I enjoy crafting this Crispy Sweet And Sour Pork recipe where tender pork bites, lightly seasoned and dipped in a mix of cornstarch and flour, meet a tangy glaze of pineapple juice, ketchup, and soy sauce. Fresh bell peppers, onions, and a splash of white vinegar round out this lively dish.

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I’ve always loved making homemade Sweet & Sour Pork because nothing beats that fresh, tangy taste you get at home. I start with 1 lb pork cut into bite size pieces, seasoned with a pinch of salt and a bit of pepper, then dipped in a lightly beaten egg mix with 1/2 cup cornstarch and 1/2 cup all-purpose flour before deep frying until it’s perfectly crispy.

The magic really happens when I whip up the sauce, combining 1/2 cup sugar, 1/3 cup white vinegar, 1/4 cup ketchup, 2 tbsp soy sauce and 1/2 cup pineapple juice to create a punchy, sweet and sour glaze. Tossing in chopped green and red bell peppers, onion, and pineapple chunks brings a fresh crunch that makes every bite memorable.

I’ve experimented with loads of variations, and this might just be my favorite way to enjoy Chinese Pork Recipes perfect for dinner. Check out the full recipe at whippeditup.com.

Why I Like this Recipe

I love this recipe because it gives me a fun way to cook something that tastes amazing. When I fry the pork, I really enjoy the crispiness you get from the batter and the way it soaks up that tangy sauce.

I also like how all of the flavors mix together so nicely. The sweet and sour mix with the fresh vegetables really makes every bite interesting, and it feels homemade which to me is always better than fast food.

Another reason I enjoy it is because it’s easy to make. Even though there are several ingredients, I find the process straightforward and a great way to practice my cooking skills.

Finally, I like how customizable it is since I can always add a twist or change a detail to suit my taste, which makes it a recipe I’ll always come back to.

Ingredients

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Pork offers lean protein and rich flavor, making it the dish’s main ingredient.
Pineapple chunks provide natural sweetness, fiber, and vitamin C that brighten each bite.
Bell peppers contribute crunchy texture, antioxidants, and vibrant color to the dish.
Onions add a bold, savory tang along with antioxidants while enhancing overall flavor.
Sugar creates the signature sweet element that balances the sour bite of vinegar.
Soy sauce deepens umami and rounds out flavors in a richly layered sauce.
White vinegar offers a sharp, sour zing that cuts through richness.
Cornstarch and flour create a light, crispy coating when deep frying.

Ingredient Quantities

1 lb pork, cut into bite size pieces

A pinch of salt and a bit of pepper for seasoning

1 egg, lightly beaten

1/2 cup cornstarch

1/2 cup all-purpose flour

Enough oil for deep frying (around 2 cups or what you need)

1/2 cup sugar

1/3 cup white vinegar

1/4 cup ketchup

2 tbsp soy sauce

1/2 cup pineapple juice

1 can (about 8 oz) pineapple chunks, drained

1 green bell pepper, chopped

1 red bell pepper, chopped

1 medium onion, chopped

How to Make this

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1. Cut the pork into bite-sized pieces, then season ’em with a pinch of salt and a bit of pepper.

2. Dip the pork pieces in the lightly beaten egg, then mix them up in a bowl with the cornstarch and all-purpose flour until evenly coated.

3. Heat up enough oil in a deep fryer or pan (around 2 cups or as needed) until it’s really hot enough for deep frying.

4. Fry the pork pieces in batches until they turn a crispy, golden brown and drain ’em on paper towels when done.

5. In a separate pan, mix together the sugar, white vinegar, ketchup, soy sauce and pineapple juice.

6. Bring that mixture to a simmer over medium heat and stir constantly so nothing sticks or burns.

7. Add the chopped green bell pepper, red bell pepper and onion into the sauce along with the drained pineapple chunks.

8. Let everything cook together for about 5 minutes, so the veggies get a little soft but still keep some crunch.

9. Toss in the fried pork pieces into the sauce and stir until every piece is well-coated with the sweet and sour sauce.

10. Serve your delicious sweet and sour pork hot, maybe with rice on the side, and enjoy this super tasty homemade meal!

Equipment Needed

1. A cutting board and a sharp knife for cutting the pork and veggies
2. A large mixing bowl to coat the pork in egg, cornstarch, and flour
3. A deep fryer or a heavy pan with enough capacity for deep frying
4. A slotted spoon or tongs to remove the pork from the hot oil
5. A stack of paper towels to drain the fried pork
6. A separate pan for making the sweet and sour sauce
7. A wooden spoon or spatula for stirring the sauce
8. A set of measuring cups and spoons for getting the ingredients just right

FAQ

Q: Which cut of pork should I use?

A: You can use almost any pork, but lean cuts like pork tenderloin works great. The bite size pieces help get that crispy outer layer when fried.

Q: How do I get the coating super crispy every time?

A: Make sure you season the pork first, then dip it in a lightly beaten egg followed by a mix of cornstarch and all-purpose flour. This double-dipping makes for a crispier bite.

Q: What temperature should the oil be for deep frying?

A:Heat the oil to about 350°F. This way, the pork pieces fry evenly and dont soak up too much oil.

Q: Can I tweak the sauce to suit my taste?

A: Absolutely, you can adjust the sugar, vinegar, or even add extra ketchup if you like a sweeter or tangier flavor. Play around until its just right.

Q: Any tips to avoid a greasy dish?

A:After frying, let the pork drain on paper towels. This little extra step can really cut down on the oiliness, giving you a lighter dish.

Sweet & Sour Pork Recipe Substitutions and Variations

If you run out of cornstarch, you can use potato starch instead for that same crispy finish.
You can swap out all-purpose flour for rice flour if you wanna keep things light and tasty.
White vinegar can be replaced with rice vinegar, which gives a slightly sweeter tang.
If you dont have ketchup, try mixing tomato paste with a bit more sugar to hit that sweet & sour note.
Instead of pineapple juice, orange juice works pretty well if you like a citrus twist.

Pro Tips

1. You wanna make sure your oil is really hot before frying. If the oil’s not hot enough, your pork might end up greasy and soggy instead of crispy, so test it with a little bit of batter to see if it sizzles on contact.

2. Try frying the pork in small batches so the pieces don’t stick together. Overcrowdin the pan and the temperature will drop fast which means none of that lovely crunch you’re after.

3. When you make your sauce, keep stirring it constant. Sometimes it can start to stick and burn if you ain’t watchful so don’t get distracted, otherwise you might end up with a burnt flavor.

4. If you really want to boost the texture, consider a double fry technique. Fry the pork once until it’s just turning light, let it rest a bit, and then fry it again at a higher temperature to lock in the crispiness.