Sweet & Sour Pork
This restaurant-quality Sweet and Sour Pork features juicy, double-fried pork shoulder pieces tossed in a perfectly balanced tangy glaze. Combined with vibrant bell peppers and sweet pineapple, it is a timeless classic that brings the authentic flavors of Hong Kong to your dinner table.
Prep
20m
Cook
25m
Serves
4
1 Ingredients
| Qty | Ingredient |
|---|---|
| 1 lb 450 g | Pork shoulder, cut into 1-inch cubes |
| 0.5 cup 60 g | Cornstarch for dredging |
| 1 large 1 pc | Egg, beaten |
| 2 cups 300 g | Bell peppers, mixed colors, chopped |
| 1 cup 165 g | Fresh pineapple chunks |
| 0.25 cup 60 ml | Ketchup |
| 0.25 cup 60 ml | Rice vinegar |
| 3 tbsp 36 g | Granulated sugar |
| 1 tbsp 15 ml | Soy sauce |
| 2 cups 475 ml | Vegetable oil for frying |
2 Method
Step 1. Marinate the pork cubes with soy sauce and a pinch of salt for at least 15 minutes.
Step 2. Dip each piece of pork into the beaten egg, then coat thoroughly in cornstarch, shaking off any excess.
Step 3. Heat oil in a wok or deep skillet to 350°F (175°C). Fry the pork in batches until light golden brown, about 3-4 minutes. Remove and drain on paper towels.
Step 4. Increase the heat to 375°F (190°C) and fry the pork a second time for 1 minute until very crispy and dark golden. Set aside.
Step 5. Drain most of the oil, leaving 1 tablespoon. Sauté the bell peppers and onions for 2 minutes, then add the pineapple chunks.
Step 6. Stir in the ketchup, vinegar, and sugar. Let the sauce simmer until it thickens slightly.
Step 7. Quickly toss the crispy pork into the sauce until evenly coated. Serve immediately while the pork is still crunchy.
💡 Chef's Tips
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Double-frying the pork is the secret to getting that authentic, long-lasting crunch.
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Use pork shoulder (butt) rather than loin for a juicier, more tender result after frying.
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Ensure your sauce is fully thickened before adding the pork back in to prevent the coating from getting soggy.
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