Sweet and Sour Pork Recipe: A Classic Chinese Takeout Favorite You Can Make at Home

Sweet and sour pork is one of the most iconic and beloved dishes in Chinese cuisine—and for good reason. It’s a beautiful balance of crispy fried pork, vibrant vegetables, and a tangy-sweet sauce that clings to every bite. With bold flavor, vivid color, and irresistible texture, this dish has earned its place on menus across the world, from family restaurants to street stalls and upscale bistros.

But here’s the good news: you don’t have to order takeout to enjoy it. With a few pantry staples and a little prep, you can easily recreate an authentic sweet and sour pork recipe right in your own kitchen. Whether you’re new to Chinese cooking or just want to elevate your home menu, this guide will walk you through ingredients, step-by-step instructions, cooking tips, and variations that suit every taste.

What Is Sweet and Sour Pork?

At its core, sweet and sour pork features bite-sized pork pieces that are battered, deep-fried, and then tossed in a bright red sauce made of sugar, vinegar, ketchup, and soy sauce. It’s often cooked with bell peppers, onions, and pineapple chunks, giving the dish a mix of savory, tart, and fruity notes.

The origins of sweet and sour sauce trace back to traditional Cantonese cooking, where vinegar and sugar were used to balance flavors. Over time, this dish was adapted for Western palates, especially in the United States, becoming a Chinese-American favorite.

Ingredients You’ll Need

To make a restaurant-quality sweet and sour pork, you’ll need two main parts: the pork coating/frying components and the sweet and sour sauce. You can also customize the vegetables based on your preferences.

🔸 For the Pork:

1 lb pork shoulder or pork loin, cut into 1-inch cubes
1 egg, beaten
½ cup cornstarch
½ cup all-purpose flour
Salt and pepper to taste
Vegetable oil (for deep-frying)

🔸 For the Sauce:

¼ cup ketchup
¼ cup rice vinegar or white vinegar
¼ cup sugar
2 tbsp soy sauce
½ cup water
1 tbsp cornstarch, mixed with 1 tbsp water (for thickening)

🔸 Vegetables and Extras:

1 red bell pepper, chopped
1 green bell pepper, chopped
½ onion, cut into chunks
½ cup pineapple chunks (fresh or canned)
1 tbsp garlic, minced
Optional: sliced carrots or bamboo shoots

For exact quantities and printable versions, The Woks of Life sweet and sour pork recipe offers a traditional and trusted approach.

Step-by-Step Instructions

Step 1: Prep the Pork

In a mixing bowl, season the pork with salt and pepper. Add the egg, then toss in cornstarch and flour until well coated. The batter should cling lightly to each piece.

Step 2: Fry the Pork

Heat oil in a deep pan or wok over medium-high heat (around 350°F or 175°C). Carefully lower pork pieces into the oil in batches, frying until golden brown and crispy—about 4–5 minutes per batch. Remove and drain on paper towels.

Step 3: Make the Sauce

In a saucepan or wok, combine ketchup, vinegar, sugar, soy sauce, and water. Bring to a simmer. Stir in the cornstarch slurry and cook until the sauce thickens and becomes glossy—this usually takes 1–2 minutes.

Step 4: Stir-Fry the Vegetables

In a clean wok or large skillet, add 1 tbsp oil and sauté garlic for 30 seconds. Add bell peppers, onion, and pineapple. Stir-fry over high heat for 2–3 minutes until slightly tender but still crisp.

Step 5: Combine Everything

Add the fried pork to the wok with vegetables. Pour the sauce over everything and toss until all pieces are evenly coated. Cook for another minute to meld flavors.

Step 6: Serve Immediately

Serve hot over steamed white rice or fried rice. Garnish with green onions or toasted sesame seeds if desired.

For a visual walkthrough of the frying and sauce steps, Red House Spice’s video tutorial provides helpful visuals and timing cues.

Tips for Perfect Sweet and Sour Pork

Use pork shoulder for a more tender, juicy bite compared to pork loin.
Double-fry the pork for extra crispiness—fry once, let rest, then fry again briefly before saucing.
Don’t let the pork sit too long in the sauce before serving; the batter may soften.
Balance is key: adjust the sugar-to-vinegar ratio based on your personal taste.
For a gluten-free version, use gluten-free soy sauce and substitute flour with rice flour.

Popular Variations

While the classic version is hard to beat, there are some creative takes you can explore:

Sweet and Sour Chicken: Use boneless chicken breast or thighs instead of pork.
Baked Version: Skip frying and bake breaded pork in the oven at 400°F for 25 minutes.
Vegetarian Version: Use tofu cubes or battered cauliflower as the protein base.
Spicy Sweet and Sour: Add chili flakes, sriracha, or diced jalapeños for heat.
Low-Carb Version: Replace sugar with honey or a keto-friendly sweetener.

You can also swap pineapple for mango or apple for a fresh twist.

What to Serve With Sweet and Sour Pork

Steamed jasmine rice or egg-fried rice
Chow mein noodles or lo mein
Stir-fried bok choy or Chinese broccoli
Hot and sour soup or wonton soup

Make it a full Chinese-inspired dinner with appetizers like egg rolls or dumplings.

Storing and Reheating

Sweet and sour pork is best served fresh, but leftovers can still be delicious:

Store in an airtight container in the fridge for up to 3 days.
Reheat in a wok or skillet over medium heat until warmed through.
Avoid microwaving if possible—it can make the pork soggy.
For best results, store the sauce and pork separately and combine when reheating.

Conclusion: A Bold, Balanced Classic You Can Master

Sweet and sour pork is more than just a takeout dish—it’s a flavorful masterpiece that brings crunch, sweetness, tang, and umami together in every bite. And when made fresh at home, it delivers a satisfaction that rivals your favorite restaurant.

With the right technique and a few pantry staples, you can turn your kitchen into a stir-fry hotspot and impress anyone at the table. Whether you stick to the classic or try your own variation, this dish is a guaranteed crowd-pleaser that earns its place in your regular dinner rotation.