Sweet and Sour Pork Recipe: Better Than Takeout

Forget ordering takeout! This Sweet and Sour Pork recipe is incredibly easy, bursting with flavor, and way better than what you get from a restaurant. Ready in no time, it’s sure to impress your family and friends — make it tonight and enjoy a delicious homemade feast!

Sweet and Sour Pork Recipe

Serving: 2 to 4
Prep time: 15 minutes
Rest time: 20 minutes
Cook time: 10 minutes

For the pork:
1 ½ pounds pork butt, cut into 1-inch pieces
1/6 teaspoon salt
Pinch of white pepper
1 tablespoon Shaoxing wine (or substitute another cooking wine)
1 large egg white
1 cup cornstarch, divided
4 cups oil, for frying

For the sauce:
1 cup water
4 tablespoons ketchup
1 tablespoon rice vinegar
2 tablespoons sugar
1/6 teaspoon salt
1 tablespoon cornstarch
3 tablespoons water

For stir-frying:
1 tablespoon oil
½ medium onion, cubed
½ medium green bell pepper, cubed
½ medium red bell pepper, cubed
½ cup pineapple, cubed

Sweet and Sour Pork Instructions

1. Marinate the pork:

• In a large bowl, combine pork with salt, white pepper, Shaoxing wine, and egg white. Mix well to coat evenly.
• Let the pork marinate for 15 minutes to tenderize and flavor the meat.

2. Coat the pork:

• Coat the pork pieces with ½ cup of cornstarch. Mix well and let rest for 5 minutes.
• Coat again with the remaining ½ cup cornstarch. This double coating creates an extra crispy crust.

3. Prepare the sauce:

• In a bowl, whisk together water, ketchup, rice vinegar, sugar, and salt until smooth.

4. Fry the pork:

• Heat oil in a pot to 350°F (177°C). Carefully fry the pork in batches for about 3 minutes until cooked through. Remove and drain.
• Increase oil temperature to 375°F (191°C). Fry pork again for 1 minute until golden and extra crispy. Drain on paper towels.
• Double frying ensures the pork is crispy on the outside but not greasy, as the hotter second fry pushes out excess oil.

5. Stir-fry the veggies and finish:

• In a wok over high heat, add oil, onion, green and red bell peppers. Stir-fry for about 30 seconds, then remove.
• Reduce heat to medium. Add the sauce mixture and cornstarch slurry (cornstarch + water). Stir until thickened.
• Return vegetables and pork to the wok, add pineapple, and toss everything together to coat in the sauce.

Tips & notes

• Double frying is key to achieving a crispy yet tender texture.
• Use fresh pineapple for a juicy sweetness that balances the tangy sauce.
• Adjust sugar and vinegar to your taste preference for sweeter or tangier sauce.
• Serve immediately for the best crunch and flavor.