Description

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.

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!

Prep Time: 10 min
Cook Time: 20 min