Sweet and Sour Pork
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Few dishes combine sweet, tangy, and savory flavors as perfectly as sweet and sour pork. Featuring simple ingredients like pork shoulder, canned pineapple, and bell pepper, it’s a crowd-pleaser that’s both full of flavor and easy to make on busy weeknights.
Check out this post for even more better-than-take out Chinese food recipes!
This is a simplified homemade version of everyone’s favorite sweet & sour pork served in your local Chinese restaurant.
We are not marinating, double coating, or double frying the pork. I have removed the extra steps and calories, while retaining the same vibrant flavors that we all love!
Sweet & Sour Pork Ingredients
From the right pork cut to a vibrant mix of veggies and a tangy sauce, everything plays a role in making this dish an unforgettable family favorite.
- Choosing the right cut of pork is essential for this dish. For the best results, pork shoulder or pork butt is ideal. These cuts have just the right amount of fat to keep the meat juicy and flavorful during cooking. The slight marbling ensures the pork stays tender, even after frying. Plus, they’re affordable and widely available.
- Onions: Their sharpness mellows as they cook, blending perfectly with the sauce.
- Carrots: Sliced into thin rounds or matchsticks, they add crunch and earthy sweetness.
- Green bell pepper: For a pop of color and a slightly bitter note that balances the sweet tanginess of the sauce.
- Canned pineapple chunks: The juicy, tangy sweetness of pineapple is a must. The canned version is convenient and the pure pineapple juice can be used to steam the vegetables for added flavor.
- Tomatoes: Provide a natural acidity that complements the sweetness of the sauce, helping to balance the overall flavor profile of the dish.
Sweet & Sour Sauce Ingredients
- Cornstarch
- Brown sugar
- Fresh ginger – or substitute ground ginger
- Soy sauce
- Vinegar
- Chicken broth
Check out the printable recipe card below for the complete recipe and detailed instructions.
How to make easy Sweet and Sour Pork
Stir together cornstarch, firmly packed brown sugar. Add minced fresh ginger, soy sauce, vinegar, and chicken broth, whisk to combine. Set aside.
Beat egg in a mixing bowl. Add the pork pieces and toss to coat.
Drain pork cubes briefly and roll in cornstarch to lightly coat. Shake off excess and place in a large bowl.
Heat wok (or large skillet) over medium-high heat. Once wok is hot, add 3 tablespoons of oil. When oil is hot, add half of the pork cubes and stir-fry until golden brown – 6 to 8 minutes depending on size.
Transfer pork with a slotted spoon to a large bowl. Brown the remaining pork, adding more oil as needed.
Remove any browned bits from the sides and bottom of wok, but do not remove the oil. Add additional oil as needed to make about 2 tablespoons total. Place the wok over high heat.
When hot, add onion, carrots, bell pepper, and garlic. Stir-fry for 2-3 minutes.
Add water (or pineapple juice), cover (with any large lid that you have on hand) and cook for 2 minutes, stirring frequently.
Remove lid and add pineapple and fried pork. Stir the sweet and sour sauce, then add. Stir until mixture boil and thickens, about 1-2 minutes. Add the tomato cubes and gently toss to combine.
Serve sweet and sour pork with pineapple on a bed of steamed white rice, fried rice, or egg noodles sprinkled with green onions pieces and toasted sesame seeds. For added spice, serve with red pepper flakes.
Sweet and sour pork is more than just a recipe – it’s a global favorite for good reason. The blend of crispy pork, tangy sauce, and vibrant veggies are the perfect flavor combination.
Expert Tips
- Pork: Cut pork into bite-sized pieces, keeping them similar size so they cook evenly.
- Vinegar: Rice vinegar gives a mild tang, while white vinegar delivers a sharper edge. Apple cider vinegar is a great in-between choice.
- Tropical Fruits: Pineapple is the traditional choice, but mangos or chunks of fresh orange would be delicious as well.
- Gentle Tossing: Instead of aggressive stirring, use two wooden spoons or spatulas to gently toss everything together. This ensures the pork stays crispy while the sauce lightly glazes each piece.
- Simmer Briefly: Reduce the heat to low and let the dish simmer for just 1-2 minutes. This allows the sauce to thicken slightly and cling to the pork and vegetables.
- Korean-Inspired Twist: Add a spoonful of gochujang (Korean chili paste) to the sauce for a savory, spicy, and slightly smoky variation.
- Leftovers: Cool leftovers completely before placing in an airtight container. Store in the refrigerator for up to 3 days for best flavor.
History and Origin of Sweet and Sour Pork
Sweet and sour pork is widely believed to have its roots in Cantonese cuisine, primarily from the Guangdong region in southern China. This area has been known for centuries as a hub of trade and cultural exchange, allowing traditional recipes to evolve as global influences poured in.
Originally, the dish was crafted using ribs rather than diced pork. The sauce’s balance of sugar and vinegar reflected Cantonese chefs’ dedication to harmonizing contrasting flavors, a hallmark of the region’s cooking style. Ingredients like hawthorn berries or preserved plums were once used to lend sweetness and color to early versions of the dish.
The late 1800s marked a turning point for Chinese cuisine as Guangdong, being a major port city, became a global trade hotspot. Imported ingredients like pineapples, tomatoes, and bell peppers began making their way into local recipes. These ingredients, now essential to sweet and sour pork as we know it, were not native to China but became widely used thanks to trade routes.
As trade expanded, so did the dish’s exposure to new cooking techniques and preferences. Chefs began experimenting with Western-style cooking, incorporating ingredients like ketchup to modernize the sauce. (Nope, not me!)
By the mid-19th century, during a time of widespread Chinese migration, sweet and sour pork began its journey abroad. Chinese laborers and merchants, particularly during the California Gold Rush, brought their culinary heritage with them. They adapted recipes to suit the Western palate, introducing sweeter sauces and crispier meat textures to appeal to their new audience.
This adaptability was driven by survival and the need to cater to a non-Chinese customer base. Traditional techniques were kept alive while merging with more familiar flavors for foreign diners, leading to the variations we see today.
More Chinese food favorites
- Crab Rangoons
- Paper Wrapped Chicken
- Beef and Broccoli Stir Fry
- Chicken Chow Mein
- Chinese Almond Cookies
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Enjoy!!
Sweet and Sour Pork
Equipment
Ingredients
Sweet & Sour Sauce for Pork
- 1 tablespoon cornstarch
- 0.33 cup firmly packed brown sugar
- 0.5 teaspoon finely grated fresh ginger or 0.25 teaspoon ground ginger
- 1 tablespoon soy sauce choose gluten-free if needed
- 1 tablespoon dry sherry
- 0.25 cup white wine vinegar or vinegar of your choice
- 0.25 cup chicken broth
Sweet & Sour Pork
- 2 pounds boneless pork should or butt – excess fat trimmed and cut into 1-inch cubes
- 1 large egg beaten
- 0.5 cup cornstarch
- 5 tablespoons light oil olive, canola, vegetable
- 1 medium yellow onion cut into 1-inch cubes
- 1 large carrot peeled and cut into 0.25-inch slanting slices
- 1 green bell pepper seeded and cut into 1-inch squares
- 1 clove fresh garlic minced
- 2 tablespoons water or pineapple juice from can
- 0.5 cup fresh or drained canned pineapple chunks
- 2 medium tomatoes cut into 1-inch cubes
- 2 green onions sliced into 1-inch pieces
- toasted sesame seeds optional
Instructions
- Stir together cornstarch, firmly packed brown sugar. Add minced fresh ginger, soy sauce, vinegar, and chicken broth, whisk to combine. Set aside.
- Beat egg in a mixing bowl. Add the pork pieces and toss to coat. Drain pork cubes briefly over bowl and roll in cornstarch to lightly coat. Shake off excess and place in a large bowl.
- Heat wok (or large skillet) over medium-high heat. Once wok is hot, add 3 tablespoons of oil. When oil is hot, add half of the pork cubes and stir-fry until golden brown – 6 to 8 minutes depending on size.
- Transfer pork with a slotted spoon to a large bowl. Brown the remaining pork, adding more oil as needed.
- Remove any browned bits from the sides and bottom of wok, but do not remove the oil. Add additional oil as needed to make about 2 tablespoons total. Place the wok over high heat.
- When hot, add onion, carrots, bell pepper, and garlic. Stir-fry for 2-3 minutes.
- Add water (or pineapple juice), cover (with any large lid that you have on hand) and cook for 2 minutes, stirring frequently.
- Remove lid and add pineapple and fried pork. Stir the sweet and sour sauce, then add. Stir until mixture boil and thickens, about 1-2 minutes. Add the tomato cubes and gently toss to combine.
- Serve sweet and sour pork with pineapple on a bed of steamed white rice, fried rice, or egg noodles sprinkled with green onions pieces and toasted sesame seeds. For added spice, serve with red pepper flakes.
Notes
- Pork: Cut pork into bite-sized pieces, keeping them similar size so they cook evenly.
- Vinegar: Rice vinegar gives a mild tang, while white vinegar delivers a sharper edge. Apple cider vinegar is a great in-between choice.
- Tropical Fruits: Pineapple is the traditional choice, but mangos or chunks of fresh orange would be delicious as well.
- Gentle Tossing: Instead of aggressive stirring, use two wooden spoons or spatulas to gently toss everything together. This ensures the pork stays crispy while the sauce lightly glazes each piece.
- Simmer Briefly: Reduce the heat to low and let the dish simmer for just 1-2 minutes. This allows the sauce to thicken slightly and cling to the pork and vegetables.
- Korean-Inspired Twist: Add a spoonful of gochujang (Korean chili paste) to the sauce for a savory, spicy, and slightly smoky variation.
- Leftovers: Cool leftovers completely before placing in an airtight container. Store in the refrigerator for up to 3 days for best flavor.