Sweet and Sour Pork (糖醋里脊)

That glossy, bright orange sauce. The satisfying crunch of perfectly fried pork. The colorful burst of bell peppers. Sweet and Sour Pork is the dish that introduced millions to Chinese food, and once you make it at home, you’ll understand why it’s been a restaurant favorite for decades.

Why You’ll Like It

• Better than takeout - Freshly fried pork stays crispy, the sauce is perfectly balanced
• Visually stunning - Bright colors make it a dinner party showstopper
• Kid-friendly - The sweet-tangy flavor appeals to even picky eaters
• Make the sauce your way - Adjust sweetness and acidity to your taste
• Works with different proteins - Try it with chicken, shrimp, or tofu

Ingredients

Serves 2–3

For the pork:

• 1 lb (450g) pork tenderloin, cut into 1-inch strips
• ½ tsp salt
• ½ tsp white pepper
• 1 tbsp Shaoxing wine (or dry sherry)
• 1 egg white
• ½ cup cornstarch
• Oil for frying

For the sauce:

• 3 tbsp ketchup
• 2 tbsp rice vinegar (or white vinegar)
• 2 tbsp sugar
• 1 tbsp soy sauce
• ½ tsp sesame oil
• 3 tbsp water or pineapple juice

For stir-frying:

• 1 tbsp vegetable oil
• ½ red bell pepper, cut into 1-inch pieces
• ½ green bell pepper, cut into 1-inch pieces
• ½ yellow bell pepper, cut into 1-inch pieces (optional)
• ½ onion, cut into chunks
• 1 cup pineapple chunks (fresh or canned)

Ingredient Notes

Pork

• Tenderloin is best - It’s lean, tender, and cooks quickly
• Cut against the grain - Makes the meat more tender
• Don’t skip the marinade - Even 10 minutes helps season the meat

Cornstarch Coating

• Cornstarch creates the crunch - It forms a crispy shell when fried
• Coat just before frying - If it sits too long, the coating gets soggy
• Shake off excess - Too much starch makes the oil gummy

The Sauce

• Ketchup is the secret - It gives that classic orange color and sweetness
• Balance is key - Taste and adjust sugar/vinegar until it’s right for you
• Pineapple juice adds depth - Use it instead of water if you have canned pineapple

Vegetables

• Colorful peppers look best - Red, green, and yellow make it pop
• Keep them crisp - Quick stir-fry, don’t overcook
• Pineapple adds sweetness - Fresh or canned both work

Step-by-Step Instructions

1. Marinate the pork

In a bowl, combine pork strips with salt, white pepper, Shaoxing wine, and egg white. Mix well and let sit for 15 minutes.

Tip: The egg white helps the cornstarch stick and makes the coating lighter.

2. Make the sauce

In a small bowl, whisk together ketchup, vinegar, sugar, soy sauce, sesame oil, and water (or pineapple juice). Set aside.

Tip: Taste the sauce now - add more sugar if too sour, more vinegar if too sweet.

3. Coat the pork

Add cornstarch to the marinated pork and toss until each piece is evenly coated. Shake off excess starch.

Tip: The pork should look dry and powdery, not wet or clumpy.

4. Fry the pork

Heat about 2 inches of oil in a wok or deep pan to 350°F (175°C). Fry pork in batches for 2-3 minutes until golden and crispy. Drain on paper towels.

Tip: Don’t overcrowd the pan - the temperature will drop and the pork won’t crisp properly.

5. Double-fry for extra crunch (optional)

For maximum crispiness, fry all the pork again for 30 seconds at higher heat (375°F/190°C). This keeps it crispy even after saucing.

6. Stir-fry vegetables

Heat 1 tbsp oil in a wok over high heat. Add peppers and onion, stir-fry for 1 minute. Add pineapple chunks and cook for another 30 seconds.

7. Add sauce and pork

Pour in the sauce and bring to a simmer. Let it thicken slightly (about 30 seconds). Add the fried pork and toss quickly to coat.

Tip: Work fast here - you want the pork coated but still crispy. Don’t let it sit in the sauce too long.

8. Serve immediately

Transfer to a plate and serve hot with steamed rice.

Tips for Success

• Cut pork into uniform pieces - Ensures even cooking
• Use enough oil for frying - The pork needs to float freely
• Don’t skip the double-fry - It’s the secret to restaurant-quality crunch
• Prep everything before cooking - This dish moves fast once you start
• Taste the sauce before adding - Adjust to your preference
• Serve immediately - The coating softens as it sits

Serving Suggestions

• Classic pairing - Steamed jasmine rice
• Complete meal - Add a simple stir-fried green vegetable
• Party spread - Part of a Chinese feast with Kung Pao Chicken and Mapo Tofu
• Kid’s favorite - Serve with extra pineapple on the side
• Lighter option - Serve over rice noodles instead of rice

Storage

Fridge: Store leftovers in an airtight container for up to 2 days. Note that the coating will soften.

Reheating: Reheat in a pan over medium heat or in an air fryer for 2-3 minutes to restore some crispness. Avoid microwaving - it makes the coating soggy.

Freezer: Not recommended - the crispy coating doesn’t freeze well.

FAQ

Can I use chicken instead of pork?

Yes! Chicken breast or thighs work perfectly. Cut into the same size strips and follow the same method.

Why is my pork not crispy?

Common reasons: oil not hot enough, overcrowding the pan, or coating the pork too early. Make sure oil is at 350°F and fry in small batches.

Can I bake the pork instead of frying?

You can, but it won’t be as crispy. Try baking at 425°F for 15-20 minutes, flipping halfway through. The texture will be more like nuggets.

How do I make it less sweet?

Reduce the sugar and ketchup slightly, and add a bit more vinegar. You can also use fresh pineapple instead of canned for natural sweetness.

Can I make this ahead?

The sauce can be made a day ahead and refrigerated. Fry the pork just before serving for best results.

What if I don’t have rice vinegar?

White vinegar or apple cider vinegar work as substitutes. Use slightly less as they can be stronger.

Is there a healthier version?

Try air-frying the pork instead of deep-frying. Spray with oil and cook at 375°F for 10-12 minutes, shaking halfway through.

Can I add other vegetables?

Absolutely! Carrots, snap peas, or water chestnuts are great additions. Just keep the cooking time short so they stay crisp.