Entree: China – Beijing / Imperial North – 糖醋里脊 ➤ Tángcù Lǐjǐ (Crispy strips of pork coated and tossed in a glossy sweet-and-sour vinegar sauce, a classic northern Chinese banquet dish)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 30 min

Cook 15 min

Additional 15 min

Total 1 hr

Ingredients

US weight measurements (approximate). oz means weight ounces, not fluid ounces.

- 1 lb pork tenderloin, trimmed and cut into 1/2-inch (1 cm) strips
- 1 large egg white, approx. 1 oz
- 1 tbsp (15 ml) light soy sauce
- 1 tbsp (15 ml) Shaoxing wine or dry sherry
- 1 tbsp cornstarch for marinade
- 1/4 cup cornstarch for coating
- 2 cups (480 ml) vegetable oil for frying
- 1 small green bell pepper, seeded and sliced, approx. 4 oz
- 1 small yellow onion, thinly sliced, approx. 6 oz
- 1 clove garlic, minced, approx. 0.2 oz
- 1 tsp fresh ginger, minced
- 3 tbsp (45 ml) rice vinegar
- 3 tbsp granulated sugar
- 2 tbsp (30 ml) light soy sauce
- 1/4 cup (60 ml) water or light chicken stock
- 1 tsp (5 ml) toasted sesame oil
- 1 tbsp (15 ml) cornstarch mixed with 2 tbsp (30 ml) water to make a slurry
- 2 scallions, thinly sliced, approx. 1 oz for garnish
- 1 tsp sesame seeds for garnish

Show original ingredient measurements

- 1 lb (454 g) pork tenderloin, trimmed and cut into 1/2-inch (1 cm) strips
- 1 large egg white, approx. 1 oz (30 g)
- 1 tbsp (15 ml) light soy sauce
- 1 tbsp (15 ml) Shaoxing wine or dry sherry
- 1 tbsp (8 g) cornstarch for marinade
- 1/4 cup (32 g) cornstarch for coating
- 2 cups (480 ml) vegetable oil for frying
- 1 small green bell pepper, seeded and sliced, approx. 4 oz (115 g)
- 1 small yellow onion, thinly sliced, approx. 6 oz (170 g)
- 1 clove garlic, minced, approx. 0.2 oz (6 g)
- 1 tsp (5 g) fresh ginger, minced
- 3 tbsp (45 ml) rice vinegar
- 3 tbsp (45 g) granulated sugar
- 2 tbsp (30 ml) light soy sauce
- 1/4 cup (60 ml) water or light chicken stock
- 1 tsp (5 ml) toasted sesame oil
- 1 tbsp (15 ml) cornstarch mixed with 2 tbsp (30 ml) water to make a slurry
- 2 scallions, thinly sliced, approx. 1 oz (30 g) for garnish
- 1 tsp (4 g) sesame seeds for garnish

Instructions

1. In a bowl combine the pork strips, egg white, 1 tbsp cornstarch, 1 tbsp light soy sauce, and Shaoxing wine; mix until each strip is coated. Refrigerate 15 minutes.
2. Place 1/4 cup cornstarch in a shallow dish. Dredge marinated pork strips in cornstarch to coat, shaking off excess.
3. Heat vegetable oil in a wok or deep skillet to 350°F (175°C). Fry pork in batches until golden and crisp, about 3–4 minutes per batch; remove to a wire rack or paper towel and keep warm.
4. In a clean wok over medium heat, add a tablespoon of oil, sauté garlic and ginger until fragrant (30 seconds), then add sliced onion and bell pepper and stir-fry 1–2 minutes to soften slightly.
5. Stir together rice vinegar, sugar, 2 tbsp light soy sauce, and 1/4 cup water or stock; pour into the wok and bring to a simmer.
6. Whisk in the cornstarch slurry and cook until the sauce thickens to a glossy consistency, then stir in toasted sesame oil.
7. Return the fried pork to the wok, toss quickly to coat in the sauce and heat through, 1 minute.
8. Transfer to a serving plate, sprinkle with sliced scallions and sesame seeds, and serve immediately with steamed rice.