Sweet and Sour Pork Recipe

Want restaurant-quality sweet and sour pork without leaving your kitchen? You’re in the right place. This recipe gives you that perfect golden crunch, that sticky-tangy sauce, and flavors that’ll have everyone asking for seconds. Whether you’re a busy parent looking for a crowd-pleaser or someone craving authentic Chinese sweet and sour pork, I’ve got you covered.

My Sweet and Sour Pork Story

I’ll never forget my first real encounter with Cantonese sweet and sour pork. I was twelve, sitting in a tiny restaurant in San Francisco’s Chinatown with my grandmother. She ordered for us—no menu needed—and out came this gorgeous plate of glistening pork pieces, bright red and orange, surrounded by chunks of pineapple and bell peppers.

“This,” she said, pointing with her chopsticks, “is how it should taste.”

She was right. Nothing like the soggy, overly sweet versions I’d had before. The pork was crispy. Actually crispy. And the sauce clung to each piece without making it mushy. I spent years trying to recreate that experience at home. Burned a lot of oil. Made some pretty terrible batches. But eventually? I cracked it. This is that recipe.

Why This Sweet and Sour Pork Recipe Wins

Here’s the thing about most sweet and sour pork recipes—they get the sauce right but forget about texture. Or vice versa. This one nails both.

• The pork stays crispy sweet and sour pork even after saucing
• Homemade sweet and sour pork sauce that’s balanced, not cloyingly sweet
• Ready in about 35 minutes
• Uses ingredients you probably already have

Ingredients You’ll Need for Sweet and Sour Pork

For the Pork:

• 1.5 lbs pork shoulder or loin – Cut into 1-inch cubes. Shoulder has more fat, more flavor. Loin is leaner if that’s your preference.
• 1 egg – Helps the batter stick and adds richness.
• 1/2 cup cornstarch – The secret to that shatteringly crisp coating.
• 1/4 cup all-purpose flour – Adds structure to the batter.
• Salt and white pepper – White pepper is traditional and slightly milder.
• Oil for frying – Vegetable or peanut oil works great. You’ll need enough for 2-3 inches depth.

For the Sweet and Sour Sauce:

• 1/2 cup rice vinegar – Gives that authentic tang.
• 1/2 cup ketchup – Yes, ketchup. It’s in every good version of this dish.
• 1/3 cup brown sugar – Depth of flavor that white sugar can’t match.
• 2 tbsp soy sauce – Adds umami and color.
• 1 cup pineapple chunks – For that classic sweet and sour pork with pineapple experience.
• 1 green bell pepper, cubed – Color and crunch.
• 1 red bell pepper, cubed – More color, slightly sweeter.
• 2 tbsp cornstarch mixed with 3 tbsp water – Thickens the sauce perfectly.

How I Make Sweet and Sour Pork: Step-by-Step

Step 1: Prep the Pork

Cut your pork into 1-inch cubes. Pat them dry—really dry. Moisture is the enemy of crispiness. Season with salt and white pepper.

Step 2: Make the Batter

Whisk the egg in a bowl. Add cornstarch and flour. Mix until you get a thick, sticky paste. If it’s too thick, add a splash of water. Toss in the pork cubes and coat them completely.

Step 3: First Fry

Heat oil to 350°F (175°C). Fry pork in batches—don’t crowd the wok. Cook about 4-5 minutes until light golden. Remove and drain. Let them rest for 5 minutes.

Step 4: Second Fry (The Game Changer)

Crank the oil to 375°F (190°C). Fry the pork again for 2-3 minutes until deep golden and extra crispy. This double-fry technique is what makes the best sweet and sour pork truly special. It’s how restaurants get that incredible crunch.

Step 5: Build the Sauce

In a saucepan, combine vinegar, ketchup, brown sugar, and soy sauce. Bring to a simmer. Add bell peppers and cook 2 minutes—you want them still crunchy. Add pineapple. Stir in the cornstarch slurry and cook until the sauce thickens and turns glossy.

Step 6: Combine and Serve

Here’s my trick for this quick sweet and sour pork stir fry: pour the sauce over the pork right before serving. Or better yet, serve the sauce on the side and let people dip. Keeps the coating crispy longer.

Equipment You’ll Need

Nothing fancy here. Grab these:

• Wok or deep skillet with high sides
• Deep-fry thermometer (seriously helpful, not optional)
• Spider strainer or slotted spoon
• Paper towels and wire rack for draining
• Medium mixing bowl for batter
• Small saucepan for the sauce

Tips That Make a Difference

• Temperature matters. Get a thermometer. Guessing leads to soggy or burned pork.
• Don’t skip the double fry. It takes an extra few minutes but transforms the dish entirely.
• Sauce on the side. If you’re not eating immediately, serve sauce separately.
• Room temperature pork. Take it out of the fridge 15 minutes before cooking. Cold pork drops the oil temperature.
• Substitute pork loin if you want leaner meat. Works fine, just slightly less juicy.

Easy Sweet and Sour Pork Variations

Want to mix things up? Try these:

• Air Fryer Version: Coat pork, spray with oil, air fry at 400°F for 12-15 minutes, shaking halfway.
• Chicken Swap: Use boneless thighs cut into pieces. Same batter, same technique.
• Extra Vegetables: Add water chestnuts, bamboo shoots, or snap peas to the sauce.
• Spicy Kick: Add a tablespoon of chili garlic sauce to the sweet and sour mixture.

Storage and Reheating Sweet and Sour Pork

Honest truth? This is best eaten fresh. But if you have leftovers:

• Refrigerate: Store pork and sauce separately in airtight containers. Lasts 3-4 days.
• Reheat: Pork goes back in a 400°F oven for 8-10 minutes to re-crisp. Warm sauce on stovetop separately.
• Freeze: Fried pork freezes okay for up to a month. Sauce freezes well too. Thaw overnight in fridge.

Microwaving works in a pinch, but you’ll lose the crispiness. Just being real with you.

Sweet and Sour Pork FAQs

What makes sweet and sour pork crispy?

The cornstarch-heavy batter and double-frying technique. Cornstarch creates a super light, crunchy coating. The second fry at higher heat seals everything and removes extra moisture. That’s the real secret.

What’s the best cut of pork for this recipe?

Pork shoulder (also called pork butt) gives you the most flavor and stays juicy. Pork loin works if you prefer leaner meat. Avoid tenderloin—it dries out too easily when fried.

Can I make this easy sweet and sour pork recipe without deep frying?

Yes. Use an air fryer at 400°F for about 12-15 minutes, flipping halfway. You can also pan-fry in a few tablespoons of oil, though you’ll need to turn the pieces frequently. Won’t be quite as crispy, but still delicious.

Why does my sweet and sour pork get soggy?

Three common reasons: oil wasn’t hot enough, you crowded the pan, or you sauced it too early. Keep oil at proper temperature, fry in small batches, and add sauce right before serving—or serve it on the side.

Is sweet and sour pork actually Chinese?

Yes and no. The original comes from Cantonese cuisine—specifically a dish called “gu lou yuk.” The American-Chinese version evolved with local ingredients like ketchup, but the concept is definitely rooted in authentic Chinese cooking traditions.

Final Note

Making great sweet and sour pork at home isn’t complicated. It just takes a few good techniques—proper batter, correct oil temperature, and that crucial double fry. Once you’ve made this version, you’ll probably stop ordering it at restaurants. It’s that good.

My grandmother would be proud. And honestly? That means more to me than any recipe success ever could. Now go make some crispy, tangy, absolutely addictive pork. Your kitchen’s about to smell amazing.