Sweet and Sour Pork with Crispy Batter and Tangy Red Sauce
By Mason Brooks
Serve this Sweet and Sour Pork straight from the wok for a takeout-style family dinner. Crisp battered pork, pineapple, bell pepper, and onion are quickly coated in a sweet, tangy red sauce, giving each bite a crunchy edge before the sauce settles in.
Pork shoulder or butt is briefly marinated with soy sauce, Shaoxing wine, baking soda, and white pepper, then coated in egg white, cornstarch, flour, and water. The cornstarch-and-flour batter is designed to fry light and crisp. Ketchup, sugar, apple cider vinegar, soy sauce, chicken powder, and salt form the sauce, while the pineapple and vegetables bring fresh sweetness and crunch.
The batter should look wet and paint-like before frying, not stiff or doughy. Fry the pork in batches so the pieces cook through and begin to crisp, then let it rest before the optional second fry. The key visual cue is golden-brown pork with a firm crust. Tossing it in sauce too long is the common mistake, because the coating absorbs moisture and turns soft.
Serve immediately after the final 15-to-30-second toss, with sesame seeds on top. Leftovers can be refrigerated in an airtight container for 3 to 4 days and reheated in the microwave or gently on the stovetop. The pork will be less crisp after storage, but the sweet-and-sour flavor remains.
Why you'll love this recipe
- Feeds a small family with a familiar takeout-style main, while pineapple, onion, and bell pepper make the plate feel like a complete stir-fry dinner.
- Crisp-coating fans get a better texture because the pork rests before an optional second fry, which removes extra moisture and deepens the golden crust.
- Picky eaters can keep the vegetable pieces large and easy to spot, while the sauce can be adjusted with less sugar or more soy sauce.
- The recipe works for weeknight serving because the vegetables cook briefly, keeping their crunch while the sauce thickens quickly in the same wok or pan.
- Leftovers remain useful for several days because the sauced pork can be refrigerated and gently reheated, even though its original crisp coating softens.
- Guests can help themselves from a shared platter because the pork, pineapple, and vegetables are already evenly coated in a bright red sweet-and-sour sauce.
Ingredients
- •1 lb pork butt or pork shoulder (~450 g, cut into bite-sized pieces)
- •1 bell pepper (cut into triangles)
- •1 small onion (quartered)
- •150 g pineapple (cut into chunks)
- •1 tbsp soy sauce (for marinade)
- •1 tbsp Shaoxing wine (for marinade)
- •0.5 tsp baking soda (for marinade)
- •0.25 tsp white pepper (for marinade)
- •1 egg white (for batter)
- •0.5 cup cornstarch (for batter)
- •2 tbsp flour (for batter)
- •0.33 cup water (for batter)
- •0.25 cup white sugar (for sweet and sour sauce)
- •0.25 cup ketchup (for sweet and sour sauce)
- •3 tbsp apple cider vinegar (for sweet and sour sauce)
- •1 tbsp soy sauce (for sweet and sour sauce)
- •0.5 tsp chicken powder (for sweet and sour sauce)
- •0.25 tsp salt (for sweet and sour sauce)
- •sesame seeds (for topping)
Instructions
- 1
Mix the pork pieces with soy sauce, Shaoxing wine, baking soda, and white pepper. Let marinate for at least 15 minutes.
- 2
Add the egg white, cornstarch, flour, and water until a wet, paint-like batter consistency is achieved. Adjust with more water if the batter is too thick.
- 3
Fry the battered pork in batches for about 7-8 minutes at about 330-340 F, or until fully cooked through. Let the fried pork rest for at least 10 minutes before double frying.
- 4
Optional: Turn the heat to high and fry the pork a second time at about 375 F for 30-60 seconds, until golden brown and crispy. Set aside to cool on a wire rack.
- 5
In an empty wok or pan, stir-fry the onion, bell pepper, and pineapple until soft and tender, about 3-5 minutes. Set aside.
- 6
Mix together the 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.
- 7
Add the stir-fried vegetables and fried pork. Quickly toss for 15-30 seconds until all pieces are fully coated in sauce. Serve immediately and top with sesame seeds.
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