Chinese
Sweet and Sour Pork
A world-renowned Cantonese dish consisting of deep-fried pork, pineapple, and peppers tossed in a tangy sweet and sour sauce.
Watch it madeIce or Rice · 4:27
Ingredients
- Pork Shoulder400g
- Bell Peppers (Red & Green)1 each
- Pineapple chunks1 cup
- Onion1/2
- Ketchup3 tbsp
- White Vinegar2 tbsp
- Sugar2 tbsp
- Cornstarch1 cup
- Egg1
Method
- Cut pork into cubes. Mix with egg and coat thoroughly with cornstarch.
- Deep fry the pork cubes in hot oil until golden and crispy. Remove and drain.
- In a wok, heat a little oil and stir-fry bell peppers, onions, and pineapple chunks briefly.
- Add ketchup, vinegar, sugar, and a little water to make the sweet and sour sauce. Bring to a boil.
- Toss the fried pork into the sauce with the vegetables until evenly coated.
Common questions
Can I substitute pork shoulder with another cut, and will it still stay crispy?
Yes. Pork loin or boneless pork leg works if you want leaner pieces, but shoulder gives the best juicy texture after frying. Avoid very lean cuts for long frying, since they can turn dry and less tender.
How long should I fry the pork, and how do I know it’s done?
Fry in hot oil until the coating is golden and crisp, usually 4–6 minutes total for small cubes. The pork should be cooked through with no pink center. Fry in batches so the oil temperature stays steady.
What are the most common mistakes when making sweet and sour pork?
Overcrowding the fryer, using a wet coating, and adding the pork too early to the sauce are the biggest mistakes. Also avoid too much vinegar or sugar at once; taste and adjust so the sauce stays balanced, not sharp or cloying.
How should I store leftovers, and can I reheat them without losing texture?
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in a hot skillet or air fryer to help restore some crispness. Microwaving works, but the coating will soften more noticeably.
What should I serve with sweet and sour pork?
It’s best with steamed white rice, fried rice, or simple noodles to soak up the sauce. Add a light side like cucumber salad or steamed greens if you want balance, since the dish is already sweet, tangy, and rich.