Name: Sweet and Sour Pork
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Cuisine: Chinese
Ingredients: 1 lb pork tenderloin, cut into bite-sized strips; 1/2 cup cornstarch; 1/2 cup all-purpose flour; 1/2 tsp baking powder; 1/2 tsp salt; 1/4 tsp white pepper; 1 egg; 1/3 cup cold water; Vegetable oil for frying; 1/2 cup ketchup; 1/3 cup rice vinegar; 1/4 cup brown sugar; 2 tbsp soy sauce; 1 tbsp cornstarch mixed with 2 tbsp water (slurry); 1/2 cup pineapple juice

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Crispy fried pork coated in a glossy, tangy-sweet sauce—this dish captures the authentic taste of takeout-style sweet and sour pork, perfectly adapted for your home kitchen.

Why You’ll Love This Recipe

The pork delivers a satisfying crunch thanks to the light, crispy batter.
The sticky, tangy sauce strikes a perfect balance of sweet and sour.
Made from scratch with fresh ingredients—no mystery additives.
Ready in just 40 minutes for a quick, flavorful meal.
Ideal for pairing with rice or stir-fried vegetables.

Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

pork tenderloin, cut into bite-sized strips
cornstarch
all-purpose flour
baking powder
salt
white pepper
egg
cold water
vegetable oil (for frying)
ketchup
rice vinegar
brown sugar
soy sauce
cornstarch (for slurry)
pineapple juice

Directions

In a bowl, whisk together cornstarch, flour, baking powder, salt, and white pepper.
Add the egg and cold water, stirring until a smooth batter forms.
Toss pork strips in the batter until evenly coated.
Heat vegetable oil in a deep skillet or wok to 350 °F (175 °C). Fry the pork in batches for 4–5 minutes until golden and crispy. Drain on paper towels.
In a separate saucepan, combine ketchup, rice vinegar, brown sugar, soy sauce, and pineapple juice. Bring to a boil.
Stir in the cornstarch slurry and simmer until the sauce thickens.
Add the fried pork to the sauce and toss well to coat.
Serve immediately over steamed white rice or alongside stir-fried vegetables.

Servings and timing

Servings: 4
Prep time: 15 minutes
Cooking time: 25 minutes
Total time: 40 minutes

Variations

Vegetable Addition: Add bell peppers, pineapple chunks, or onions for more texture and flavor.
Spice Level: Stir in a pinch of chili flakes or Sriracha for a sweet-spicy twist.
Lightened Version: Bake at 425 °F (220 °C) for 15–20 minutes, turning halfway, instead of frying.
Alternative Protein: Use chicken breast or tofu for different variations.
Gluten-Free Option: Replace all-purpose flour with rice flour and use gluten-free soy sauce.

Storage/reheating

Storage: Cool completely, then store in an airtight container in the refrigerator for up to 3 days.
Freezing: Not recommended; the crispy texture deteriorates after freezing.
Reheating: Warm in a skillet over medium heat; add a splash of water if sauce is too thick. Alternatively, microwave in short intervals, stirring between to ensure even reheating.

FAQs

1. Can I prepare the sauce ahead of time?

Yes, make the sauce in advance and reheat with the pork just before serving for optimal freshness.

2. How do I keep the pork crispy?

Fry in small batches to avoid overcrowding and keep oil temperature steady at around 350 °F.

3. Is this recipe spicy?

No—but you can add spice by mixing in chili flakes or Sriracha to suit your taste.

4. Can I use frozen pork?

Yes—just thaw thoroughly and pat dry to remove excess moisture before battering.

5. What’s the best side dish?

Serve with steamed rice, stir-fried vegetables, or even fried rice for a complete meal.

6. How thick should the batter be?

It should coat the pork evenly without dripping—like a loose pancake batter.

7. Can I air-fry the pork instead?

Yes—air-fry at 400 °F (200 °C) for 12–15 minutes, turning halfway, for a less oily version.

8. Does the sauce taste like takeout?

Yes—the combination of ketchup, vinegar, and pineapple juice replicates the classic sweet and sour taste.

9. Can I add pineapple chunks?

Absolutely—add fresh or canned pineapple chunks into the sauce when simmering for extra texture.

10. How do I adjust sauce sweetness?

Increase or decrease brown sugar to modify sweetness. For more tang, add extra rice vinegar.

Conclusion

This Sweet and Sour Pork recipe brings the nostalgic flavors of takeout into your kitchen, with crispy pork strips coated in a vibrant, tangy sauce. Quick to prepare and irresistibly delicious, it’s sure to become a favorite weeknight dinner or crowd-pleasing main dish.

Sweet and Sour Pork

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Author: Mia
Total Time: 40 minutes
Yield: 4 servings 1x
Diet: Halal

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Description

Crispy fried pork coated in a sticky, tangy sweet and sour sauce—an irresistible takeout classic made easily at home.

Instructions

In a bowl, whisk together the cornstarch, flour, baking powder, salt, and pepper. Add the egg and cold water, then stir to form a batter.
Toss pork strips into the batter, coating evenly.
Heat oil in a deep skillet or wok to 350°F (175°C). Fry pork in batches until golden and crispy, about 4–5 minutes. Drain on paper towels.
In a separate saucepan, combine ketchup, rice vinegar, brown sugar, soy sauce, and pineapple juice. Bring to a boil.
Stir in the cornstarch slurry and simmer until sauce thickens.
Add the fried pork to the sauce, tossing to coat evenly.
Serve immediately over steamed white rice or with stir-fried vegetables.