**** is one of the most iconic Chinese dishes — colorful, crispy, and bursting with flavor. Tender pork pieces are coated in a light, golden batter, fried until perfectly crisp, and then tossed in a vibrant, tangy-sweet sauce made with pineapple, bell peppers, and a touch of vinegar.

This Cantonese classic balances sweetness, sourness, and umami in every bite — making it a worldwide favorite in Chinese restaurants.

📝 Ingredients

For the Pork:

500 g boneless pork shoulder or tenderloin (cut into 1-inch cubes)

1 tbsp soy sauce

1 tbsp rice wine or dry sherry

½ tsp salt

½ tsp white pepper

1 egg

½ cup cornstarch

½ cup all-purpose flour

Oil for deep frying


For the Sauce:

3 tbsp tomato ketchup

2 tbsp vinegar (white or rice vinegar)

2 tbsp sugar

1 tbsp soy sauce

1 tbsp oyster sauce (optional)

½ cup pineapple juice (from canned pineapple)

1 tbsp cornstarch mixed with 2 tbsp water (slurry)


For the Vegetables:

1 onion (cut into chunks)

1 red bell pepper (cut into cubes)

1 green bell pepper (cut into cubes)

½ cup pineapple chunks

👨‍🍳 Instructions

1. Marinate the Pork

In a bowl, combine pork pieces with soy sauce, rice wine, salt, and pepper.

Mix well and let it marinate for 20–30 minutes.

2. Prepare the Coating

In another bowl, mix cornstarch and flour together.

Beat the egg and add it to the marinated pork.

Toss each piece in the flour-cornstarch mix until well coated.


3. Deep Fry the Pork

Heat oil in a deep wok or pan to 170°C (340°F).

Fry the pork in batches for 4–5 minutes until golden brown.

Remove and drain on paper towels.

For extra crispiness, double fry the pork — fry again for 1–2 minutes before serving.

4. Make the Sweet and Sour Sauce

In a saucepan or wok, combine ketchup, vinegar, sugar, soy sauce, oyster sauce, and pineapple juice.

Stir and bring to a gentle simmer.

Add the cornstarch slurry and cook until the sauce thickens and becomes glossy.


5. Stir-Fry with Vegetables

In a large pan or wok, heat 1 tbsp oil.

Add onion and bell peppers, stir-fry for 2–3 minutes.

Add pineapple chunks and stir briefly.

Pour in the sauce and mix well.

6. Combine Everything

Add the fried pork pieces to the wok.

Toss gently until the pork is evenly coated with sauce.

🍽 Serve Hot

Garnish with chopped spring onions or sesame seeds.

Serve immediately with steamed rice or fried rice.

📝 Pro Tips

Double frying keeps the pork crispy even after mixing with sauce.

You can use chicken instead of pork for a lighter version.

For a tangier flavor, increase the vinegar slightly.

Keep the vegetables crisp by stir-frying them briefly over high heat.

🌟 Why You’ll Love This Recipe

Perfect balance of sweet, sour, and savory flavors

Crispy coating with juicy pork inside

Bright and colorful presentation

A true restaurant-style Chinese classic you can make at home

✨ Sweet and Sour Pork is comfort food that never fails to impress — bright, bold, and bursting with flavor. With crispy pork, juicy pineapple, and a glossy sauce, it’s a feast for both the eyes and the taste buds.

Would you like me to create a Sweet and Sour Chicken or Sweet and Sour Tofu version next for variety? 🍍🍗🥢