Sweet and Sour Pork is a Chinese-American stir fry dish where crispy battered pork is tossed in a sweet, tangy red sauce. Skip the line at takeout and make yourself this delicious meal at your own home!

Welcome back to PART 5 of our Classic Takeout Series, and today we’re making the famous Sweet and Sour Pork. This is a staple in so many Chinese-American restaurants that, of course, I had to feature this one for the series.

Sweet and sour pork with bell peppers and pineapple topped with sesame seeds

If you love Chinese-American cuisine, then you might enjoy everything that we’ve made so far in this series:

What is Sweet and Sour Pork?

Sweet and Sour Pork are crispy bites of battered pork that are tossed in a sweet, tangy, red sauce along with chunks of vegetables.

My friend recently took me to their family’s favorite dim sum spot, and on their menu was sweet and sour pork, so you know I just had to get it. Don’t get me wrong, I love the Chinese fast-food chains, but this one in particular was just something completely different.

The pork was incredibly crispy, even after being tossed in the sweet and sour sauce. It also came with tender chunks of onion, bell peppers, and fresh pineapple. I absolutely devoured my dish, and I’m thinking of actually visiting it again this weekend.

This recipe pays homage to that location’s sweet and sour pork, and I hope you love it as much as I do!

Tips for Crispy Sweet and Sour Pork

It always amazes me how Chinese takeout spots always manage to keep their food crispy for hours even after being tossed in a sauce. I’m honestly not a huge fan of soggy sweet and sour pork, as all the hard work we did to get them crispy would just be ruined by the sauce in the end!

Here are a couple tips to ensure a crispy and non-soggy outcome:

Be sure your batter is made primarily of starch: Cornstarch, for instance, results in a lighter and airier coating after being fried.
Double fry your pork: The first fry should be enough to just cook the pork internally. After letting the fried pork rest for at least 10 minutes, you can proceed with the second “double” fry at a higher oil temperature. This ensures that any excess moisture from the pork not released from the first fry is removed during the second fry.
Toss the pork in the sauce for as minimal time as possible: I like to toss the fried pork fairly quickly in the sauce for a maximum of 15-30 seconds, just enough to coat all of the pieces. The longer you toss the fried pork in the hot pan, the more moisture is absorbed, creating a soggy coating.

Instructions

Mix the pork pieces with soy sauce, Shaoxing wine, baking soda, and white pepper. Let this marinate for at least 15 minutes.

After marinating, add in the egg white, cornstarch, flour, and water until you achieve a wet, paint-like batter consistency (adjust with more water if the batter is too thick).

Fry the battered pork in batches for about 7-8 mins (~330-340 F), or until fully cooked through. Let the fried pork rest for at least 10 minutes before double frying.

Double fry (optional, but highly recommended): Turn the heat to high, and fry the pork for a second time (~375 F) for 30-60 seconds until golden brown and crispy. Set aside to cool on a wire rack.

In an empty wok or pan, stir fry the onions, bell pepper, and pineapple until soft and tender, about 3-5 minutes. Set aside.

Prepare the sweet and sour sauce by mixing together white sugar, ketchup, apple cider vinegar, soy sauce, chicken powder, and salt until smooth. Pour the sauce into the pan, and bring to a low boil for about 2-3 minutes until just thickened.

Add in the stir-fried vegetables and the fried pork. Quickly toss for 15-30 seconds until all the pieces are fully coated in the sauce. Serve immediately and top with sesame seeds. Enjoy!

Sweet and Sour pork with bell peppers and pineapple

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