Summary: Sweet and Sour Pork – crispy pieces of tender pork in a glossy sweet and sour sauce, tossed with pineapple, bell peppers, and onion. Prepared using double-frying technique for ultimate crispiness, ready in 45 minutes, for 4 portions.
Did you cook this recipe? Share the result with the community.
Category: Main Dishes, Pork
Success rate: 96% of users successfully made this recipe
Quick overview
- Dish: Sweet and Sour Pork
- Category: Main Dishes, Pork
- Cuisine: Chinese
- Main ingredient: Pork shoulder, 500 g (premium quality, trimmed)
- Guide: 12 most popular Chinese dishes: favourite Chinese cuisine recipes
- Total time: 45 minutes (25 min prep + 20 min cooking)
- Difficulty: Medium
- Portions: 4 (Portion weight: 350 g)
- Key technique: Double-frying and wok tossing
- Preparation types: Frying, boiling, simmering
- Dietary info & Allergens: Contains gluten, soy, eggs
- Suitable for: Lunch, dinner, festive gatherings
- Nutritional values (per 1 portion): 580 kcal, Protein: 28.5 g, Fat: 22.0 g, Carbohydrates: 68.0 g
- Storage: 2 days in the fridge, 1 month in the freezer
- Pairing: Tsingtao beer, Jasmine green tea, sparkling water with lime
- In short: The ultimate crispy Cantonese classic with balanced sweet and sour notes.
- Last updated: 24. 5. 2024
WAGUU says: “Achieving the perfect balance of crispiness and a glossy, clinging sauce requires precise oil temperature control and quick wok skills.”
Key facts
| Prep time: | 25 minutes |
| Cooking time: | 20 minutes |
| Temperature: | 180 °C frying oil |
| Number of portions: | 4 portions |
In a nutshell
Experience authentic Cantonese comfort food right in your kitchen. Sweet and Sour Pork features bite-sized pieces of pork coated in a seasoned batter, fried until shattering crisp, and then rapidly tossed with vibrant bell peppers, sweet pineapple chunks, and a tangy, perfectly balanced sweet and sour sauce.
Ingredients
Base portions: 4 portions • Portion weight: 350 g
| Ingredient | Amount | Quality |
|---|---|---|
| Pork shoulder | 500 g | Boneless, well-trimmed |
| Soy sauce | 15 ml | Light fermented soy sauce |
| Shaoxing rice wine | 15 ml | Authentic Chinese cooking wine |
| Egg | 1 pc | Fresh whole egg, size M |
| Cornstarch | 80 g | Fine food starch |
| Vegetable oil | 500 ml | Neutral high-smoke-point oil for frying |
| Pineapple | 200 g | Fresh chunks (or canned in juice) |
| Bell pepper (red and green) | 200 g | Crisp, fresh peppers |
| Onion | 100 g | Yellow onion, cut into squares |
| Garlic | 10 g | Fresh cloves, minced |
| Ketchup | 60 g | Standard tomato ketchup |
| Rice vinegar | 45 ml | Chinese white rice vinegar |
| Sugar | 50 g | Granulated white sugar |
| Water | 100 ml | Clean filtered water |
| Salt | 5 g | Fine sea salt |
Why you will love this recipe
- Incredible texture contrast: Shattering crispy exterior with tender, juicy pork inside that never dries out.
- Balanced flavor profile: The sweet and sour sauce hits all the right taste buds without being overly sugary or harsh.
- Restaurant quality at home: Follow our precise double-frying method to achieve professional results easily in your home kitchen.
Success guaranteed: Following our step-by-step instructions and temperature guidelines ensures foolproof results every single time.
Recipe overview
Prep: 25 min | Cooking: 20 min | Difficulty: Medium | Portions: 4 | Type: Main Dish | Origin: Chinese
Detailed instructions
Overall progress: 0% complete
Phase 1: Pork preparation and marination – 10 min
Appliances: Cutting board, chef knife, mixing bowl
1. Cut 500 g of pork shoulder into uniform bite-sized cubes measuring approximately 2.5 cm. Place the cubes into a medium mixing bowl, add 15 ml of light soy sauce, 15 ml of Shaoxing rice wine, 2.5 g of fine sea salt, and half of the beaten egg (from 1 pc). Mix thoroughly with your hands to ensure every piece is coated. Let the meat marinate at room temperature for 15 minutes to absorb the savory flavors.
VKB: Visual check: the meat should absorb most of the liquid marinade before adding starch.
Before moving to the next step:
Ensure the pork pieces are evenly sized so they cook at the exact same rate during frying.
Phase 2: Preparing vegetables and sweet and sour sauce – 10 min
Appliances: Cutting board, small bowl, whisk
2. Cut 200 g of bell peppers and 100 g of yellow onion into bite-sized squares matching the size of the pork pieces. Dice 200 g of fresh pineapple into similar chunks. Mince 10 g of garlic cloves. In a small mixing bowl, combine 60 g of tomato ketchup, 45 ml of rice white vinegar, 50 g of granulated white sugar, 100 ml of filtered water, and a pinch of remaining salt. Whisk vigorously until the sugar is completely dissolved into the sauce mixture.
VKB: Taste the sauce mixture; it should strike a harmonious balance between sharp acidity and pleasant sweetness.
Before moving to the next step:
All vegetables and sauce components must be ready beside the stove before heating the frying oil.
Phase 3: Coating the pork – 5 min
Appliances: Mixing bowl, wire mesh tray
3. Add 80 g of cornstarch directly into the bowl with the marinated pork cubes. Mix thoroughly using your hands or a spatula until every single piece of pork is thickly coated in a dry, powdery layer of starch with no wet spots visible. Shake off any excess loose starch gently by placing the coated pieces onto a wire mesh tray.
VKB: Visual check: a dry, uniform white coating ensures a super crispy crust during frying.
Before moving to the next step:
Do not let coated meat sit too long, or the moisture from the meat will hydrate the starch and ruin the crust.
Phase 4: First fry (cooking through) – 6 min
Appliances: Wok or deep frying pan, kitchen thermometer, slotted spoon
4. Pour 500 ml of vegetable oil into a deep wok and heat it over medium-high heat to 170 °C. Carefully drop the coated pork pieces into the hot oil in small batches to avoid overcrowding the pan. Fry for 4 minutes, stirring gently to prevent sticking, until the coating is set and lightly golden and the pork is cooked through. Remove the pork with a slotted spoon and drain on paper towels.
VKB: Temperature check: maintain oil around 170 °C so the meat cooks internally without burning the exterior.
Before moving to the next step:
Allow the oil temperature to recover back to 190 °C before starting the second flash fry.
Phase 5: Second fry (crisping) – 4 min
Appliances: Wok, kitchen thermometer, wire skimmer
5. Increase the heat under the wok to bring the oil temperature up to 190 °C. Return all the fried pork pieces into the hot oil for a rapid second fry lasting 45 to 60 seconds. Stir continuously until the crust turns deep golden brown and achieves an extra crispy, shattering texture. Remove immediately with a wire skimmer and drain well.
VKB: Sensory check: the pork should sound hollow and rigid when tapped lightly with a spoon.
Before moving to the next step:
Empty and wipe the wok clean of frying oil, reserving 1 tablespoon of fresh oil for stir-frying vegetables.
Phase 6: Stir-frying vegetables and final assembly – 5 min
Appliances: Wok, spatula
6. Heat 15 ml of fresh oil in the cleaned wok over high heat. Add minced garlic, onion, and bell peppers, stir-frying for 1 minute until fragrant and crisp-tender. Add pineapple chunks and pour in the prepared sweet and sour sauce mixture. Bring the sauce to a rolling boil and let it thicken for 1 minute until glossy. Turn off the heat, immediately add the crispy fried pork into the wok, and toss vigorously for 15 seconds until every piece is evenly glazed. Serve piping hot.
VKB: Visual check: the sauce must coat the ingredients in a shimmering, translucent glaze without pooling at the bottom.
Required equipment
| Utensil | Ideal size | Alternative | Risk |
|---|---|---|---|
| Wok | 32 cm diameter | Deep frying pan | Oil spilling if too small |
| Kitchen thermometer | Digital probe | Wooden chopstick test | Incorrect oil temperature |
| Mixing bowls | 1.5 l capacity | Ceramic bowls | Cracking under heavy mixing |
Shopping list
Nutritional profile
Values per 1 portion (excluding side dishes). Calculated from average nutritional values of ingredients.
| Nutrient | Per 100 g | Per 1 portion | Per 4 portions |
|---|---|---|---|
| Energy | 165.7 kcal | 580.0 kcal | 2320.0 kcal |
| Fat | 6.3 g | 22.0 g | 88.0 g |
| of which saturates | 1.7 g | 6.0 g | 24.0 g |
| Carbohydrates | 19.4 g | 68.0 g | 272.0 g |
| of which sugars | 12.3 g | 43.0 g | 172.0 g |
| Protein | 8.1 g | 28.5 g | 114.0 g |
| Salt | 0.9 g | 3.2 g | 12.8 g |
Reference intake of an average adult (8400 kJ / 2000 kcal).
WAGUU Pro Level
- Pro standard: Verified recipe with precise ratios and visual control points.
- Tip 1: Always use cornstarch rather than wheat flour for the batter; cornstarch creates a lighter, crunchier shell that absorbs sauce without becoming soggy.
- Tip 2: Ensure the second fry is done at a blazing 190 °C to instantly drive out any trapped oil and lock in the crispiness.
- Tip 3: Cut all vegetables and pork pieces to uniform sizes so they cook evenly and present beautifully on the plate.
- Tip 4: Toss the fried pork into the sauce at the very last second just before serving to maintain maximum structural crunch.
Scientific background
Double-frying works through thermal shock. The first fry cooks the pork through at a moderate temperature (170 °C), gelatinizing internal proteins and partially dehydrating the outer layers. The second high-temperature fry (190 °C) vaporizes remaining surface moisture instantly, causing micro-fissures in the starch coating that yield a brittle, glass-like crunch. Meanwhile, the combination of vinegar and sugar in the sauce undergoes rapid caramelization and emulsification, creating a high-viscosity glossy matrix that clings tightly to the porous fried crust without dissolving it immediately.
Fine Dining – Professional techniques
- Plate composition: Mound the glazed pork neatly in the center of a warm ceramic bowl, garnished with micro cilantro and toasted sesame seeds.
- Textural contrasts: The shattering crispiness of the exterior contrasts sharply with the tender, succulent pork loin and the crisp-tender snap of bell peppers.
- Temperature contrast: Serve piping hot immediately upon tossing, contrasting with cool fresh fruit elements if desired.
- Aromatic garnishes: Finish with finely julienned scallion greens and a light dusting of Sichuan pepper powder for elevated aroma.
Sensory radar
- Appearance: Brilliant amber-red glossy glaze coating golden-brown pork cubes, interspersed with vibrant green and red peppers and sunny pineapple chunks.
- Aroma: Fragrant vinegar tang, sweet caramelized sugar notes, and savory fried pork undertones.
- Taste: Harmonious balance of sharp acidity, rich sweetness, and deep umami savoriness.
- Texture: Ultra-crispy outer crust yielding to juicy, tender meat and succulent vegetables.
Pairing
- BEER: Chilled crisp Chinese Tsingtao lager or dry Japanese rice beer.
- WINE: Off-dry German Riesling or aromatic Gewürztraminer with balancing acidity.
- NON-ALCOHOLIC: Iced jasmine green tea or sparkling mineral water with fresh lime wedge.
Various preparation variants
- Chicken variant: Substitute pork shoulder with boneless chicken thigh for an equally delicious crispy poultry version.
- Vegetarian variant: Replace pork with firm tofu cubes or cauliflower florets for a plant-based alternative.
Allergens and dietary information
Contains: Gluten, soy, eggs • Gluten: Contains soy sauce containing wheat • Not suitable for: Celiac disease, vegan diets
Suitable for
Lunch, dinner, festive family gatherings, weekend cooking projects
Substitution catalog
- Shaoxing rice wine: Dry sherry or pale dry vermouth
- Rice vinegar: Apple cider vinegar or white wine vinegar
FAQ
Can I bake the pork instead of deep-frying it?
While you can bake coated pork at 220 °C with oil spray, deep-frying yields the authentic shattering crispness characteristic of traditional Sweet and Sour Pork.
Why did my coating become soggy?
Sogginess usually occurs if the oil temperature drops too low during frying or if the pork sits too long after being coated in starch before hitting the oil.
Can I use canned pineapple instead of fresh?
Yes, canned pineapple chunks in juice work wonderfully. You can even use a tablespoon of the canned juice in place of water in the sauce.
How do I keep the cooked pork crispy if serving later?
Keep the fried pork in a warm oven on a wire rack without sauce until ready to toss and serve immediately.
WAGUU Petr advises: Cooking for 12 or more people?
12–16 people: Fry the pork in multiple smaller batches during the first fry stage and keep them warm in a 100 °C oven on a wire rack; do the final flash fry and sauce tossing right before serving. • 20+ people: Prepare the sauce and chop all vegetables beforehand. Enlist a helper to manage the frying station while you handle the wok tossing.
Sides and Serving
- Steamed Jasmine Rice – fluffy fragrant white rice (not included in the recipe)
- Egg Fried Rice – wok-tossed rice with scallions and eggs (not included in the recipe)
Serving: Serve immediately piping hot in shallow bowls alongside steamed white rice so guests can spoon up the delicious sweet and sour sauce.
Storage and reheating
Fridge: 2 days • Freezer: 1 month • Reheating: Reheat in an air fryer at 180 °C for 4 minutes to restore crispiness, then toss briefly in warmed sauce.
Author: WAGUU Petr & Team • Published: 24 May 2024 • Updated: 30 Oct 2026
More Recipes from This Article
Other recipes you might be interested in
Why WAGUU?
Recipes on WAGUU undergo checks for the accuracy of ingredients, procedures, and nutritional values.
Process photo gallery
Community photos: Cook, take a photo, and share the result.
You can upload photos in the comments below or send them via email.
Did you record a video guide for our recipe? Insert a link to YouTube, YouTube Shorts, TikTok, Instagram Reels, Facebook Reels, Pinterest, Vimeo, or X (Twitter) in the comment – we’d be happy to publish it and help promote you and your content.
Common mistakes
- Overcrowding the wok – Adding too many pork pieces at once lowers the oil temperature rapidly, resulting in soggy coating instead of crispiness.
- Skipping the double fry – Omitting the second high-temperature fry prevents the crust from achieving that iconic shattering crunch.
- Tossing too early – Adding the crispy pork to the sauce too far in advance causes the crust to absorb moisture and lose its texture.
- Incorrect starch choice – Using wheat flour instead of cornstarch creates a heavy, doughy crust rather than a light, crisp shell.