Sweet and Sour Pork is a classic Chinese-American dish that brings together crispy, tender pieces of pork with a vibrant sauce that perfectly balances tangy and sweet flavors. The bright orange-red sauce coats golden-brown pork pieces, creating a dish that’s as visually appealing as it is delicious.
This homemade version skips the heavy breading and excessive sugar found in many takeout versions, focusing instead on quality ingredients and balanced flavors. In just about 45 minutes, you’ll have a restaurant-worthy meal that your family will request again and again.
Why You’ll Love This
- Crispy pork pieces with a light coating that stays crunchy even when sauced
- Perfect balance of sweet and tangy flavors without being overly sticky or cloying
- Loaded with colorful bell peppers, pineapple, and onions for nutritional value
- Faster and healthier than takeout, with ingredients you can control
- Makes excellent leftovers that reheat beautifully for lunch the next day
Ingredients
- 500 g pork scotch cut into 1cm thick pieces
- 2 tablespoon Chinese dark vinegar
- 1 tablespoon soy sauce
- 1 tablespoon sugar
- 1 teaspoon five spice powder
- 2 tablespoon rice wine
- 1/4 cup cornstarch
- 2 tablespoon flour
- 1 L oil for deep frying
Instructions
- Mix pork pieces, Chinese dark vinegar, soy sauce, sugar, five spice powder and rice wine in a container and marinate overnight in the fridge.
- Mix in the cornstarch and flour. (Drain out half of the marinade sauce if you want the crispy coating)
- Pour oil into a large saucepan or small pot. Heat until pork immediately starts sizzling when you dip it in. Cook until the pork pieces are deep golden brown.
Tips & Variations
- For extra crispiness, double-fry the pork: fry once, let rest for 5 minutes, then fry again briefly before adding to the sauce.
- Make it spicy by adding 1-2 teaspoons of sriracha or a pinch of red pepper flakes to the sauce.
- Substitute chicken, tofu, or shrimp for the pork if preferred.
- For a lighter version, skip the frying and stir-fry the pork pieces directly after marinating.
- Add water chestnuts or bamboo shoots for extra crunch and authentic flavor.
- Prepare the sauce ahead of time to make weeknight cooking even faster.
Serving Suggestions
Serve this vibrant Sweet and Sour Pork over steamed white rice to soak up the delicious sauce. For a complete meal, pair with simple steamed vegetables like broccoli or bok choy on the side.
Want to make it a Chinese feast? Serve alongside vegetable spring rolls, a simple egg drop soup, or some quick stir-fried green beans with garlic for a memorable homemade Chinese dinner experience.
Notes
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- For best results when reheating, warm the pork separately in a hot oven to restore some crispness, then combine with the sauce heated in a pan.
- The sauce should coat the back of a spoon when properly thickened – if too thin, add a bit more cornstarch slurry.
- Pat the pork dry before coating for the crispiest results.
FAQs
Can I use canned pineapple juice in the sauce?
Yes! Replace 2-3 tablespoons of the vinegar with pineapple juice from the can for an even fruitier flavor in your sauce.
How do I know when the pork is cooked through?
Pork cubes should reach an internal temperature of 145°F (63°C) and will be white throughout with no pink when fully cooked.
Can I make this ahead for a party?
Prepare the sauce and cut all vegetables ahead of time. Fry the pork just before serving and combine with the reheated sauce for the best texture.
Is there a gluten-free option?
Yes, simply substitute tamari for the soy sauce and ensure your vinegar is gluten-free to make this recipe suitable for gluten-sensitive diets.
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