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

Classic Sweet and Sour Pork

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Crisp battered pork tossed with pineapple, peppers, onion, and a bright homemade sweet and sour sauce for a Chinese takeout classic.
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Prep Time 25 minutes
Cook Time 30 minutes
Total Time 55 minutes
Servings: 4 servings
Course: Main Course
Cuisine: Chinese
Calories: 560
Ingredients Equipment Method Nutrition Notes

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

Equipment

  • Large skillet or wok
  • Mixing bowls
  • Wire rack
  • Tongs
  • Instant-read thermometer

Method
 

Make the Batter and Fry:
  1. 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.
  2. Coat the pork pieces in the batter. Heat the oil in a large skillet to about 350 F (175 C).
  3. 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:
  1. Whisk the ketchup, rice vinegar, pineapple juice, brown sugar, and soy sauce in a bowl. Stir the cornstarch and water together separately.
  2. 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:
  1. Add the peppers, onion, and pineapple to the sauce. Stir-fry for 2 to 3 minutes, keeping the vegetables slightly crisp.
  2. Return the fried pork to the pan and toss for 30 to 60 seconds, just until coated. Serve immediately with rice.

Nutrition

Calories: 560kcalCarbohydrates: 62gProtein: 29gFat: 24gSaturated Fat: 4gCholesterol: 110mgSodium: 1180mgFiber: 3gSugar: 31g

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.