If you love Chinese takeout-style sweet and sour pork like me, then this homemade version is going to impress you!

Chinese (or Cantonese) sweet and sour pork is crispy, tangy, and packed with bold flavors from the perfect balance of sweet and sour sauce, crunchy bell peppers, and juicy pineapple chunks. Plus, it’s easier to make than you think.

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What is Sweet and Sour Pork?

Sweet and sour pork is a classic Cantonese dish made with crispy fried pork, tossed in a glossy, sweet-tangy sauce. This dish is a staple in Chinese cuisine and can be found in restaurants worldwide.

The combination of juicy pork, pineapple chunks, bell peppers, onions, and a perfectly balanced sauce makes it irresistible.

Why You’ll Love This Sweet and Sour Pork Recipe

Extra crispy texture: Double frying the pork makes it incredibly crunchy while staying juicy inside.
Perfectly balanced sauce: A mix of ketchup, vinegar, soy sauce, and pineapple juice creates a sweet and tangy flavor with just the right amount of acidity.
Better than takeout: Fresh ingredients and a homemade sauce take this to the next level.
Pairs perfectly with rice: Serve it over steamed rice for a satisfying meal.

Ingredients

For the Pork:

Pork Shoulder: A tender and flavorful cut that crisps up beautifully when fried.
Salt: Enhances the flavor of the pork.
Baking Soda: Helps tenderize the meat.
White Pepper: Adds a subtle peppery kick.
Soy Sauce: Gives the pork a savory umami depth.
Shaoxing Wine (Optional): Adds extra depth to the marinade.
Cornstarch & All-Purpose Flour: Forms the crispy coating for the pork.
Egg: Helps the coating stick to the pork pieces.
Oil: For frying the pork to golden perfection.

Sweet and Sour Sauce:

Ketchup: Adds sweetness and a rich tomato base.
Rice Vinegar: Gives the sauce its signature tang.
Soy Sauce: Balances the flavors with savory umami.
Sugar: Adds the perfect touch of sweetness.
Pineapple Juice: Brings fruity acidity that pairs well with the pork.
Water: Helps thin out the sauce.
Cornstarch Slurry: Thickens the sauce to a glossy finish.

For the Stir-Fry:

Garlic: Infuses the dish with fragrant aromatics.
White Onion, Bell Peppers: Adds crunch and sweetness.
Pineapple Chunks: Brings a juicy, tropical flavor.
Salt: Enhances all the flavors in the stir-fry.
Sesame Seeds: A finishing touch for garnish.

Customizations

If you are looking for ways to customize this dish, you can:

Swap pork for chicken or tofu for a lighter alternative.
Add extra veggies like snap peas or broccoli for more texture.
Use fresh pineapple instead of canned for a more natural sweetness.

How to Make Sweet and Sour Pork

Marinate the Pork

In a bowl, mix the pork cubes with salt, baking soda, white pepper, soy sauce, and Shaoxing wine.

Let the pork marinate for 15 minutes to absorb the flavors and tenderize.

Coat the Pork for Frying

In a separate bowl, mix the cornstarch and all-purpose flour. Pour the beaten egg over the pork and mix well.

Coat each piece of pork in the flour mixture, pressing slightly to ensure the coating sticks well.

Fry the Pork Until Crispy

Heat oil in a pan to 350°F (175°C). Fry the pork pieces until golden brown and crispy, about 4-5 minutes. Drain on a paper towel.

Increase the oil temperature to 400°F (204°C) and fry the pork again for another 1-2 minutes to achieve an extra crispy texture.

Prepare the Sweet and Sour Sauce

In a bowl, mix together ketchup, rice vinegar, soy sauce, sugar, pineapple juice, and water. Stir well and set aside.

Stir-Fry the Vegetables

Heat 1 tablespoon of oil in a wok or pan over medium heat.

Sauté the garlic, onion, bell peppers, and pineapple for about 2 minutes until slightly softened.

Combine Everything

Pour the sweet and sour sauce into the pan with the stir-fried vegetables.

Add the cornstarch slurry and let the sauce simmer for 1-2 minutes until it thickens. Add a pinch of salt to taste.

Toss in the Crispy Pork

Add the fried pork to the pan and toss everything together quickly, ensuring the pork is evenly coated in the glossy sauce.

Stir-fry for about 30 seconds to let the flavors meld.

Serve and Enjoy

Transfer the sweet and sour pork to a serving plate, garnish with sesame seeds, and serve hot over steamed rice.

Storage

This dish is best enjoyed fresh, but leftovers can be stored in an airtight container in the fridge for up to 2 days. Reheat in a pan to maintain crispiness.

Tips

Double fry for extra crispiness: The first fry cooks the pork, while the second fry locks in the crunch.
Use fresh oil for frying: This prevents the pork from tasting greasy.
Don’t overcrowd the pan: Fry in batches so the pork crisps up evenly.

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