Sweet and Sour Pork

Ingredients

• 680 g (1 1/2 lb)pork tenderloin, cut into 2.5 cm (1-inch) pieces
• 2 largeeggs, beaten
• 1 tspsalt
• 1/2 tspblack pepper
• 60 g (1/2 cup)plain flour
• 64 g (1/2 cup)cornflour
• 950 ml (4 cups)oil, for frying (enough to come about 7.5 cm/3 inches up the pot)
• 2 tspvegetable oil
• 75 g (1/2 cup)onion, cut into 2.5 cm (1-inch) pieces
• 1 mediumgreen bell pepper, cut into 2.5 cm (1-inch) pieces
• 1 mediumred bell pepper, cut into 2.5 cm (1-inch) pieces
• 125 g (3/4 cup)pineapple chunks, fresh or tinned
• 100 g (1/2 cup)granulated sugar
• 80 ml (1/3 cup)apple cider vinegar
• 30 ml (2 tbsp)soy sauce
• 1/4 tspgarlic powder
• 1/4 tsponion powder
• 80 ml (1/3 cup)ketchup
• 1 tbspcornflour

Instructions

1. 1

   Prepare the coatings

   Heat the frying oil in a deep pot to 175°C (350°F). Put the beaten eggs in a bowl and season with the salt and pepper. In a second bowl, mix the plain flour and 64 g of cornflour.

2. 2

   Coat the pork

   Dip each piece of pork in the egg, then turn it in the flour mixture until completely coated.

3. 3

   Fry until golden

   Fry the pork in batches for about 5 minutes, until crisp and golden brown. Lift it out and drain on paper towels.

4. 4

   Cook the vegetables

   Heat 2 teaspoons of vegetable oil in a large pan over medium-high heat. Add the onion and bell peppers, season lightly, and cook for 4–5 minutes.

5. 5

   Warm the pineapple

   Stir in the pineapple chunks and cook briefly, just until heated through.

6. 6

   Mix the sauce

   Whisk the sugar, apple cider vinegar, soy sauce, garlic powder, onion powder, ketchup and 1 tablespoon of cornflour together in a bowl.

7. 7

   Thicken the sauce

   Pour the sauce into the pan with the vegetables and bring it to a simmer. Cook for 2–3 minutes, until thickened.

8. 8

   Toss and serve

   Add the crispy pork to the pan and toss until everything is evenly coated. Serve immediately.

What is sweet and sour pork?

Sweet and sour pork is a takeout-style dish in which crisp-coated pork is served with a sharply sweet, tangy sauce. It belongs to a broad family of Chinese-inspired restaurant dishes that became popular in takeaway cooking.

This version combines vinegar, sugar, ketchup and soy sauce, with pineapple and peppers for colour and contrasting flavours. Frying the pork separately before adding it to the sauce helps keep its coating crisp for as long as possible.

Nutrition and macros by portion

The nutrition label shows one serving as written: 1679 calories, 28g protein, 48g carbs, 155g fat.

The pork supplies most of the protein, while the flour, cornflour, sugar and pineapple contribute carbohydrates. The frying oil carries much of the fat; serve a moderate portion with steamed rice and extra vegetables to balance the plate.

A crisp coating

Flour and cornflour: the two-part coating gives the egg-dipped pork a crisp outside. Shake off excess before frying so loose flour does not cloud the oil.

Small batches: adding too much pork at once can lower the oil temperature. Frying in batches helps the pieces brown rather than turn greasy.

Frying safely

Oil temperature: bring the oil to 175°C before cooking and use a thermometer if you have one. Lower the pork in carefully, keeping the pot no more than about one-third full of oil.

Doneness: the coating should be golden and crisp after about 5 minutes. Check the largest pieces are cooked through before serving.

Keep the vegetables lively

Pepper and onion: cut them into similarly sized pieces so they cook at a similar pace. The recipe’s 4–5 minute pan time keeps them tender while leaving some bite.

Pineapple: add it after the vegetables and warm it briefly. This prevents it from breaking down while the sauce simmers.

Balance the sauce

Sweet and tangy: sugar softens the vinegar’s sharpness, while ketchup and soy sauce add savoury depth. Whisk the cornflour in thoroughly so it thickens smoothly in the pan.

Thickening cue: simmer the sauce for 2–3 minutes, stirring, until it clings to the vegetables. Add the pork only at the end to limit the time its coating sits in the sauce.

Serve it straight away

The pork is crispest just after it is tossed with the sauce, so have your sides ready before finishing the pan. Steamed rice is a simple partner that soaks up the extra sauce.

For a fuller meal, serve with plain rice and an extra portion of vegetables. Keep the sauce and pork together only as long as needed before serving.

Recipe notes & tips

• Cut the pork into even-sized pieces so they fry at a similar rate.
• Let excess egg drip off before coating the pork in the flour mixture.
• Use a thermometer to bring the frying oil to 175°C and check it between batches.
• Have a wire rack or paper towels ready before you begin frying.
• Mix the sauce ingredients until the cornflour is fully dispersed before pouring them into the pan.
• Toss the pork with the sauce just before serving to preserve as much crispness as possible.

Variations

• Use tinned pineapple: drain it well before adding so it does not thin the sauce.
• Add chilli: stir in chilli flakes with the sauce ingredients for a hotter finish.
• Change the peppers: use two peppers of the same colour if that is what you have.
• Serve with noodles: spoon the pork and sauce over cooked noodles instead of rice.
• Add extra vegetables: briefly cook sliced carrots with the onion and peppers.

Common mistakes to avoid

• Crowding the pot: the oil temperature can drop; fry the pork in batches.
• Adding wet pork to the coating: excess liquid can make the flour mixture clump, so let the egg drip off first.
• Guessing the oil temperature: oil that is too cool can leave the coating greasy; heat it to 175°C.
• Overcooking the vegetables: they can lose their bite, so stick to the stated 4–5 minutes.
• Simmering the pork in the sauce: the coating softens quickly; toss it through only just before serving.

How to store

For the best texture, serve straight away. Refrigerate leftovers in a covered container for up to 3 days; reheat in a pan until piping hot, knowing the pork coating will soften. Avoid storing the pork and sauce separately unless they have been kept separate from the start.

Frequently asked questions