Sweet & Sour Pork Recipe

Marinate pork

Place the 1-inch pork cubes in a bowl. Add 1 tbsp soy sauce, 1 tbsp shaoxing wine (if using), 1/2 tsp salt and 1/4 tsp white pepper. Mix to coat and let sit 15 minutes.

Prepare batter

In a separate bowl whisk together 1 large beaten egg, 1/2 cup cornstarch, 1/2 cup all-purpose flour and 1/2 tsp baking powder. Gradually add about 1/2 cup cold water and whisk until you have a thick, smooth batter with a consistency that will coat the pork (add up to 2 tbs more water if too thick).

Coat pork

Heat 2 cups vegetable oil in a heavy skillet or wok over medium-high heat until it reaches 350°F (175°C) or a drop of batter sizzles immediately. Drain excess marinade from the pork, then toss pork pieces into the batter to coat evenly. Let excess batter drip back into the bowl.

Fry pork

Working in a single layer (in 2 small batches if needed), carefully drop battered pork into the hot oil. Fry for 4–5 minutes until golden brown and cooked through, turning occasionally. Remove with a slotted spoon to a wire rack or paper towel-lined plate to drain. If you prefer extra-crispy pork, let the oil return to temperature and fry a second time for 1–2 minutes until extra crisp.

While pork rests, combine sauce ingredients in a bowl: 1/2 cup pineapple juice, 3 tbsp rice vinegar, 3 tbsp ketchup, 3 tbsp brown sugar, and 1 tbsp soy sauce. Stir until sugar dissolves.

In a small cup mix 1 tsp cornstarch with 1 tbsp water to make a slurry and set aside.

Heat a large nonstick skillet or wok over medium heat. Add 1 tsp oil and sauté the minced garlic (2 cloves) and minced ginger (1 tsp) for about 30 seconds until fragrant.

Add the pineapple chunks (3/4 cup), bell pepper pieces (both halves), and onion wedges (1 medium) to the pan. Stir-fry for 2–3 minutes until vegetables are bright and slightly softened but still crisp.

Pour the prepared sauce into the pan with the vegetables and bring to a gentle simmer. Stir the cornstarch slurry again and slowly pour it into the simmering sauce while stirring. Cook for 1–2 minutes until the sauce thickens and becomes glossy.

Add the fried pork pieces to the pan with the thickened sauce and vegetables. Toss gently to coat every piece with sauce. Cook together for 1 minute to heat through and allow flavors to meld.

Taste and adjust seasoning: add a pinch of salt if needed or 1/2 tsp soy sauce for more umami, or 1/2 tsp sugar if you prefer sweeter. Scatter sliced scallion on top if using.

Transfer to a serving dish and serve immediately over steamed white rice or fried rice. Leftover sauce and pork can be refrigerated in an airtight container for up to 2 days.