put the pork as close as possible
to the oil and then drop it in. In this way, the oil won’t splash everywhere. Once you can feel that one side is crispy. You can flip it over and fry the other side. Once both sides are done, take it out. Let it sit for few minutes and we are going
to double fry it. If you are serving guest, you can just let
it sit there and double fry it right before serving. Add the pork back into the wok. I didn’t use that much oil to fry so I just
trying to shake and stir it a little bit so it gets the heat evenly. The second fry should take less than a minute
and you can take it out. It should be beautifully golden brown. Now let me shoe you how to make the sweet
and sour sauce. You should make this sauce in advance so you can mix it with the pork right after it is fried. You will need 1/4 cup of ketchup, 1/4 cup
of sugar, 1/4 cup of water, 3 tbsp of vinegar, and 3/4 tsp of salt (or to taste). This is dried orange peel. We call it chen pi. It will add some nice citrusy to the sauce. If you don’t have it, you can use fresh ones or even some lemon zest. Add that in as well. Stir this on medium heat. Once it is bubbling, turn the heat to low add Some cornstarch water. I just mixed 1 tbsp of corn starch with 1
tbsp of water. Make sure you are stirring the sauce while
adding the starch water or else it will clump up. Keep cooking it on low heat until it feels
sticky but still flowing easily. This is the consistency yo are looking for. Pour the sauce all over the freshly fried
pork. Give it a nice toss. Sprinkle some diced spring onion and toasted
sesame seed. That’s it. Look at that bright golden color. So shiny. I don’t have time to admire it. It is a delicate dish. You supose to serve it immediately.

100 thoughts on “BETTER THAN TAKEOUT – Sweet And Sour Pork Loin Recipe (Central Chinese Style) [糖醋里脊]

  1. Wow Mandy. I remember when you had 25 subscribers. Then 25K. Now you're at almost 100K! Your channel is fantastic and although I've been extremely busy, I still eat the dishes I learned from you. I love sweet and sour stuff. I assume I can use chicken for this? It looks fantastic.

  2. Great Video and Recipe Miss Mandy 🙂 Did you move? Looks like a different kitchen than you've been filming in?

  3. Yum yum sweet and sour my fav i just love it but just wondering could the sauce be used on spare ribs on the bbq

  4. you describe the cooking so well. till you started this Chinese cooking seemed like a mystery and hard but you make it so easy. I only wish my health allowed me to make these plates. I will try one day but right now I just enjoy watching you. I am old and had a stroke so things are hard to do.

  5. Wow! Another sweet and sour recipe to try on! How about fried chicken, chinese style next time, please…😊

  6. I wished that I had time to cook it, but it looks so delicious and I almost can taste its mouthwatering flavor. Thank you

  7. I'm gonna try the sauce not just with pork loin but most all meats giving how quick and easy it is to prepare

  8. hi mandy, love your videos and recipes and congrats on growing your channel. i have a question: how do you keep such lean cuts such as loin from drying out?

  9. DELICIOUS! SO QUICK. MARINATE, BATTER, SAUCE. WHO WOULD BELIEVE? HAD IT FOR LUCH AND WILL TRY IT FRIDAY WITH FISH 👍

  10. Looks fantastic, Mandy!! Is that the same batter recipe for sweet & sour chicken? Thanks to you, I finally know how to make that sauce!! Yaaaay!! Have a wonderful day.

  11. all always  a good video,,i glad to see your channel is growing…I notice you got a nice new wok….keep up the good work ..

  12. Wow! Looks so good! I would love to see you make Fujian Style Cherry Pork…just the name blows my mind!

  13. Because of you I can make perfect fried rice. I will be trying this out this weekend. I see Chinese restaurants by me making twice fried pork. What is the reason for the second fry? Is it just to make it even crispier? Also, can I make dried orange peel at home?

  14. Is the second fry done at the same temp as the first fry? If so, then what is the reason for the second fry?

  15. Where did you get the wok. Is it heavy? I am looking for one and don’t know what kind to get. Thanks Leslie

  16. That looks delicious Mandy. Is the oil the same temperature for the second frying? What do you think about adding an element of heat to the sauce like a few drops of chili oil or Sriracha?

  17. Oh mandy, why use orange peel with ketchup? Ketchup is junk and orange peel is such a delicate Ingredient. It is very expensive here where i am. Im leaving it out. Im not using an expensive Ingredient in a dish where it has baking soda, ketchup, and being deep fried. Cooking with dog uses oyster sauce when making upgraded instant ramen because oyster sauce is full of chemicals. Low quality Ingredients go with other low quality Ingredients. Why waste good Ingredients by mixing them. It is like eating caviar with doritos.

  18. Hi, i know this is probably offtopic but if anyone could answer this is probably you, in one of my trip to South korea there was a restaurant known for Chinese food (or at least that's what they said) and one of my *FAVORITE* dishes of all time was something they call a Chinese bibimpap, i took [this picture](https://imgur.com/gallery/l27Yi) of it 2 years ago, and when i went back last year the restaurant was closed, i even rented the house in the same area just to eat in that restaurant again, but it was gone for good :/

    the ingredient contained fried rice, pork, bunch of vegetable and it was VERY HOT and spicy, if you can do that in your channel, i will be grateful for life!

    thanks!

  19. Just curious is ketchup something found in China in some form? Or is it just a close alternative you use?

  20. I love how great and delicious that dish is looking and reminds me of the time I spent in Thailand and the food we ate there.

  21. So….do you still live in equador? Frankly a lot of people would like to here about that. Why a third world country? Why not USA?

  22. Still the best chinese food blogger… hope you update us with more than one video a week… you and pailin are the best!

  23. I grew up eating a style very similar to this except we add equal amount of soy sauce as vinegar to the sauce instead of salt. We then put it over pork ribs cut into 1-inch pieces (through the bone) that have been quickly grilled on a hot bbq to get some nice colour and smoky flavour. Then bake it all in the oven for an hour or so until thick and sticky. The sweet and sour flavour plus the flavour from the grilled meat is just amazing.

  24. I have a question. Why do you fry two times instead of frying to golden brown one time. I know there must be a logical reason. Please advise. Thank you for teaching.

  25. Can you teach your viewers “ How to Make Orange Duck/Chicken?” I had this dish when i was on the Floating Restaurant in Kowloon. And have been looking for it since then. I have tried various recipes regarding this dish, but it always seemed to be lacking. Please show us how to make this dish!! Xie Xie!!

  26. Orange marmalade works good if you don't have orange peels.
    I use to make sweet and sour pork for my mom . and my recipe we stir fry bell peppers. Onion . and carrots . and then at the last minute we add pineapple chunks . it sounds strange but onions peppers carrots and pineapple all taste really good together .

  27. I tried your recipe and it came out very nicely. I just wanted to know what I can use in the place of ketchup, I don't like it and I don't have it in my house. This time I used tomato puree and although it wasn't bad at all, not my taste. Thank you for sharing this recip, I will be making it again!

  28. Oh I loved making this recipe today for my birthday. It's so crispy after double fry. So yummy. Thank you for an easy tasty meal.

  29. I stumbled upon your channel while looking for sweet and sour pork recipes. I gave it a try and it was DELICIOUS!!!🤤👍 I've made this dish before but it turned out horrible because I watched other YT videos, they didnt have clear instructions. I was afraid to try it again, but you explained everything clearly and I would recommend this dish for anyone!😆👍👍👍💛💛💛

  30. I made this today and your egg fried rice. OMG!!!! ABSOLUTELY DELICIOUS!! thank you so much for your recipes. I have tried many and yours are the best. I had no idea that baking soda tenderizes the meat. Yum this recipe is delicious. I highly recommend trying it. Omit adding salt if you are sensitive to salt because the soy sauce is salty enough along with the pork.❤️❤️❤️❤️😳😀👍

  31. This sauce is exactly like that bright red sauce so familiar at the Chinese American buffets. I loved this style. I used this with chicken and it was fantastic!

  32. Hello !
    Would you mind explaining why do you use backing soda on the meat, before putting it into a mix of cornstarch and baking powder ? What is the purpose of baking soda here?
    Thank you

  33. I am a Vietnamese. I really love Chinese food and also listening English. So ur channel is the best choice.

  34. I made this tonight. It was so delicious with the white rice. I found that I added too much orange peel but still great flavor. My husband enjoyed it very much.
    The only problem I had was I could not get the meat with batter crunchy. Even after second frying it was still soft. Do you have any suggestions on how to bring out the crunch?
    I fried the meat in batches as my fryer is small. I did fry all the meat together on second fry. Any help would be greatly appreciated.

  35. I made sweet and sour chicken with your recipe, I can say that it was the best tasting dish I have ever had! So simple, not a lot of extra steps that really don’t add that much to the finished product. LOVE your show.

  36. I made this recipe for dinner tonight. All my kids loved it and so did my husband. I think he thought it was take out! Then a friend came by and had some and he told me several times how good it was! Thank you for this recipe!!

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