Sweet And Sour Pork
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Sweet and Sour Pork – crispy fried pork, tangy pineapple sauce, crunchy peppers. The takeout fave made right at home.
The Takeout Classic I’ll Never Stop Craving
Sweet and Sour Pork is one of those dishes that just hits. It’s loud, saucy, a little ridiculous, and I love it for all those reasons. This one’s got crispy pork (yes, we double fry, and yes, it’s worth it), bell peppers, juicy pineapple, and that sweet and tangy sauce you secretly wish came in a bottle.
I’ve been making this for years. It took me a few tries to get that perfect balance, super crispy outside, tender inside, and a sauce that sticks without turning into syrup. Now? This version is our go to when we want takeout but don’t want to pay $18 for six sad pieces of pork in a soggy carton.
Remo fully approves. Jack and Solo want a taste every time. I recommend serving it over jasmine rice and mentally preparing yourself to not eat the whole pan in one sitting. (Good luck with that.)
Why You’ll Love This Sweet And Sour Pork
- Crispy and Saucy. That double fried pork? Crunchy on the outside, tender on the inside. The sauce clings to every bite like it was made for it (because it was).
- Takeout flavor, home cooked win. You don’t need a deep fryer or a fancy wok, just a pan, some oil, and a little kitchen swagger.
- Customizable. Don’t like pineapple? Leave it out. Want it spicier? Add chili flakes. This recipe plays nice with your cravings.
- Feeds the whole family. And no one’s fighting over the last piece because you made enough. (Hopefully.)
- Honestly addictive. We keep “accidentally” eating it straight from the pan. It’s just one of those dishes.
- Pork shoulder is the move. It’s flavorful, marbled, and stays juicy even after a double fry. Pork loin or tenderloin works too, but you’ll lose some of that richness.
- Baking soda = magic tenderizer. Just a tiny bit in the marinade helps break down the fibers so your pork is tender inside and crisp outside.
- Slice it right. Cut into bite sized chunks, not strips. You want pieces that fry evenly and soak up that sticky sauce.
- Double fry = ultimate crunch. It’s the difference between crispy pork and pork that goes soggy five minutes in. First fry gives it structure. Second fry locks it in.
- High heat only. Let your oil get hot before frying anything. If it’s not sizzling, your pork’s just taking a bath in oil.
- I tested this with leaner cuts and no baking soda, it was disappointing. Trust me, the shoulder + soda combo is a game changer.
- Balance is everything. You want tangy, sweet, and just enough savory to round it all out. That’s why this one uses rice vinegar, pineapple juice, brown sugar, and a bit of ketchup.
- Don’t skip the tomato paste. It adds depth and body so the sauce sticks to the pork instead of pooling at the bottom of the pan.
- Mix it ahead. Stir the sauce ingredients together before you start cooking. You won’t have time once the heat’s on.
- Veggies should still have bite. Bell peppers and onions go in last and cook fast. Don’t overdo it, they should be crisp tender.
- Pineapple goes in at the end. Warm, not mushy. Nobody wants pineapple puree in their stir-fry.
- Prep everything before you turn on the stove. Once you start, it’s a sprint, not a stroll.
Toss your pork cubes with baking soda, garlic, ginger, and soy sauce. Let it sit for 10–15 minutes. That’s all it takes to start breaking down the meat so it’s tender and full of flavor.
In a bowl, whisk together the rice vinegar, brown sugar, broth, ketchup, tomato paste, pineapple juice, cornstarch, and salt. Stir until smooth and set it aside. You’ll want it ready when things start moving fast.
After marinating, pat the pork dry if it’s too wet, season with salt and pepper, then toss it in cornstarch. Every piece should be nicely coated, it’s what gives us that golden crunch.
Heat half the oil in a deep skillet or wok over medium-high. Fry the pork in batches until lightly golden. Don’t crowd the pan! Remove and set aside.
Add the rest of the oil and give the pork a second fry. This is what takes the crust from meh to WOW. Once golden brown and crispy, set it aside on paper towels to drain. If you skip the second fry, don’t tell me. I can’t emotionally handle it.
In the same pan (wipe it out if needed), heat a bit of oil. Add the onions and peppers, cook for 1 minute. Add the garlic and stir for 30 seconds. We want crisp tender here, not limp and sad.
Pour in the sauce and stir until it thickens into a glossy dream. Then toss in the pork and pineapple chunks. Coat everything like you mean it. Cook for 1–2 more minutes, just enough to bring it all together. Finally, serve your sweet and sour pork with steamed rice or noodles, and prepare for the kind of silence that only happens when everyone’s too busy eating to talk.
Serve With
Here’s how you can pair it like a pro (or at least like someone who didn’t just wing it at 5:45 PM).
Wonton Soup
Fresh Spring Rolls
Homemade Egg Rolls
Sesame Chicken
Frequently Asked Questions
Can I use a different cut of pork?
Yes! Pork shoulder is my top pick for flavor and texture, but pork loin or tenderloin works too if you want something leaner. Just don’t overcook it, they dry out fast.
Can I use chicken instead?
Totally. Here’s my recipe for sweet and sour chicken.
How do I keep the pork crispy?
Double fry it. Don’t skip that step. Also, make sure your oil is hot enough (it should sizzle immediately), and don’t crowd the pan, work in batches if you need to.
Can I make it ahead?
You can prep all the parts ahead, marinate the pork, mix the sauce, chop the veggies. But fry the pork and stir-fry everything fresh when you’re ready to eat. That’s how you keep the crunch.
Can I make it vegetarian?
Yes! Use tofu (press it well first) or even cauliflower florets. Just follow the same coating and frying method for crispy results.
Why isn’t my sauce thickening?
Two things: make sure the cornstarch was fully dissolved in the sauce before cooking, and give it enough time to bubble once it hits the pan. It thickens as it cooks.
Storage + Reheating
- Fridge: Store leftovers in an airtight container for up to 3 days. Keep the sauce and pork separate if you want to preserve some of the crispiness.
- Freezer: Freeze in separate containers for up to 2 months. I recommend freezing the pork after frying (before saucing), so it doesn’t turn soggy on you.
- Reheating: Reheat in a skillet over medium heat until warmed through. If it’s already sauced, add a splash of broth or water to loosen it up. The microwave works too, but don’t expect any crunch.
Try These Asian Recipes Next
- Mapo Tofu
- Sweet and Sour Chicken
- Nasi Goreng
- Beijing Beef
- Pad See Ew
- Sweet And Sour Meatballs
- Char Siu Pork (Chinese BBQ Pork)
- Szechuan Pork
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Sweet And Sour Pork
Video
Ingredients
Pork Marinade
- 1 pound pork shoulder (cut into 1 inch cubes)
- ¼ teaspoon baking soda
- 2 cloves garlic (minced)
- 1 inch ginger piece (grated)
- 2 tablespoons soy sauce (low sodium)
For Dredging
- 1 cup cornstarch
- salt and pepper (to taste)
Sweet And Sour Sauce
- 3 tablespoons rice vinegar
- ⅓ cup brown sugar (packed)
- 1 cup chicken broth (low sodium)
- ⅓ cup ketchup
- 1 tablespoon tomato paste
- ¼ cup pineapple juice
- ½ teaspoon cornstarch
- 1 teaspoon salt (or to taste)
Stir-Fry
- 1 medium green bell pepper (cut into 1-inch pieces)
- 1 medium red bell pepper (cut into 1-inch pieces)
- 1 medium onion (cut into 1-inch pieces)
- 2 cloves garlic (minced)
- ½ cup pineapple chunks
- 2 cups vegetable oil
Before You Begin! If you make this, please leave a review and rating letting us know how you liked this recipe! This helps our business thrive & continue providing free recipes.
Instructions
- In a bowl, combine pork cubes with baking soda, minced garlic, grated ginger, and soy sauce. Mix well and let marinate for 10-15 minutes to infuse flavor and tenderize the meat.
- In a separate bowl, whisk together all the sauce ingredients. Make sure to dissolve the cornstarch completely. Set aside.
- After marinating, season the pork with salt and pepper, then toss them in cornstarch to coat.
- Heat half the oil in a skillet over medium-high heat. Fry the pork cubes until they turn light golden. Remove and set aside. This first fry is to ensure extra crispiness.
- Add the remaining oil to the skillet and re-fry the pork cubes until golden brown and crispy. Remove and set aside.
- In a large wok or pan, heat another tablespoon of vegetable oil over medium high heat. Add the onion and bell peppers and cook for 1 minute. Add the garlic and cook for another 30 seconds until aromatic.
- Pour the sweet and sour sauce mixture in the wok and stir well until the sauce get thick and glossy. Add the fried pork and pineapple chunks to the wok, toss everything together well. Cook for another 2 minutes then remove from heat.
- Dish it out hot over a bed of steamed rice or noodles.
Notes
- Double-frying = crispy pork: don’t skip it unless you like disappointment.
- Adjust the sauce: Too thick? Splash in a bit more broth. Too thin? Cornstarch slurry to the rescue.
- Veggie swap alert: Snap peas, broccoli, or carrots work great if you want to switch things up.
Nutrition Information
Notice: Nutrition is auto-calculated for your convenience. Where relevant, we recommend using your own nutrition calculations.
