Sweet and Sour Pork is a classic dish that brings together crispy chunks of pork coated in a light batter, tossed in a tangy sauce that’s both sweet and zingy. The combination of tender meat with bell peppers, pineapple bites, and a glossy sauce makes every bite lively and full of flavor. It’s a dish that looks colorful and tastes like a little celebration on your plate.
I love making this at home because it’s a great way to enjoy that restaurant-style dish without the extra wait. A little tip I’ve picked up is to make sure the pork is nice and crispy before mixing it with the sauce so you get that perfect crunch every time. Plus, the sauce is easy to whip up with simple ingredients from your pantry, which makes it a quick go-to whenever I’m craving something tasty and comforting.
My favorite way to enjoy Sweet and Sour Pork is with a bowl of steamed white rice or fried rice, soaking up all that delicious sauce. It’s one of those meals that always brings smiles around the table and makes for a fun, satisfying dinner. Whenever I make it, I feel like sharing it with family because it’s just that kind of dish everyone seems to love.
Key Ingredients & Substitutions
Pork: Pork tenderloin is lean and tender, but pork shoulder adds a bit more flavor and juiciness. You can also use chicken if preferred.
Batter mix: The combo of all-purpose flour, cornstarch, and baking powder keeps the coating light and crispy. If you want gluten-free, swap all-purpose flour for rice flour or a gluten-free blend.
Pineapple juice: This adds natural sweetness and tang. If you don’t have pineapple juice, use water mixed with a bit of sugar or substitute with orange juice for a different twist.
Rice vinegar: It gives the sauce its signature tang. Apple cider or white vinegar can work, but reduce the quantity slightly—they’re stronger and more acidic.
Ketchup and brown sugar: They balance the sourness with sweetness. If you like it less sweet, adjust the sugar down or try honey as a natural alternative.
Bell peppers and pineapple: These veggies add color and texture. Feel free to swap bell peppers with onions or snap peas, and fresh pineapple is best but canned works fine too.
How Do You Get Crispy Pork That Stays Crunchy in the Sauce?
Crispy pork is key for excellent Sweet and Sour Pork. Here’s how to nail it:
- Dry your pork pieces well before coating; moisture ruins crispiness.
- Make a batter that’s smooth but thick enough to stick well to the pork.
- Heat oil to about 350°F (175°C); too low makes greasy pork, too high burns the coating.
- Fry in small batches without overcrowding to keep oil hot and pork crispy.
- Drain on paper towels to remove excess oil before tossing in sauce.
- Add the pork to the sauce at the very end and toss gently to keep the crunch intact.
Equipment You’ll Need
- Deep frying pan or wok – perfect for frying the pork evenly and keeping the oil hot.
- Mixing bowls – for preparing the batter and mixing the sauce ingredients easily.
- Slotted spoon or spider strainer – helps lift the fried pork from hot oil without extra oil dripping.
- Wooden or silicone spatula – great for stir-frying vegetables and mixing sauce without scratching your pan.
- Measuring cups and spoons – to get your sauce proportions just right every time.
Flavor Variations & Add-Ins
- Swap pork for chicken breast or thighs for a lighter or different protein option.
- Add pineapple chunks for natural sweetness and a juicy texture that pairs wonderfully with the sauce.
- Include sliced onions or snap peas for extra crunch and color in the stir-fry.
- Try using honey instead of brown sugar if you prefer a more natural sweetener in the sauce.
Sweet and Sour Pork Recipe
Ingredients You’ll Need:
For the Pork:
- 1 lb (450g) pork tenderloin or pork shoulder, cut into bite-sized cubes
- 1/2 cup all-purpose flour
- 1/4 cup cornstarch
- 1 tsp baking powder
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1 large egg
- 1/2 cup cold water (adjust as needed)
- Oil for deep frying (vegetable or peanut oil)
For the Sweet and Sour Sauce:
- 1/2 cup pineapple juice (or water)
- 1/3 cup rice vinegar (or white vinegar)
- 3 tbsp ketchup
- 1/4 cup brown sugar
- 1 tbsp soy sauce
- 1 tbsp cornstarch mixed with 2 tbsp water (slurry)
Vegetables:
- 1/2 cup red bell pepper, cut into chunks
- 1/2 cup green bell pepper, cut into chunks
- 1/2 cup pineapple chunks (canned or fresh)
- 1/4 cup carrots, sliced or cut into chunks (optional)
Garnish:
- 2 green onions, thinly sliced
To Serve:
- Steamed white rice
How Much Time Will You Need?
This dish takes about 25-30 minutes to prepare and cook. You’ll spend around 10 minutes mixing batter and frying pork, 5-7 minutes stir-frying vegetables, and an additional 5-8 minutes making the sauce and combining all ingredients.
Step-by-Step Instructions:
1. Prepare the Pork Batter
In a bowl, mix all-purpose flour, cornstarch, baking powder, salt, and pepper. Beat in the egg, then gradually add cold water while stirring until you get a smooth batter that’s thick enough to coat the pork pieces nicely.
2. Coat and Fry the Pork
Pat the pork cubes dry with paper towels to remove moisture. Dip each piece into the batter, making sure it’s fully coated. Heat oil in a deep pan or wok to about 350°F (175°C). Fry the pork in batches until golden brown and crispy, about 4-6 minutes per batch. Drain on paper towels.
3. Make the Sweet and Sour Sauce
In a small bowl, combine pineapple juice, rice vinegar, ketchup, brown sugar, and soy sauce. Stir until well mixed. Set aside.
4. Cook the Vegetables
Heat about 2 tablespoons oil in a large pan or wok over medium-high heat. Stir-fry the bell peppers and carrots for 2-3 minutes until slightly tender. Add pineapple chunks and cook for another minute.
5. Combine Sauce and Thicken
Pour the sweet and sour sauce into the pan with the vegetables and bring to a gentle boil. Stir in the cornstarch slurry slowly, stirring constantly until the sauce thickens and becomes glossy.
6. Add Pork and Toss
Return the fried pork to the pan. Gently toss all ingredients together to evenly coat the pork with the sauce.
7. Serve and Garnish
Serve the sweet and sour pork over steamed white rice. Sprinkle sliced green onions on top before serving for a fresh flavor.
Can I Use Frozen Pork for This Recipe?
Yes, you can! Just make sure to fully thaw the pork in the refrigerator overnight before cutting and cooking it. Pat it dry well to avoid excess moisture affecting the batter’s crispiness.
How Can I Make This Dish Gluten-Free?
Swap the all-purpose flour with rice flour or a gluten-free flour blend, and double-check that your soy sauce is gluten-free. The rest of the ingredients are naturally gluten-free.
Can I Prepare Sweet and Sour Pork Ahead of Time?
You can fry the pork pieces ahead and store them in the fridge for up to 1 day. Reheat by tossing them gently in warm sauce to keep them crispy. The sauce and vegetables are best made fresh for optimal texture.
What’s the Best Way to Store Leftovers?
Place any leftovers in an airtight container and keep them in the fridge for up to 3 days. Reheat gently in a pan or microwave, stirring occasionally to maintain the sauce’s consistency.