Sweet and Sour Pork is a delightful dish that balances crispy, golden-fried pork pieces with a tangy, vibrant sauce made from pineapple, bell peppers, and a perfect blend of sweet and sour flavors. It’s one of those meals that combines a lovely crunch with a juicy, saucy bite that keeps you coming back for more.
I always enjoy making this dish because it’s like a little celebration on a plate. The colors from the red and green peppers, combined with the pineapple chunks, make it look as good as it tastes. One tip I’ve learned is to make sure the pork is nice and crispy before tossing it in the sauce—it really gives the dish that satisfying texture everyone loves.
I like to serve Sweet and Sour Pork with a side of steamed white rice so the sauce can soak into every grain. It’s a dish that’s great for sharing with family or friends, and it often brings back memories of cozy dinners or takeout nights. To me, it’s a meal that feels both special and simple at the same time, perfect for any day of the week.
Key Ingredients & Substitutions
- Pork
- I like using tenderloin for its tenderness, but shoulder works well too for a bit more flavor. If you prefer a leaner option, chicken breast or tofu are good swaps.
- Bell Peppers & Onions
- Red and green peppers add great color and crunch. You can also try yellow or orange peppers. Onions give sweetness—both red and yellow work fine.
- Pineapple
- Fresh pineapple adds brightness, but canned works perfectly and is more convenient. Just keep some juice for the sauce.
- Flour and Cornstarch
- The mix helps make the pork extra crispy. For gluten-free, try replacing the flour with rice flour or a gluten-free mix.
- Sweet and Sour Sauce
- Ketchup is key for that familiar tangy depth. If you want less sugar, adjust the brown sugar amount. Rice vinegar gives a milder acidity than white vinegar.
How Do You Get Crispy Pork That Stays Crunchy in the Sauce?
The trick is in coating and frying the pork properly to get a crispy shell that doesn’t get soggy.
- Season pork then coat with a mix of flour and cornstarch. The cornstarch adds extra crispiness.
- Fry in hot oil (350°F or 175°C) in small batches to keep the temperature steady, about 4-5 minutes till golden.
- Drain excess oil on paper towels, but don’t skip this step or the pork can feel greasy.
- When adding pork to the sauce, toss gently and just before serving to keep the coating crisp and delicious.
Equipment You’ll Need
- Deep fryer or large heavy skillet – perfect for frying pork until crispy and golden.
- Mixing bowls – handy for marinating the pork and mixing the batter.
- Whisk – helps combine the sweet and sour sauce ingredients smoothly.
- Wok or large skillet – excellent for stir-frying vegetables and tossing everything together.
- Slotted spoon or tongs – makes it easy to lift fried pork out of hot oil safely.
Flavor Variations & Add-Ins
- Swap pork for chicken breast or thighs for a lighter or different flavor.
- Add pineapple chunks and bell peppers as usual, but toss in snap peas or baby corn for variety.
- Use hoisin sauce mixed with ketchup for a richer, deeper sauce twist.
- Stir in diced fresh ginger with garlic to boost the dish’s warmth and aroma.
Equipment You’ll Need
- Deep fryer or large heavy skillet – for frying the pork pieces until crispy and golden.
- Mixing bowls – for marinating the pork and mixing the batter coating.
- Whisk – to blend the sweet and sour sauce ingredients smoothly.
- Wok or large skillet – for stir-frying the vegetables and tossing everything together.
- Slotted spoon or tongs – handy for safely removing the pork from the hot oil.
- Paper towels – to drain excess oil from the fried pork.
Variations You Can Try
- Protein swaps: Use chicken breast or thighs, shrimp, or tofu instead of pork for a different twist.
- Extra veggies: Add snap peas, baby corn, or carrots for more color and crunch.
- Sauce tweaks: Mix in some hoisin sauce or fresh grated ginger to deepen the flavor.
- Spice it up: Add a dash of chili flakes or Sriracha to your sauce for a little heat.
- Gluten-free option: Use rice flour or a gluten-free mix instead of all-purpose flour.
Can I Use Frozen Pork for This Recipe?
Yes! Just make sure to fully thaw the pork in the refrigerator overnight and pat it dry before marinating and frying. This helps prevent excess moisture and ensures crispiness.
How Do I Store Leftover Sweet and Sour Pork?
Keep leftovers in an airtight container in the fridge for up to 3 days. Reheat gently in a skillet over medium-low heat to maintain the pork’s crispiness, or microwave covered for convenience.
Can I Make the Sauce Ahead of Time?
Absolutely! You can prepare the sweet and sour sauce in advance and refrigerate it for up to 2 days. Reheat it gently on the stove before tossing with fried pork and vegetables.
What Should I Serve with Sweet and Sour Pork?
Steamed white rice is a classic choice that soaks up the delicious sauce perfectly. For a lighter option, try cauliflower rice or steamed vegetables on the side.