This Sweet and Sour Pork recipe is a delightful mix of sweet, tangy and savoury flavours with a crispy texture that's hard to resist. It is perfect for those who love the balance between sweetness and tangy flavours. This dish combines crispy fried pork with fresh vegetables and a vibrant sweet and sour sauce. It's a popular dish in many Chinese restaurants and takeawayys and it is easier to make than you think!

Tip #1

Perfect Frying: Make sure the oil is hot enough before frying the pork (about 350°F or 175°C) to ensure it becomes crispy without absorbing too much oil. Fry in small batches to maintain the temperature.

Tip #2

Sauce Consistency: Adjust the thickness of the sauce to your preference by varying the amount of the cornstarch-water mixture. A thicker sauce coats the pork and vegetables better, enhancing the flavour.

Tip #3

Vegetable Crunch: To keep the vegetables crisp and vibrant, stir-fry them quickly on high heat just until they begin to soften. This preserves their texture and nutrients, complementing the soft pork with a satisfying crunch.

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Sweet & Sour Pork

Total Time: 50 minutes

Servings: 4

Ingredients

Sweet and Sour Sauce:

1/4 cup ketchup
1/4 cup rice vinegar
4 tablespoons soy sauce
1/4 cup sugar
1/2 cup pineapple juice

Crispy Pork:

500g pork loin or pork shoulder, cut into bite-sized pieces
2 tsp salt
2 tsp pepper
2 eggs
1 cup cornstarch (for coating) or plain flour
Cooking oil for frying

Stir-Fry:

1 onion, cut into chunks
1 cup capsicum, cut into chunks
1 cup pineapple chunks
1 tablespoon cornstarch mixed with 2 tablespoons water (for thickening)

Preparation

In a bowl, mix together ketchup, rice vinegar, soy sauce, sugar, and pineapple juice. Set aside.
Season the pork pieces with salt and pepper.
Dip each pork piece into beaten eggs and then coat with cornstarch.
Heat oil in a pan for frying. Fry the pork until golden brown and cooked through. Remove and set aside.
In a separate pan, stir-fry bell pepper, onion, and pineapple chunks until slightly tender.
Pour the sweet and sour sauce over the vegetables and bring to a simmer.
Add the fried pork to the sauce and vegetables, coating everything evenly.
Mix the cornstarch-water mixture and add it to the pan to thicken the sauce.
Stir well until the sauce has thickened to your liking.
Serve the sweet and sour pork over steamed rice.