If you love the tangy, sweet, and savory flavors of Chinese takeout, then you’re going to absolutely fall in love with this Sweet and Sour Pork Recipe!
Tender pieces of pork coated in a crispy batter, drenched in a vibrant, tangy-sweet sauce, and paired with colorful vegetables—it’s a dish that brings all your favorite flavors together in one bite. The best part? You can easily make it at home with minimal effort and get all the deliciousness without needing to order takeout.
Perfect for busy weeknights, family dinners, or impressing guests, this Sweet and Sour Pork is a meal that’s both comforting and exciting. You can serve it with steamed rice or noodles, and it’s sure to be a hit at the dinner table.

Why You’ll Love This Sweet and Sour Pork Recipe
This recipe brings the classic flavors of sweet and sour pork right to your kitchen, without the need for any complicated ingredients or techniques. The pork comes out crispy on the outside but juicy and tender on the inside, perfectly complemented by a vibrant sauce that strikes the right balance of sweetness and acidity.
What makes this recipe truly special is its versatility. You can adjust the sweetness to your liking, and it’s easy to swap out the vegetables based on what you have on hand. Plus, the sauce comes together in just a few minutes, making this a quick and satisfying meal that tastes like you spent hours in the kitchen!
Ingredients
Here’s everything you’ll need to make this amazing Sweet and Sour Pork:
For the Pork:
- 1 lb pork tenderloin (or pork shoulder), cut into bite-sized cubes
- 1/2 cup all-purpose flour
- 1/2 cup cornstarch
- 1/2 tsp baking powder
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1 egg
- 1/4 cup cold water (or more as needed)
- Oil for frying (vegetable or peanut oil works great)
For the Sweet and Sour Sauce:
- 1/3 cup rice vinegar (or white vinegar)
- 1/4 cup ketchup
- 1/4 cup sugar (or brown sugar for a deeper flavor)
- 1 tbsp soy sauce
- 1 tbsp hoisin sauce (optional for extra depth)
- 1/4 cup pineapple juice (or use water if you prefer)
- 1 tbsp cornstarch (for thickening)
- 1 tbsp water (to mix with the cornstarch)
- 1/2 tsp garlic powder (optional)
- 1/2 tsp ginger powder (optional)
For the Vegetables:
- 1 bell pepper, cut into chunks
- 1/2 onion, cut into chunks
- 1/2 cup pineapple chunks (fresh or canned)
- 1/2 cup carrots, thinly sliced (optional, for extra crunch)
- 1/4 cup green onions, sliced (for garnish)
How To Make Sweet and Sour Pork

Let’s get started with this delicious, easy-to-follow recipe for Sweet and Sour Pork!
- Prepare the Pork:
Start by cutting the pork into bite-sized cubes, making sure the pieces are evenly sized. This will help them cook uniformly. In a medium bowl, combine the flour, cornstarch, baking powder, salt, and pepper. In a separate bowl, whisk the egg and cold water together to make a batter. Add the dry ingredients to the wet ingredients and stir until just combined. The batter should be thick but pourable. If it’s too thick, add a little more cold water. - Coat the Pork:
Dip the pork cubes into the batter, making sure each piece is well-coated. Shake off any excess batter to avoid clumping when frying. - Fry the Pork:
Heat a deep pan or wok over medium-high heat and fill it with enough oil to submerge the pork pieces. Once the oil is hot (about 350°F), carefully add the battered pork cubes to the oil in batches, being sure not to overcrowd the pan. Fry the pork for about 3-4 minutes per batch, until golden brown and crispy. Remove the pork from the oil and drain on a paper towel-lined plate. - Make the Sweet and Sour Sauce:
In a separate small saucepan, combine the rice vinegar, ketchup, sugar, soy sauce, hoisin sauce, and pineapple juice. Bring to a simmer over medium heat, stirring occasionally. In a small bowl, mix the cornstarch with 1 tablespoon of water to create a slurry, then slowly pour it into the simmering sauce, stirring constantly. Allow the sauce to thicken for 1-2 minutes, then remove from heat. - Stir-Fry the Vegetables:
In a large skillet or wok, heat a tablespoon of oil over medium-high heat. Add the bell peppers, onions, and carrots (if using) and stir-fry for about 2-3 minutes, just until they’re tender-crisp. Add the pineapple chunks and cook for another minute, allowing them to heat through. - Combine Everything:
Once the vegetables are cooked, pour the sweet and sour sauce over them and stir to coat. Then, add the fried pork pieces to the pan and gently toss everything together to ensure the pork is well-coated with the sauce. Cook for another 1-2 minutes, allowing the flavors to meld. - Serve and Garnish:
Transfer the Sweet and Sour Pork to a serving dish and garnish with sliced green onions for a fresh touch. Serve hot with steamed rice or noodles.
Pro Tips
- Crispy Pork: For extra crispy pork, ensure the oil is hot enough before frying. You can test the temperature by dropping a small amount of batter into the oil—if it sizzles immediately, the oil is ready.
- Customize the Veggies: Feel free to swap out the vegetables in this dish. Snow peas, mushrooms, or zucchini all make great additions to this stir-fry.
- Adjust the Sweetness: If you like a sweeter sauce, you can add a little more sugar or honey to taste. For a tangier version, increase the vinegar or add a squeeze of lemon juice.
- Make It Spicy: For some heat, you can add chili flakes, sriracha, or a pinch of red pepper to the sauce.
How To Serve
Sweet and Sour Pork is typically served with steamed white rice or fried rice, but it also pairs wonderfully with noodles. If you’re feeling extra, you can serve it with a side of spring rolls or egg rolls for a full Chinese-inspired meal.
For a lightened-up version, try serving it with cauliflower rice or alongside a simple cucumber salad for a refreshing contrast to the rich flavors.
Nutritional Information (Per Serving)
Here’s an estimate of the nutritional breakdown for one serving of Sweet and Sour Pork (without rice or noodles):
- Calories: 400-450 (depending on the amount of oil used for frying)
- Protein: 30g (from the pork)
- Carbohydrates: 50-60g (from the sauce and vegetables)
- Fat: 20-25g (from frying the pork)
- Fiber: 3-5g (from the vegetables)
To make this dish a bit lighter, you can bake the pork instead of frying it, or use less oil when stir-frying the veggies.
Storage and Reheating Tips
If you happen to have leftovers, here’s how to store and reheat your Sweet and Sour Pork:
- Storage: Allow the dish to cool completely before transferring it to an airtight container. It will keep in the fridge for 2-3 days.
- Reheating: To reheat, place the Sweet and Sour Pork in a skillet over medium heat with a splash of water to loosen the sauce. Stir occasionally to avoid burning the sauce, and cook until heated through.
- Freezing: This dish can be frozen for up to 1 month. To reheat, thaw it overnight in the fridge and reheat in the skillet.
Conclusion
This Sweet and Sour Pork recipe is a perfect balance of crispy pork, sweet and tangy sauce, and fresh vegetables, all coming together in a dish that’s as satisfying as it is delicious. It’s easy to make, customizable, and the kind of meal that’s sure to please everyone around the dinner table.
Give it a try and let me know how it turns out! If you’re craving more easy and flavorful recipes, check out some of my other favorites for dinner inspiration. Happy cooking!

Hi, I’m Emma Collins, a 24-year-old mom of two daughters and a little boy who keeps life full of energy. Cooking is my passion and my way of bringing my family together. Whether I’m experimenting with new recipes or perfecting old favorites, I love making meals that are simple, delicious, and full of love. As a busy mom, I’ve learned how to keep things quick and easy without sacrificing flavor. I’m excited to share my recipes and tips with you, hoping they inspire you to create memorable moments in your own kitchen with your loved ones.