This Easy Sweet and Sour Pork recipe transforms simple ingredients into an incredible homemade Chinese takeout experience that’s bursting with flavor. The tender pork pieces are coated in a light, crispy batter, then tossed with colorful vegetables and a perfectly balanced sweet and tangy sauce. Ready in just 35 minutes, it’s faster than delivery and infinitely more satisfying!

Why You’ll Love This Recipe

  • Restaurant-Quality at Home: Forget takeout! This recipe creates that authentic sweet and sour flavor you crave, without MSG or mystery ingredients.
  • Perfect Balance: The sauce strikes that ideal harmony between sweet and tangy that makes this dish so addictive.
  • Crispy Coating: The pork stays wonderfully crispy even after being tossed in the sauce, giving you that perfect textural contrast.
  • Weeknight Friendly: Despite its impressive results, this dish comes together in about 35 minutes – perfect for busy evenings when you want something special without the fuss.

Ingredients You’ll Need

  • Pork: Scotch fillet (pork butt) gives the perfect tenderness and flavor for this dish. It has just the right amount of fat to keep the meat juicy through the cooking process.
  • Soy Sauce: Adds depth and umami to both the marinade and the sauce, creating layers of flavor.
  • Garlic and Ginger: These aromatic powerhouses are essential for authentic Asian flavor. Fresh is always best for maximum impact.
  • Bicarbonate of Soda: The secret weapon! It tenderizes the pork, giving it that melt-in-your-mouth restaurant quality.
  • Cornflour: Creates that signature light crispy coating on the pork and thickens the sauce to the perfect consistency.
  • Egg: Helps the cornflour stick to the pork pieces, creating a perfect crispy batter.
  • Brown Sugar: Provides that rich sweetness that balances the tang of the vinegar.
  • Pineapple and Juice: The chunks add bursts of juicy sweetness, while the juice infuses the sauce with tropical flavor.
  • Apple Cider or Rice Wine Vinegar: Delivers that signature tanginess that makes sweet and sour sauce so addictive.
  • Tomato Ketchup: Gives the sauce its characteristic color and adds both sweetness and acidity.
  • Bell Peppers and Onions: Add color, crunch, and nutrition to balance the richness of the dish.

Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

  • Protein Switch: Try this with chicken breast, shrimp, or firm tofu for a different spin.
  • Vegetable Variations: Add snow peas, baby corn, or sliced carrots for extra color and nutrition.
  • Heat Level: Introduce some heat with sliced fresh chilies or a drizzle of sriracha in the sauce.
  • Pineapple Options: Fresh pineapple works beautifully if you don’t have canned. Just add a touch more sugar to compensate for the missing sweetness from the canned juice.

How to Make Easy Sweet and Sour Pork

Step 1: Marinate the Pork

Combine the pork pieces with soy sauce, fresh garlic, ginger, bicarbonate of soda, salt, and pepper in a bowl. Mix thoroughly and let it sit for up to 15 minutes while you prepare the other components. This brief marination makes all the difference in tenderness and flavor!

Step 2: Prepare the Sweet and Sour Sauce

In a small bowl, create a slurry by mixing cornflour and water until smooth. Add soy sauce, brown sugar, pineapple juice, vinegar, and ketchup. Stir until well combined and set aside. This perfectly balanced sauce is the heart of the dish.

Step 3: Coat and Cook the Pork

Add the egg and cornflour to your marinated pork. Use tongs to thoroughly coat each piece, creating a light batter. Heat oil in a large, deep pan over medium heat, then cook the pork in batches for 5-6 minutes until golden and crispy. Set aside on paper towels to drain.

Step 4: Stir-fry the Vegetables

Pour out most of the oil, leaving just a little for stir-frying. Add the onions and bell peppers to the same pan over medium-high heat. Stir-fry for 1-2 minutes until they’re slightly charred but still crisp.

Step 5: Bring It All Together

Pour the sweet and sour sauce into the pan with the vegetables. Cook, stirring constantly, for 1-2 minutes until it thickens and becomes glossy. Add the crispy pork and pineapple chunks back to the pan, gently tossing until everything is evenly coated in that beautiful sauce.

Step 6: Serve

Dish up immediately over jasmine rice and sprinkle with sesame seeds for that perfect finishing touch.

Pro Tips for Making the Recipe

  • Even Pieces: Cut the pork into uniform bite-sized pieces to ensure even cooking.
  • Don’t Overcrowd: Fry the pork in batches to maintain the oil temperature and achieve maximum crispiness.
  • Sauce Consistency: The sauce should coat the back of a spoon like runny honey. If it’s too thick, add water a tablespoon at a time; if too thin, simmer longer to reduce.
  • Prep Ahead: Chop all vegetables and make the sauce before starting to cook for a smooth cooking experience.
  • Hot Pan: Make sure your pan is properly heated before adding vegetables for that delicious slight char that adds so much flavor.

How to Serve

This Sweet and Sour Pork shines when served with fragrant jasmine rice, which perfectly absorbs the delicious sauce. For a complete Chinese feast, pair it with:

Side Dishes:

  • Simple steamed broccoli or bok choy
  • Vegetable spring rolls
  • Hot and sour soup

Garnishes:

  • White sesame seeds
  • Thinly sliced green onions
  • Fresh cilantro leaves

Make Ahead and Storage

Storing Leftovers

Store any leftovers in an airtight container in the refrigerator for up to 3 days. The flavor actually develops nicely overnight!

Freezing

While you can freeze this dish for up to 2 months, the texture of the pork won’t be as crispy when thawed. If freezing, store the sauce separately from the fried pork for best results.

Reheating

For the best texture when reheating, warm the sauce and vegetables in a pan until bubbling, then add the pork just long enough to heat through without overcooking. Alternatively, reheat in the microwave at 70% power, stirring halfway through.

FAQs

  1. Can I use a different cut of pork for this recipe?

    Absolutely! While pork scotch fillet (pork butt) gives the best results, you can also use pork loin or tenderloin. Just be careful not to overcook leaner cuts as they can become dry. If using shoulder or belly, you might need to cook them slightly longer to ensure tenderness.

  2. Why does my sauce never look as red as restaurant versions?

    Restaurant versions often use food coloring to achieve that vibrant red color. Your homemade version relies on natural color from tomato ketchup, which creates a more orange-red tone. If you want a redder sauce, you could add a tiny bit of red food coloring, but the flavor will be delicious regardless!

  3. Can I make this dish less sweet?

    Definitely! Sweet and sour sauce is customizable to your taste preferences. Reduce the brown sugar to 2-3 tablespoons instead of a quarter cup, and you’ll still get that wonderful balance with a less pronounced sweetness.

  4. How do I keep the pork crispy when mixed with the sauce?

    The key is timing! Only add the fried pork to the sauce right before serving. Additionally, make sure your sauce is properly thickened before adding the pork, as a thicker sauce will coat rather than soak into the crispy exterior. If serving for guests, you can even keep the sauce and pork separate until the last moment.

Final Thoughts

This Easy Sweet and Sour Pork brings the magic of your favorite Chinese restaurant right to your kitchen table. With its perfect balance of crispy, tender, sweet, and tangy, it’s sure to become a regular in your dinner rotation. The best part? Once you master this version, you can adapt it endless ways to suit your taste. Trust me, once you’ve made this from scratch, takeout will never quite satisfy in the same way again!

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Easy Sweet and Sour Pork Recipe

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  • Author: Evelyn
  • Prep Time: 15 mins
  • Cook Time: 20 mins
  • Total Time: 35 mins
  • Yield: 4 servings 1x
  • Category: Main-course
  • Method: Frying
  • Cuisine: Chinese
  • Diet: Halal
Print Recipe

Description

Easy Sweet and Sour Pork is a classic Chinese-style main course featuring crispy fried pork tossed in a tangy, glossy sweet and sour sauce with bell peppers, onions, and pineapple. Ready in just 35 minutes, it offers a balanced combination of savory, sweet, and acidic flavors and is perfect served over fluffy jasmine rice.

Ingredients

Units Scale

Pork

  • 600 g (1 lb 5 oz) pork scotch fillet (pork butt), cut into bite-sized pieces (2 cm/3/4 inch) (see note 1 for other pork cuts)
  • 1 tbsp all-purpose soy sauce
  • 1 tbsp freshly minced garlic
  • 1 tsp freshly minced ginger
  • 1/4 tsp bicarbonate of soda (baking soda) (see note 2)
  • 1/2 tsp sea salt flakes
  • 1/4 tsp cracked black pepper
  • 1 egg
  • 1/2 cup (60 g) cornflour (cornstarch)
  • Oil, for frying (see note 3)

Sweet and Sour Sauce

  • 1 tbsp cornflour (cornstarch)
  • 1 tbsp water
  • 1 tbsp all-purpose soy sauce
  • 1/4 cup (55 g) brown sugar
  • 1/4 cup (60 ml) pineapple juice (from the can of pineapple, see below)
  • 1/3 cup (80 ml) apple cider vinegar or rice wine vinegar
  • 1/3 cup (80 ml) tomato ketchup

Stir-fry

  • 1 brown onion, diced
  • 1 red onion, diced
  • 1 red capsicum (bell pepper), diced
  • 1 green capsicum (bell pepper), diced
  • 1/2 cup (95 g) canned pineapple chunks in juice, drained, juice reserved (see note 4)

To Serve

  • Jasmine rice
  • White sesame seeds

Instructions

  1. Marinate the pork: Add the pork, soy sauce, garlic, ginger, bicarbonate of soda, salt, and pepper to a bowl. Mix thoroughly to combine, ensuring all the pork is coated evenly. Let the pork marinate for up to 15 minutes while you prepare the remaining ingredients.
  2. Make the sweet and sour sauce: In a small bowl, whisk together the cornflour and water until smooth. Add the soy sauce, brown sugar, pineapple juice, vinegar, and ketchup. Stir well until all ingredients are combined. Set aside.
  3. Coat and fry the pork: Add the egg and cornflour to the marinated pork. Use tongs to toss and coat the pork pieces thoroughly. The mixture will be sticky and form a light batter around the pork. In a large, deep, heavy-based frying pan, heat enough oil over medium heat for shallow frying. Fry the pork in batches for 5–6 minutes until golden brown, crispy, and cooked through. Remove cooked pork and drain on paper towels.
  4. Stir-fry the vegetables: Carefully pour the excess oil out of the pan. Over medium-high heat, add the diced brown and red onions, and both red and green capsicums. Stir-fry for 1–2 minutes until the vegetables are slightly charred but still crisp.
  5. Add the sauce: Pour the prepared sweet and sour sauce into the pan with the vegetables. Cook, stirring constantly, for 1–2 minutes until the sauce thickens to a glossy consistency similar to runny honey. If it becomes too thick, add a tablespoon of water at a time until you reach your desired consistency; if too thin, cook further on high heat.
  6. Finish and serve: Return the crispy pork pieces and pineapple chunks to the pan. Stir well to evenly coat everything in the sauce. Serve immediately with jasmine rice and a sprinkle of sesame seeds.

Notes

  • You can use pork tenderloin or pork loin as an alternative cut for a leaner option (see note 1).
  • Adding bicarbonate of soda helps to tenderize the pork (see note 2).
  • Vegetable oil is recommended for frying due to its high smoke point (see note 3).
  • Reserve the pineapple juice from the canned pineapple for use in the sauce (see note 4).
  • Fry the pork in batches to avoid overcrowding the pan, which helps maintain crispiness (see note 5).
  • For gluten-free, make sure to use a gluten-free soy sauce and cornflour.

Nutrition

  • Serving Size: 1/4 of recipe (approx. 350g with rice)
  • Calories: 495
  • Sugar: 24g
  • Sodium: 1080mg
  • Fat: 19g
  • Saturated Fat: 5g
  • Unsaturated Fat: 12g
  • Trans Fat: 0g
  • Carbohydrates: 55g
  • Fiber: 3g
  • Protein: 27g
  • Cholesterol: 133mg
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Hey, I'm Evelyn! I'm a home cook with a passion for fun, real recipes that make my kitchen my happy place. Dive in and share the flavor of my everyday foodie adventures!

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