Sweet and Sour Pork Recipe

 Sweet and Sour Pork stands as one of the most recognizable dishes in Chinese-American cuisine, delivering a perfect harmony of contrasting flavors that dance on your palate with every bite. This beloved dish features tender chunks of pork coated in a light, crispy batter that's fried to golden perfection, then tossed in a glossy sauce that masterfully balances tangy vinegar, sweet pineapple, and savory soy flavors. The vibrant red and green bell peppers, along with juicy pineapple chunks, create a colorful medley that's as visually appealing as it is delicious. What makes this dish truly special is the contrast between the crispy exterior of the pork and the tender meat inside, all enveloped in that signature sweet and sour sauce that clings beautifully to every piece. Originally adapted from traditional Chinese cooking for Western palates, Sweet and Sour Pork has become a takeout favorite that brings restaurant-quality flavors to your home kitchen, perfect for serving over steamed rice or enjoying as part of a larger Chinese feast.

Serving Quantity This recipe serves 4-6 people as a main dish when served with rice, or 6-8 people as part of a multi-course Chinese meal.

Ingredients for the Pork

• 2 pounds pork shoulder or pork tenderloin, cut into 1-inch cubes
• 1 cup all-purpose flour
• 1/2 cup cornstarch
• 1 large egg, beaten
• 1 teaspoon salt
• 1/2 teaspoon white pepper
• 3/4 cup cold water
• Oil for deep frying

Ingredients for the Sweet and Sour Sauce

• 1/2 cup rice vinegar
• 1/2 cup sugar
• 1/4 cup tomato ketchup
• 2 tablespoons soy sauce
• 1 tablespoon cornstarch
• 1/4 cup pineapple juice (from canned pineapple)
• 1 tablespoon vegetable oil
• 2 cloves garlic, minced
• 1 teaspoon fresh ginger, minced

Ingredients for the Vegetables and Garnish

• 1 red bell pepper, cut into 1-inch squares
• 1 green bell pepper, cut into 1-inch squares
• 1 medium onion, cut into 1-inch squares
• 1 cup fresh pineapple chunks (or canned, drained)
• 2 green onions, sliced diagonally

Preparing the Pork

Start by cutting the pork into uniform 1-inch cubes, trimming away any excess fat but leaving some for flavor and tenderness. Pat the pork pieces completely dry with paper towels, as any moisture will prevent the batter from adhering properly and create splattering during frying.

Season the pork cubes evenly with salt and white pepper, tossing them in a bowl to ensure every piece is seasoned. Let the seasoned pork sit at room temperature for 15-20 minutes while you prepare the batter and other ingredients.

Creating the Perfect Batter

In a large mixing bowl, whisk together the flour and cornstarch. This combination creates a lighter, crispier coating than flour alone. Make a well in the center and add the beaten egg, then gradually whisk in the cold water to create a smooth batter.

The batter should have the consistency of heavy cream - thick enough to coat the pork well but not so thick that it becomes gummy. If it's too thick, add a little more water. If too thin, whisk in a bit more flour. Let the batter rest for 10 minutes to allow the flour to fully hydrate.

Preparing the Sweet and Sour Sauce

In a small saucepan, combine the rice vinegar, sugar, ketchup, soy sauce, and pineapple juice. Whisk everything together until the sugar is completely dissolved. The mixture should have a beautiful reddish-orange color from the ketchup.

In a small bowl, mix the cornstarch with 2 tablespoons of cold water to create a slurry. This will be used to thicken the sauce later. Set both the sauce mixture and cornstarch slurry aside until ready to use.

Cutting the Vegetables

Cut the bell peppers and onion into uniform 1-inch squares, roughly the same size as the pork pieces. This ensures even cooking and creates an appealing, balanced appearance in the final dish. If using fresh pineapple, cut it into similar-sized chunks.

Having all vegetables cut and ready is important since the final assembly happens quickly once the pork is fried. Arrange everything on a plate or cutting board for easy access during cooking.

Frying the Pork to Perfection

Heat oil to 350°F in a deep pot or wok. The oil should be deep enough to completely submerge the pork pieces. Test the temperature by dropping a small amount of batter into the oil - it should sizzle immediately and float to the surface.

Working in batches to avoid overcrowding, dip each pork piece into the batter, allowing excess to drip off, then carefully lower into the hot oil. Fry for 4-5 minutes until the coating is golden brown and crispy, and the pork is cooked through.

Remove the fried pork with a slotted spoon and drain on paper towels. Keep the cooked batches warm in a low oven while you finish frying the remaining pork. The coating should be light, crispy, and golden all over.

Making the Sauce

Heat 1 tablespoon of vegetable oil in a large wok or skillet over medium-high heat. Add the minced garlic and ginger, stir-frying for 30 seconds until fragrant but not browned. The aromatics should sizzle immediately when they hit the oil.

Pour in the prepared sweet and sour sauce mixture and bring it to a boil. The sauce will start to bubble and the flavors will intensify as it heats. Let it boil for 1-2 minutes to cook off the raw vinegar taste.

Thickening and Balancing

Give the cornstarch slurry a quick stir and slowly pour it into the boiling sauce while whisking constantly. The sauce will thicken immediately and become glossy. Continue cooking for another minute until the sauce coats the back of a spoon.

Taste the sauce and adjust the balance if needed. It should be pleasantly sweet with a good tangy bite from the vinegar. Add more sugar if too sour, or more vinegar if too sweet. The sauce should have a beautiful glossy appearance.

Adding the Vegetables

Add the cut bell peppers and onion to the sauce and stir-fry for 2-3 minutes until they're heated through but still crisp. The vegetables should retain their bright color and slight crunch to provide textural contrast to the tender pork.

Add the pineapple chunks and continue cooking for another minute just to heat them through. Fresh pineapple will release some juice, which adds to the overall flavor of the sauce.

Final Assembly

Add the crispy fried pork pieces to the wok and gently toss everything together until each piece is well-coated with the glossy sauce. Work quickly to maintain the crispiness of the batter as much as possible.

The sauce should cling beautifully to both the pork and vegetables, creating an appealing glaze. If the sauce seems too thick, add a splash of pineapple juice or water. If too thin, cook for another minute to reduce it slightly.

Serving and Presentation

Transfer the Sweet and Sour Pork to a serving platter immediately while everything is hot and the coating is still crispy. Garnish with sliced green onions for a pop of color and fresh flavor that cuts through the richness of the dish.

Serve with steamed jasmine rice or fried rice to soak up the delicious sauce. The dish also pairs wonderfully with other Chinese favorites like egg rolls, hot and sour soup, or chow mein for a complete takeout-style meal at home.

Tips for Restaurant-Quality Results

The key to achieving that perfect restaurant texture is maintaining the oil temperature and not overcrowding the pan during frying. Work in small batches even if it takes longer - this ensures each piece gets properly crispy.

Don't add the pork to the sauce until just before serving, as the coating will start to soften once it contacts the liquid. For the crispiest results, you can even fry the pork twice - once at 325°F for 3 minutes, then again at 375°F for 1-2 minutes for extra crispiness.

Storage and Reheating

Sweet and Sour Pork is best enjoyed immediately when the coating is at its crispiest. However, leftovers can be stored in the refrigerator for up to 3 days. Reheat in a 400°F oven for 5-7 minutes to restore some crispiness, rather than using the microwave which will make the coating soggy.

The sauce can be made ahead and refrigerated for up to a week, making it easy to prepare this dish quickly when you're craving that perfect balance of sweet and tangy flavors.