Recipe

Sweet and Sour Pork

Crispy pork bites tossed in a pineapple sweet and sour sauce with peppers and onion.

By Matt Campbell

•

4.7

A plated serving of sweet and sour pork with sauce, pineapple chunks, bell peppers, and steamed rice on a simple dinner table with warm kitchen lighting

Sweet and sour pork is one of those takeout classics that feels like a magic trick: crispy edges, bright sauce, and that little pop of pineapple that makes you go back in for “just one more” piece. The good news is you can absolutely pull it off at home without deep-frying an entire gallon of oil or turning your kitchen into a splatter zone for three days.

My version keeps the ingredients easy to find, the steps very doable, and the payoff very real. We do a light cornstarch coating for crunch, a quick pan fry, then a fast sauce that thickens in minutes. Taste as you go, tweak the sweet-tang balance, and do not stress if your peppers are not cut into perfect squares. This is home cooking, not a geometry test.

All ingredients for sweet and sour pork arranged on a kitchen counter: cubed pork, pineapple chunks, bell peppers, onion, garlic, ginger, ketchup, rice vinegar, soy sauce, brown sugar, cornstarch, eggs, and neutral oil

Why It Works

What you will get

Crispy pork that stays crisp. Cornstarch plus a quick fry gives you that shattery coating, and tossing the pork right before serving keeps it from going soggy.
A classic takeout-style sauce. Ketchup for body, vinegar for tang, pineapple for fruity brightness, and soy sauce to keep it savory.
Weeknight-friendly timing. The sauce comes together while the pork cooks, so everything hits the table hot.
Easy customization. Make it more tangy, more sweet, or a little spicy with crushed red pepper or a spoon of chili garlic sauce.

Pairs Well With

Storage Tips

How to store and reheat

Sweet and sour pork is best right after tossing, but leftovers can still be great if you store things smart.

Fridge

Store in an airtight container for up to 3 days for best quality.
If possible, store pork and sauce separately (crispy pork in one container, sauce and veggies in another). This keeps the coating from softening too much.

Freezer

You can freeze the cooked pork pieces (un-sauced) for up to 2 months for best quality. Freeze on a sheet pan first, then transfer to a bag.
The sauce can be frozen, but the peppers and onion will soften more after thawing. Still tasty, just less crisp.

Reheating

Best method: Re-crisp pork in a 400°F oven or air fryer for 6 to 10 minutes, then warm sauce in a skillet and toss together.
Microwave: Fastest, but softens the coating. If you do it, microwave the sauce separately and spoon it over.

Common Questions

Common questions

What cut of pork is best for sweet and sour pork?

Pork shoulder is my favorite because it stays juicy and forgiving. Pork loin works too, just be careful not to overcook it since it is leaner. Pork tenderloin is another lean option if you want it, just keep an eye on the temp.

How do I keep the pork crispy after adding sauce?

Two moves: (1) Make sure the pork is fully crisp and drained before saucing, and (2) toss only right before serving. If you are feeding a crowd, keep pork and sauce separate and let everyone sauce their own portion.

Can I bake or air fry instead of pan frying?

Yes. You will lose a bit of that classic blistered crunch, but it is still delicious. For air fryer: spray coated pork well with oil and cook at 400°F, shaking halfway, until browned and cooked through (typically 10 to 14 minutes depending on size). For oven: bake on a rack at 425°F until crisp, about 18 to 25 minutes.

Why is my sauce not thickening?

Most often the sauce is not hot enough or the cornstarch slurry was not mixed well. Bring the sauce to a simmer, whisk your slurry again, then drizzle it in and simmer for 30 to 60 seconds. If it still looks thin, add a little more slurry.

How do I make it less sweet or more tangy?

To make it less sweet, reduce the sugar by 1 to 2 tablespoons. To make it more tangy, add vinegar 1 teaspoon at a time. Always adjust at the end once the sauce is hot because heat changes how sweetness and acidity read.

Is sweet and sour pork gluten-free?

It can be. Swap soy sauce for tamari or certified gluten-free soy sauce, and double-check your ketchup and canned pineapple labels.

Matt Campbell

I have always had a huge passion for the culinary arts, people, working as a team, and so on. I wanted to pursue my love for cooking initially at Virginia Commonwealth University with a culinary arts degree; however, I instead decided to apply myself and acquire more practical skills. My end goal is to eventually open my own restaurant or similar establishment.

Kitchen Essentials

Large skillet or wok
Medium saucepan (or use the same skillet after frying)
Mixing bowls
Measuring cups and spoons
Tongs or a slotted spoon
Wire rack or paper towels for draining
Instant-read thermometer (optional but helpful)

The first time I tried making sweet and sour pork at home, I treated it like a science experiment and still managed to end up with “sweet and sour soup” on the plate. The fix was simple: crisp the pork properly, thicken the sauce, and only let them meet each other at the last second. Now it is one of my favorite high-reward dinners, especially when I want that takeout feeling but I also want to know exactly how much ginger went in. Spoiler: it is always more than I planned.

Sweet and Sour Pork

(4.7 Reviews)

Prep Time 20 minutes

Cook Time 20 minutes

Total Time 40 minutes

Servings 4

Ingredients

For the pork

1 1/2 lb pork shoulder or pork loin, cut into 1-inch chunks
1 tsp kosher salt
1/2 tsp black pepper
1/2 tsp garlic powder (optional)
1 large egg
1/3 cup cornstarch, plus 2 tbsp as needed
1/3 cup all-purpose flour
Neutral oil for frying (about 1/2 to 3/4 cup, or about 1/4 inch in a 12-inch skillet)

For the sauce and stir-fry

1/2 medium yellow onion, cut into 1-inch chunks
1 red bell pepper, cut into 1-inch chunks
1 green bell pepper, cut into 1-inch chunks
2 cloves garlic, minced
1 tsp fresh ginger, grated or minced
1 cup pineapple chunks (canned and drained or fresh)
2 to 3 tbsp pineapple juice (from the can if using canned, or use water)
1/3 cup ketchup
1/4 cup rice vinegar (or white vinegar)
1/4 cup packed brown sugar
2 tbsp soy sauce
1 tbsp cornstarch + 2 tbsp cold water (slurry)

To serve

Steamed rice
Sliced scallions or toasted sesame seeds (optional)

Instructions

Season the pork. Pat pork dry, then toss with salt, pepper, and garlic powder if using.
Make the coating. In a bowl, whisk egg until smooth. Add cornstarch and flour and stir into a thick, shaggy batter. It should cling thickly to the pork. Add pork and toss until every piece is well coated. If it looks runny or too wet, sprinkle in 1 to 2 more tablespoons cornstarch.
Mix the sauce base. In a small bowl, whisk ketchup, rice vinegar, brown sugar, soy sauce, and 2 to 3 tablespoons pineapple juice (or water). In a separate cup, mix 1 tablespoon cornstarch with 2 tablespoons cold water for a slurry.
Shallow fry the pork. Heat a large skillet over medium-high heat. Add enough oil to coat the bottom well, about 1/4 inch (roughly 1/2 to 3/4 cup in a 12-inch skillet). When you add a piece of pork it should sizzle right away. Fry in batches in a single layer, 3 to 4 minutes per side, until deeply golden and cooked through. For juicy pork, aim for 145°F and let it rest while you finish the sauce, or cook to 150 to 155°F if you prefer a little more doneness and extra insurance since it will be tossed briefly at the end. Transfer to a rack or paper towels. Repeat with remaining pork.
Quick stir-fry the veggies. Carefully pour off excess oil, leaving about 1 tablespoon in the skillet. Add onion and bell peppers and cook 2 to 3 minutes, stirring, until crisp-tender. Add garlic and ginger and cook 30 seconds until fragrant.
Simmer and thicken the sauce. Pour in the sauce base and bring to a simmer. Add pineapple chunks. Whisk the cornstarch slurry again, then drizzle it in while stirring. Simmer 30 to 60 seconds until thick enough to coat a spoon.
Toss and serve. Add the crispy pork back to the skillet and toss to coat for 30 to 60 seconds. Serve immediately over rice for maximum crunch. Top with scallions or sesame seeds if you want.