Go Back

Chinese Sweet and Sour Pork

Authentic Cantonese-style sweet and sour pork with a double-fried crispy batter and a perfectly balanced tangy glaze.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Asian, Chinese
Calories: 450
Ingredients Equipment Method Notes

Ingredients
  

Pork Marinade
  • 1 lb pork shoulder or butt cut into 1-inch cubes
  • 1 tbsp Shaoxing wine
  • 1 tsp soy sauce
  • 1 large egg white
  • 0.5 tsp salt
Batter
  • 0.5 cup cornstarch plus more if needed
  • 2 cups oil for frying
Sauce & Stir Fry
  • 0.33 cup ketchup
  • 0.33 cup sugar
  • 0.33 cup white vinegar
  • 1 tbsp soy sauce
  • 0.5 cup pineapple chunks
  • 0.5 cup bell peppers red and green
  • 0.5 cup onion chopped

Equipment

  • Wok or Deep Pot
  • Mixing bowls
  • Wire rack
  • Slotted Spoon

Method
 

  1. Combine pork cubes with marinade ingredients (wine, soy sauce, egg white, salt). Let sit for 20 minutes.
  2. Dredge marinated pork in cornstarch until fully coated and dry.
  3. Heat oil to 325°F. Fry pork in batches for 3-4 minutes until pale golden. Remove and drain.
  4. Increase heat to 375°F. Return pork to oil and flash fry for 1-2 minutes until crispy and golden brown. Drain.
  5. In a separate wok, stir fry vegetables and pineapple for 2 minutes.
  6. Whisk sauce ingredients (ketchup, sugar, vinegar, soy sauce) and add to the pan. Simmer until thickened.
  7. Toss the fried pork into the sauce quickly to coat. Serve immediately.

Notes

Ensure oil is hot enough for the second fry to maximize crispiness.