Classic Sweet and Sour Pork
A nostalgic, family-style Chinese-American takeout favorite featuring crispy, double-fried pork chunks tossed in a vibrant, tangy, and sweet sauce with juicy pineapple, bell peppers, and onions.
Equipment
- Wok or Dutch oven for frying
- Mixing bowls
- Whisk
- Spider skimmer or slotted spoon
- Paper towels or wire rack
Ingredients
Pork & Marinade
- 1.5 lbs Pork shoulder or butt — Cut into 1-inch cubes
- 1 tablespoon Light soy sauce
- 1 tablespoon Shaoxing wine — Substitute dry sherry if unavailable
- 0.25 teaspoon White pepper — Finely ground
Crispy Batter
- 0.5 cup Cornstarch
- 0.5 cup All-purpose flour
- 1 teaspoon Baking powder
- 1 large Egg — Beaten
- 0.5 cup Ice cold water — Adjust as needed for consistency
- 4 cups Neutral oil (for frying) — Canola, peanut, or vegetable oil
Sweet & Sour Sauce
- 0.33 cup Ketchup
- 0.33 cup Rice vinegar — White vinegar works too
- 0.33 cup Granulated sugar
- 0.25 cup Pineapple juice — Reserved from canned pineapple
- 1 tablespoon Light soy sauce
- 1 tablespoon Cornstarch — Mixed with 2 tablespoons of water to form a slurry
Vegetables & Aromatics
- 0.5 medium Green bell pepper — Cut into 1-inch squares
- 0.5 medium Red bell pepper — Cut into 1-inch squares
- 0.5 medium Yellow onion — Cut into 1-inch squares
- 1 cup Pineapple chunks — Canned in juice, drained (reserve juice for sauce)
- 2 cloves Garlic — Minced
- 1 teaspoon Ginger — Fresh, grated or finely minced
Pork & Marinade
| 1.5 lbs | Pork shoulder or butt | Cut into 1-inch cubes |
| 1 tablespoon | Light soy sauce | |
| 1 tablespoon | Shaoxing wine | Substitute dry sherry if unavailable |
| 0.25 teaspoon | White pepper | Finely ground |
Crispy Batter
| 0.5 cup | Cornstarch | |
| 0.5 cup | All-purpose flour | |
| 1 teaspoon | Baking powder | |
| 1 large | Egg | Beaten |
| 0.5 cup | Ice cold water | Adjust as needed for consistency |
| 4 cups | Neutral oil (for frying) | Canola, peanut, or vegetable oil |
Sweet & Sour Sauce
| 0.33 cup | Ketchup | |
| 0.33 cup | Rice vinegar | White vinegar works too |
| 0.33 cup | Granulated sugar | |
| 0.25 cup | Pineapple juice | Reserved from canned pineapple |
| 1 tablespoon | Light soy sauce | |
| 1 tablespoon | Cornstarch | Mixed with 2 tablespoons of water to form a slurry |
Vegetables & Aromatics
| 0.5 medium | Green bell pepper | Cut into 1-inch squares |
| 0.5 medium | Red bell pepper | Cut into 1-inch squares |
| 0.5 medium | Yellow onion | Cut into 1-inch squares |
| 1 cup | Pineapple chunks | Canned in juice, drained (reserve juice for sauce) |
| 2 cloves | Garlic | Minced |
| 1 teaspoon | Ginger | Fresh, grated or finely minced |
Instructions
-
In a medium bowl, combine the pork cubes, soy sauce, Shaoxing wine, and white pepper. Toss well to coat. Let marinate at room temperature for 20 minutes.
~20 minFor more tender pork, you can add 1/4 teaspoon of baking soda to the marinade. -
In a small bowl, whisk together the ketchup, rice vinegar, sugar, pineapple juice, and soy sauce until the sugar is mostly dissolved. Set aside.
~5 min -
In a large bowl, whisk the cornstarch, all-purpose flour, and baking powder. Add the beaten egg and slowly pour in the ice cold water, whisking until a thick, pancake-like batter forms. Add the marinated pork cubes into the batter and stir to ensure every piece is completely coated.
~5 minIf the batter is too thick, add a splash more cold water. If too thin, add a dusting of cornstarch. -
Heat the neutral oil in a wok or Dutch oven to 350°F (175°C). Carefully drop the battered pork cubes into the oil one by one to prevent sticking. Fry in batches for 4-5 minutes until lightly golden. Remove with a slotted spoon and drain on a wire rack. Let the pork rest for 5 minutes.
~10 minDo not overcrowd the pan, as it will drop the oil temperature and result in greasy pork. -
Increase the oil temperature to 375°F (190°C). Return all the pork to the oil for a second fry. Cook for 1-2 minutes until deeply golden brown and very crispy. Remove and drain on the wire rack.
~5 minDouble-frying is the secret to a crunchy exterior that holds up to the sauce. -
Carefully drain the frying oil, leaving about 1 tablespoon of oil in the wok. Heat over medium-high heat. Add the minced garlic and ginger, stir-frying for 30 seconds until fragrant.
~2 min -
Add the bell peppers and onions to the wok. Stir-fry for 2-3 minutes until they begin to soften but still retain their crunch. Add the pineapple chunks and toss to combine.
~3 min -
Pour the sweet and sour sauce mixture into the wok. Bring to a simmer. Give the cornstarch slurry a quick stir, then pour it into the sauce. Simmer for 1 minute until the sauce becomes thick and glossy.
~3 min -
Turn off the heat. Immediately add the crispy pork back into the wok. Toss rapidly until every piece of pork is beautifully coated in the sticky sauce. Serve immediately with steamed rice.
~2 minTossing off the heat ensures the pork doesn't get soggy.
Tips & Storage
- Ensure your oil is at the correct temperature before frying; use a deep-fry thermometer for accuracy.
- Serve immediately. Like most deep-fried, sauce-coated dishes, it loses its crispiness as it sits.
- You can substitute chicken thigh or breast chunks using the exact same method.
- Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, bake in a 375°F (190°C) oven or air fryer until hot and slightly re-crisped; microwaving will result in a soft, soggy texture.