Sweet And Sour Pork From Scratch

This restaurant-quality sweet and sour pork features perfectly crispy pork cubes coated in a glossy, tangy-sweet sauce with colorful bell peppers and juicy pineapple chunks. Ready in just 30 minutes, this homemade version beats takeout every time!

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Course: Main Course

Cuisine: Chinese

Keyword: Sweet and Sour

Prep Time: 15

Cook Time: 15

Total Time: 30

Servings:

Calories: 385kcal

Equipment

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

Fresh pineapple provides the best flavor and texture compared to canned varieties

For extra crispy pork, double-coat by dipping in beaten egg before the flour mixture

Sauce consistency can be adjusted by cooking longer to thicken or adding water to thin

Cut all ingredients to similar sizes for even cooking

Pork can be pre-fried and stored in refrigerator for up to 2 days before final assembly

Substitute pork with chicken thighs or firm tofu for variations

Nutrition