85% would make this again

Sweet and Sour Pork Recipe

Q: What is Sweet and Sour Pork made of?

Sweet and Sour Pork is a classic Cantonese dish of crispy fried pork pieces tossed with colourful vegetables like bell peppers and onion, juicy pineapple topped with a glossy sauce made from vinegar, sugar, ketchup, soy sauce and pineapple juice for that signature tangy and sweet flavour.

Q: How do you make Sweet and Sour Pork crispy?

To get the pork crispy, coat it in cornflour before frying and fry in small batches so the oil stays hot, then fry it until golden and crunchy. Double frying or frying at high heat helps it stay crisp even after the sauce is added.

Q: Can I use other vegetables in Sweet and Sour Pork?

Sure you can, while bell peppers and onions are classic you can add vegetables like courgette, broccoli, carrot or sugar snap peas so long as you stir fry them briefly over high heat so they stay vibrant and slightly firm.

Q: Do you have to deep fry the pork for Sweet and Sour Pork?

Deep frying is the traditional way and gives the best crispy texture but you can air fry or pan fry if you prefer a lighter version, though the coating won’t be quite as crunchy as deep fried.

Q: How do you balance the sweet and sour sauce?

Balancing the sauce means tasting and adjusting the vinegar, ketchup and sugar ratio before adding it to the stir fry. Using too much sugar makes it cloying and too much vinegar makes it sharp so try start with equal parts and tweak to your taste preference. We've tested it numerous times before finding the right sweet spot.

Q: What cut of pork is best for Sweet and Sour Pork?

Cuts like pork shoulder or pork butt with some fat give juicy, tender results when fried and coated, but pork tenderloin also works well if you watch the cooking time so it doesn’t dry out.

Q: How do you keep the vegetables from getting soggy in this dish?

Cook the vegetables quickly over high heat before adding the sauce so they stay slightly crisp and bright then add the sauce just long enough to coat everything without making them mushy.

Vish G

January 9, 2026

If dinner needs a little excitement this Sweet and Sour Pork recipe might just steal the show. It’s crispy, tangy and so good you may forget it was meant to be shared. Sometimes you need an easy and reliable favourite that’s great for weeknights that delivers flavour in every bite. Great for lunch or even as a side dish and high in protein to keep you feeling satisfied.

PREP TIME

20 MIN

COOK TIME

15 MIN

SERVINGS

Ingredients

600 g pork shoulder or pork tenderloin, cut into bite sized pieces
1 teaspoon salt
½ teaspoon black pepper
1 tablespoon light soy sauce
1 large egg
120 g cornflour plus extra for dusting
Vegetable oil for frying
Sauce
120 ml pineapple juice
80 ml tomato ketchup
60 ml rice vinegar or white vinegar
45 g white sugar
1 tablespoon light soy sauce
1 teaspoon cornflour mixed with 2 tablespoons water
Stir Fry
1 red bell pepper, cut into chunks
1 green bell pepper, cut into chunks
1 small onion, cut into chunky pieces
1 medium courgette, cut into thick half moons
200 g pineapple chunks, drained

Instructions

Place the pork in a bowl and season with salt, pepper and soy sauce then mix in the egg until the pork is well coated.
Add the cornflour and mix until each piece is evenly coated and slightly sticky.
Heat oil in a deep pan or wok over medium high heat and fry the pork in batches for 4 to 5 minutes until golden and crispy, then remove and drain on paper towel.
Carefully reheat the oil and fry the pork a second time for 1 to 2 minutes until deeply golden and extra crisp then set aside.
In a small bowl, whisk together pineapple juice, ketchup, vinegar, sugar and soy sauce until smooth.
Heat a clean wok or large pan over high heat with a tablespoon of oil.
Add the onion first and stir fry for about 30 seconds then add the peppers and courgette and cook for 1 to 2 minutes until just tender but still holding their shape.
Pour in the sauce and let it bubble for about 30 seconds then stir in the cornflour mixture and cook until glossy and slightly thickened.
Add the pineapple chunks and return the pork to the pan, tossing quickly so everything is coated without letting the pork sit too long in the sauce.
Remove from heat straight away and serve hot so the pork stays crisp and the vegetables stay fresh.