30-Min Sweet and Sour Pork Recipe

Sweet and Sour Pork is a classic Cantonese dish known for its crispy fried pork coated in a glossy sauce that perfectly balances sweetness and tangy vinegar. With colorful bell peppers, onions, and juicy pineapple, every bite delivers the perfect contrast of crunchy, savory, and bright flavors.

If you’ve ever ordered sweet and sour pork from a restaurant or takeout spot, you know how satisfying that crispy pork and vibrant sauce combination can be. But making it at home is actually much easier than most people think.

The secret to great sweet and sour pork isn’t complicated — it’s technique. Properly coating the pork, frying it twice for crispiness, and quickly stir-frying everything together at the end creates that restaurant-quality texture and flavor.

This recipe shows you exactly how to make sweet and sour pork at home in about 30 minutes. The pork stays crispy, the sauce is perfectly balanced, and the result is even better than takeout.

Why Coat the Pork Twice?

Coating the pork twice with cornstarch is one of the secrets to achieving that signature crispy texture.

The first layer of cornstarch lightly adheres to the marinated pork and absorbs excess moisture from the surface. This helps create a base for the coating and allows the pork to rest briefly so the starch hydrates.

After resting, the second layer of cornstarch builds a slightly thicker outer layer. When fried, this layer forms a delicate crust that becomes light, crunchy, and beautifully golden.

Without the second coating, the crust can be thinner and less crisp. The double coating ensures the pork stays crispy even after it’s tossed with the sweet and sour sauce.

Why Double Fry the Pork?

Double frying is a technique used in many crispy dishes because it creates the perfect balance of texture.

The first fry cooks the pork through and sets the crust. At this stage, the coating becomes firm but not fully crisp.

The second fry happens at a slightly higher temperature. This quick fry removes excess moisture from the coating and pushes out trapped oil, which makes the crust lighter and crispier.

The result is pork that is crunchy on the outside, tender on the inside, and not greasy.

This simple step is what gives sweet and sour pork its restaurant-style crispiness.

Let’s Talk Ingredients

Pork butt
Pork butt is ideal for this recipe because it has enough fat to stay juicy during frying while still becoming crispy on the outside.

Cornstarch
Cornstarch creates a light, crisp coating that fries beautifully without becoming heavy or greasy.

Egg white
Egg white helps the cornstarch stick to the pork and creates a delicate crust.

Ketchup, vinegar, and sugar
These three ingredients form the base of the classic sweet and sour sauce. Ketchup adds sweetness and color, vinegar provides the tangy balance, and sugar rounds out the flavor.

Bell peppers, onion, and pineapple
These vegetables add freshness, sweetness, and color while balancing the richness of the fried pork.

Cooking oil
Because this dish requires frying at high heat, use a neutral oil with a high smoke point, such as avocado, grapeseed, or peanut oil.

Step-by-Step: Let’s Cook

Step 1: Marinate the pork

Save

In a bowl, combine the pork with salt, white pepper, Shaoxing wine, and egg white. Mix well until evenly coated.

Tip: Let the pork marinate while you prepare the other ingredients. This is a great way to use your time efficiently and allows the pork to absorb more flavor. You can also marinate it ahead of time if you’re planning your meal in advance.

Step 2: Prepare the sauce

Save

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

Tip: Preparing the sauce ahead keeps the stir-fry process fast and smooth.

Step 3: Coat the pork

Save

Coat the pork pieces with half of the cornstarch and mix well. Let rest for about 5 minutes, then coat again with the remaining cornstarch.

Tip: The double coating creates an extra crispy crust.

Step 4: Fry the pork

Save

In a pot over high heat, add cooking oil and heat to 350°F (177°C). Fry the pork in batches for about 3 minutes until cooked through.

Remove and increase oil temperature to 375°F (191°C). Fry the pork again for about 1 minute until golden and crispy.

Tip: The second fry removes excess moisture and creates a crisp texture.

Step 5: Stir-fry and finish

Save

In a wok over high heat, add the cooking oil and stir-fry the onion and bell peppers for about 30 seconds, then remove.

Reduce the heat to medium. Add the sauce mixture and cornstarch slurry. Stir until the sauce thickens.

Return the vegetables and pork to the wok, add pineapple, and toss everything together until evenly coated.

Tip: Toss quickly so the pork stays crispy.

30-Min Sweet and Sour Pork Recipe

No ratings yet

Sweet and Sour Pork is crispy fried pork tossed with bell peppers, pineapple, and a glossy sweet-tangy sauce.

Servings 4

Prep Time 20 minutes mins

Cook Time 10 minutes mins

Print Recipe Pin Recipe

Ingredients

  

1x2x3x

For the pork

• 1½ pounds pork butt, cut into 1-inch pieces
• Pinch of salt
• Pinch of white pepper
• 1 tablespoon Shaoxing wine
• 1 large egg white
• 1 cup cornstarch, divided
• 4 cups cooking oil for frying (high-smoking-point)

For the sauce

• 1 cup water
• 4 tablespoons ketchup
• 1 tablespoon rice vinegar
• 2 tablespoons sugar
• 1/4 teaspoon salt

For the cornstach slurry

• 1 tablespoon cornstarch
• 3 tablespoons water

For stir-frying

• 1 tablespoon cooking oil
• ½ medium onion, cubed
• ½ medium green bell pepper, cubed
• ½ medium red bell pepper, cubed
• ½ cup pineapple, cubed

Instructions

 

• To marinate the pork, in a bowl, combine the pork with salt, white pepper, Shaoxing wine, and egg white. Mix well and let marinate while preparing the other ingredients.
• To prepare the sauce, in a bowl, whisk together water, ketchup, rice vinegar, sugar, and salt until smooth.
• To coat the pork, mix the pork with half of the cornstarch and let rest for 5 minutes. Coat again with the remaining cornstarch.
• To fry the pork, in a pot over high heat, heat the cooking oil to 350°F (177°C). Fry the pork in batches for about 3 minutes until cooked through. Increase the oil temperature to 375°F (191°C) and fry again for about 1 minute until golden and crispy.
• To stir-fry and finish, in a wok over high heat, add the cooking oil and stir-fry the onion and bell peppers for about 30 seconds, then remove. Reduce the heat to medium and add the sauce mixture and the cornstarch slurry. Stir until the sauce thickens. Return the vegetables and pork to the wok, add pineapple, and toss until evenly coated.

Video

Notes

• Marinate briefly: Even a short marinade helps season the pork evenly.

• Double coat with cornstarch: This creates a light but crispy crust.

• Double fry for crispiness: The first fry cooks the pork, while the second fry creates the crunchy exterior.

• Maintain oil temperature: Fry around 350–375°F for the best texture.

• Toss quickly: Stir-frying briefly keeps the pork crispy and vegetables fresh.

• Protein swap: This method also works well with chicken, shrimp, or tofu. Adjust cooking time accordingly.

Author: CiCi Li

Course: Main Course

Cuisine: Chinese