The BEST Sweet and Sour Pork Recipe – Easy & Crispy!
A perfect balance of tangy, sweet, and crispy, sweet and sour pork is a beloved Chinese restaurant favorite. This homemade version delivers the same bold flavors with tender, crispy pork coated in a glossy, flavorful sauce, making it a must-try dish for any occasion.
The key to achieving restaurant-quality results lies in the double-frying technique, ensuring an irresistible crunch that holds up against the vibrant, zesty sauce. Fresh bell peppers, pineapple, and aromatic spices add layers of texture and depth, making every bite an explosion of flavor.
Whether you’re recreating takeout at home or impressing guests, this recipe is a guaranteed winner. With simple ingredients and step-by-step instructions, you’ll master the art of sweet and sour pork—bringing a taste of authentic Chinese cuisine straight to your table.
Sweet and Sour Pork Ingredients
Pork Shoulder or Tenderloin – The foundation of this dish, offering a balance of tenderness and rich flavor, perfect for crisping up while remaining juicy inside.
Garlic & Onion Powder – Subtle yet essential, these aromatics enhance the pork’s savory depth, ensuring every bite is infused with warm, earthy undertones.
Sesame Oil & Soy Sauce – A dynamic duo that infuses the pork with a nutty aroma and umami richness, creating a flavorful base before the crispy coating seals it in.
Tomato Ketchup & White Vinegar – The heart of the sweet and sour sauce, delivering a bold tangy-sweet contrast that defines this dish’s signature flavor.
Sugar & Pineapple Juice – Natural sweetness that balances the tartness, while pineapple juice adds a fruity vibrancy, elevating the sauce with tropical notes.
Bell Peppers & Onion – Crisp, colorful, and slightly sweet, these vegetables add freshness and a satisfying crunch, complementing the richness of the crispy pork.
Here’s a long-form enhancement of your Sweet and Sour Pork recipe with additional Recipe Tips, Serving Suggestions, and FAQ sections for a more engaging and informative post.
Sweet and Sour Pork: A Crispy, Tangy Classic
Sweet and sour pork is a beloved staple of Chinese cuisine, known for its addictive contrast of crispy, golden-brown pork enveloped in a glossy, vibrant sauce. The balance between tangy vinegar, sweet pineapple, and savory pork creates an irresistible dish that’s as satisfying as it is visually appealing.
While many restaurants serve this dish, nothing beats making it at home, where you can control the balance of flavors and crispiness to your preference. This recipe delivers a perfect crunch with a sauce that strikes the ideal harmony between sweet and sour. With a few expert tips and serving ideas, you can elevate your homemade sweet and sour pork to rival your favorite takeout.
Recipe Tips for Perfect Sweet and Sour Pork
1. Double Fry for Extra Crispiness
One of the secrets to restaurant-quality sweet and sour pork is the double-frying technique. The first fry cooks the pork through while forming a delicate crust. The second fry at a slightly higher temperature ensures an ultra-crispy coating that withstands the sauce without becoming soggy. Allow the fried pork to rest for a minute before refrying to achieve the best results.
2. Achieve a Balanced Sweet-Sour Sauce
The key to an exceptional sauce is balancing acidity and sweetness. If the sauce tastes too sharp, add a touch of sugar or pineapple juice to mellow the tanginess. If it’s too sweet, an extra splash of vinegar will bring back the punchy sourness. Always taste and adjust before combining the sauce with the crispy pork.
3. Use Fresh Vegetables for Texture and Color
Bell peppers and onions provide a crunchy contrast to the crispy pork and luscious sauce. Using fresh, firm vegetables keeps the dish vibrant and prevents them from turning mushy. Stir-fry them briefly to retain their crunch, ensuring they don’t overcook when mixed with the sauce.
What to Serve with Sweet and Sour Pork
1. Steamed Jasmine Rice
Light and fluffy jasmine rice is the perfect accompaniment to soak up the delicious sauce without overpowering the dish. Its subtle fragrance enhances the overall experience while providing a neutral base for the bold flavors of sweet and sour pork.
2. Stir-Fried Vegetables
A simple stir-fry of bok choy, snow peas, or Chinese broccoli with garlic and a light soy sauce glaze complements the richness of the pork. The fresh, slightly bitter greens balance the dish while adding a nutritional boost.
3. Egg Drop Soup
A warm and comforting bowl of egg drop soup pairs beautifully with sweet and sour pork. Its light, silky texture and delicate flavor provide a soothing contrast to the crispy, sauce-coated pork, making for a well-rounded meal.
Frequently Asked Questions (FAQ)
1. Can I use a different type of meat instead of pork?
Yes! Chicken thigh is a great alternative, offering a similar juicy texture. If you prefer a leaner option, chicken breast works too, though it may not be as tender. Some variations even use tofu for a vegetarian twist.
2. How do I keep the pork crispy after adding the sauce?
The key is in the double-frying method and only tossing the pork in the sauce right before serving. If you need to make the dish ahead of time, keep the sauce separate and combine them just before eating.
3. Can I make the sauce in advance?
Absolutely! The sweet and sour sauce can be prepared ahead of time and stored in the refrigerator for up to a week. Reheat it gently on the stove before adding it to your freshly fried pork.
4. Is there a way to make this dish healthier?
For a lighter version, try air-frying or baking the pork instead of deep-frying. You can also reduce the sugar in the sauce and add more fresh vegetables for a healthier balance.
With these tips and serving ideas, your homemade sweet and sour pork will be a guaranteed hit. Whether you’re cooking for a family dinner or a special occasion, this classic dish delivers the perfect combination of crunch, sweetness, and tanginess that keeps everyone coming back for more!
Sweet and Sour Pork
Ingredients
- For the Pork and Marinade:
- 1 pound pork shoulder or pork tenderloin diced into bite-sized pieces
- 2 tablespoons water
- 1 teaspoon soy sauce
- 1/2 teaspoon sesame oil
- 1/4 teaspoon onion powder
- 1/8 teaspoon garlic powder
- For the Sauce:
- 1 teaspoon cooking oil
- 2 slices fresh ginger smashed
- 1 star anise
- 1/4 cup tomato ketchup
- 1 1/2 cups white vinegar 5% acidity or lower
- 1/2 cup granulated sugar
- For Coating and Frying the Pork:
- 3 cups canola oil for frying
- 1/2 cup all-purpose flour
- 1/4 cup cornstarch
- 1/4 teaspoon salt
- 1/8 teaspoon black pepper
- 1 egg beaten
- For the Final Dish:
- 1 tablespoon cooking oil
- 1/2 green bell pepper cut into 1 1/2-inch square pieces
- 1/2 red bell pepper cut into 1 1/2-inch square pieces
- 1/2 onion diced into 1 1/2-inch squares
- 1 can 8 ounces pineapple chunks, with juice reserved
- 2 teaspoons cornstarch dissolved in 2 teaspoons water (for slurry)
Instructions
- Marinate the Pork: In a bowl, combine the pork pieces with water, soy sauce, sesame oil, onion powder, and garlic powder. Stir until the liquid is fully absorbed. Allow the pork to marinate for 30 minutes.
- Prepare the Sauce: Heat 1 teaspoon of oil in a small saucepan over medium heat. Add the ginger slices and star anise, sautéing until fragrant and lightly caramelized (about 1 minute). Stir in the ketchup and cook until it deepens in color, approximately 2 minutes. Incorporate the vinegar, sugar, and pineapple juice, stirring well. Let the sauce simmer on low heat for about 30 minutes until it thickens slightly and coats the back of a spoon. Once ready, set it aside for later use.
- Heat the Oil for Frying: Pour 3 cups of oil into a small pot and heat to 350°F (175°C). Using a smaller pot minimizes excess oil waste. Once the oil reaches the correct temperature, maintain it for even frying.
- Coat the Pork: In a shallow dish, mix the flour, cornstarch, salt, and black pepper. Dredge the marinated pork in the flour mixture, dip it into the beaten egg, and coat it again with the flour mixture to create a crispy exterior.
- First Fry: Fry the pork in batches for 2 to 3 minutes, or until golden brown. Transfer to a wire rack or paper towel-lined plate to drain excess oil.
- Second Fry for Crispiness: Reheat the oil and fry the pork a second time for added crunch. This ensures the coating remains crisp even after being combined with the sauce.
- Stir-Fry the Vegetables: In a clean wok or large skillet, heat 1 tablespoon of oil over medium-high heat. Add the bell peppers and onions, stir-frying for about 30 seconds.
- Combine the Ingredients: Pour the prepared sauce into the wok along with the pineapple chunks. Bring to a gentle simmer. Stir in the cornstarch slurry, adding half first and stirring for 15 seconds before deciding whether to add more. Keep in mind that the sauce will thicken further as it cools.
- Adjust the Sauce Flavor: Taste the sauce at this stage. If it is too sweet or too tart, adjust by adding a small amount of water. Once satisfied with the flavor and thickness, proceed to the final step.
- Add the Pork and Serve: Toss the crispy pork into the sauce, ensuring each piece is evenly coated. Serve immediately for the best texture and flavor.
