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Sweet and Sour Pork Recipe Easy Crispy Authentic Homemade Delight

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A homemade version of the classic sweet and sour pork featuring crispy double-fried pork chunks coated in a tangy, perfectly balanced sauce with bell peppers and pineapple.

Ingredients

Scale
  • 1 pound pork tenderloin or shoulder, cut into 1-inch chunks
  • 1 large egg, beaten
  • 1/2 cup all-purpose flour (65 g)
  • 1/2 cup cornstarch (65 g), plus extra for coating
  • 2 cloves garlic, minced
  • 1 teaspoon ginger, finely grated
  • 1/2 cup red bell pepper, chopped
  • 1/2 cup green bell pepper, chopped
  • 1/2 cup pineapple chunks (fresh or canned)
  • 3 tablespoons rice vinegar
  • 4 tablespoons ketchup
  • 2 tablespoons soy sauce
  • 2 tablespoons sugar
  • 1/2 cup water (120 ml)
  • 1 teaspoon sesame oil (optional)
  • Vegetable oil for frying (canola or peanut oil recommended)
  • 1 teaspoon soy sauce (for marinating)
  • Pinch of salt

Instructions

  1. Cut pork tenderloin into 1-inch chunks and pat dry with paper towels.
  2. Marinate pork with 1 teaspoon soy sauce and a pinch of salt for 10-15 minutes.
  3. In a bowl, combine all-purpose flour, cornstarch, beaten egg, and 1/4 cup cold water; stir until smooth and thick enough to coat a spoon.
  4. Toss marinated pork pieces in extra cornstarch to coat dry, then dip each piece into the batter until fully covered.
  5. Heat vegetable oil in a wok or deep pan to 2 inches depth and heat to 350°F (175°C).
  6. Fry pork pieces in batches for 3-4 minutes until pale golden but not fully cooked. Drain on wire rack or paper towels.
  7. Heat oil again to 350°F and fry pork a second time for 1-2 minutes until deep golden brown and crispy. Drain again.
  8. In a separate pan, heat 1 tablespoon vegetable oil over medium heat. Sauté garlic and ginger for 30 seconds until fragrant.
  9. Add rice vinegar, ketchup, soy sauce, sugar, and water; bring to a simmer, stirring until sugar dissolves.
  10. Mix cornstarch with water to make slurry; add to sauce and cook 1-2 minutes until thickened. Remove from heat and stir in sesame oil if using.
  11. Toss crispy pork with bell peppers and pineapple chunks in the sauce. Serve immediately.

Notes

Double frying is essential for crispy pork without greasiness. Pat pork dry before battering. Maintain oil temperature around 350°F. Adjust sauce sweetness and acidity to taste. Serve immediately for best texture. Store pork and sauce separately to keep pork crispy.

Nutrition

Keywords: sweet and sour pork, crispy pork, homemade Chinese recipe, double-fried pork, sweet and sour sauce, easy dinner, authentic Chinese

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