If I had to recommend one recipe from my site, it would be Sweet and Sour Pork. I’ve refined this recipe for more than 15 years and believe it rivals—if not surpasses—what you’ll get at many Chinese restaurants.
Love Chinese-American flavors? Try my Chinese Coconut Chicken next!
🥡 About This Recipe
Sweet and sour pork has been my favorite dish since childhood. When my family ate out, this was always my order. Even today, a visit to a food court usually starts at the Chinese stall for a plate of sweet and sour pork.
The ideal version has a thin, crispy crust with juicy, slightly fatty pork inside. The sauce should be balanced—sweet, tangy and slightly fruity—without tasting like any single ingredient. A common problem with many recipes is an overpowering ketchup flavor; the goal is a harmonious sauce where no single element dominates.
⭐ The Secrets To Sweet And Sour Pork
After dozens of tests over the years I’ve settled on a few reliable techniques that consistently deliver great results.
- Tapioca Starch + Cornstarch: A 100% starch-based coating crisps far better than flour. Tapioca starch gives a delightful chewy crunch while cornstarch adds structure.
- Balancing the Ketchup: Ketchup is necessary for the sauce but must be balanced so it doesn’t dominate. I add lemon juice for a bright, fruity note and sauté garlic and onion to mellow the ketchup’s edge.
- Double Fry: Fry once at a lower temperature to cook the pork, then fry again briefly at a higher temperature to make the crust stay crisp.
🧂 Ingredients
For the meat marinade:
- Boneless pork shoulder – well-marbled for juicy bites after frying.
- Egg white – tenderizes and helps the marinade cling so the starch adheres.
- White rice wine – a neutral Chinese cooking wine; I prefer it to Shaoxing for this dish.
- Salt
- White pepper
For the sweet and sour sauce:
- Ketchup (used judiciously)
- Brown sugar
- White vinegar
- Lemon juice – freshly squeezed for the best bright, fruity note.
- Cornstarch – to thicken the sauce.
- Water
- Salt
For the coating and stir-fry:
- Cornstarch and tapioca starch for the dry coating.
- Garlic, onion, bell peppers, and neutral oil for the stir-fry base.
🔪 Instructions
STEP 1: Cut the pork into 1-inch cubes. Toss with egg white, rice wine, salt and white pepper. Massage for 30 seconds, then refrigerate to marinate for at least 40 minutes.
STEP 2: In a small bowl, whisk together ketchup, brown sugar, white vinegar, lemon juice, cornstarch, salt and water. Set aside.
STEP 3: Combine cornstarch and tapioca starch in a large bowl. Reserve about ½ cup of the mixture on a baking sheet to prevent sticking.
STEP 4: Remove the pork from the fridge and stir to redistribute the marinade. One piece at a time, coat the pork thoroughly in the dry starch mixture and place on the prepared baking sheet.
STEP 5: Heat about 1 inch of oil to 350°F (175°C). Fry the pork in batches until golden, about 6–7 minutes per batch. Drain on paper towels and let rest at least 15 minutes.
STEP 6: Raise the oil to 400°F (200°C) and fry the pork a second time for 1–2 minutes to achieve an extra-crispy crust. Drain and keep warm.
STEP 7: In a large pan, heat 1 tablespoon neutral oil over medium heat. Sauté the minced garlic and chopped onion for about 1 minute. Turn the heat up to medium-high, add the bell peppers and cook 2 minutes until slightly tender. Stir in the prepared sauce and cook until it thickens. Add the fried pork and toss quickly to coat. Serve immediately.
Tip: To keep the pork extra crispy, serve the sauce on the side and combine just before eating.
📋 Recipe
Best Sweet And Sour Pork
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Ingredients
Marinade
- 1 pound boneless pork shoulder
- 1 large egg white
- 2 tablespoons white rice wine
- ½ teaspoon coarse kosher salt
- ⅛ teaspoon ground white pepper
Sauce
- 3 tablespoons ketchup
- 5 tablespoons brown sugar
- 3 tablespoons white vinegar
- 1 tablespoon lemon juice
- 1 ¼ teaspoons cornstarch
- ½ teaspoon coarse kosher salt
- ¼ cup water
For Frying
- ⅔ cup cornstarch
- ⅔ cup tapioca starch
Stir-Fry
- 1 tablespoon neutral oil
- 1 clove garlic (minced)
- ½ small onion (chopped)
- 1 small red bell pepper (chopped)
- 1 small green bell pepper (chopped)
Instructions
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Cut the pork into cubes and combine with egg white, rice wine, salt and white pepper. Massage briefly and marinate in the refrigerator for at least 40 minutes.
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Mix the sauce ingredients (ketchup, brown sugar, vinegar, lemon juice, cornstarch, salt and water) and set aside.
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Combine cornstarch and tapioca starch, and dust a baking sheet with about ½ cup to prevent sticking.
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Toss the marinated pork, dredge each piece in the starch mixture and arrange on the baking sheet.
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Fry in 1 inch of oil at 350°F until golden (6–7 minutes). Drain and rest 15 minutes.
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Double-fry at 400°F for 1–2 minutes to crisp the crust.
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Sauté garlic and onion in 1 tablespoon oil for 1 minute, add peppers and cook 2 minutes. Add the sauce, thicken, then toss in the pork and serve immediately.
Nutrition
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