Perfectly crispy sweet and sour pork is coated with a tangy sauce that has the perfect amount of spice. It is a mouth-watering dish.
This sweet and sour pork is full of flavor, and one of our favorite main dishes. Try pairing this with Homemade potstickers, Better than takeout chow mein, or Easy ham fried rice.
Sweet & Sour
We love to have Asian food out our house. The flavors, the textures—it’s just so delicious.
What’s even better is when we can make these yummy dishes ourselves! No need to order take out when you can achieve these spectacular dishes all on your own! This sweet and sour pork is perfect for those cravings.
The sauce gets its sweetness from the ketchup and brown sugar, and spice from sriracha and red pepper flakes. It is a perfect balance that marries so well. The onions and peppers are a nice addition also.
We love to bring out the chopsticks and enjoy this over a pile of fresh white rice. Yum!!
How to Make Sweet and Sour Pork
PREP. Lightly spray a glass or ceramic dish and Preheat the oven to 325°F.
DREDGE. In a separate bowl add the whisked eggs and the pork cubes. Evenly toss.
COAT. Place ¾ c cornstarch into a Ziploc bag. Add the egg covered pork cubes. (Be sure that any excess egg has dripped off) Toss the pork until evenly coated with the cornstarch.
BROWN. Add oil to a large skillet or dutch oven. Heat the oil and then, working in batches, add the pork and fry until golden brown, about 1-2 minutes. Transfer to a paper towel to drain.
SET. Place fried pork cubes into the prepared baking dish.
Making the Sauce
MIX. Mix together the ketchup, brown sugar, Sriracha, Worcestershire, rice vinegar, chicken stock, black pepper, and red pepper flakes in a medium mixing bowl. Set aside.
COAT. Add 1 tsp cornstarch to the mixture from and whisk. Pour it over the pork cubes. Add the onion and bell peppers and stir to evenly coat.
BAKE. Bake uncovered for 50 minutes. Stir every 15 minutes and serve with rice.
Recipe Tips
If you want a really good cut of pork I recommend using a pork scotch roast because it will stay nice and moist during the cooking process. Pork shoulder is a slightly more affordable option with similar qualities. Pork tenderloin is okay, but you risk the pork drying out fairly easily. It is really up to your budget.
To keep it crispy, after cooking the pork you should let it cool on a paper-towel lined plate so that the extra oil can easily drip off. You can also consider double frying the pork to keep it extra crispy.
Storing Info
STORE the pork in the sauce in an airtight container in the fridge for 3-4 days.
FREEZE leftover sweet and sour pork in airtight freezer bags
To make ahead, cut the pork and place the raw pork cubes in an airtight freezer bag for up to 6 months. You can do the same with the vegetables and sauce even, just keep all of them in separate bags.
For more delicious Asian dishes:
Sweet and Sour Pork Recipe
Ingredients
- 1/2 c ketchup
- 3 tbsp brown sugar
- 1 tsp Sriracha
- 1 tsp worchesershire 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 c 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°F.
- Mix together the ketchup, brown sugar, Sriracha, Worcestershire, 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 the pork cubes. Evenly toss.
- Place ¾ c cornstarch into a Ziploc bag. Add the egg covered pork cubes. (Be sure that 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 then, working in batches, add the pork and fry until golden brown, about 1-2 minutes. Transfer to a paper towel to drain.
- Place fried pork cubes into the prepared baking dish.
- Add 1 tsp 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.
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!