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


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  1. 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!!

  2. 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.

  3. 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.

  4. 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

  5. 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.❤️❤️❤️❤️😳😀👍

  6. 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!😆👍👍👍💛💛💛

  7. 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!

  8. 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 .

  9. 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!!

  10. 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.

  11. 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.

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