Authentic Sweet and Sour Pork: A Classic Homemade Recipe

Sweet and sour pork is one of the most beloved dishes in Chinese cuisine, renowned for its harmonious balance of tangy, sweet, and savory flavors. This classic recipe is a favorite in both restaurants and home kitchens worldwide. Follow this detailed guide to prepare restaurant-quality sweet and sour pork in your own kitchen, from crispy pork bites to vibrant vegetables, all tossed in a glossy, flavorful sauce. Serve it with steamed rice for a satisfying meal any day of the week.

Why You’ll Love This Sweet and Sour Pork

• Irresistible flavor: A perfect blend of tangy, sweet, and savory notes in every bite.
• Simple ingredients: Most pantry staples make up the sauce and marinade.
• Restaurant quality: Crispy pork coated in a shiny, thick sauce—better than takeout!
• Colorful presentation: Bright bell peppers, onions, and pineapple offer visual appeal and crunch.

Ingredients for Sweet and Sour Pork

Before you begin, assemble these ingredients for both the pork and the sauce:

For the Pork

• 1 pound boneless pork (shoulder or loin), cut into 1-inch cubes
• Salt and ground white pepper, to taste
• 1/4 teaspoon white sugar
• 1 teaspoon soy sauce
• 2 tablespoons cornstarch
• Vegetable oil, for frying

For the Vegetables

• 1 green bell pepper, cut into chunks
• 1 red bell pepper, cut into chunks
• 1 onion, sliced into wedges
• 1 (8 ounce) can pineapple chunks, with juice reserved
• Salt and white sugar, to taste

For the Sweet and Sour Sauce

• 1 cup water
• 3/4 cup white sugar
• 1/4 teaspoon salt
• 2/3 cup apple cider vinegar
• 1/4 cup ketchup
• 1/2 teaspoon soy sauce
• 2 tablespoons cornstarch (dissolved in 1/4 cup cold water)

Step-by-Step Instructions

1. Prepare the Pork

Marinate the pork cubes with salt, a pinch of white sugar, and soy sauce. Allow it to rest for 10-15 minutes. Toss the pork with cornstarch until evenly coated—this is essential for achieving a crispy exterior.

2. Fry the Pork

• Heat about 2 inches of vegetable oil in a deep, heavy-bottomed pan or wok over medium-high heat.
• Fry the pork cubes in batches, being careful not to overcrowd the pan. Cook for 3-4 minutes, turning halfway, until the pork is golden brown and crisp.
• Transfer fried pork to a wire rack or paper towels to drain excess oil.

3. Sauté the Vegetables

• Pour out most of the oil from the pan, leaving just a tablespoon.
• Add onions, bell peppers, and pineapple chunks to the pan.
• Sauté over medium-high heat for 2-3 minutes, until vegetables are just tender but still vibrant.
• Season with a pinch of white sugar and salt to taste.
• Remove vegetables from heat and set aside.

4. Make the Sweet and Sour Sauce

In a large saucepan, combine:

• 1 cup water
• 3/4 cup white sugar
• 1/4 teaspoon salt
• 2/3 cup apple cider vinegar
• 1/4 cup ketchup
• 1/2 teaspoon soy sauce

Bring the mixture to a boil, whisking to dissolve the sugar.

Once boiling, add the cooked pork, sautéed vegetables, and the reserved pineapple chunks with their juice.

Dissolve 2 tablespoons of cornstarch in 1/4 cup cold water, and slowly drizzle it into the sauce while stirring continuously. Return the sauce to a boil, then reduce heat to medium and cook, stirring, until the sauce thickens and becomes glossy, coating the pork and vegetables thoroughly.

5. Serve

• Transfer sweet and sour pork to a large serving platter or bowl.
• Garnish with extra scallions or sesame seeds if desired.
• Serve immediately over steamed white rice.

Tips for Perfect Sweet and Sour Pork

• Pat the pork dry: This helps the batter adhere and creates a crispier coating.
• Oil temperature matters: If frying oil is too cool, the pork will absorb oil and become greasy; too hot and it may burn. Aim for 350°F (175°C).
• Don’t skip the cornstarch: It’s key for thickening the sauce and making pork crispy.
• Pineapple options: Fresh or canned both work—reserve the juice for extra flavor in the sauce.

Nutrition Information

(Values are approximate and depend on specific ingredients used.)

Serving Suggestions

• Rice: Steamed jasmine or white rice is classic.
• Vegetable sides: Try serving with stir-fried bok choy or steamed broccoli.
• Noodles: For variety, serve sweet and sour pork alongside plain lo mein noodles.

Variations and Substitutions

• Chicken: Substitute cubed chicken breast or thigh for the pork.
• Vegetarian: Try fried tofu cubes in place of pork for a meatless version.
• Sauce tweaks: Add a few drops of sesame oil or a pinch of chili flakes for extra flavor.
• Vegetables: Include carrots, snow peas, or baby corn for more variety.

Frequently Asked Questions (FAQs)

Q: How do I make my pork extra crispy?

A: Ensure the pork is thoroughly coated with cornstarch and fry in batches at the right oil temperature (about 350°F/175°C). Double-frying also enhances crispiness.

Q: Can I prepare sweet and sour pork ahead of time?

A: For best texture, fry the pork just before serving. The sauce and vegetables can be prepped a day ahead, then reheated and combined with freshly fried pork.

Q: What kind of vinegar should I use?

A: Apple cider vinegar gives a nice tang, but rice vinegar or white vinegar can also be used for slightly different flavors.

Q: Can I freeze sweet and sour pork?

A: It’s possible, but the coating will lose its crispness when thawed and reheated. For optimal texture, enjoy it fresh.

Expert Tips for Home Cooks

• Cut pork and vegetables to uniform sizes to ensure even cooking.
• Don’t overcook vegetables; they should remain crisp and colorful.
• Adjust sugar and vinegar in the sauce to taste, balancing sweet and tart as preferred.
• Use metal tongs or chopsticks for safe fry handling.

What Makes This Recipe Stand Out

• Traditional technique: This recipe stays true to classic restaurant-style methods, yielding authentic flavor and texture.
• Family favorite: Sweet and sour pork appeals to adults and kids alike, making it perfect for family dinners or special gatherings.
• Customizable: Easily adapts to dietary needs with pork, chicken, or tofu.

Final Thoughts

Homemade sweet and sour pork is within your reach with a handful of simple ingredients and the right method. Crispy pork, crisp vegetables, and a distinctive sauce come together in this crowd-pleasing dish. The combination of flavors and textures, plus its beautiful presentation, make it an ideal recipe for both weeknight meals and festive occasions. Grab your wok, and treat yourself to this takeout favorite, made fresh and tailored to your taste!

Author

Shinta

 

Shinta is a biotechnologist turned writer. She holds a master's degree in Biotechnology from Karunya Institute of Technology and Sciences and a PG Diploma in cellular and molecular diagnostics from Manipal University. Shinta realised her love for content while working as an editor for a scientific journal.

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