I can never resist that glossy sweet and sour sauce clinging to perfectly crispy pork. This version brings back the takeout favorite I always crave, with every bite better than the last.

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I’m obsessed with Crispy Sweet and Sour Pork because it hits every craving at once: crunchy, sticky, tangy, sweet, and ridiculously satisfying. The pork shoulder gets that crackly bite I always hope for, then the sauce swoops in with glossy, punchy attitude.

And the pineapple chunks? Absolutely necessary.

I love how every forkful feels a little chaotic in the best way, with juicy pork, bright fruit, and that takeout-style sauce I never get tired of. But honestly, the crunch is what keeps me coming back.

Loud, saucy, nostalgic, totally addictive. This is the kind of dinner I think about later.

Ingredients

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Pork shoulder or loin gives you juicy bites with that takeout-style chew.
Egg helps the coating cling, so the pork fries up extra crisp.
Soy sauce brings salty depth, not just plain “fried meat” vibes.
Shaoxing wine or sherry adds a cozy, savory background note.
White pepper gives a tiny warm kick without taking over.
Cornstarch is the crunch maker.
Basically, it’s doing the heavy lifting.
Flour keeps the coating sturdy, golden, and not too delicate.
Hot oil turns those pork cubes into crispy little treasures.
Pineapple adds sweet, juicy pops that make the sauce feel bright.
Bell peppers bring color, crunch, and a little fresh balance.
Onion gets sweet and soft, but still has some bite.
Garlic and ginger make the sauce taste alive, not flat.
Ketchup, vinegar, and sugar give that classic sweet-sour punch.
Pineapple juice loosens the sauce and keeps it fruity.
Plus green onions and sesame seeds make it look restaurant-good.

Ingredient Quantities

1 pound pork shoulder or pork loin, cut into 1 to 1 1/2 inch cubes

1 large egg

2 teaspoons soy sauce

1 teaspoon Shaoxing wine or dry sherry

1/2 teaspoon salt

1/4 teaspoon white pepper

3 tablespoons cornstarch for the marinade

1/2 cup cornstarch for coating

1/2 cup all purpose flour

Vegetable oil for deep frying, about 4 cups or enough for a 3 inch deep pan

1 cup pineapple chunks, drained (fresh or canned)

1 medium red bell pepper, cut into 1 inch pieces

1 medium green bell pepper, cut into 1 inch pieces

1 medium yellow onion, cut into 1 inch pieces

2 cloves garlic, minced

1 teaspoon grated fresh ginger

1/2 cup ketchup

1/3 cup rice vinegar

1/3 cup granulated sugar

2 tablespoons soy sauce

1/3 cup pineapple juice or water

1 tablespoon cornstarch plus 2 tablespoons water for slurry

Optional garnish: sliced green onions and sesame seeds

How to Make this

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1. Cut pork into 1 to 1 1/2 inch cubes. In a bowl combine 1 large egg, 2 teaspoons soy sauce, 1 teaspoon Shaoxing wine or dry sherry, 1/2 teaspoon salt, 1/4 teaspoon white pepper and 3 tablespoons cornstarch; add pork, mix to coat, and marinate at least 20 minutes.

2. In a shallow bowl combine 1/2 cup cornstarch and 1/2 cup all purpose flour for the dry coating. Remove pork from marinade and dredge each piece thoroughly in the coating, shaking off excess.

3. Heat vegetable oil in a deep pan to about 350 degrees F (enough for 3 inches deep, roughly 4 cups). Fry pork in batches, careful not to crowd, until golden and cooked through about 3 to 5 minutes per batch. Drain on a wire rack or paper towels.

4. For extra crispiness, when all pork is cooked, reheat oil to about 375 degrees F and quickly fry the pork batches again 1 to 2 minutes until very crisp. Drain and set aside.

5. Prepare sauce by combining 1/2 cup ketchup, 1/3 cup rice vinegar, 1/3 cup granulated sugar, 2 tablespoons soy sauce and 1/3 cup pineapple juice or water in a bowl; stir to dissolve the sugar.

6. In a large wok or skillet heat 1 to 2 tablespoons of oil over medium-high heat. Add 2 cloves minced garlic and 1 teaspoon grated fresh ginger; stir briefly until fragrant about 20 seconds.

7. Add 1 medium yellow onion cut into 1 inch pieces, 1 medium red bell pepper pieces and 1 medium green bell pepper pieces; stir fry until crisp-tender about 2 to 3 minutes. Add 1 cup pineapple chunks and toss to combine.

8. Pour the prepared sauce into the wok and bring to a simmer. Mix 1 tablespoon cornstarch with 2 tablespoons water to make a slurry, then whisk the slurry into the simmering sauce until it thickens to a glossy coating.

9. Add the crispy pork to the sauce and vegetables, tossing gently to coat everything evenly and heat through. Serve immediately, garnished with sliced green onions and sesame seeds if desired.

Equipment Needed

1. Cutting board and chef knife
2. Medium mixing bowl and shallow bowl for coating
3. Measuring cups and spoons
4. Deep heavy pot or deep frying pan (3 inch oil depth)
5. Instant-read thermometer
6. Wire rack with a rimmed baking sheet or paper towels for draining
7. Tongs and slotted spoon or spider strainer
8. Large wok or wide skillet and a heatproof spatula

FAQ

Q: Can I use pork loin instead of pork shoulder and will it stay tender?

A: Yes. Pork loin is leaner and cooks faster. To keep it tender, avoid overcooking and marinate as directed; fry until golden and transfer to the sauce quickly to prevent drying.

Q: My coating fell off after frying. How do I get a crisp, lasting crust?

A: Pat pork dry, thoroughly toss in the marinade cornstarch before the batter, then coat in the cornstarch and flour mix. Fry at 350 to 365 F in batches so oil temperature stays steady, and drain briefly on a rack instead of paper to retain crispness before saucing.

Q: Can I bake or air fry instead of deep frying?

A: Yes. For oven baking, spray pieces with oil and bake at 425 F on a rack until crisp, flipping once. For air fryer, cook at 400 F in a single layer until golden. Texture will be less uniformly crunchy than deep frying but still tasty.

Q: How can I make the sauce less sweet or less tangy?

A: Reduce sugar for less sweet and add a splash more rice vinegar for brightness if needed. Balance with a touch more soy sauce for savory depth or a pinch of salt to taste.

Q: Can I prepare components ahead of time?

A: Yes. Marinate pork up to 4 hours refrigerated. Chop vegetables and drain pineapple ahead. Coat and refrigerate pork briefly before frying for up to 1 hour. Fry and finish sauce just before serving for best texture.

Q: What can I serve with sweet and sour pork?

A: Steamed white or jasmine rice, fried rice, or plain noodles complement the dish. A simple stir fried green vegetable or steamed bok choy adds color and balance.

Crispy Sweet And Sour Pork Recipe Substitutions and Variations

1 pound pork shoulder or pork loin: substitute with boneless chicken thigh or breast, firm tofu (press well), or firm white fish like cod for a lighter version.
Cornstarch (marinade and coating): use potato starch or tapioca starch for similar crispness; rice flour works but yields a slightly grainier crust.
1 teaspoon Shaoxing wine or dry sherry: swap with dry sherry if available, mirin for a touch sweeter note, or 1 teaspoon rice wine vinegar plus 1 teaspoon water if avoiding alcohol.
1/2 cup ketchup: replace with hoisin sauce for deeper umami, or a blend of 3 tablespoons tomato paste plus 3 tablespoons sugar and 2 tablespoons rice vinegar to mimic ketchup sweetness and tang.

Pro Tips

1. Dry the pork well before dredging. Pat each piece with paper towel after the marinade so the flour and cornstarch stick evenly and you avoid gummy spots.

2. Use the double-fry method and keep oil temperature controlled. Fry at about 350 F until cooked, drain, then bring oil to 375 F and flash-fry for 1 to 2 minutes to maximize crispness. Work in small batches so the oil temperature does not drop too much.

3. Lightly tap excess coating off before frying. A thin, even layer of the cornstarch and flour mix gives the best crunch and prevents a heavy, cakey crust.

4. Finish the sauce off the heat if it thickens too quickly. Make the cornstarch slurry in advance and whisk it in gradually while simmering until glossy. Add the pork at the very end and toss briefly so the crust stays crisp and the sauce evenly coats each piece.

Crispy Sweet And Sour Pork Recipe

Recipe by Pho Tsventichi

0.0 from 0 votes

I can never resist that glossy sweet and sour sauce clinging to perfectly crispy pork. This version brings back the takeout favorite I always crave, with every bite better than the last.

Servings

servings

Calories

673

kcal

Equipment: 1. Cutting board and chef knife
2. Medium mixing bowl and shallow bowl for coating
3. Measuring cups and spoons
4. Deep heavy pot or deep frying pan (3 inch oil depth)
5. Instant-read thermometer
6. Wire rack with a rimmed baking sheet or paper towels for draining
7. Tongs and slotted spoon or spider strainer
8. Large wok or wide skillet and a heatproof spatula

Ingredients

1 pound pork shoulder or pork loin, cut into 1 to 1 1/2 inch cubes
1 large egg
2 teaspoons soy sauce
1 teaspoon Shaoxing wine or dry sherry
1/2 teaspoon salt
1/4 teaspoon white pepper
3 tablespoons cornstarch for the marinade
1/2 cup cornstarch for coating
1/2 cup all purpose flour
Vegetable oil for deep frying, about 4 cups or enough for a 3 inch deep pan
1 cup pineapple chunks, drained (fresh or canned)
1 medium red bell pepper, cut into 1 inch pieces
1 medium green bell pepper, cut into 1 inch pieces
1 medium yellow onion, cut into 1 inch pieces
2 cloves garlic, minced
1 teaspoon grated fresh ginger
1/2 cup ketchup
1/3 cup rice vinegar
1/3 cup granulated sugar
2 tablespoons soy sauce
1/3 cup pineapple juice or water
1 tablespoon cornstarch plus 2 tablespoons water for slurry
Optional garnish: sliced green onions and sesame seeds

Directions

Cut pork into 1 to 1 1/2 inch cubes. In a bowl combine 1 large egg, 2 teaspoons soy sauce, 1 teaspoon Shaoxing wine or dry sherry, 1/2 teaspoon salt, 1/4 teaspoon white pepper and 3 tablespoons cornstarch; add pork, mix to coat, and marinate at least 20 minutes.
In a shallow bowl combine 1/2 cup cornstarch and 1/2 cup all purpose flour for the dry coating. Remove pork from marinade and dredge each piece thoroughly in the coating, shaking off excess.
Heat vegetable oil in a deep pan to about 350 degrees F (enough for 3 inches deep, roughly 4 cups). Fry pork in batches, careful not to crowd, until golden and cooked through about 3 to 5 minutes per batch. Drain on a wire rack or paper towels.
For extra crispiness, when all pork is cooked, reheat oil to about 375 degrees F and quickly fry the pork batches again 1 to 2 minutes until very crisp. Drain and set aside.
Prepare sauce by combining 1/2 cup ketchup, 1/3 cup rice vinegar, 1/3 cup granulated sugar, 2 tablespoons soy sauce and 1/3 cup pineapple juice or water in a bowl; stir to dissolve the sugar.
In a large wok or skillet heat 1 to 2 tablespoons of oil over medium-high heat. Add 2 cloves minced garlic and 1 teaspoon grated fresh ginger; stir briefly until fragrant about 20 seconds.
Add 1 medium yellow onion cut into 1 inch pieces, 1 medium red bell pepper pieces and 1 medium green bell pepper pieces; stir fry until crisp-tender about 2 to 3 minutes. Add 1 cup pineapple chunks and toss to combine.
Pour the prepared sauce into the wok and bring to a simmer. Mix 1 tablespoon cornstarch with 2 tablespoons water to make a slurry, then whisk the slurry into the simmering sauce until it thickens to a glossy coating.
Add the crispy pork to the sauce and vegetables, tossing gently to coat everything evenly and heat through. Serve immediately, garnished with sliced green onions and sesame seeds if desired.

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.