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