Sweet and Sour Pork Tenderloin
Quick Info
- Flavor
- Sweet and tangy with a crispy bite. A glossy, bright orange sauce of caramelized sugar and vinegar coats crispy fried pork strips.
- Texture
- Shatteringly crispy battered pork exterior giving way to tender, juicy meat inside, coated in a sticky, glossy sauce
- Spice Level
- Not spicy
- Temperature
- Served Hot
Ingredients
Allergens
Confirmed
The Story
Sweet and sour cooking is one of the oldest flavor combinations in Chinese cuisine, with roots in Shandong province’s imperial court cooking. The “táng cù” (sugar-vinegar) technique appears in recipes dating back centuries. While Westerners might associate sweet and sour pork with takeout, the authentic Chinese version is a different experience entirely — less gloopy sauce, crispier coating, and a more balanced sweet-acid ratio.
What to Expect
Strips of pork tenderloin, double-fried for maximum crispiness, arrive coated in a glossy, bright orange sauce. The coating should shatter when you bite in, revealing tender meat inside. The sauce is a careful balance of caramelized sugar and black vinegar — sweeter and less ketchup-like than Western versions. It’s one of the most popular non-spicy dishes ordered in Chengdu, especially by those seeking a break from málà.
Tips
Eat this quickly — the crispy coating gets soggy as it sits. This is an excellent non-spicy option when dining with the group and everything else on the table is on fire. Kids love this dish. Pairs well with steamed rice.