Hangzhou sweet-and-sour pork (Tang cu li ji) from Land of Fish and Rice: Recipes from the Culinary Heart of China (page 91) by Fuchsia Dunlop

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Notes about this recipe

  • FritB on May 05, 2026

    Very nice. I added red pepper, a lot of green onions and noodles. Easy and ready in no time.

  • Stephenn31 on February 11, 2024

    CNY2024. Delicious and easy. I didn’t add the flour to the marinade because I decided to stir fry the pork instead of deep frying it. Simple and goes well with a lot of other dishes. A really nice sweet and sour balance

  • jenniebakes on November 23, 2018

    We loved this dish. I deep fried in a wok and made another deep fried dish alongside to feel less like I was heedlessly wasting oil, and a few cups was enough. However, I may have left the pork in too long for one of the steps as at the end it was slightly overcooked; I would probably do less time in the first trip through the oil as it seems most likely that's where I messed up. The sauce itself is just amazing - I can't stop thinking about it several days later. Like the other reviewer, we plan to make this again without the deep-frying step to make something a little easier and less over the top for a weeknight. We will make it again as written sometime for a celebration meal, though.

  • clcorbi on December 04, 2016

    I struggled a bit with this recipe--I didn't have enough frying oil to totally submerge the pork pieces, and as a result, most of the pork's breading batter stuck to the bottom of the pan and came off. Despite this initial disaster, the final dish was quite good--the sauce thickened up nicely because of all the starch (we used corn starch rather than potato), and once the pork was all blanketed in the gorgeous dark sauce, you couldn't tell that the breading had come off. We really enjoyed the end result, but this dish is RICH. A lot of plain rice is needed to offset the sweet-and-sour flavor. If I make this again, I'd skip the batter frying step entirely and just marinate the pork in some shaoxing wine and salt before stir-frying it and coating in the sauce. The sauce is already so rich and delicious that batter-frying the pork seems like gilding the lily.

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