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China · Sweet and sour classics

Chinese Sweet and Sour Pork

Chinese sweet and sour pork combines crispy golden pork with a glossy tangy-sweet sauce, colorful bell peppers, onions and optional pineapple. Serve right away for the best texture.

Chinese sweet and sour pork with peppers and glossy red sauce

AI-generated food image; recipe not independently kitchen-tested.

Prep: 20 minCook: 20 minServes: 4

Ingredients

  • 500 g boneless pork shoulder or loin, cut into 2.5 cm cubes
  • 1 tbsp light soy sauce
  • 1 egg
  • ½ cup cornstarch, plus extra as needed
  • Neutral oil for shallow frying
  • ½ red bell pepper, cut into chunks
  • ½ green bell pepper, cut into chunks
  • ½ onion, cut into chunks
  • ½ cup pineapple chunks (optional)
  • 4 tbsp ketchup
  • 3 tbsp rice vinegar
  • 3 tbsp sugar
  • 2 tbsp water
  • 1 tsp cornstarch mixed with 2 tsp water

How to make sweet and sour pork

  1. Toss pork with light soy sauce and beaten egg. Coat evenly with cornstarch, shaking off excess.
  2. Heat 2–3 cm of oil in a deep, heavy pan to 175°C (350°F). Fry pork in batches until golden, crisp and cooked through to at least 63°C (145°F), followed by a 3-minute rest. Drain on a rack.
  3. In a clean skillet, stir-fry onion and bell peppers for 2 minutes so they stay slightly crisp. Add pineapple if using.
  4. Mix ketchup, rice vinegar, sugar and water. Pour into the skillet and bring to a simmer. Stir in cornstarch slurry until sauce turns glossy.
  5. Add fried pork and toss briefly to coat. Serve immediately with steamed rice so the pork stays crisp.

Cooking tips

Fry in batches to maintain oil temperature. Toss with sauce just before serving to keep the pork crisp. Handle hot oil carefully.