Sweet-and-sour pork (Tangcu liji) from The Food of Sichuan: A New and Updated Edition of the Classic Land of Plenty (page 146) by Fuchsia Dunlop

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Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Lindalib on August 09, 2013

    We used a 2 3/4 pound pork loin from the local butcher so tripled the recipe. I made several mistakes following the recipe, but it was very forgiving. This meal was very tasty. Everything, especially cooking, took a lot longer because meat had to be cooked in batches. It took about 3 hours from start to finish.

  • twoyolks on February 17, 2013

    This would be very good with chicken in place of the pork.

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