Better Than Takeout Sweet and Sour Pork Recipe
Crispy sweet and sour pork with crunchy vegetables tossed in a tangy homemade sauce—an easy Chinese takeout classic made fresh at home with simple ingredients.
Ingredients
Pork Marinade
- 1 lb pork shoulder butt, cut into 1 inch pieces
- 1 tsp light soy sauce
- 1 tbsp Shaoxing wine, or any cooking wine
- 1 tsp sesame oil
- 1 tsp salt
- 1 tsp white pepper
- 1 tsp white sugar
- 1 tbsp water
- 1 large egg
For Frying
- 4-5 tbsp cornstarch , add more if needed
- neutral oil, for frying
Vegetables
- ½ onion, cut into 1 inch pieces
- 1 red bell pepper, cut into 1 inch pieces
- 1 green bell pepper, cut into 1 inch pieces
- 1 cup pineapple chunks, I use canned pineapple
Sweet & Sour Sauce
- 4 tbsp ketchup
- 4 tbsp white sugar
- 4 tbsp white vinegar
- 3 clove garlic, minced
- 1 tbsp light soy sauce
- ¼ cup pineapple juice , from canned pineapple. If you are not using canned pineapple, you can substitute with water instead.
Cornstarch Slurry
- 2 tbsp cornstarch
- 3 tbsp water
Garnish
Instructions
Marinate the Pork
- In a bowl, add pork, soy sauce, cooking wine, sesame oil, salt, white pepper, and sugar. Give it a good mix. Then add water and egg, then mix again. Set aside, let it marinate for 15 minutes while you prepare the sauce.
Prepare Sweet & Sour Sauce
- In a bowl, add ketchup, sugar, white vinegar, garlic, soy sauce, and pineapple juice, Whisk together until well combined. Set aside.
Fry the Pork & Veggies
- Heat neutral oil in a wok or large pot until it reaches 325℉.
- Coat each pork pieces with cornstarch. Add the meat into the pot when the oil is hot. The oil should bubble when a piece of pork is added, but not aggressively. Fry for 5-6 minutes, turning occasionally, until the pork is slightly golden and just cooked through. Remove the pork and place it on a paper towel-lined plate to drain.
- Double Frying for Extra Crispiness: Increase the heat until the oil reaches 375℉. Return the pork to the oil and fry again for 1-2 minutes, until deeply golden and crispy. Remove again and place it on a paper towel-lined plate.
- Add onion, red bell pepper, and green bell pepper into the oil and flash fry for 30-60 seconds, until slightly softened by still crisp. Remove and set aside on another paper towel-lined plate. Frying the vegetables helps keeps them bright and crunchy.
Bring Everything Together
- Remove the oil from the wok. In a clean wok, add 2 tbsp of the oil back into the wok over medium heat. Add the prepared sweet & sour sauce into the wok and let it simmer for 1 minutes.
- Prepare the cornstarch slurry by mixing cornstarch and water in a small bowl. Add cornstarch slurry into the sauce and let it simmer until the sauce is glossy and slightly thickened.
- Add the vegetables, pineapple chunks, and pork into the pan with the sauce. Toss gently to coat everything evenly.
- Transfer to a serving plate and sprinkle sesame seeds on top. Serve hot and enjoy!
Did you make this recipe?Please consider Leaving a star rating and review!