Sweet & Sour Pork Recipe

Cut and marinate the pork

Trim excess fat from pork and cut into approximately 1-inch cubes. Place pork in a bowl and add 1 tablespoon light soy sauce, 1 tablespoon Shaoxing wine (or dry sherry), 1 beaten egg, 2 tablespoons cornstarch, 1/2 teaspoon kosher salt, and 1/4 teaspoon black pepper. Mix thoroughly to coat each piece. Cover and refrigerate for at least 20 minutes (or up to 1 hour) to tenderize and allow the coating to adhere.

Prepare batter and oil

In a medium bowl whisk together 1/2 cup all-purpose flour, 1/2 cup cornstarch, and 1/2 teaspoon baking powder. Gradually whisk in 1/2 cup cold water until you have a smooth, slightly thick batter (adjust with a tablespoon more water or dry mix if needed). Heat 2 cups vegetable oil in a heavy skillet or wok over medium-high heat until it reaches 350°F (175°C) or a small piece of batter sizzles and floats.

Coat the marinated pork

Working in batches to avoid crowding, toss the marinated pork pieces in the batter to coat thoroughly. Allow excess batter to drip off before frying.

Fry until golden and crisp

Fry pork in batches for about 3–4 minutes per batch, turning as needed until golden brown and cooked through. Remove with a slotted spoon to a wire rack or paper towels to drain. Maintain oil temperature between batches by adjusting heat; allow oil to come back up to temperature before adding the next batch.

While pork is resting, heat a tablespoon of oil in a clean large skillet or wok over medium-high heat. Add the onion chunks and stir-fry for 1 minute, then add the red and green bell pepper pieces and stir-fry another 1–2 minutes until they are bright and slightly tender-crisp. Add the pineapple chunks and stir-fry 30 seconds to warm. Remove vegetables and pineapple to a bowl and set aside.

Make the sauce

In a small bowl whisk together 3/4 cup rice vinegar, 1/4 cup ketchup, 1/3 cup brown sugar, 1 tablespoon soy sauce, and 1/4 cup pineapple juice until sugar mostly dissolves.

Prepare slurry

In a separate small bowl mix 2 teaspoons cornstarch with 2 tablespoons water until smooth to make a slurry.

Combine sauce and thicken: Return the skillet or wok to medium heat and pour in the sauce mixture. Bring to a gentle simmer, then slowly whisk in the cornstarch slurry. Continue cooking 1–2 minutes, stirring, until the sauce is glossy and thickened to coat a spoon. Stir in 1/2 teaspoon sesame oil for aroma.

Return the fried pork and cooked vegetables/pineapple to the pan with the sauce. Toss gently to coat every piece evenly, cooking just 1–2 minutes so the pork stays crisp while the sauce clings to it. Taste and adjust: add a pinch of salt or a little extra sugar or vinegar if you prefer sweeter or tangier.

Transfer to a serving platter. Garnish with sliced green onions if using. Serve immediately with steamed white rice or fried rice.