Sweet and Sour Pork is a classic dish that fans of tangy and crispy will absolutely love. With crispy fried pork pieces coated in a glossy, bright sauce that’s both sweet and tangy, it’s a perfect balance of flavors and textures. Each bite gives you a little crunch, followed by that satisfying mix of fruity and savory notes.
I always think of sweet and sour pork as a feel-good meal that brings a little excitement to the dinner table. I like to toss in colorful bell peppers and pineapple chunks for a bit of sweetness and freshness. It’s one of those dishes that’s fun to make but even better to share, whether you’re cooking for family or friends. Plus, the sauce is super easy to whip up with just a few simple ingredients—so don’t be intimidated by it!
My favorite way to enjoy sweet and sour pork is over a bed of steamed white rice, which soaks up all that lovely sauce perfectly. It’s the kind of thing that tastes just as good as takeout, but you get to enjoy it fresh and homemade. Whenever I make it, it reminds me of cozy meals with loved ones, everyone smiling and happy as they dig in. It’s comfort food with a little zing, and that’s why it’s always a hit at my house.
Key Ingredients & Substitutions
Pork: Pork tenderloin is great for its tenderness, but pork shoulder works well if you want a bit more flavor and fat. For a leaner option, chicken breast can be used.
Batter: The combination of flour and cornstarch gives a light, crispy coating. If you don’t have cornstarch, potato starch or rice flour are good substitutes.
Sweet and Sour Sauce: The classic mix of vinegar, sugar, ketchup, and soy sauce creates the signature tangy-sweet flavor. If you want it less sweet, reduce the sugar or try honey as an alternative.
Vegetables & Pineapple: Bell peppers add crunch and color. Pineapple chunks give a burst of natural sweetness. If fresh pineapple isn’t available, canned works perfectly.
How Do You Get the Pork Crispy Without Getting Greasy?
Getting pork crispy without it soaking up oil takes a few steps:
- Pat the pork dry thoroughly before dipping into the batter – excess moisture will make it soggy.
- Make sure your batter isn’t too thin; it should coat the pork nicely and create a barrier.
- Heat the oil well (around 350°F/175°C). If it’s too cool, the pork will absorb oil and feel greasy.
- Don’t overcrowd the pan; fry in batches to keep oil temperature steady and ensure even crisping.
- Drain the fried pieces on paper towels to soak up excess oil right after frying.
Equipment You’ll Need
- Deep frying pan or wok – perfect for frying pork evenly and keeping the oil at the right temperature.
- Thermometer – helps you keep the oil around 350°F for crispy, not greasy, pork.
- Mixing bowls – useful for making the batter and combining the sauce ingredients.
- Slotted spoon or spider strainer – lets you lift fried pork out of the oil without too much grease.
- Wooden spoon or spatula – ideal for stirring the sauce and veggies without scratching your pan.
Flavor Variations & Add-Ins
- Swap pork for chicken thighs for a different texture that stays juicy after frying.
- Add sliced carrots or snap peas for more crunch and color in the dish.
- Stir in chopped fresh ginger or garlic to boost the flavor of the sauce.
- Use orange juice instead of vinegar for a fruitier, sweeter sauce variation.
How to Make Sweet and Sour Pork?
Ingredients You’ll Need:
For the Pork:
- 1 lb (450g) pork tenderloin or pork shoulder, cut into bite-sized cubes
For the Vegetables and Garnish:
- 1 red bell pepper, chopped into chunks
- 1 green bell pepper, chopped into chunks
- 1 yellow bell pepper, chopped into chunks
- 1 small onion, chopped into chunks
- 1 cup pineapple chunks (fresh or canned)
- 2 green onions, sliced (for garnish)
For the Batter:
- 1/2 cup all-purpose flour
- 1/4 cup cornstarch
- 1 large egg
- 1/2 cup cold water (adjust for batter consistency)
- 1/2 tsp salt
- Oil for deep frying
For the Sweet and Sour Sauce:
- 1/2 cup white vinegar
- 1/2 cup granulated sugar
- 1/4 cup ketchup
- 1 tbsp soy sauce
- 1 tsp cornstarch mixed with 2 tbsp water (slurry)
How Much Time Will You Need?
This Sweet and Sour Pork recipe takes about 20 minutes for prep and frying, plus 10 minutes to make the sauce and toss everything together. In total, plan for around 30 minutes to enjoy a fresh homemade dish that’s crispy and full of flavor.
Step-by-Step Instructions:
1. Prepare the Pork:
Start by patting the pork cubes dry with paper towels. This helps the batter stick and keeps the pork crispy when fried.
2. Make the Batter:
In a bowl, mix the flour, cornstarch, salt, and egg. Gradually add the cold water, stirring until you get a smooth batter that’s thick enough to coat the pork but still pourable. You can adjust the water or flour slightly if needed.
3. Coat and Fry the Pork:
Heat oil in a deep pan or wok to about 350°F (175°C). Dip each pork piece into the batter to coat fully, then carefully place them in the hot oil. Fry in batches so the oil stays hot, cooking each batch until golden brown and crispy—about 4–5 minutes. Remove and drain on paper towels.
4. Make the Sauce:
In a separate pan, combine the vinegar, sugar, ketchup, and soy sauce. Heat gently over medium heat, stirring until the sugar dissolves and the mixture begins to simmer.
5. Add Vegetables and Pineapple:
Stir in the chopped bell peppers, onion, and pineapple chunks. Cook for 2–3 minutes until the vegetables are crisp-tender and the pineapple warms through.
6. Thicken the Sauce:
Pour the cornstarch slurry into the pan and stir until the sauce thickens and becomes glossy.
7. Combine Pork and Sauce:
Add the fried pork pieces to the sauce. Toss everything gently but thoroughly, making sure each piece is well coated with the thick, tangy sauce.
8. Serve:
Sprinkle the sliced green onions on top and serve the sweet and sour pork immediately, ideally over steamed white rice to soak up the delicious sauce. Enjoy!
Can I Use Frozen Pork for This Recipe?
Yes! Just make sure to fully thaw the pork in the refrigerator overnight before cutting and cooking. Pat it dry well to avoid extra moisture in the batter.
How Can I Make the Pork Extra Crispy?
Be sure your oil is hot enough (around 350°F or 175°C) before frying, and avoid overcrowding the pan to keep the temperature steady. Also, draining the pork on paper towels right after frying helps keep it crisp.
Can I Substitute the Vegetables or Fruit?
Absolutely! You can swap bell peppers with carrots or snap peas for extra crunch, and if you don’t have pineapple, mandarin oranges or even mango chunks work well for sweetness.
How Should I Store Leftovers?
Keep any leftover sweet and sour pork in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave to maintain the crispy texture as much as possible.
