Crispy sweet and sour pork is velvety from a peppery, garlicky soy marinade and finished in a thick sweet-and-sour sauce with stir-fried onions, bell peppers, and pineapple. This quick, 30-minute recipe rivals your favorite takeout.
Sweet and sour pork is one of the most recognizable Chinese dishes, blending classic techniques with Cantonese-inspired flavors. The key is the sauce: tender, marinated pork is fried until golden and then tossed in a sweet-tart sauce made from sugar, vinegar, and a touch of ketchup for brightness. Cornstarch thickens the sauce so it clings to the meat and vegetables, coating every bite.
This combination works well with many proteins, but it’s particularly delicious with pork. The finished dish is commonly served with steamed white rice, fried rice, or lo mein noodles.
Below you’ll find notes on ingredients and substitutions, a step-by-step method to make this at home, and tips for storing and reheating leftovers so they stay as crisp as possible.
Tip From Kevin
Batter time
The pork is dredged in a light batter that also serves as a marinade, producing the signature crunchy exterior. This method is fast and reliable for great texture.
Ingredient Notes and Substitutions
- Pork – Pork shoulder (also labeled pork butt) is ideal for this stir fry because it has a good balance of flavor and fat. You can also use pork tenderloin or loin if you prefer a leaner cut; velveting in the marinade helps tenderize any cut.
- Bell Peppers – Red and green peppers are classic, but yellow or orange peppers work well and add color.
- Onion – Red or yellow onion both work; cut into large chunks so they hold up in the stir fry.
- Pineapple – Fresh is lovely, but canned or frozen pineapple chunks (drained) are convenient substitutes.
- Marinade – A simple mix of light soy sauce, garlic powder, white pepper, salt, egg, cornstarch, and a bit of flour both seasons and velvets the pork. The egg and cornstarch help create a crisp coating when fried.
- Sweet and Sour Sauce – This sauce combines ketchup and brown sugar with white vinegar, water, and cornstarch to thicken. If you don’t have brown sugar, regular granulated sugar works; other neutral vinegars can substitute for white vinegar.
How to Make Sweet and Sour Pork
- Marinate. Whisk the marinade ingredients together, add the pork, toss to coat, and let it sit while you prepare the sauce and vegetables.
- Prep the Vegetables. Wash and cut the bell peppers, onion, and pineapple into bite-sized pieces. Chop the green onion for garnish.
- Make the Sauce. Whisk sauce ingredients in a small bowl and set aside.
- Fry. Heat oil in a wok to about 350°F (175°C). Fry the pork in batches so it doesn’t overcrowd the pan — about 3 minutes per side until golden. Keep cooked pieces warm in a low oven.
- Cook the Vegetables. Leave about 2 tablespoons of oil in the wok, remove the rest once cooled and reserve. Stir-fry the pineapple and vegetables on high for 1–2 minutes, then add the sauce and cook until it thickens, about another minute.
- Toss & Serve. Return the pork to the wok and toss until everything is well coated in the sauce. Garnish with green onions and serve immediately while crisp and hot.
Recommended Tools
- Wok – A wok is ideal for stir-frying because it handles high heat and makes tossing ingredients easy.
Storing and Reheating
Sweet and sour pork loses its crispness once coated in sauce, but leftovers can be refreshed. Store in an airtight container and refrigerate for up to 4 days. Reheat in a preheated oven or an air fryer to restore some crispness.
Frequently Asked Questions
Yes. Sweet and sour pork originates from Cantonese cuisine in southern China. Over time it has adapted in Western kitchens, but at its core it remains pork in a sweet-and-tangy sauce.
Restaurants often use a velveting technique: marinating with cornstarch and egg creates a protective coating that keeps meat tender during high-heat stir-frying. This recipe uses both cornstarch and egg for that effect.
Pork shoulder or pork butt are popular because of their flavor and fat content, but tenderloin or loin can also be used. The velveting method makes most cuts suitable for stir-frying.
Sweet and Sour Pork
Print Recipe
Ingredients
- 1 1/2 lbs pork shoulder, cut into 2-inch cubes
- 1 red bell pepper, cut into 1-inch cubes
- 1 green bell pepper, cut into 1-inch cubes
- 1 red onion (outer layers only), cut into 1-inch cubes
- 4 oz pineapple, cut into 1-inch cubes
- 1 green onion, thinly chopped for garnish
- 2 cups vegetable or canola oil for frying
Pork Marinade
- 1 tbsp light soy sauce
- 1 tsp garlic powder
- 1/2 tsp kosher salt
- 1/4 tsp white pepper
- 1 egg
- 3 tbsp cornstarch
- 2 tbsp all-purpose flour
Sweet and Sour Pork Sauce
- 4 tbsp ketchup
- 4 tbsp brown sugar
- 3 tbsp white vinegar
- 2 tbsp water
- 1 tsp cornstarch
- 1/2 tsp kosher salt
Instructions
- Heat the oven to 200°F and prepare a baking tray with paper towels and a wire rack to keep fried pork warm.
- In a bowl, combine the marinade ingredients, add the pork, and toss to coat. Let marinate while you prep vegetables.
- Wash and cut the vegetables and pineapple. Chop the green onion and set aside for garnish.
- Whisk the sauce ingredients in a small bowl and set aside.
- Heat oil in a wok to 350°F. Fry the pork in batches without overcrowding, about 3 minutes per side, until golden. Drain on the prepared tray and keep warm in the oven.
- Remove all but 2 tablespoons of the oil from the wok. Heat the wok on high, add the vegetables and pineapple, and stir-fry quickly for 2 minutes. Add the sauce, cook until it thickens, then add the pork back and toss to coat. Garnish with green onions and serve immediately.
Notes
Nutrition
| Carbohydrates: 35g
| Protein: 24g
| Fat: 35g
The nutrition information is an estimate and should not replace professional dietary advice.
