Sweet and sour pork is a beloved Chinese takeout classic: crisp pieces of pork tossed with pineapple, peppers, onion, and a glossy sauce that balances tangy vinegar with gentle sweetness.
This version fries the pork in a light cornstarch batter, then finishes everything in a quick sauce made with rice vinegar, pineapple juice, ketchup, soy sauce, and brown sugar.
Keep the sauce separate until the last moment. A fast toss over high heat coats the pork without allowing the crisp crust to become soggy.
Serving Suggestions
Serve with steamed jasmine rice and simple greens. Add sliced scallions or toasted sesame seeds at the table if you like.
Recipe Notes
For the crispest result, fry the pork in batches and bring the oil back to temperature between batches. Leftovers are best reheated in a hot skillet rather than the microwave.
Classic Sweet and Sour Pork
Equipment
- Large skillet or wok
- Mixing bowls
- Wire rack
- Tongs
- Instant-read thermometer
Ingredients
Crispy Pork
- 1 lb pork tenderloin cut into 1-inch pieces
- 1/2 tsp kosher salt
- 1/2 tsp black pepper
- 1/2 cup cornstarch
- 1 large egg beaten
- 1/4 cup water
- 1/2 cup neutral oil for shallow frying
Sauce and Stir-Fry
- 1/2 cup ketchup
- 1/4 cup rice vinegar
- 1/4 cup pineapple juice
- 1/4 cup brown sugar packed
- 2 tbsp soy sauce
- 1 tbsp cornstarch for the sauce
- 1 tbsp water for the slurry
- 1 medium red bell pepper cut into chunks
- 1 medium green bell pepper cut into chunks
- 1 medium yellow onion cut into chunks
- 1 cup pineapple chunks drained
Instructions
Make the Batter and Fry:
- Season the pork with salt and pepper. Whisk the egg and water in a bowl, then stir in the cornstarch to make a thick batter.
- Coat the pork pieces in the batter. Heat the oil in a large skillet to about 350 F (175 C).
- Fry the pork in batches for 3 to 4 minutes, turning occasionally, until golden and cooked through. Transfer to a wire rack.
Make the Sauce:
- Whisk the ketchup, rice vinegar, pineapple juice, brown sugar, and soy sauce in a bowl. Stir the cornstarch and water together separately.
- Pour the sauce into the skillet or wok over medium-high heat. Add the cornstarch slurry and cook for 1 to 2 minutes, until glossy and lightly thickened.
Finish:
- Add the peppers, onion, and pineapple to the sauce. Stir-fry for 2 to 3 minutes, keeping the vegetables slightly crisp.
- Return the fried pork to the pan and toss for 30 to 60 seconds, just until coated. Serve immediately with rice.
Notes
- Frying in batches keeps the oil hot and the pork crisp.
- Add the pork only after the sauce and vegetables are ready.
- Chicken or firm tofu can be substituted for the pork using the same batter.