I perfected the Best Sweet And Sour Pork Recipe using a clever pantry trick and a foolproof batter so you can recreate restaurant-style results at home.

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I love turning takeout cravings into something sharper and a little reckless, and this Easy Sweet & Sour Pork is the proof. I wanted the tang of restaurant Sweet N Sour Pork but with an edge, so pineapple chunks add that sudden juicy shock.

I tinker with the Sweet And Sour Pork Batter and sometimes its a disaster, other times it flakes perfectly, either way the surprises keep me making it. It’s messy, bold and weirdly addictive, and I swear once you try it you’ll be tempted to make it on a weeknight.

Ingredients

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Pork shoulder: Rich in protein and iron, adds juicy meatiness and soaks up sauce.
Cornstarch: Gives crisp coating and thickens sauce, mostly carbs not much nutrition.
Ketchup: Sweet and tangy base, lots of sugar and tomatoes add vitamin C.
Rice vinegar: Brings bright sourness, low calories, helps balance sweetness.
Brown sugar: Adds caramel sweet depth, mostly simple carbs so use moderate amounts.
Pineapple: Natural sweetness and acidity, offers vitamin C and some fiber.
Bell peppers: Colorful crunch, vitamin A and C plus fiber, brightens flavor and texture.

Ingredient Quantities

1 lb boneless pork shoulder or pork loin

1 large egg

1 tbsp light soy sauce

1 tbsp Shaoxing wine or dry sherry (optional)

1 tbsp cornstarch (for marinade)

1/2 tsp salt

1/4 tsp white or black pepper

1/2 cup all purpose flour

1/2 cup cornstarch (for coating)

1/2 tsp baking powder (optional)

Vegetable oil for frying, about 2 cups

1/3 cup ketchup

1/3 cup rice vinegar

1/3 cup packed brown sugar

2 tbsp soy sauce

1/4 cup pineapple juice (or juice from the canned pineapple)

1 tbsp cornstarch plus 2 tbsp water (for slurry)

1 cup canned pineapple chunks

1 medium green bell pepper

1 medium red bell pepper

1 medium onion

1 clove garlic, minced (optional)

1 tsp grated fresh ginger (optional)

1 tsp toasted sesame oil (optional)

2 scallions, sliced (optional)

Salt and black pepper to taste

How to Make this

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1. Cut 1 lb pork shoulder or loin into 1 inch bite sized pieces, then mix with 1 large egg, 1 tbsp light soy sauce, 1 tbsp Shaoxing wine or dry sherry (if using), 1 tbsp cornstarch, 1/2 tsp salt and 1/4 tsp pepper; let it sit 15-20 minutes so the flavors soak in.

2. In a bowl combine 1/2 cup all purpose flour, 1/2 cup cornstarch, and 1/2 tsp baking powder (optional) with a pinch of salt, toss the marinated pork in this coating until well covered.

3. Heat about 2 cups vegetable oil in a deep skillet or pot to medium high, you want enough oil to submerge the pieces; dont overcrowd the pan or they’ll steam instead of crisp.

4. Fry the pork in batches: for extra crisp fry twice – first at lower heat until the pork is cooked through and pale golden, drain on a rack, then raise heat and fry again quickly until deep golden and super crispy; or single fry until golden and cooked through, about 4-6 minutes total. Drain on paper towel or wire rack.

5. While pork fries whisk the sauce: 1/3 cup ketchup, 1/3 cup rice vinegar, 1/3 cup packed brown sugar, 2 tbsp soy sauce, and 1/4 cup pineapple juice, add 1 clove minced garlic and 1 tsp grated ginger if you like, finish with 1 tsp toasted sesame oil if using.

6. Slice 1 medium green bell pepper, 1 medium red bell pepper and 1 medium onion into chunks, heat 1-2 tbsp oil in a wok or large skillet over medium high and stir fry the onion and peppers 2-3 minutes until just tender crisp.

7. Add 1 cup canned pineapple chunks to the veg, pour in the prepared sauce and bring to a simmer; whisk together 1 tbsp cornstarch with 2 tbsp water to make a slurry and stir it into the simmering sauce until glossy and thickened.

8. Toss the fried pork into the skillet with the sauce and vegetables, stir gently to coat and heat through about 1-2 minutes, taste and season with salt and black pepper as needed.

9. Remove from heat, sprinkle with 2 sliced scallions if using, serve immediately over steamed rice, and enjoy that sweet, sour and savory combo.

Equipment Needed

1. Chef’s knife and cutting board, for cutting the pork and veggies
2. Two mixing bowls, one for the marinade and one for the flour/cornstarch toss
3. Measuring cups and spoons, for the sauce and seasonings
4. Whisk and fork, whisk for the sauce, fork to beat the egg and mix the meat
5. Large deep skillet or wok, big enough to hold about 2 cups oil for frying
6. Tongs and a slotted spoon, to move and drain the fried pieces
7. Wire rack plus a baking sheet or paper towels, to drain and keep pork crisp
8. Small bowl and spoon for the cornstarch slurry and any small prep tasks

FAQ

Can I use pork loin instead of pork shoulder? Yes, you can. Pork shoulder is fattier and stays juicier, loin is leaner so slice it slightly thicker and dont overcook it or it gets dry. Cut against the grain for tender bites.

How do I get the coating super crispy? Use the 50/50 flour and cornstarch mix and include the optional baking powder if you have it. Make sure oil is hot, about 350-375 F, dont crowd the pan, and fry in batches. A quick double-fry helps: fry until pale golden, rest a minute, then fry again until deep golden. Dust with extra cornstarch before frying for an extra crunch.

Can I skip deep-frying? Yes. For less oil shallow-fry in a few tablespoons of oil, turning often. For oven bake, spray pieces with oil and bake at 425 F on a wire rack 18-22 minutes until crisp. Air fryer works great at 400 F for 10-14 minutes, shake halfway. Texture won’t be exactly the same but it’s tasty.

How do I adjust the sweet and sour balance? Taste the sauce before adding the pineapple. Add more rice vinegar for tang, more brown sugar for sweet, or extra ketchup if you want tomato depth. If it’s too sharp, a splash of pineapple juice or a pinch more sugar calms it down. Thicken with the cornstarch slurry a little at a time until you like the gloss and thickness.

Can I make parts of this ahead or freeze it? Yup. You can marinate and coat the pork a few hours ahead. To freeze, flash-fry pieces until just set, cool on a tray then freeze in a bag. Re-fry or bake from frozen to finish. Sauce freezes fine on its own too.

How should I store and reheat leftovers so they stay crispy? Store sauce and pork separately in airtight containers in the fridge for 3 to 4 days. Reheat pork in a hot skillet or oven at 350 F to crisp it back up, then toss with warmed sauce. Microwaving will warm it fast but it gets soggy.

Easy Sweet & Sour Pork Recipe Substitutions and Variations

Pork (1 lb boneless pork shoulder or pork loin): chicken thighs — about 1 lb, cut to same size; they stay juicier and are more forgiving if you overcook. Firm or extra-firm tofu — press well, pat dry, cut into chunks and fry a little longer, great if you want it meatless. Shrimp — use peeled and deveined, cook only 1-2 minutes per side, skip long marinate, sauce still works great.
Cornstarch (for coating or slurry): arrowroot powder — 1:1 swap for slurry, gives a glossy clear sauce but dont boil too long. Potato starch — 1:1 for coating or slurry, crisps nicely. All purpose flour — use ~1.5x for the coating (heavier, less fragile crisp) and it will thicken the sauce too.
Rice vinegar (1/3 cup): apple cider vinegar or white wine vinegar — 1:1 and you’ll get a similar tang. Lemon or lime juice — can be used if needed, but start with about 3/4 amount and taste, its brighter and more acidic than rice vinegar.
Ketchup (1/3 cup): tomato paste + brown sugar + water — mix 2 tbsp paste, 1 tbsp brown sugar and 2 tbsp water to mimic ketchup. Hoisin or sweet chili sauce — use ~1/3 cup but cut back on added sugar. Tomato sauce + a splash of vinegar and a pinch of sugar also works in a pinch.

Pro Tips

– Slice the pork against the grain and pat it as dry as you can before coating, otherwise the batter wont stick and the pieces get soggy instead of crispy.

– Double fry for ultra crispness: fry gently first to cook through, drain and let rest, then blast at higher heat to color and crunch. Do it in small batches so the oil temp stays steady.

– Keep oil temperature steady, dont let it smoke. If you dont have a thermometer drop a small bit of batter in first it should sizzle steadily and float to the top. Also dont overcrowd the pan or the oil temp will crash.

– Finish the sauce on low and taste as you go, add more acid or sugar in tiny amounts till it sings. Thicken slowly with the slurry so it stays glossy, and toss the pork off the heat so it keeps more crunch instead of going limp.

Easy Sweet & Sour Pork Recipe

Recipe by Pho Tsventichi

0.0 from 0 votes

I perfected the Best Sweet And Sour Pork Recipe using a clever pantry trick and a foolproof batter so you can recreate restaurant-style results at home.

Servings

servings

Calories

651

kcal

Equipment: 1. Chef’s knife and cutting board, for cutting the pork and veggies
2. Two mixing bowls, one for the marinade and one for the flour/cornstarch toss
3. Measuring cups and spoons, for the sauce and seasonings
4. Whisk and fork, whisk for the sauce, fork to beat the egg and mix the meat
5. Large deep skillet or wok, big enough to hold about 2 cups oil for frying
6. Tongs and a slotted spoon, to move and drain the fried pieces
7. Wire rack plus a baking sheet or paper towels, to drain and keep pork crisp
8. Small bowl and spoon for the cornstarch slurry and any small prep tasks

Ingredients

1 lb boneless pork shoulder or pork loin
1 large egg
1 tbsp light soy sauce
1 tbsp Shaoxing wine or dry sherry (optional)
1 tbsp cornstarch (for marinade)
1/2 tsp salt
1/4 tsp white or black pepper
1/2 cup all purpose flour
1/2 cup cornstarch (for coating)
1/2 tsp baking powder (optional)
Vegetable oil for frying, about 2 cups
1/3 cup ketchup
1/3 cup rice vinegar
1/3 cup packed brown sugar
2 tbsp soy sauce
1/4 cup pineapple juice (or juice from the canned pineapple)
1 tbsp cornstarch plus 2 tbsp water (for slurry)
1 cup canned pineapple chunks
1 medium green bell pepper
1 medium red bell pepper
1 medium onion
1 clove garlic, minced (optional)
1 tsp grated fresh ginger (optional)
1 tsp toasted sesame oil (optional)
2 scallions, sliced (optional)
Salt and black pepper to taste

Directions

Cut 1 lb pork shoulder or loin into 1 inch bite sized pieces, then mix with 1 large egg, 1 tbsp light soy sauce, 1 tbsp Shaoxing wine or dry sherry (if using), 1 tbsp cornstarch, 1/2 tsp salt and 1/4 tsp pepper; let it sit 15-20 minutes so the flavors soak in.
In a bowl combine 1/2 cup all purpose flour, 1/2 cup cornstarch, and 1/2 tsp baking powder (optional) with a pinch of salt, toss the marinated pork in this coating until well covered.
Heat about 2 cups vegetable oil in a deep skillet or pot to medium high, you want enough oil to submerge the pieces; dont overcrowd the pan or they'll steam instead of crisp.
Fry the pork in batches: for extra crisp fry twice – first at lower heat until the pork is cooked through and pale golden, drain on a rack, then raise heat and fry again quickly until deep golden and super crispy; or single fry until golden and cooked through, about 4-6 minutes total. Drain on paper towel or wire rack.
While pork fries whisk the sauce: 1/3 cup ketchup, 1/3 cup rice vinegar, 1/3 cup packed brown sugar, 2 tbsp soy sauce, and 1/4 cup pineapple juice, add 1 clove minced garlic and 1 tsp grated ginger if you like, finish with 1 tsp toasted sesame oil if using.
Slice 1 medium green bell pepper, 1 medium red bell pepper and 1 medium onion into chunks, heat 1-2 tbsp oil in a wok or large skillet over medium high and stir fry the onion and peppers 2-3 minutes until just tender crisp.
Add 1 cup canned pineapple chunks to the veg, pour in the prepared sauce and bring to a simmer; whisk together 1 tbsp cornstarch with 2 tbsp water to make a slurry and stir it into the simmering sauce until glossy and thickened.
Toss the fried pork into the skillet with the sauce and vegetables, stir gently to coat and heat through about 1-2 minutes, taste and season with salt and black pepper as needed.
Remove from heat, sprinkle with 2 sliced scallions if using, serve immediately over steamed rice, and enjoy that sweet, sour and savory combo.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.