Sweet and Sour Pork: A Delicious Recipe for a Classic Dish

June 9, 2025 by kitchenyumm

Sweet and Sour Pork is a beloved dish that tantalizes taste buds with its perfect balance of flavors. This classic recipe has its roots in Chinese cuisine, where it has been enjoyed for centuries, often served during festive occasions and family gatherings. The vibrant combination of tender pork, crisp vegetables, and a luscious sweet and tangy sauce creates a delightful experience that keeps people coming back for more.

What I adore about Sweet and Sour Pork is not just its incredible taste, but also its delightful texture. The contrast between the juicy pork and the crunchy bell peppers makes every bite a celebration of flavors. Plus, it’s a convenient dish that can be whipped up in no time, making it a favorite for busy weeknights or special gatherings. Join me as we explore this delicious recipe that has captured the hearts of many, and discover why Sweet and Sour Pork is a staple in kitchens around the world!

Ingredients:

1 pound pork tenderloin, cut into bite-sized pieces
1 cup bell peppers (red and green), chopped
1 cup pineapple chunks (fresh or canned)
1 medium onion, chopped
2 cloves garlic, minced
1 tablespoon ginger, minced
1/2 cup all-purpose flour
1/2 cup cornstarch
1 egg, beaten
1/4 cup soy sauce
1/4 cup rice vinegar
1/4 cup ketchup
1/4 cup brown sugar
1 tablespoon sesame oil
Salt and pepper to taste
Vegetable oil for frying
Cooked rice, for serving

Preparing the Pork

1. Start by seasoning the pork pieces with salt and pepper. This will enhance the flavor of the meat. I usually sprinkle a good amount of salt and pepper over the pork and give it a gentle toss to ensure every piece is coated. 2. In a medium bowl, combine the flour and cornstarch. This mixture will create a crispy coating for the pork. I like to whisk them together to ensure they are well blended. 3. Dip each piece of seasoned pork into the beaten egg, allowing any excess to drip off. Then, coat the pork in the flour and cornstarch mixture, pressing lightly to ensure the coating sticks. Place the coated pork on a plate and set it aside while you prepare the oil for frying.

Frying the Pork

4. In a large skillet or wok, heat about 1 inch of vegetable oil over medium-high heat. To test if the oil is hot enough, I drop a small piece of the coated pork into the oil; if it sizzles immediately, it’s ready. 5. Carefully add the coated pork pieces to the hot oil in batches, making sure not to overcrowd the pan. Fry the pork for about 4-5 minutes, turning occasionally, until they are golden brown and crispy. I usually use a slotted spoon to turn them for even cooking. 6. Once cooked, remove the pork from the oil and place it on a plate lined with paper towels to drain any excess oil. Repeat this process until all the pork is fried.

Preparing the Sweet and Sour Sauce

7. In a separate bowl, whisk together the soy sauce, rice vinegar, ketchup, brown sugar, and sesame oil. This combination creates the perfect balance of sweet and tangy flavors. I like to taste the sauce at this stage to adjust the sweetness or tanginess according to my preference. 8. In the same skillet used for frying the pork, remove excess oil, leaving about 1 tablespoon. Add the minced garlic and ginger, sautéing for about 30 seconds until fragrant. Be careful not to burn them, as they can turn bitter. 9. Add the chopped onion and bell peppers to the skillet, stirring frequently. Cook for about 3-4 minutes until the vegetables are slightly tender but still crisp. I love the vibrant colors of the bell peppers in this dish! 10. Once the vegetables are cooked, pour the sweet and sour sauce over them. Stir well to combine and let it simmer for about 2-3 minutes, allowing the flavors to meld together.

Combining Everything

11. Add the fried pork pieces to the skillet with the sauce and vegetables. Gently toss everything together, ensuring the pork is well coated with the sauce. I usually let it cook for an additional 2-3 minutes to allow the pork to absorb some of the sauce. 12. If you find the sauce too thick, you can add a splash of water to reach your desired consistency. I prefer a slightly thicker sauce that clings to the pork and veggies.

Serving the Dish

13. Once everything is well combined and heated through, it’s time to serve! I like to serve the sweet and sour pork over a bed of fluffy cooked rice. The rice absorbs the delicious sauce, making every bite a treat. 14. Garnish with sesame seeds or chopped green onions for an extra touch of flavor and presentation. It adds a nice crunch and a pop of color to the dish. 15. Enjoy your homemade sweet and sour pork! I love to dig in right away while it’s hot, but it also makes for great leftovers if you have any.

Conclusion:

In summary, this Sweet and Sour Pork recipe is an absolute must-try for anyone looking to elevate their weeknight dinners or impress guests at a gathering. The perfect balance of tangy sweetness and savory flavors creates a dish that is not only delicious but also visually appealing. I love how versatile this recipe is; you can easily swap out the pork for chicken or tofu, or add in your favorite vegetables like bell peppers, pineapple, or snap peas to customize it to your taste. Serving suggestions are endless! Pair this delightful dish with fluffy white rice, steamed jasmine rice, or even a bed of quinoa for a healthier twist. You can also serve it alongside a fresh green salad or some crispy spring rolls for a complete meal that will leave everyone asking for seconds. I encourage you to give this Sweet and Sour Pork recipe a try and make it your own. Don’t forget to share your experience and any variations you come up with! I’d love to hear how it turns out for you. Cooking is all about experimenting and having fun, so let your creativity shine. Happy cooking!