Sweet and Sour Pork

There’s something wonderfully nostalgic about Sweet and Sour Pork — glossy, golden bites of pork tossed in that vibrant orange-red sauce, mixed with juicy pineapple and crisp bell peppers. It’s the kind of dish that makes everyone at the table pause for that first “wow” moment.

This homemade version gives you all that restaurant-style flavor without the fuss. The pork is coated and fried until beautifully crisp, then quickly tossed in a perfectly balanced sweet-and-tangy sauce that clings to every bite.

What I love most about this dish is its flexibility — you can use chicken, tofu, or even shrimp instead of pork, and it still turns out amazing. Plus, it’s a great way to use up leftover bell peppers or that half can of pineapple sitting in the fridge.

Sweet and sour pork with pineapple and red bell peppers in a glossy sauce on a patterned plate.

Can I Use a Different Cut of Pork?

Yes! While pork shoulder or pork loin are classic choices for tender yet juicy results, pork tenderloin works great if you prefer a leaner cut. Chicken breast or thighs are also excellent substitutes.

What’s the Best Way to Keep Pork Crispy?

After frying, place the pork on a wire rack — not on paper towels.Covering it traps steam and makes the coating soggy.And here’s the golden rule: don’t add the pork to the sauce until the very end. That’s the secret to keeping the perfect crunch.

Can I Make It Ahead?

You can prepare the sauce and vegetables a day in advance.Fry the pork just before serving, then toss it in the sauce right at the table.Leftovers can be reheated in a hot skillet for a few minutes — they’ll regain most of their crispness.

Top Tips for the Perfect Crunch

Double-fry for crunch: The second fry locks in crispiness that won’t wilt under the sauce.
Taste and adjust: Getting the balance right takes practice — it’s hard to nail it on the first try.Add small amounts of sugar and vinegar gradually, tasting as you go, until it hits that perfect sweet-and-tangy spot.
Don’t overcrowd the pan: It helps the pork stay golden and crisp.
Use canned pineapple juice: It’s inexpensive, easy to find, and adds the right level of sweetness for this dish.
Color is flavor: Mix red and green bell peppers for a vibrant look and balanced taste.

Related Recipes

Crispy Orange Chicken – Bright citrus flavor, sweet and tangy.
Teriyaki Chicken Stir Fry – Quick, saucy, and weeknight-friendly.
Fried Rice with Egg and Vegetables – A simple, perfect side.
Garlic Green Beans – Crisp and fresh for balance.

Recipe Card

For the Pork:

1 lb pork shoulder or loin, cut into bite-sized cubes
1/2 cup cornstarch
1/4 cup flour
1 egg, beaten
1/2 tsp salt
Oil, for frying

For the Sauce:

1/2 cup ketchup
1/2 cup rice vinegar or apple cider vinegar
1/4 cup brown sugar
1/4 cup pineapple juice (use the juice from the canned pineapple)
1 tbsp soy sauce
2 tsp cornstarch + 2 tbsp water (for thickening)

Vegetables & Add-ins:

1 bell pepper, chopped (red or green)
1/2 onion, sliced
1/2 cup pineapple chunks (from can, drained)

Instructions

Raw pork strips in a blue-striped bowl with an egg yolk and seasonings, as a marinade liquid is poured in.

1

Prepare the sauce base – In a medium bowl, whisk together ketchup, vinegar, brown sugar, pineapple juice, and soy sauce.Keep it near the stove — this makes things smoother once the pork is frying.
2

Coat the pork – In one bowl, beat the egg.In another, mix cornstarch, flour, and salt.Dip each pork cube into the egg, then coat evenly in the dry mix.Shake off any excess for a clean fry.
3

Fry the pork – Heat about 1 inch of oil in a skillet or wok to 350°F (175°C).Fry in small batches for 4–5 minutes, until golden and crisp.Drain on a wire rack.For restaurant-level crunch, refry each batch for 1–2 minutes after the first round.
4

Cook the vegetables and sauce – In a clean wok or pan, heat a little oil over medium-high heat.Add onion and bell pepper, stir-fry for 2–3 minutes until slightly tender but still crisp.Pour in the prepared sauce, bring to a simmer, then stir in the cornstarch slurry.Cook for another minute or two until the sauce turns glossy and thick enough to coat a spoon.
5

Combine and serve – Add the pineapple chunks, then toss in the crispy pork.Stir quickly until everything is evenly coated — no more than 30 seconds.Serve immediately over steamed rice while hot and crunchy.

Golden, crispy fried pork strips stacked on a blue-patterned plate over a wooden surface.

Notes

Best texture: Toss pork with sauce only when ready to serve — it stays crisp that way.
Storage: Keeps for 2 days in the fridge; reheat in a hot skillet.
Healthier option: Air-fry pork at 400°F (200°C) for about 10–12 minutes, shaking halfway.
No pineapple juice? Mix orange juice with a little lemon or vinegar for similar brightness.
Sauce too tangy? Stir in a spoon of ketchup or honey to balance it out.
Out of cornstarch? Potato starch or even plain flour works in a pinch (texture slightly different).