30-Min Sweet and Sour Pork Recipe

 

Sweet and Sour Pork is a classic Cantonese dish enjoyed in China for generations, featuring crispy fried pork tossed in a glossy sauce that balances sweetness with tangy vinegar. While it’s also famously known as a Chinese takeout favorite in the West, the dish itself has deep roots in Chinese home cooking and restaurants, often made with bell peppers, onions, and juicy pineapple.

Forget ordering takeout! This Sweet and Sour Pork recipe is incredibly easy, bursting with flavor, and ready in just 30 minutes. Crispy on the outside, tender on the inside, and coated in that irresistible sweet-tangy sauce, it’s perfect for a fast homemade meal that tastes like a restaurant classic—only better.

Sweet and Sour Pork Recipe

Serves: 2 to 4
Prep 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.
• Marinate the pork while you prep the others—longer if time allows.

2. Prepare the sauce:

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

3. 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.

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 the 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

• Prep ahead: You can marinate the pork and cut the vegetables in 1 day in advance—store them separately in the fridge.
• 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.