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Sweet and Sour Pork

Classic Chinese Sweet and Sour Pork with crispy fried pork pieces coated in a rich, dark brown sweet and tangy sauce. Served with bell peppers, pineapple, and onions, this dish balances savory, sweet, and tangy flavors perfectly.
Sweet and Sour Pork: The Ultimate Guide to This Classic Dish
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Prep Time 20 minutes
Cook Time 25 minutes
Resting Time 10 minutes
Total Time 45 minutes
Course Main Course
Cuisine Asian, Chinese
Servings 4 people
Calories 480 kcal

Equipment

  • Mixing Bowl
  • Wok or Large Skillet
  • Deep Fryer or Large Pot
  • Slotted Spoon
  • Knife and Cutting Board

Ingredients
  

  • 1 lb pork tenderloin cut into 1-inch bite-size cubes
  • 2 tbsp soy sauce for marination
  • 1 tbsp rice wine or sherry optional for tenderizing
  • 1 tsp salt for marination
  • 1/2 tsp black pepper
  • 1/2 cup cornstarch for coating pork
  • 1 cup vegetable oil for frying
  • 1/2 cup pineapple chunks fresh or canned
  • 1/2 cup ketchup base for sauce
  • 1/4 cup soy sauce for sauce
  • 1/4 cup rice vinegar for tanginess
  • 3 tbsp brown sugar adds dark color and sweetness
  • 1/2 cup chicken broth or water for sauce
  • 1 tbsp cornstarch mixed with 2 tbsp water to thicken sauce

Instructions
 

  • Marinate the Pork: In a bowl, combine pork cubes with soy sauce, rice wine, salt, and pepper. Let sit for 15–20 minutes.
  • Coat the Pork: Toss marinated pork in 1/2 cup cornstarch until evenly coated.
  • Fry the Pork: Heat vegetable oil in a deep pan or wok to 350°F (175°C). Fry pork in batches until golden brown and crispy, 3–5 minutes. Drain on paper towels.
  • Prepare the Sauce: In a separate pan, combine ketchup, soy sauce, rice vinegar, brown sugar, and chicken broth. Bring to a simmer over medium heat. Add pineapple, bell peppers, and onion. Cook 3–5 minutes until vegetables slightly tender.
  • Thicken the Sauce: Stir in cornstarch slurry (1 tbsp cornstarch + 2 tbsp water) and simmer 1–2 minutes until sauce thickens and turns dark brown.
  • Combine and Serve: Add fried pork to the sauce and toss gently to coat. Serve hot with steamed rice.

Notes

🔹 Fry pork in small batches for extra crispiness.
🔹 Brown sugar and ketchup help achieve the rich dark brown color.
🔹 Adjust vinegar and sugar to taste for sweeter or tangier sauce.
🔹 Fresh pineapple gives the best flavor but canned works fine.
🔹 Sauce thickens quickly, so stir continuously after adding cornstarch slurry.

Nutrition

Calories: 480kcalCarbohydrates: 40gProtein: 28gFat: 22gSaturated Fat: 4gCholesterol: 65mgSodium: 850mgPotassium: 550mgFiber: 4gSugar: 22gVitamin A: 15IUVitamin C: 40mgCalcium: 4mgIron: 15mg
Keyword Chinese Takeout Style, Crispy Pork, Dark Brown Sauce, Pineapple Pork, Sweet and Sour Pork
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