Sweet and Sour Pork: Crispy, Tangy Takeout Favorite at Home

Marinate the Pork
In a medium bowl, toss the pork cubes with soy sauce, Shaoxing wine, cornstarch, salt, and white pepper. Let rest 10 minutes to tenderize and flavor the meat.

Prepare the Batter
In another bowl, whisk together the egg white, cornstarch, flour, and just enough water to form a thick batter that clings to the pork.

Coat and Fry the Pork
Heat 2 inches of oil in a heavy‑bottomed pot or deep skillet to 350 °F (175 °C). Dip each pork piece into the batter, letting excess drip off, then carefully lower into the hot oil. Fry in batches for 3–4 minutes, until golden and crispy. Drain on paper towels.

Blanch Vegetables (Optional for Crispness)
Bring a small pot of water to a boil. Briefly blanch bell peppers and onion for 30 seconds, then drain. This step keeps them vibrant and crunch‑tender.

Make the Sweet and Sour Sauce
In a clean skillet or wok, combine rice vinegar, sugar, ketchup, soy sauce, and pineapple juice. Bring to a gentle boil over medium heat, stirring until sugar dissolves. Stir in the cornstarch slurry and cook 1–2 minutes until the sauce thickens to a glossy coating.

Combine Pork, Veggies & Sauce
Add the fried pork, blanched bell peppers, onion wedges, and pineapple chunks to the skillet. Toss gently to coat every piece in the sauce and heat through, about 1 minute.

Serve and Garnish
Transfer to a serving platter or individual plates. Sprinkle chopped green onions or sesame seeds on top if desired. Serve hot with steamed rice or noodles.

Enjoy your homemade Sweet and Sour Pork —crispy, tangy, and bursting with bright flavors!

For a truly irresistible Chinese‑American feast, start with our  Perfect Crispy Crab Rangoon – Easy Homemade Wonton Appetizers, follow it with the savory flavors of our  Beef and Broccoli Stir‑Fry: Restaurant‑Quality in 30 Minutes, and round out the meal by indulging in the tangy zest of our  Ultimate Crispy Orange Chicken: Zesty Homemade Takeout in 30 Minutes.

When you crave the perfect balance of crispy pork, tangy pineapple, and bright bell peppers coated in a glossy sauce, nothing hits the spot like a classic sweet-and-sour pork recipe. This comprehensive guide walks you through how to make crispy, sweet, and sour pork from scratch, with pantry‑friendly ingredients, step‑by‑step instructions, expert tips for extra crunch, and mouthwatering variations to suit any taste. Whether you’re a seasoned home cook or a beginner seeking an easy homemade sweet and sour pork recipe.

Sweet and sour pork has long been a beloved dish on Chinese‑American menus, captivating diners with its vibrant colors, contrasting textures, and harmonious sweet‑tart flavors. Here’s why our best sweet and sour pork recipe  will become your go‑to:

• Perfectly Crispy Pork Bites : A light cornstarch and flour batter fried to golden perfection, ensuring each pork cube stays crunchy under the luscious sauce.
• Balanced Sweet‑Tart Sauce : Made with rice vinegar, sugar, ketchup, and pineapple juice, the sauce delivers that signature tang without overpowering the pork.
• Fresh Vegetables and Pineapple : Red and green bell peppers, onion, and tender pineapple chunks add color, nutrition, and bursts of sweetness.
• Customizable Heat Level : Add a dash of chili garlic sauce or red pepper flakes for a spicy twist on the classic.
• Make‑Ahead and Meal‑Prep Friendly : Assemble the batter and sauce for quick frying right before guests arrive.

This restaurant‑style sweet-and-sour pork recipe will  impress family and friends with homemade flavors that rival your favorite takeout.

Assemble these ingredients for a foolproof Chinese‑American sweet-and-sour pork  dinner that serves four:

For the Pork and Batter

• 1 lb (450 g) pork tenderloin or loin, trimmed and cut into 1″ cubes
• 1 Tbsp soy sauce
• 1 Tbsp Shaoxing wine (or dry sherry)
• 1 tsp cornstarch
• Pinch of salt and white pepper
• 1 egg white, beaten (optional for extra crispiness)
• ¼ cup cornstarch
• 2 Tbsp all‑purpose flour
• Splash of cold water (to make a thick slurry)
• Vegetable oil for deep frying

For the Sweet and Sour Sauce

• ¼ cup rice vinegar
• 3 Tbsp granulated sugar (or honey for a natural sweetener)
• 2 Tbsp ketchup
• 1 Tbsp soy sauce
• 3 Tbsp pineapple juice (from canned pineapple)
• 1 tsp cornstarch dissolved in 1 Tbsp water (slurry)

For the Vegetables and Assembly

• 1 red bell pepper, cut into 1″ pieces
• 1 green bell pepper, cut into 1″ pieces
• 1 small yellow onion, cut into wedges
• ½ cup canned pineapple chunks, drained
• Chopped green onions or toasted sesame seeds for garnish (optional)

These straightforward ingredients make this easy, sweet, sour pork recipe  accessible and adaptable based on pantry staples.

1. Marinate the Pork for Tenderness
2. In a medium bowl, toss the pork cubes with one tablespoon of soy sauce, one tablespoon of Shaoxing wine, one tablespoon of cornstarch, and a pinch of salt and white pepper. Let the pork marinate for at least 10 minutes. This quick-brine step infuses flavor and helps tenderize the meat.
3. Prepare the Batter for Maximum Crunch
4. Whisk together the beaten egg white (if using), ¼ cup cornstarch, 2 Tbsp flour, and just enough cold water to form a thick batter that coats the back of a spoon. Cornstarch and flour combine to yield a light, crispy exterior that resists sogginess.
5. Coat and Deep‑Fry the Pork
6. Heat 2 inches of vegetable oil to 350°F (175 °C) in a heavy pot or deep skillet. Dip each marinated pork cube into the batter, letting excess drip off, then carefully lower into the hot oil. Fry in batches for 3–4 minutes, turning occasionally, until golden brown and cooked through. Transfer to a paper‑towel‑lined tray to drain.
7. Blanch the Vegetables (Optional for Crispness)
8. Bring a pot of water to boil and blanch the bell peppers and onion for 30 seconds. Immediately transfer to ice water to halt cooking, then drain. This step preserves vibrant color and a crisp‑tender bite.
9. Make the Signature Sweet and Sour Sauce
10. Mix rice vinegar, sugar, ketchup, soy sauce, and pineapple juice in a clean skillet or wok over medium heat. Bring to a gentle simmer, stirring until the sugar dissolves. Stir in the cornstarch slurry and cook for 1–2 minutes until the sauce is glossy and slightly thickened.
11. Combine Pork, Vegetables, Pineapple, and Sauce
12. Add the fried pork, blanched vegetables, and pineapple chunks to the skillet. Toss gently to coat every piece in the sweet and sour sauce, cooking for another minute to heat through.
13. Garnish and Serve Immediately
14. Transfer to a serving platter, sprinkle with chopped green onions or sesame seeds if desired, and serve hot over steamed jasmine rice or fried rice for a complete homemade Chinese‑American dinner .

• Maintain Oil Temperature : A thermometer keeps the frying oil at 350°F. Too cool, and the pork will absorb excess oil; too hot, and it will burn before cooking through.
• Don’t Overcrowd the Fryer : Fry in small batches—crowding lowers the oil temperature and leads to uneven cooking.
• Dry the Pork Before Battering : Lightly pat marinated pork cubes with paper towels to remove excess moisture, which will help the batter adhere better.
• Customize Sweetness and Tang : Adjust sugar and vinegar ratios to find the perfect sweet‑tart balance.
• Skip the Egg White (if Necessary) : The egg white helps the batter cling but can be omitted for a simpler, all‑cornstarch coating.

• Spicy Sweet and Sour Pork : For a kick, add 1 tsp chili garlic sauce or a pinch of red pepper flakes—ideal for “spicy sweet and sour pork recipe” searches.
• Healthier Baked Sweet and Sour Pork : Arrange battered pork on a baking sheet, spray lightly with oil, and bake at 425 °F for 15–20 minutes, flipping halfway—targets “baked sweet and sour pork” queries.
• Gluten‑Free Sweet and Sour Pork : Use tamari instead of soy sauce and arrowroot powder instead of cornstarch for a “gluten‑free sweet and sour pork recipe.”
• Shrimp and Veggie Sweet and Sour Stir‑Fry : Replace pork with shrimp and add broccoli or snow peas for a “seafood sweet and sour stir‑fry” variant.

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Pair your crispy, sweet, and sour pork  with these complementary dishes:

• Steamed White or Brown Rice : The classic base for soaking up the tangy sauce.
• Egg Fried Rice  or Vegetable Fried Rice : Turn leftovers into a complete meal.
• For an indulgent carb option, stir-fried noodles  (lo mein or chow mein).
• Steamed or Stir‑Fried Greens : Bok choy, Chinese broccoli, or snap peas add color and nutrition.
• Hot and Sour Soup  or Egg Drop Soup  as a light starter.

Offering multiple pairings encourages readers to explore related recipes and extends time on-site, boosting SEO performance.

• Refrigeration : Store cooled sweet and sour pork in an airtight container for up to 3 days. Reheat in a skillet over medium heat, adding a splash of water or broth to loosen the sauce.
• Freezing : Freeze cooked pork and sauce separately in portioned freezer bags for up to 2 months. Thaw overnight before reheating.
• Meal‑Prep Bowls : Portion rice, pork, and veggies into meal containers for ready‑to‑go lunches—this is key for “sweet and sour pork meal prep” searches.

What cut of pork is best?

Tenderloin or loin offers lean, tender bites. Avoid fattier cuts to prevent greasy results.

Can I make this ahead of time?

Fry pork and prepare sauce in advance; store separately. Finish the stir‑fry just before serving for maximum crispiness.

How do I prevent a soggy coating?

Ensure pork pieces are well‑drained after frying and toss quickly in the sauce before serving.

Is there a vegetarian version?

For a “vegetarian sweet and sour tofu” variant, use tofu or tempeh instead of pork and follow the same batter and sauce method.

This easy homemade sweet-and-sour pork recipe  delivers restaurant‑quality flavor, perfect crispness, and vibrant colors in every bite. By mastering the batter, frying technique, and sauce balance, you’ll enjoy a crowd‑pleasing dish that elevates any meal. Bookmark this guide, gather ingredients, and prepare to serve the best sweet-and-sour pork  your family has ever tasted from your kitchen!