Crispy on the outside and tender on the inside this Sweet and Sour Pork is coated in a tangy, flavorful sauce and is the ultimate dish for lovers of bold, zesty flavors!
This Sweet and Sour Pork recipe is a homemade version of your favorite takeout dish. Juicy pieces of pork are lightly battered and fried until golden, then tossed in a glossy sauce with that classic sweet-tart flavor.
This Sweet and Sour Pork is full of flavor and one of our favorite main dishes. Try pairing it with homemade potstickers, chow mein, or ham fried rice.
Table of Contents
Why I Love This Sweet and Sour Pork
- Whether it’s for a family dinner or a gathering, this Sweet and Sour Pork is always a hit. Even the kids love it!
- This dish is surprisingly simple to prepare, with easy-to-find ingredients and a straightforward method.
- You can easily tweak this crispy Sweet and Sour Pork recipe to suit your taste. Add more veggies or adjust the spice to make it your own!
Recipe Ingredients
Ketchup – Brings a sweet and tangy foundation to the sauce, making it essential for the overall flavor.
Worcestershire Sauce – A small amount adds a rich flavor, blending the ingredients together smoothly.
Rice Vinegar – Adds the signature sour element, giving a bright, tangy lift to the dish.
For a full list of ingredients and amounts, see the recipe card below.
Variations
Pork Cut – For the best results, pork roast stays tender and moist during cooking. Pork shoulder is a more affordable alternative with similar results. While pork tenderloin can work, it tends to dry out easily. For a richer flavor, pork belly is a great option due to its higher fat content.
Add Pineapple Juice – Mix in a splash of pineapple juice to the sauce for a sweet, tropical twist.
Worcestershire Sauce Variation – If you want a saltier option, soy sauce works well instead of Worcestershire. It adds the right amount of flavor to bring everything together.
How to Make Sweet and Sour Pork
Step 1: Lightly spray a glass or ceramic dish and preheat the oven to 325 degrees Fahrenheit (160 degrees Celsius).
Step 2: Mix together the ketchup, brown sugar, Sriracha, Worcestershire sauce, rice vinegar, chicken stock, black pepper, and red pepper flakes in a medium mixing bowl. Set aside.
Step 3: In a separate bowl, add the whisked eggs and pork cubes. Toss evenly.
Step 4: Place ¾ cup cornstarch into a Ziploc bag. Add the egg-covered pork cubes (ensure any excess egg has dripped off). Toss the pork until evenly coated with the cornstarch.
Step 5: Add oil to a large skillet or Dutch oven. Heat the oil, and working in batches, add the pork and fry until golden brown, about 1-2 minutes. Transfer to a paper towel to drain.
Step 6: Place the fried pork cubes into the prepared baking dish.
Step 7: Add 1 teaspoon of cornstarch to the mixture from Step 2 and whisk. Pour it over the pork cubes.
Step 8: Add the onion and bell peppers, and stir to evenly coat.
Step 9: Bake uncovered for 50 minutes. Stir every 15 minutes and serve with rice.
FAQs
Yes, you can shallow fry or air fry the pork for a healthier option. However, deep frying provides the crispiest result.
Sweet and Sour Pork pairs well with steamed rice, stir-fried noodles, or even a simple vegetable side like broccoli or bok choy.
Storage Info
STORE the Sweet and Sour Pork in an airtight container in the fridge for 3-4 days. You can FREEZE leftovers in airtight freezer bags for up to 3 months.
To REHEAT, thaw in the fridge overnight, then warm on the stovetop or in the oven at 175°C (350°F) for 10-15 minutes to keep the pork crispy. Avoid using the microwave to maintain the best texture.
More Delicious Asian Dishes to Try
Sweet and Sour Pork Recipe
Ingredients
- 1/2 cup ketchup
- 3 tablespoons brown sugar
- 1 tsp Sriracha
- 1 teaspoon Worcestershire Sauce
- 3 tbsp rice vinegar
- 3/4 c chicken stock
- 1/4 tsp black pepper
- 1/2 tsp garlic powder
- dash red pepper flakes
- 1 tsp cornstarch
- 1 lb pork butt - cut into cubes
- 3/4 cup cornstarch - or tapioca flour
- 2 large eggs - lightly beaten
- 2 c vegetable oil
- 1/4 onion - chopped into chunks
- 1/2 c red bell pepper - chopped into chunks
- 1/2 c green bell pepper - chopped into chunks
Instructions
- Lightly spray a glass or ceramic dish and preheat the oven to 325 degrees Fahrenheit (160 degrees Celsius).
- Mix together the ketchup, brown sugar, Sriracha, Worcestershire sauce, rice vinegar, chicken stock, black pepper, and red pepper flakes in a medium mixing bowl. Set aside.
- In a separate bowl, add the whisked eggs and pork cubes. Toss evenly.
- Place ¾ cup cornstarch into a Ziploc bag. Add the egg-covered pork cubes (ensure any excess egg has dripped off). Toss the pork until evenly coated with the cornstarch.
- Add oil to a large skillet or Dutch oven. Heat the oil, and working in batches, add the pork and fry until golden brown, about 1-2 minutes. Transfer to a paper towel to drain.
- Place the fried pork cubes into the prepared baking dish.
- Add 1 teaspoon of cornstarch to the mixture from Step 2 and whisk. Pour it over the pork cubes.
- Add the onion and bell peppers, and stir to evenly coat.
- Bake uncovered for 50 minutes. Stir every 15 minutes and serve with rice.
The sauce tasted fresh and not heavy, which I really appreciated. It didn’t feel greasy at all.
Delicious! Better than take out!
Thank you!! So glad you enjoyed it!
Sweet and sour pork is my weakness, and this recipe did not disappoint. I’ll be dreaming about these.
Oh yay! I’m so glad to hear you loved the recipe!!
We love this for a weeknight dinner. Tastes just like take-out!