Delicious Sweet and Sour Pork Recipe From Scratch
I’m convinced that most sweet and sour pork you get from restaurants tastes like it’s been swimming in corn syrup for way too long, and the pork itself has the texture of rubber bands. But here’s the thing – when you make it from scratch, you get to control every single element, from the crispy coating that actually stays crispy to the sauce that doesn’t make your teeth ache. Trust me, once you see how simple this really is, you’ll wonder why you ever bothered with takeout.
Why You’ll Love this Delicious Sweet and Sour Pork
When you’re craving something that hits all the right flavor notes, this sweet and sour pork delivers exactly what your taste buds are begging for.
I’m talking about that perfect balance of tangy and sweet that makes your mouth do a little happy dance.
What makes this dish so irresistible? First, you get tender pork with a crispy golden coating that somehow stays crunchy even after tossing in sauce.
Then there’s the sauce itself, a glossy masterpiece that clings to every piece without being too thick or goopy.
What Ingredients are in Delicious Sweet and Sour Pork?
Getting all your ingredients together before you start cooking is like having your ducks in a row, and trust me, you’ll thank yourself later when things start moving fast in the kitchen. This sweet and sour pork recipe calls for some pretty standard ingredients that you might already have hanging around your pantry and fridge.
The beauty of this dish lies in how simple ingredients come together to create something that tastes way more complicated than it actually is. You’re basically working with three main components: the pork, the coating that makes it crispy, and that gorgeous sweet and sour sauce that ties everything together.
For the Pork and Coating:
- Pork tenderloin or shoulder, cut into cubes
- Cornstarch for coating
- All-purpose flour for coating
- Salt
- Black pepper
- Vegetable oil for frying
For the Vegetables and Aromatics:
- Bell peppers (any color you like)
- Yellow or white onion
- Pineapple chunks
- Fresh garlic (optional)
- Fresh ginger (optional)
For the Sweet and Sour Sauce:
- Brown sugar
- Rice vinegar or apple cider vinegar
- Ketchup
- Soy sauce
For Serving:
- Cooked rice
- Sesame seeds for garnish (optional)
- Green onions for garnish (optional)
When it comes to choosing your pork, both tenderloin and shoulder work beautifully, but they each bring something different to the table. Tenderloin cooks faster and stays super tender, while shoulder has a bit more fat that keeps things juicy and flavorful, even if you accidentally overcook it a smidge.
Fresh pineapple really does make a difference here, though canned chunks work in a pinch if that’s what you’ve got. The fresh stuff just has this brightness that canned sometimes lacks, plus you avoid that slightly metallic taste that can sneak in sometimes.
Don’t skip the cornstarch and flour combo for coating your pork. The cornstarch gives you that crispy, almost glass-like crunch, while the flour helps everything stick together and adds a bit of heartiness to the coating. It’s like teamwork, but for your taste buds.
How to Make this Delicious Sweet and Sour Pork
Now we’re getting to the fun part, where all those ingredients you’ve gathered start transforming into something that’ll make your kitchen smell absolutely incredible. Making sweet and sour pork isn’t rocket science, but there are definitely a few tricks that’ll help you nail it every single time.
Getting Your Pork Ready
Start by cutting your pork tenderloin or shoulder into bite-sized cubes, roughly about an inch or so. You don’t need to be precious about perfect measurements here, just aim for pieces that’ll cook evenly and fit nicely on a fork.
Pat those cubes completely dry with paper towels because any moisture is going to mess with your coating game.
In a bowl, mix your cornstarch and flour together with a good pinch of salt and pepper. The exact ratio isn’t super critical, but you want enough coating to generously cover all your pork pieces. Toss the pork cubes in this mixture until every piece looks like it’s wearing a little flour jacket.
The Frying Magic
Heat up your vegetable oil in a large pan or wok over medium-high heat. You want enough oil so the pork pieces can float freely, not just sit sadly on the bottom of the pan.
When a pinch of flour sizzles immediately when you drop it in, you’re ready to go.
Fry your coated pork pieces in batches, because crowding the pan is basically asking for soggy, sad pork instead of crispy golden nuggets. Let them cook until they’re golden brown and cooked all the way through, which usually takes about 4-5 minutes depending on size.
When they’re done, set them aside on a paper towel-lined plate to drain.
Building That Sweet and Sour Symphony
In the same pan, toss in your bell peppers, onion, and pineapple chunks. If you’re using fresh garlic and ginger, now’s the time to add those too.
Stir-fry everything until the vegetables are tender but still have a little bite to them, because nobody wants mushy vegetables in their sweet and sour pork.
Here’s where things get really exciting. Add your brown sugar, rice vinegar or apple cider vinegar, ketchup, and soy sauce right into the pan with the vegetables.
The mixture might look a little weird at first, kind of like a science experiment gone wrong, but trust the process.
Bringing It All Together
Let that sauce bubble and cook for a minute or two until it starts to thicken slightly and smell absolutely divine.
You’ll know it’s ready when it coats the back of a spoon without being too thick or too watery. If it’s looking too thick, splash in a tiny bit of water. Too thin? Let it cook a little longer.
Now comes the moment you’ve been waiting for. Toss your crispy pork pieces back into the pan with all that gorgeous sauce and vegetables.
Give everything a good stir until every piece of pork is completely coated in that glossy, gorgeous sauce. Heat everything through for just another minute or so.
The key here is working quickly once you add the pork back in, because you want to keep that crispy coating as intact as possible while still getting everything heated through and well-coated.
Serve it immediately over rice, and if you’re feeling fancy, sprinkle some sesame seeds or chopped green onions on top.
Delicious Sweet and Sour Pork Substitutions and Variations
One of the beautiful things about sweet and sour pork is how flexible this recipe can be, kind of like that friend who’s always down for whatever you want to do.
Don’t have pork? I’ll swap in chicken thighs, shrimp, or even tofu for vegetarians. The beauty remains.
Want more veggies? Toss in snap peas, carrots, or mushrooms. They’ll thank you later.
Feeling fancy? Replace regular vinegar with rice wine vinegar for deeper flavor.
Out of fresh pineapple? Canned works fine, though fresh definitely wins the flavor contest.
You can even make it spicier with red pepper flakes.
What to Serve with Delicious Sweet and Sour Pork
Sweet and sour pork practically begs for the right sidekicks, and let me tell you, rice is the MVP here.
Steamed jasmine rice soaks up that tangy sauce like nobody’s business. I’m also partial to fried rice with scrambled eggs and peas.
Want something lighter? Try steamed broccoli or snap peas. The crisp texture plays beautifully against tender pork.
Egg rolls make perfect appetizers, though honestly, who needs an excuse for more crispy goodness?
For drinks, I’d go with green tea or even a cold beer. The bubbles cut through the sweet richness perfectly.
Final Thoughts
There you have it – your roadmap to sweet and sour perfection. This dish proves that restaurant-quality meals don’t require a culinary degree, just a little patience and the right technique.
I love how forgiving this recipe is. Sauce too thick? Add water. Too thin? Let it simmer. The beauty lies in finding your perfect balance of sweet, tangy, and savory.
Whether you’re impressing dinner guests or satisfying a weeknight craving, this homemade version beats takeout every time. Trust me, once you master that crispy coating and glossy sauce, you’ll never order delivery again.
Sweet And Sour Pork From Scratch
Ingredients
For the Pork:
- 1 lb pork tenderloin or shoulder cut into 1-inch cubes
- 1/2 cup cornstarch
- 1/4 cup all-purpose flour
- 1 tsp salt
- 1/2 tsp black pepper
- Vegetable oil for frying
For the Vegetables
- 1 red bell pepper cut into chunks
- 1 green bell pepper cut into chunks
- 1 medium onion cut into chunks
- 1 cup fresh pineapple chunks
- 2 cloves garlic minced (optional)
- 1 tsp fresh ginger minced (optional)
For the Sauce
- 1/3 cup brown sugar
- 1/4 cup rice vinegar or apple cider vinegar
- 3 tbsp ketchup
- 2 tbsp soy sauce
Instructions
- In a bowl, combine cornstarch, flour, salt, and pepper. Coat pork cubes thoroughly with the mixture.
- Heat vegetable oil in a large pan or wok over medium-high heat. Fry pork cubes until golden brown and cooked through, about 5-7 minutes. Remove and set aside on paper towels.
- Remove excess oil, leaving about 2 tablespoons in the pan. Add bell peppers, onion, and pineapple chunks. Stir-fry for 3-4 minutes until vegetables are tender-crisp.
- Add minced garlic and ginger if using, and cook for 30 seconds until fragrant.
- In a small bowl, whisk together brown sugar, vinegar, ketchup, and soy sauce. Pour into the pan with vegetables.
- Return the fried pork to the pan and toss everything together until well coated. Cook for 2-3 minutes until heated through and sauce thickens slightly.
- Serve immediately over steamed rice, garnished with sesame seeds or chopped green onions if desired.
Notes
Nutrition
Frequently Asked Questions
Can I Make Sweet and Sour Pork Ahead of Time?
I don’t recommend making sweet and sour pork ahead of time. The coating becomes soggy when stored, and you’ll lose that crispy texture that makes this dish special.
How Long Does Leftover Sweet and Sour Pork Last in the Refrigerator?
I’d store leftover sweet and sour pork in the refrigerator for up to three days maximum. I’ll make sure it’s properly covered in an airtight container to maintain freshness and prevent contamination.
What’s the Best Way to Reheat Sweet and Sour Pork Without Overcooking?
I’d reheat sweet and sour pork gently in a skillet over medium-low heat, stirring frequently. You can add a tablespoon of water to prevent sticking and maintain the sauce’s consistency without drying out the pork.
Can I Freeze Sweet and Sour Pork for Meal Prep?
I’d recommend freezing the pork and sauce separately if possible. The dish freezes well for up to three months, but the texture of vegetables and pineapple may become softer after thawing.
Why Does My Sweet and Sour Sauce Turn Out Too Thick or Thin?
Your sauce thickness depends on cooking time and liquid ratios. If it’s too thick, I’d add water gradually. If too thin, I’ll simmer longer or mix cornstarch with water for thickening.