This classic Chinese takeout favorite features crispy bites of pork tossed in a glossy, tangy-sweet sauce with vibrant peppers and juicy pineapple. It’s a perfect balance of flavor and texture — and way better than delivery!
🍖 Ingredients:
(Serves 4)
For the pork:
- 500g (1 lb) pork shoulder or tenderloin, cut into bite-sized cubes
- 1 tsp salt
- 1/2 tsp white pepper
- 2 tbsp soy sauce
- 1 egg
- 1/2 cup cornstarch + 1/4 cup flour, mixed (for coating)
- Oil for frying
For the sauce:
- 1/4 cup ketchup
- 1/4 cup rice vinegar (or white vinegar)
- 3 tbsp sugar
- 2 tbsp soy sauce
- 1/2 cup pineapple juice (from canned pineapple chunks)
- 1 tbsp cornstarch + 2 tbsp water (to thicken)
Veggies & extras:
- 1 cup pineapple chunks
- 1/2 red bell pepper, chopped
- 1/2 green bell pepper, chopped
- 1 small onion, chopped
🔧 Instructions:
1. Marinate the pork:
- Toss pork with salt, pepper, soy sauce, and egg. Let sit for 10–15 minutes.
- Dredge in the cornstarch-flour mix to coat thoroughly.
2. Fry the pork:
- Heat oil in a wok or deep pan to 350°F (175°C).
- Fry pork pieces in batches until golden and crispy (about 3–4 mins). Drain on paper towels.
3. Make the sauce:
- In a small bowl, whisk together ketchup, vinegar, sugar, soy sauce, pineapple juice, and cornstarch slurry. Set aside.
4. Stir-fry veggies:
- In a clean pan or wok, heat 1 tbsp oil.
- Stir-fry onion and bell peppers for 2–3 minutes until just tender.
- Add pineapple chunks, then pour in the sauce. Stir until it thickens and gets glossy.
5. Combine:
- Add the crispy pork back into the pan. Toss everything to coat in that sweet & sour glaze.
🍚 Serve with:
- Steamed jasmine rice or fried rice
- A sprinkle of sesame seeds or green onions for flair
💡 Tips & Twists:
✔️ For extra crispiness, double fry the pork
✔️ Swap pork for chicken or tofu for variations
✔️ Add a bit of chili paste or ginger if you want a little heat!
Crispy, juicy, and coated in that signature sweet-and-tangy glaze — Sweet and Sour Pork is a timeless favorite you’ll want to make again and again. Want a baked version? I’ve got that too!
Print🍍🥢 Sweet and Sour Pork – Crispy, Tangy, and Totally Addictive!
This classic Chinese takeout favorite features crispy bites of pork tossed in a glossy, tangy-sweet sauce with vibrant peppers and juicy pineapple. It’s a perfect balance of flavor and texture — and way better than delivery!
- Prep Time: 10 min
- Cook Time: 20 min
- Total Time: 30 minutes
- Yield: 4
Ingredients
(Serves 4)
For the pork:
-
500g (1 lb) pork shoulder or tenderloin, cut into bite-sized cubes
-
1 tsp salt
-
1/2 tsp white pepper
-
2 tbsp soy sauce
-
1 egg
-
1/2 cup cornstarch + 1/4 cup flour, mixed (for coating)
-
Oil for frying
For the sauce:
-
1/4 cup ketchup
-
1/4 cup rice vinegar (or white vinegar)
-
3 tbsp sugar
-
2 tbsp soy sauce
-
1/2 cup pineapple juice (from canned pineapple chunks)
-
1 tbsp cornstarch + 2 tbsp water (to thicken)
Veggies & extras:
-
1 cup pineapple chunks
-
1/2 red bell pepper, chopped
-
1/2 green bell pepper, chopped
-
1 small onion, chopped
Instructions
1. Marinate the pork:
-
Toss pork with salt, pepper, soy sauce, and egg. Let sit for 10–15 minutes.
-
Dredge in the cornstarch-flour mix to coat thoroughly.
2. Fry the pork:
-
Heat oil in a wok or deep pan to 350°F (175°C).
-
Fry pork pieces in batches until golden and crispy (about 3–4 mins). Drain on paper towels.
3. Make the sauce:
-
In a small bowl, whisk together ketchup, vinegar, sugar, soy sauce, pineapple juice, and cornstarch slurry. Set aside.
4. Stir-fry veggies:
-
In a clean pan or wok, heat 1 tbsp oil.
-
Stir-fry onion and bell peppers for 2–3 minutes until just tender.
-
Add pineapple chunks, then pour in the sauce. Stir until it thickens and gets glossy.
5. Combine:
-
Add the crispy pork back into the pan. Toss everything to coat in that sweet & sour glaze.
Notes
✔️ For extra crispiness, double fry the pork
✔️ Swap pork for chicken or tofu for variations
✔️ Add a bit of chili paste or ginger if you want a little heat!
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