Sweet and Sour Pork is a crispy, flavor-packed classic with the perfect balance of tangy and sweet, just like your favorite Chinese takeout!
We love Chinese recipes in our house, including our favorites, Chicken Lo Mein, and Easy Mongolian Beef. Try your favorite today!
Sabrina’s Sweet and Sour Pork Recipe
Homemade Sweet and Sour Pork is the next best thing to going out to eat at your favorite Chinese restaurant. This easy classic Chinese recipe always looks more intimidating than it is. With an easy batter and quick sauce, this recipe is delicious and crispy.
Recipe Card
Ingredients
For the Sauce
- 1 cup pineapple juice
- 1/2 cup light brown sugar , packed
- 1/2 cup rice vinegar
- 1/4 cup ketchup
- 1 tablespoon low sodium soy sauce
- 3 drops red food coloring (optional)
- 1 tablespoon cornstarch
For the Pork
- 1 1/2 pounds pork butt , cut into ¾ inch chunks
- 1/2 cup cornstarch
- 2 large eggs , beaten
- 1/4 cup flour
- vegetable oil (for frying)
Fruits and Vegetables
- 1 red bell pepper , cut into 1 inch chunks
- 1 green bell pepper , cut into 1 inch chunks
- 1/2 yellow onion , cut into 1 inch chunks
- 1 cup pineapple , cut into 1 inch chunks
Instructions
- To make the sauce, whisk together the pineapple juice, brown sugar, rice vinegar, ketchup, soy sauce, food coloring (if using) and cornstarch.
- Heat three inches of cooking oil on medium-high heat until a piece of pork immediately starts bubbling when added. That's when you know your oil is ready.
- Coat the pork in the cornstarch, then dip in the egg and into the flour before dropping into the hot oil one piece at a time.
- Cook the pork for 2-3 minutes, until cooked through and crispy.
- Cook in batches until done, removing to cookie sheet.
- To a large skillet on medium high heat add 2 tablespoons vegetable oil, the bell peppers, onion and pineapple and cook for 2 minutes, until crisp-tender.
- Add in the sauce and let thicken, then add in the pork and toss just before serving.
Nutrition
Want to save this recipe? Create a free account to easily save your favorite recipes
Sabrina’s Tip
Picking the vegetables for Sweet and Sour Pork is not hard; a good mixture of green, red, and sometimes yellow bell pepper chunks with onion and pineapple mixed in. With vegetables, some refer to this recipe as a Sweet and Sour Pork Stir-Fry, so go ahead and add any vegetables you’d like.
Table of contents
About this Recipe
Sweet and Sour Sauce is as easy as bringing a few ingredients including pineapple juice, brown sugar, mirin and soy sauce to a boil before adding a cornstarch slurry to the mixture to thicken it. The classic red color from sweet and sour sauce comes from red food coloring (which is completely optional).
Kitchen Tools & Equipment
- Wok: Great for high heat, quick cooking. This wok is a great addition to your kitchen if you love cooking Chinese food or stir-fries in general.
- Large Frying Pan: I use non-cast iron cooking frying pan, you can also try going with a stainless steel option.
Cooking Tips & Tricks
- If you want all sweet flavors, skip the green bell pepper chunks, which can be bitter.
- If you want the onion to not be as strong, soak the chunks in ice water for 20 minutes before adding to the pan.
- I use fresh pineapple chunks in the skillet and canned pineapple juice for the sauce. If you have a particularly juicy pineapple, you could, of course, juice the rest of it yourself, but I prefer to snack on the rest of the pineapple while cooking.
Pairing Suggestions
Top a bowl of White Rice with the pork and lots of sweet and sticky sauce, or serve them with Chow Mein. A side of Steamed Veggies makes this takeout-inspired meal complete.
How to Store
- Serve: Pork can be kept at room temperature for up to 2 hours, or keep warm in a slow cooker for up to 4 hours.
- Store: Cool completely and store with sauce in an airtight container in the refrigerator for up to 1 week. Reheat over low heat in a saucepan or shallow baking dish in the oven.
- Freeze: Once cooled, place pork and sauce in a freezer-safe container and freeze for up to 4 months. Thaw overnight in the refrigerator or reheat from frozen in a slow cooker or covered the oven on low until warmed through.
Ideas to Serve
Serve these meatballs on kabobs by tossing ingredients in the sauce, then alternating 1 meatball, 1 pineapple slice, 1 onion, and 1 pepper on the kabob stick. Repeat each layer once, or simply finish off with one more meatball. Add extra sauce on the side, or drizzle the kabobs with a little extra once they’re on the serving dish.
Variations
- Juice: For a tangier citrus sauce, use orange juice instead of pineapple juice. You could also try tropical juice blends or use half pineapple juice and half other juices. Try not to use juices that are overly sweet with added sugar, or reduce the brown sugar to taste.
- Sauce Ingredients: You can add other popular Asian flavorings like chili garlic sauce, oyster sauce, rice vinegar, green onion, sriracha, or other seasonings to your taste.
Related Recipes
More Delicious Chinese Food
These photos were in a previous version of this post
I’d like to make this recipe and freeze ahead of a big family gathering. Does it freeze well?
Freezing and defrosting could cause the breading on the pork to get soggy, though the flavors should still work well.
All your recipes are simple and delicious please keep them coming
Will do! Glad you’re enjoying the site.
Awesome recipe, thank you! I used potato starch instead of flour and the pork fried up sooo nice, I also added a little extra rice wine vinegar (personal preference). Tasted just like a restaurant. Will make again!
Thanks, Dottie!
Couldn’t you do this basically the same way but with chicken?
Yes 🙂
This was delicious! Thanx Sabrina, can’t wait to try more of these recipes now that I have found this site!
Yay!! Look forward to seeing you around the site.
I’ve been cooking this since I was 9, (66 years), and this recipe comes the closest to what I know. I’ve never used catsup, that was added after red “food” coloring was banned. If I’m feeding folks who will compare it to “restaurant red” Sweet & Sour, I add food safe red coloring. Just a drop or two will do it. I love the fact that your sweet vs. sour is a 50-50 ratio! That’s what makes it! I also confess, I use more onion, “Asian” cut. I never met an onion I didn’t like!
I’m so glad you love it so much.
Hello Sabrina
I wondered if I could cook the pork in an air fryer?! What do you recommend?
I really enjoy your recipes and messages and suggestions!!
I’ve not tested it before but my guess is that it can be done. I would suggest finding a recipe online using one that has similar ingredients and following that as a guideline.
I can’t wait to make this Sabrina. You mention that you use mirin in the sauce, but I don’t see any mention of the amount you use.
p.s. I’ve made your chocolate lava cake and it’s A-M-A-Z-I-N-G!
I love the way you explain your recipes and the photos showing us what it should look like.
I’m so glad you’re loving the recipes. I actually used rice vinegar for this recipe in place of using mirin.
I would recommend lowering the amount of rice vinegar and corn starch.
What type of pineapple juice would I use? Sweetened or unsweetened?
You can use whatever you prefer. I used sweetened for this recipe.
My husband has been asking for a recipe of sweet and sour pork
This one look good
Enjoy!
My second favorite of your recipes! My favorite is Easy Mongolian Beef. I make both the same way (almost) as you. It took me several tried many years ago to get the same recipe as you! I needed you 35 years ago. Ha ha.
I use an entire onion in this recipe because I don’t like saving raw onion. And if I only have a red pepper I put just a few green peas for color when I add the beef back to the pan. Not as good as green pepper, but sometimes I need to punt.
I’m so glad it was worth the wait, lol!
Recipe does not say what to do with the soy sauce. I added it to sauce ingredients and it came out fine.
Thanks for catching that! I edited the recipe card to include it. So glad you enjoyed it.
Amazing. I substituted crushed tomatoes for the ketchup to reduce the sugar. Otherwise followed it to a “t”. Perfect!
Great idea!
I’m making this right now and it’s delicious!
What a great recipe! I cannot wait to make this.
YUM this looks delicious!! Must try soon!
Hope you enjoy it Jamielyn!
That looks incredible! My family would LOVE this!
Thanks Liz!
What type of food coloring brand do you use for the sauce
Here’s the link to the one I use. https ://amzn.to/2PZxEVM
This looks so flavorful and amazing!!