Sweet and Sour Pork
Sweet and Sour Pork is a classic dish that brings together crispy fried pork pieces coated in a tangy, bright sauce made from vinegar, sugar, and a bit of ketchup…
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Sweet and Sour Pork is a classic dish that brings together crispy fried pork pieces coated in a tangy, bright sauce made from vinegar, sugar, and a bit of ketchup or pineapple juice. The combination of tender pork, crunchy bell peppers, and juicy pineapple chunks creates a perfect balance of flavors and textures that you just can’t resist. It’s a dish that’s both colorful and full of flavor.
I always love making this dish because it’s easy to customize with whatever veggies you have on hand, and that sauce is just the right mix of sweet and tangy. I like to double the sauce because there’s nothing better than dunking every bite in that mouthwatering glaze. Plus, it’s great for sharing, so it’s almost guaranteed to bring smiles around the dinner table.
The best way I enjoy sweet and sour pork is served over a bed of steamed white rice or even fried rice if I’m feeling fancy. It soaks up all the sauce perfectly, making every mouthful deliciously sticky and flavorful. This dish always reminds me of those cozy family dinners where everyone can’t wait for the next helping—simple, tasty, and just so satisfying.
Key Ingredients & Substitutions
Pork: I prefer pork tenderloin for its tenderness, but pork shoulder works well too for a juicier bite. If you want a lighter option, chicken breast is a good substitute.
Batter: The mix of flour, cornstarch, and baking powder makes the coating extra crispy. If you don’t have baking powder, just flour and cornstarch work fine.
Sweet and Sour Sauce: Pineapple juice and vinegar balance the flavor beautifully. If you’re short on pineapple juice, a mix of orange juice and a little vinegar can work. Ketchup adds sweetness and color but tomato sauce is a workable alternative.
Vegetables: Fresh bell peppers, onions, carrots, and pineapple chunks add crunch and color. You can swap carrots for snap peas or zucchini if preferred.
How Do I Make the Pork Crispy and Not Soggy?
Getting that perfect crispy bite can be tricky. Here’s what always helps me:
- Use enough oil for deep frying so the pork pieces don’t touch the bottom of the pan and fry evenly.
- Keep the oil hot at about 350°F (175°C) before adding pork, so the batter sets quickly and stays crispy.
- Don’t overcrowd the pan – fry in small batches to keep the temperature steady.
- Drain fried pork on paper towels and rest them while you cook the veggies and sauce.
- Coat pork with sauce just before serving to avoid sogginess, tossing gently for even coverage.
Equipment You’ll Need
- Deep frying pan or wok – perfect for frying pork evenly and keeping it crispy.
- Slotted spoon – helps lift fried pork out of hot oil safely.
- Mixing bowls – for making the batter and combining sauce ingredients.
- Whisk – keeps the sauce smooth and mixes the batter well.
- Large skillet or wok – for stir-frying vegetables and cooking the sauce together.
Flavor Variations & Add-Ins
- Swap pork for chicken breast or thighs to lighten the dish or mix it up.
- Add pineapple chunks for a juicy sweetness that brightens the sauce.
- Include snap peas or zucchini instead of carrots for a fresh crunch.
- Try adding a dash of ginger or garlic to the sauce for extra depth and warmth.
Sweet and Sour Pork
Ingredients You’ll Need:
For The Pork:
- 1 lb (450g) pork tenderloin or pork shoulder, cut into bite-sized pieces
- 1/2 cup all-purpose flour
- 2 tbsp cornstarch
- 1/2 tsp baking powder
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1 egg
- 1/4 cup water
- Vegetable oil, for deep frying
For The Sauce:
- 1/2 cup pineapple juice (from canned or fresh pineapple)
- 1/4 cup rice vinegar or white vinegar
- 1/4 cup ketchup
- 3 tbsp sugar
- 1 tbsp soy sauce
- 1 tbsp cornstarch mixed with 3 tbsp water (slurry)
Vegetables and Garnishes:
- 1 cup fresh pineapple chunks
- 1/2 cup red bell pepper, diced
- 1/2 cup green bell pepper, diced
- 1/2 cup onion, cut into chunks
- 1 medium carrot, peeled and diced
- 2 green onions, sliced thinly (for garnish)
- 1 tsp toasted sesame seeds (optional, for garnish)
How Much Time Will You Need?
This recipe takes about 15 minutes to prepare and 15 minutes to cook, so roughly 30 minutes from start to finish. It’s pretty quick for a tasty meal that’s perfect for any day of the week!
Step-by-Step Instructions:
1. Prepare the Pork Batter:
In a bowl, mix the flour, cornstarch, baking powder, salt, and pepper. Beat the egg with water in another bowl, then stir this into the dry ingredients to make a thick batter.
2. Coat the Pork:
Dip each bite-sized piece of pork into the batter, making sure it’s fully coated for a crunchy finish after frying.
3. Deep Fry the Pork:
Heat vegetable oil in a deep pan or wok to 350°F (175°C). Fry pork pieces in batches for 4-5 minutes until golden and crispy. Remove with a slotted spoon and drain on paper towels.
4. Make the Sweet and Sour Sauce:
In a bowl, whisk together pineapple juice, vinegar, ketchup, sugar, and soy sauce until smooth.
5. Cook the Vegetables:
Heat a bit of oil in a large pan or wok over medium-high heat. Stir-fry the carrots for 2 minutes. Then add onions, bell peppers, and pineapple chunks, cooking for another 2-3 minutes until tender but crisp.
6. Add and Thicken the Sauce:
Pour the sauce into the pan with vegetables and bring it to a gentle simmer. Stir the cornstarch slurry and add it slowly to the pan while stirring until the sauce thickens and becomes shiny.
7. Combine Pork and Sauce:
Add the crispy fried pork back to the pan. Toss gently to coat all pieces evenly with the delicious sauce.
8. Serve and Garnish:
Move everything to a serving dish. Sprinkle sliced green onions and sesame seeds on top if you like. Serve hot, ideally over steamed white rice to soak up the tasty sauce.
Can I Use Frozen Pork for This Recipe?
Yes, you can use frozen pork, but be sure to fully thaw it in the refrigerator overnight first. Pat the pork dry with paper towels before battering to avoid excess moisture that can affect crispiness.
How Can I Make the Pork Extra Crispy?
Make sure your oil is hot enough (around 350°F or 175°C) before frying, and fry the pork in small batches to keep the oil temperature consistent. Also, drain the pork on paper towels and add the sauce just before serving to keep it from getting soggy.
Can I Prepare Sweet and Sour Pork Ahead of Time?
You can fry the pork and prepare the sauce a day in advance. Store them separately in airtight containers in the fridge. Reheat gently in a pan, then combine and toss before serving for best texture.
What Should I Serve with Sweet and Sour Pork?
It’s fantastic over steamed white rice or fried rice. You can also serve it alongside steamed vegetables or a light Asian-style salad for a complete meal.
