Dinner

Sweet and Sour Pork

Name: Sweet and Sour Pork
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Ingredients: 1 pound pork tenderloin; 1 teaspoon salt; 1/2 teaspoon ground black pepper; 2 tablespoons soy sauce; 1 egg; 1/2 cup cornstarch; 1/4 cup vegetable oil; 1 green bell pepper; 1 red bell pepper; 1 onion; 1 cup pineapple chunks; 1/2 cup pineapple juice; 1/4 cup ketchup; 3 tablespoons rice vinegar; 2 tablespoons brown sugar; 1 tablespoon cornstarch; 1/4 cup water

Noah Blake February 9, 2026

Total Time: 40 mins Difficulty: Intermediate

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Crispy pork tossed in a tangy-sweet sauce with tender peppers and juicy pineapple.

Sweet and Sour Pork is the ultimate weeknight dinner when you crave something crispy, zesty, and just a little bit tropical. Tender pork tenderloin cubes get a crunchy cornstarch coating before crisping up in hot oil, then they dive into a glossy sauce made with ketchup, rice vinegar, and juicy pineapple chunks. Paired with colorful bell peppers and a hint of sweetness, this Chinese stir-fry classic is ready in under an hour and guaranteed to brighten your table.

Key Ingredients

Gather these simple ingredients to make the perfect Sweet and Sour Pork, where each element plays an essential role in flavor and texture.

1 pound pork tenderloin: Tender cut of pork that soaks up the marinade and crisps up for the perfect bite.
1 teaspoon salt: Enhances the pork’s natural flavor before frying.
1/2 teaspoon ground black pepper: Adds a gentle kick that balances the sweet and sour sauce.
2 tablespoons soy sauce: Delivers a savory umami note in the pork marinade.
1 egg: Helps the cornstarch coating adhere and creates a light, crispy crust.
1/2 cup cornstarch: Forms a crisp exterior on the pork when fried.
1/4 cup vegetable oil: Provides a hot frying medium for golden, crunchy pork.
1 green bell pepper: Brings a fresh, crisp texture and vibrant color to the stir-fry.
1 red bell pepper: Adds sweetness and another pop of color.
1 onion: Offers a savory base that softens and caramelizes slightly.
1 cup pineapple chunks: Delivers juicy sweetness and acidity to the sauce.
1/2 cup pineapple juice: Helps build the sweet and sour sauce with tropical flavor.
1/4 cup ketchup: Gives the sauce its signature tangy-red base.
3 tablespoons rice vinegar: Provides that essential sour brightness in the sauce.
2 tablespoons brown sugar: Balances acidity with rich, molasses-like sweetness.
1 tablespoon cornstarch: Thickens the sauce into a glossy coating.
1/4 cup water: Blends with cornstarch to form the sauce slurry.

How To Make Sweet and Sour Pork

Let’s walk through each stage of turning simple ingredients into a restaurant-style dish at home. From marinating and frying the pork to stir-frying the vegetables and simmering a glossy, tangy-sweet sauce, these detailed steps will guide you to perfectly balanced, crispy pork bites coated in that irresistible glaze.

1. Cut pork into 1-inch bite-sized pieces and place in a bowl, ensuring each piece is uniform for even cooking.

2. Add salt, ground black pepper and soy sauce, stirring to coat the pork evenly and letting it marinate briefly for deeper flavor.

3. Beat egg in a small bowl, pour over the pork, and mix well so every piece is lightly coated and ready for the dry mix.

4. Add 1/2 cup cornstarch to the bowl, tossing until each piece of pork is fully covered in a dry, even layer of cornstarch.

5. Heat vegetable oil in a wok or large skillet over medium-high heat until it shimmers, indicating the right frying temperature.

6. Fry pork pieces in batches—about 4 minutes per batch—until they turn golden brown and crispy, then transfer to paper towels to drain.

7. Remove excess oil, leaving about 1 tablespoon in the pan, then add sliced green pepper, red pepper and onion; stir-fry until they’re slightly tender but still crisp.

8. Add pineapple chunks and stir briefly to combine, warming them just enough to release their juice without turning mushy.

9. In a small bowl whisk together pineapple juice, ketchup, rice vinegar, brown sugar, 1 tablespoon cornstarch and water until completely smooth.

10. Pour the sauce into the pan, stirring constantly until it thickens and becomes glossy—about 1–2 minutes.

11. Return the fried pork to the pan and toss gently to coat every piece with the luscious sauce.

12. Serve immediately over steamed rice to catch every drop of that tangy-sweet glaze.

Serving Suggestions

Sweet and Sour Pork shines when served the right way—let these suggestions guide you to extra comfort and flair. Whether you’re dressing it up for guests or keeping it simple for a weeknight, these ideas will make each bite even more enjoyable.

Serve on a bed of fluffy steamed jasmine rice to soak up every drop of glossy sauce.
Garnish with toasted sesame seeds and sliced green onions for extra nutty crunch and fresh flavor.
Pair with a side of stir-fried broccoli or snow peas to add color, crunch, and a veggie boost.
Offer crisp lettuce wraps, letting everyone scoop pork and peppers into cool lettuce leaves for a fun, low-carb twist.

Tips For Perfect Sweet and Sour Pork

Nailing that perfect balance of crisp pork and tangy-sweet sauce can feel like a culinary high-five. These notes will help you fine-tune your technique, customize flavors, and make sure this dish turns out amazing every time. Read on for friendly hacks and quick swaps that adapt this classic to your taste and schedule.

Pat the pork dry before tossing in cornstarch for maximum crunch.
Swap the bell peppers for sliced carrots or zucchini if you want a different texture.
Tweak the sweetness or tang by adjusting the brown sugar and rice vinegar amounts to suit your taste.
Store leftovers in an airtight container in the fridge for up to 2 days—just reheat in a skillet for best texture.

How To Store It

Keeping your Sweet and Sour Pork fresh is easier than you think. Whether you’re saving leftovers for tomorrow’s lunch or planning ahead for quick weeknight meals, proper storage ensures that crispy pork and tangy sauce stay delicious. Use these methods to lock in flavor, retain texture, and reheat with minimal fuss.

Refrigerate in an airtight container for up to 2 days, cooling the pork to room temperature before sealing to prevent condensation.
Separate sauce and pork if possible—store the sauce in its own container to avoid sogginess, then combine and reheat.
For longer storage, freeze cooled portions in freezer-safe bags for up to 1 month; thaw overnight in the fridge before reheating.
Reheat gently in a non-stick skillet over medium heat, adding a splash of water or pineapple juice to loosen the sauce and revive the pork’s crispness.

Frequently Asked Questions

Got questions? We’ve got you covered with quick answers to common Sweet and Sour Pork queries.

How long does it take to prepare and cook this sweet and sour pork?

It takes about 45 minutes in total—15 minutes to cut the pork, marinate, and chop vegetables, then about 25 minutes to fry the pork in batches (4 minutes per batch), stir-fry the vegetables, and combine everything with the sauce, plus 5 minutes to let the sauce thicken and toss the pork before serving.

How can I ensure the pork stays extra crispy when frying?

Pat the pork pieces thoroughly dry before coating with cornstarch, fry in small batches so the oil temperature stays at medium-high, and drain on paper towels or a wire rack immediately after frying. If you want extra crunch, let the pork rest for a few minutes, then briefly return it to hot oil for a quick second fry.

What can I use instead of bell peppers if I don’t have them?

You can swap bell peppers for sliced carrots or zucchini for a different texture. Carrots add sweetness and a slight crunch, while zucchini softens quickly. Just adjust stir-fry time so they become tender but not mushy.

How do I prevent the sauce from becoming too thick or too thin?

Whisk the cornstarch and water thoroughly before adding to the pan to avoid lumps. If the sauce becomes too thick, stir in a tablespoon of water or pineapple juice until it reaches your desired consistency. If it’s too thin, mix a little extra cornstarch with water and add in small increments while stirring until it thickens.

Can I make the sauce ahead of time?

Yes. Whisk together pineapple juice, ketchup, rice vinegar, brown sugar, cornstarch, and water, then store in an airtight container in the refrigerator for up to one day. When you’re ready to use it, bring it to a simmer in the pan until it thickens before adding the pork and vegetables.

How should I store and reheat leftovers to maintain flavor and texture?

Store leftovers in an airtight container in the refrigerator for up to two days. Reheat gently in a non-stick skillet over medium heat, adding a splash of water or pineapple juice to loosen the sauce and prevent drying out. Stir occasionally until the pork is heated through and the sauce is glossy again.

Why does the recipe call for cornstarch twice—once for the pork and once for the sauce?

The first addition of cornstarch coats the pork, creating a crisp exterior when fried. The second cornstarch slurry (cornstarch mixed with water) thickens the sweet and sour sauce, giving it a glossy finish that clings to both the pork and vegetables.

What Makes This Special

Sweet and Sour Pork stands out because of the irresistible contrast between crunchy fried pork and that glossy, tangy-sweet sauce studded with pineapple and peppers. It’s a fun twist on a Chinese stir-fry classic that brightens up any dinner table and satisfies both kids and adults. Plus, it comes together in under an hour with ingredients you probably have on hand. Feel free to print this recipe and stash it in your collection—you’ll be reaching for it again when you want an easy crowd-pleaser. If you have any stories, tweaks, or questions after trying it, drop a comment below—I’d love to hear how your batch turns out!

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