Sweet and Sour Pork Recipe

4.47 from 15 votes

This lovely Sweet and Sour Pork Recipe will have you skipping the take-out and making it at home instead. The combination of veggies, pineapple and crispy pork is the best in a tangy and sweet sauce.

Prep Time20

Cook Time20

Total Time40

Course: Dinner, Pork

Cuisine: Asian, Chinese

Keyword: fried pork, sweet and sour pork

Servings: servings

Calories: 587kcal

Author: Tara Noland

Equipment

COZILIFE Reusable Chopsticks 8-Pairs, Premium Quality Fiberglass Chopsticks for Household and Restaurant, 9 1/2 Inches in length, Kraft Box Package
Hiware Solid Stainless Steel Spider Strainer Skimmer Ladle for Cooking and Frying, 5.4 Inch
Craft Wok Traditional Hand Hammered Carbon Steel Pow Wok with Wooden and Steel Helper Handle (14 Inch, Round Bottom) / 731W88

Ingredients

Sauce

1 cup pineapple juice
½ cup light brown sugar packed
1/3 cup ketchup
¼ cup rice vinegar
¼ cup apple cider vinegar
2 tablespoons low sodium soy sauce
5 teaspoons cornstarch
Salt to taste
½ teaspoon ginger paste or grated ginger
1 clove garlic minced

Pork

1 ½ pounds pork butt or pork neck cut into bite sized pieces (about 1 inch)
1 cup cornstarch divided
Oil for frying (vegetable or canola)

Produce

2 tablespoons oil vegetable or canola
1 green bell pepper chopped in 1-inch pieces
1 red bell pepper chopped in 1-inch pieces
½ large yellow onion chopped in 1-inch pieces
1 ½ cups pineapple chunks from a can, reserve the juice for the sauce

Garnish and sides, optional

Steamed rice
Sliced green onions
Sesame seeds

Instructions

In a large liquid measuring cup, whisk together all the sauce ingredients. Set aside.
Toss the meat in ½ cup cornstarch and salt to taste, and let sit for about 5-10 minutes. You want the meat to no longer look powder white, but look kind of gummy.
In a large pot or high rimmed skillet, heat 2-3 inches of oil over slightly less than medium-high heat. You are aiming for about 325 F. This will take at least 5-10 minutes. Use a thermometer if you can. Set a wire cooling rack over a rimmed baking sheet and set aside.
Dredge each piece individually in the remaining corn starch and salt, shaking off excess. When the oil is hot, fry in batches, making sure not to overcrowd. (I did this in 3 batches) Fry until the pork reaches 145 F inside, about 1-2 minutes. Remove to the prepared rack until all the pork is fried.
Increase your oil to medium-high or slightly higher heat to get your oil to 375 F. Start with the pork that you cooked first, and fry each batch of pork for about 1 minute until really crispy on the outside. Remove back to the cooling rack and continue until all pork is fried. (I did the second fry batch in 2 batches)
In a large skillet or wok, heat the oil over medium-high heat. Once heated, add the bell peppers and onion and fry, stirring frequently, for 2 minutes. Add the pineapple and fry for another 1 minute. Add the sauce and cook for 2-3 minutes until the sauce starts to thicken. Add the pork into the sauce and toss to combine and cook for an additional 1-2 minutes until the sauce is thickened nicely.
Remove from the heat and serve immediately with rice garnished with green onions and sesame seeds, if desired.

Notes

See the post for more information, photos and tips.

Nutrition