🍍🥢 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:
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500g (1 lb) pork shoulder or tenderloin, cut into bite-sized cubes
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1 tsp salt
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1/2 tsp white pepper
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2 tbsp soy sauce
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1 egg
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1/2 cup cornstarch + 1/4 cup flour, mixed (for coating)
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Oil for frying
For the sauce:
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1/4 cup ketchup
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1/4 cup rice vinegar (or white vinegar)
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3 tbsp sugar
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2 tbsp soy sauce
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1/2 cup pineapple juice (from canned pineapple chunks)
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1 tbsp cornstarch + 2 tbsp water (to thicken)
Veggies & extras:
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1 cup pineapple chunks
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1/2 red bell pepper, chopped
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1/2 green bell pepper, chopped
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1 small onion, chopped
Instructions
1. Marinate the pork:
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Toss pork with salt, pepper, soy sauce, and egg. Let sit for 10–15 minutes.
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Dredge in the cornstarch-flour mix to coat thoroughly.
2. Fry the pork:
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Heat oil in a wok or deep pan to 350°F (175°C).
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Fry pork pieces in batches until golden and crispy (about 3–4 mins). Drain on paper towels.
3. Make the sauce:
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In a small bowl, whisk together ketchup, vinegar, sugar, soy sauce, pineapple juice, and cornstarch slurry. Set aside.
4. Stir-fry veggies:
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In a clean pan or wok, heat 1 tbsp oil.
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Stir-fry onion and bell peppers for 2–3 minutes until just tender.
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Add pineapple chunks, then pour in the sauce. Stir until it thickens and gets glossy.
5. Combine:
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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!