04/10/2026
Sweet and Sour Pork (Classic Chinese-style)
Serves 3–4 | Ready in about
45–60 minutes
Ingredients
Pork & marinade
400–500 g (14–18 oz) pork shoulder, scotch fillet, or loin, cut into 2 cm (¾–1 inch) cubes
1 tbsp light soy sauce
1 tbsp Shaoxing w**e (or dry sherry / water)
½ tsp salt
¼ tsp white pepper
1 egg white (or ½ beaten egg)
1–2 tsp cornstarch
Optional tenderiser: ¼ tsp baking soda (for tougher cuts)
Coating
½–¾ cup cornstarch (or potato starch)
Extra cornstarch for dusting
Oil for deep-frying (vegetable, canola, or peanut)
Sweet & sour sauce
⅓ cup ketchup
⅓ cup white sugar (or to taste)
⅓ cup apple c***r vinegar or white vinegar (adjust for sourness)
3–4 tbsp pineapple juice (from the can)
1–2 tbsp light soy sauce
2–3 tbsp water
1 tsp cornstarch mixed with 1 tbsp water (slurry, for thickening)
Vegetables & extras
½ red bell pepper, cut into 2.5 cm squares
½ green bell pepper, cut into 2.5 cm squares
½ onion, cut into similar squares
1 cup pineapple chunks (canned in juice, drained)
Optional: 1–2 slices ginger, 1 garlic clove (minced)
Step-by-step instructions
Marinate the pork
Put the pork cubes in a bowl. Add soy sauce, w**e, salt, white pepper, egg white, cornstarch, and baking soda (if using). Mix well until the liquid is absorbed and the pork looks slightly sticky.
Rest 20–30 minutes at room temperature (or up to a few hours in the fridge).
Prepare the sauce
In a bowl or jug, mix ketchup, sugar, vinegar, pineapple juice, soy sauce, and water until the sugar dissolves. Taste and adjust (more sugar for sweeter, more vinegar for tangier). Set aside. Mix the cornstarch slurry in a separate small bowl.
Coat the pork
Place extra cornstarch in a shallow dish.
Take each piece of marinated pork, let excess marinade drip off, then coat thoroughly in cornstarch. Press gently so it sticks well. Place coated pieces on a plate.
(For extra crispiness some cooks do a light second dusting after the first coating sits 5 minutes.)
Deep-fry the pork (double-fry method for best results)
Heat 4–5 cm (about 2 inches) of oil in a wok or deep pan to 170–180 °C (340–350 °F).
First fry: Carefully add pork in batches (do not overcrowd). Fry 2–3 minutes until light golden and just cooked. Remove and drain on a rack or paper towels.
Second fry (optional but recommended): Increase oil to 190 °C (375 °F). Fry the pork again for 1–2 minutes until deep golden and very crispy. Drain well.
Stir-fry the vegetables and finish the dish
Pour off most of the oil, leaving about 1–2 tbsp in the wok.
Over medium-high heat, add ginger/garlic (if using) for a few seconds, then add onion and bell peppers. Stir-fry 30–60 seconds until slightly softened but still crisp.
Add the pineapple chunks and pour in the prepared sauce. Bring to a simmer.
Stir in the cornstarch slurry and cook 30–60 seconds until the sauce thickens and becomes glossy.
Add the crispy fried pork and toss quickly so everything is evenly coated (do not cook the pork too long or it will soften).
Serve immediately
Transfer to a plate and serve hot with steamed white rice. Garnish with sliced spring onion if desired.
Tips for success
Double-frying gives the classic restaurant-style crunch that stays crisp longer in the sauce.
Work quickly once the sauce is added so the pork stays crispy.
Adjust sweetness/sourness to your taste — Chinese versions are usually balanced rather than overly sweet.
Leftover sauce can be stored in the fridge for a few days.
Enjoy your homemade sweet and sour pork!
゚viralシ
