Sweet and Sour Pork Recipe – Asian Special
The Sweet and Sour Pork recipe delivers a satisfying crunch with breaded pork tenderloin pieces fried golden, then tossed with vibrant bell peppers, sweet pineapple chunks, and onions in a homemade sweet-and-sour sauce made from sugar, vinegar, soy, and ketchup. A classic stir-fry that balances crisp texture, juicy fruit brightness, and bold tang, it makes a perfect main course for family dinner or casual get-together. Serve it over steamed rice to soak up every drop of the glossy sauce.
- Prep Time20 min
- Cook Time30 min
- Total Time50 min
FOR THE STIR FRY :
- 1 1/2 pounds pork tenderloin, cut into 1-inch pieces
- 2 eggs, beaten
- Salt and pepper, to taste
- 1/2 cup all-purpose flour
- 1/2 cup cornstarch
- 2 teaspoons vegetable oil, plus extra for frying
- 1/2 cup onion, cut into 1-inch pieces
- 1 medium green bell pepper, cut into 1-inch pieces
- 1 medium red bell pepper, cut into 1-inch pieces
- 3/4 cup pineapple chunks, fresh or canned
FOR THE SAUCE :
- 1/2 cup granulated sugar
- 1/3 cup apple cider vinegar
- 2 tablespoons soy sauce
- 1/4 teaspoon garlic powder
- 1/4 teaspoon onion powder
- 1/3 cup ketchup
- 1 tablespoon cornstarch
Instructions for the Stir Fry:
Beat eggs in a bowl and season with salt and pepper.
Combine flour and cornstarch in a shallow bowl or plate. Season with salt and pepper.
Heat 3 inches of oil in a deep pot to 350 degrees F (175 degrees C).
Dip each piece of pork in the beaten egg, then coat with the flour mixture. Repeat for all pieces of pork.
Fry 7-8 pieces of pork at a time for about 5 minutes, or until golden brown. Drain on paper towels. Repeat with remaining pork.
While frying the pork, heat 2 teaspoons of oil in a large pan over medium-high heat. Add bell peppers and onion, season with salt and pepper, and cook for 4-5 minutes until vegetables are just tender.
Stir in the pineapple chunks.
Instructions for the Sauce:
In a small bowl, whisk together granulated sugar, apple cider vinegar, soy sauce, garlic powder, onion powder, ketchup, and cornstarch.
Pour the sauce into the pan containing the bell peppers, onions, and pineapple. Bring to a simmer and cook for 2-3 minutes, or until the sauce thickens.
Add the fried pork to the pan with the vegetables and pineapple. Toss everything together to coat with the sauce. Serve immediately.
Recipe Notes:
Cut pork tenderloin into uniform 1-inch pieces so they cook evenly and breaded coating adheres well.
Use a flour + cornstarch mixture for the coating to get a crisp, light crust when frying.
Fry in batches at high enough heat (≈ 350 °F / 175 °C) so the pork reaches golden brown without absorbing too much oil.
Stir-fry the vegetables just until tender to retain crunch, especially the bell peppers and onions.
Drain pineapple chunks if canned to prevent extra liquid diluting the sauce.
Whisk together sugar, vinegar, ketchup, soy sauce, garlic powder, and onion powder thoroughly; dissolve cornstarch into a slurry for the right thickness.
Toss the fried pork into the sauce after it thickens, so the pork remains crispy and well coated.
Serve immediately over rice to preserve texture and contrast between crisp pork and glossy sauce.
Leftovers taste good but crispness may decrease; gently reheat in a pan to re-crisp if needed.
