Sweet & Sour Pork Recipe

Prepare pork

Cut the pork shoulder into 1-inch cubes; pat dry with paper towels.

In a bowl combine 1 egg, 1 tablespoon soy sauce, 1 teaspoon Shaoxing wine, 1/2 teaspoon salt, 1/4 teaspoon white pepper, and 3 tablespoons cornstarch. Whisk until smooth. Add the pork cubes and toss to coat. Marinate at least 20 minutes at room temperature or up to 2 hours in the refrigerator.

While pork marinates, make the batter by whisking 1/2 cup all-purpose flour, 1/2 cup cornstarch, 1/2 teaspoon baking powder and about 1/2 cup cold water until a thick but slightly runny batter forms. Adjust with a tablespoon of water or flour to reach a coating consistency (it should cling to the pork).

Heat vegetable oil in a deep pot or wok to 350°F (175°C). If you don't have a thermometer, test by dropping a small bit of batter — it should sizzle and rise to the surface quickly.

Working in batches to avoid crowding, remove pork from marinade and let excess drip off. Dredge each piece in the batter, then carefully lower into hot oil. Fry until golden brown and cooked through, about 4–5 minutes per batch depending on piece size. Use a slotted spoon to transfer fried pork to a wire rack or paper towel–lined tray to drain. Keep warm in a low oven (200°F/95°C) if needed while finishing remaining batches.

Prepare vegetables: cut red and green bell peppers into 1-inch pieces, and cut the onion into wedges. Drain pineapple chunks, reserving 1/4 cup of the pineapple juice for the sauce.

In a large skillet or wok, heat 1 tablespoon oil over medium-high heat. Stir-fry the onion and bell peppers for 2–3 minutes until bright and slightly tender but still crisp. Add the pineapple chunks and stir for another 1 minute. Transfer vegetables to a plate and keep warm.

In a small bowl, mix 1/2 cup ketchup, 1/4 cup rice vinegar, 1/3 cup granulated sugar, 1 tablespoon soy sauce, and 1/4 cup pineapple juice (or water). Stir until the sugar mostly dissolves.

Bring the sauce mixture to a gentle simmer in the skillet used for vegetables over medium heat. In a separate small ramekin combine 1 tablespoon cornstarch with 2 teaspoons cold water to make a slurry; whisk until smooth.

Slowly whisk the slurry into the simmering sauce. Continue to cook and stir for 1–2 minutes until the sauce thickens to a glossy coating consistency. Taste and adjust balance: add a pinch more sugar if too tart or a teaspoon more vinegar if too sweet.

Return the fried pork to the skillet with the thickened sauce and toss to coat evenly. Add the stir-fried peppers, onion, and pineapple; toss gently just to warm and combine, about 30–45 seconds.

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