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–+ servings
Chinese sweet and sour pork with crisp battered pork, pineapple, bell peppers, onion, and glossy sauce.

Classic Sweet and Sour Pork

Crisp battered pork tossed with pineapple, peppers, onion, and a bright homemade sweet and sour sauce for a Chinese takeout classic.
Servings 4 servings
Prep Time 25 minutes
Cook Time 30 minutes
Total Time 55 minutes

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
US Customary - Metric

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.

Nutrition

Calories: 560kcalCarbohydrates: 62gProtein: 29gFat: 24gSaturated Fat: 4gCholesterol: 110mgSodium: 1180mgFiber: 3gSugar: 31g
Calories: 560kcal
Course: Main Course
Cuisine: Chinese
Keyword: Chinese Takeout, Pork Stir-Fry, Sweet and Sour Pork