I really love a good sweet and sour pork! This popular Chinese dish is incredibly delicious and the sauce is perfectly balanced.
While the saucy and crispy pork is the main star, my favorite part is the fresh pineapple. It really adds freshness and texture! So next time you’re tempted to order takeout, try making it at home! So good.
If there’s one Chinese dish I really like, it’s sweet and sour pork! While this is a popular takeout dish, this style of sauce is widely used in several Chinese dishes. I love sweet and sour everything!
This dish, in particular, is popular in Cantonese cuisine. And today, I’m sharing my dad’s homemade sweet and sour pork recipe. He is a professional Cantonese chef, and I think his recipe is one of THE BEST out there!
It’s got the perfect flavor balance, which is often hard to get right with this type of sauce. The pork is double-fried, which makes it extra crispy and perfect for absorbing all that sauce. It’s then tossed with crunchy fresh pineapple, bell peppers, and onions.
The perfect way to serve sweet and sour pork is with steamed jasmine rice to soak up all that saucy goodness, but feel free to pair with my Char Siu Pork, Shrimp Lo Mein or my Golden Fried Rice for a family-style dinner!
Looking for more stir fry recipes? Try my Black Pepper Chicken or Beef Chow Fun!
Why we love making sweet and sour pork at home:
- Crispy, saucy pork: The cornstarch coating and double-frying method ensure that the pork is extra crispy, making it perfect for soaking all that sauce without getting soggy.
- Perfect balance: While most sauces can be overpowering, this one is not! My dad’s sauce recipe has the perfect balance of both.
- Moist and flavorful: We marinate the pork for just 20 minutes to ensure it’s tender and flavor-packed.
- Fresh pineapple, bell peppers, and onions bring vibrant colors and a satisfying crunch, adding vibrant colors and texture.
Jump to:
Ingredient Notes
I included some helpful notes and tips regarding the ingredients I used for this recipe. As always, the full ingredient list with quantities can be found in the recipe card down below.
For the stir fry:
- Pork shoulder or pork butt: Cut into 1-inch cubes. This is a great choice for this dish as it remains juicy and tender after cooking.
- Salt and pepper: Adds flavor to the pork during marination. I use white pepper powder, but ground black pepper is fine too.
- Egg white: In Chinese cooking, egg whites are used to tenderize meat and lock in moisture. This process is called “velveting.”
- Cornstarch: Used in the marinade, and also for the crispy coating.
- Fresh pineapple chunks: I’d highly, highly recommend using fresh pineapple if you can find a ripe one. When fresh pineapple chunks are cooked, the sugars caramelize beautifully and tastes amazing!
- Bell peppers: I use both red and green bell peppers. They add crunch.
- Yellow onion: Adds sweetness and extra crunch.
- Scallion: For garnish.
For the sweet and sour sauce:
- Ketchup: Makes the base of the sauce, providing sweetness and a rich tomato flavor. It’s also what gives it its red hue.
- Worcestershire sauce: Packed with flavor, this sauce adds depth.
- White vinegar: For that tanginess to balance the sweetness.
- Granulated sugar: Sweetens the sauce.
- Water: Thins the sauce to the right consistency and balances everything out.
- A pinch of salt, to taste
Step-by-Step Tutorial
While deep-frying is involved in this sweet and sour pork recipe, you’ll see how easy it is to make at home. You can even prep several components ahead of time. More below.
Step 1 | Marinate pork
In a large bowl, combine the cubed pork with Kosher salt, white pepper powder (or ground black pepper), the egg white, and 1 tablespoon cornstarch. Mix until the pork is evenly coated. Let it marinate for at least 20 minutes.
Step 2 | Make sauce and prep veggies
Meanwhile, make the sweet and sour sauce. In a bowl, mix together ketchup, Worcestershire sauce, white vinegar, granulated sugar, a pinch of salt, and water until evenly combined. Set aside.
Next, prepare the vegetables. Chop the bell peppers and onions into about 1 inch chunks. Do the same for the fresh pineapple. Then, slice the scallion diagonally.
Step 3 | Coat and fry the pork
Heat vegetable oil in a deep pan or wok to 350F to 360F, enough oil for deep frying.
Dredge the marinated pork cubes in cornstarch, shaking off any excess. Once the oil is hot, fry the pork in batches until golden and crispy, about 6 to 8 minutes per batch. Remove the pork and let it drain on a paper towel-lined plate. For extra crispiness, fry the pork a second time for another 1-2 minutes. This technique is called “double-frying.”
Tip: Fry in batches. Overcrowding the pan can cause the oil temperature to drop too fast, which can affect the cooking process.
Step 4 | Cook the veggies and pineapple
In a large pan or wok (you can use a different pan), heat a few generous drizzles of oil over high heat. Add the bell peppers and onions, and stir-fry for about 2 to 3 minutes until the vegetables are tender but still crisp. Then, add the pineapple chunks for another 2 minutes.
Step 5 | Bring everything together
Add the cooked crispy pork into the pan with the veggies. Then, drizzle the prepared sauce and give everything a good toss until evenly coated with the sauce. Cook for another 1 to 2 minutes until the sauce thickens.
And there you have it, the most amazing sweet and sour pork made at home!
Prep Ahead Tips
Pork: The pork can be marinated overnight and refrigerated until ready to use.
Sauce: Can be made 2 days in advance and kept refrigerated. Let it sit on the counter for a few minutes (so it’s not so cold) and give it a good stir before using.
The veggies and pineapple can be chopped up to 3 days ahead.
Pairing and Serving Ideas
Sweet and sour pork pairs well with simple steamed white rice. You can also serve it my Golden Fried Rice, or Coconut Rice. The neutral flavor of the rice complements the bold flavors of the dish.
If you’re in the mood to try more takeout style recipes at home, check these out:
- Char Siu Pork
- Chinese BBQ Ribs (Char Siu style!)
- Shrimp Lo Mein
- Chinese Chicken Corn Soup
- Honey Sesame Chicken
- Chinese Sausage Fried Rice or Curry Fried Rice
Recipe FAQs
I tried this, but it doesn’t turn out crispy enough, so I wouldn’t recommend it. Instead, what you can do is the shallow-fry: Cut the pork into thinner pieces and coat as directed, then add a layer of oil (about ½ inch) and cook on both sides. This way you get crispy pork but with less oil.
Yes, just be sure to drain them well to avoid adding extra liquid to the dish.
Pork shoulder (also known as pork butt) is best. It’s got some fat, which will keep it moist and juicy. Try not to use pork loin or tenderloin because they are too lean.
Tips for Success
- The best cut for this sweet and sour pork recipe is pork shoulder or pork butt. It has enough marbling and fat content to keep the pork juicy.
- Marinating is a crucial step to keep the pork tender and flavorful throughout. The marinade is only 20 minutes, but you can marinate overnight too.
- Fresh pineapple is highly recommended rather than canned, but either way works.
- I would not recommend baking the pork (I’ve tried, didn’t turn out), but you can try shallow-frying to use less oil. Cut the pork into thinner pieces and coat as directed, then add a layer of oil (about ½ inch) and cook as directed.
- Use a neutral oil with a high smoke point, such as vegetable, canola, or peanut oil. Don’t use olive oil.
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Sweet and Sour Pork
Equipment
- Large wok or Dutch oven
- Candy thermometer to measure oil temp, optional
Ingredients
- 2 cups fresh pineapple, cubed
- ½ a red bell pepper - 1 inch pieces
- ½ a green bell pepper - 1 inch pieces
- ½ a medium yellow onion - 1 inch pieces
- 1 scallion - diagonally sliced
- ½ cup cornstarch, for dredging the pork
- Vegetable oil - for cooking
For the pork and marinade:
- 1 ½ pounds pork butt or shoulder - excess fat trimmed
- ½ teaspoon Kosher salt
- ¼ teaspoon white pepper powder - or ground black pepper
- 1 egg white
- 1 tablespoon cornstarch
Sweet and sour sauce:
- ½ cup ketchup
- 1 tablespoon Worcestershire sauce
- ¼ cup white vinegar - or to taste
- 6 tablespoons granulated sugar
- ¼ cup water
- A pinch of salt - to taste
Instructions
- Prep and marinate pork: Trim excess fat from the pork and cut into 1-inch cubes. Combine the pork with the marinade ingredients (salt, pepper, egg white, and 1 tablespoon of cornstarch) until evenly coated. Marinate the pork for 20 minutes.
- Meanwhile, make the sweet and sour sauce: In a bowl, whisk all the sauce ingredients. Set aside.
- Prep the rest of the ingredients: Chop the onions, bell peppers, pineapple, and scallions as instructed. The stir-frying process happens fast, so have everything ready.
- In a wok or Dutch oven, heat vegetable oil (enough for deep frying) over medium-high heat until it reaches about 350F to 360F.
- Meanwhile, coat and cook the pork. Coat the pork pieces with cornstarch each, shaking off any excess. In batches, fry for about 6 to 8 minutes until slightly golden brown and cooked through. Remove from the pan. Then bring the temperature back to 350F and do the second fry for about 1 minute until fully golden brown. Transfer to a paper towel lined plate. Tip: Cook in batches to ensure even cooking.
- In a separate large wok or skillet, heat a few drizzles of oil over medium-high heat. Cook the bell peppers and onions, about 2 minutes. Then, add the pineapple chunks and cook for another 2 minutes.
- Add the crispy pork into the pan. Then, toss everything with the prepared sweet and sour sauce (give it a quick stir first) until evenly coated for another 1 or 2 minutes until the sauce thickens. Garnish with sliced scallions.
- Note: The sauce should thicken well without the need to use cornstarch (ketchup is thick). However, if you want it thicker, you can dissolve ½ tablespoon of cornstarch with 1 tablespoon water, and stir it into the sauce (a little bit at a time) for another 2 mins.
Notes
- Fresh sweet pineapple is highly recommended. It really takes this dish to the next level. The caramelization and sweetness are amazing.
- Use vegetable, canola, peanut, or avocado oil. They all have a high smoke point, ideal for cooking at high temps. Do not use olive oil.
- Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in a pan over medium heat or in the microwave until warmed through.
- Baking? I would not recommend baking. I’ve tried that and it always turned out dry and not crispy. However, you can shallow-frying to use less oil. Cut the pork into thinner pieces and coat as directed, then add a layer of oil (about ½ inch) and cook on both sides until golden brown.
nmc says
Hi – is it possible to make this egg free?
Mona says
Instructions were perfect and easy making it amazingly good. Thank you
Tania says
So glad you enjoyed it!
Dm mcallister says
Fantastic in flavor and the pork got all crispy! Very, very delicious!
Tania says
Thank you so much! I’m so glad you enjoyed the recipe.