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–+ servings
Bowl of sweet and sour pork served over fluffy white rice with chopsticks

Better Than Takeout Sweet and Sour Pork

5 from 2 votes
Aliana Recipes
This homemade sweet and sour pork features crispy, golden bites of tender pork tossed in a vibrant, sticky sauce with fresh peppers and pineapple. It offers the perfect balance of tangy and sweet flavors ready in 40 minutes.
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Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings:4 people
Course:Dinner
Cuisine:Chinese
Calories:580kcal
Cost:$15
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 600 g pork scotch fillet (pork butt), cut into 2cm pieces Best cut for tenderness
  • 1 tablespoon all-purpose soy sauce For marinade
  • 1 tablespoon freshly minced garlic Aromatic base
  • 1 teaspoon freshly minced ginger Adds warmth
  • ¼ teaspoon bicarbonate of soda (baking soda) Tenderizes the meat
  • ½ teaspoon sea salt flakes Seasoning
  • ¼ teaspoon freshly cracked black pepper Seasoning
  • 1 egg Binds the coating
  • ½ cup cornflour (cornstarch) For coating
  • oil For frying
  • 1 tablespoon cornflour (cornstarch) For slurry
  • 1 tablespoon water For slurry
  • 1 tablespoon all-purpose soy sauce For sauce
  • ¼ cup brown sugar Sweet element
  • ¼ cup pineapple juice From the can
  • ⅓ cup apple cider or rice wine vinegar Sour element
  • ⅓ cup tomato ketchup Color and tang
  • 1 medium brown onion, diced Vegetable base
  • 1 medium red onion, diced Adds sweetness
  • 1 red capsicum (bell pepper), diced Crunchy texture
  • 1 green capsicum (bell pepper), diced Color contrast
  • ½ cup canned pineapple chunks, drained Juice reserved for sauce
  • jasmine rice For serving
  • white sesame seeds Garnish

Equipment

  • 1 Wok or deep frying pan Essential for frying and tossing
  • 2 Mixing bowls For marinade and sauce
  • 1 Wire rack Draining oil
  • 1 Slotted spoon Removing pork from oil
  • 1 Knife and cutting board Prep work

Method
 

  1. Combine pork, soy sauce, garlic, ginger, baking soda, salt, pepper, and egg in a bowl. Mix well to tenderize the meat and coat evenly.
  2. Toss the marinated pork in ½ cup cornflour until fully coated. Shake off excess to ensure the coating crisps up properly.
  3. Heat oil in a wok and fry pork in batches for 3-4 minutes until golden. Transfer to a wire rack to maintain crunchiness.
  4. Whisk 1 tablespoon cornflour, water, soy sauce, brown sugar, pineapple juice, vinegar, and ketchup in a bowl. This ensures the sauce is smooth and ready to cook.
  5. Stir-fry onions and capsicums in a clean wok for 2 minutes. The vegetables should remain crisp and bright.
  6. Add the sauce mixture and pineapple chunks to the pan, simmering until thickened. The sauce will become glossy and cling to the spoon.
  7. Toss the fried pork into the sauce quickly to coat. Serve immediately over rice with sesame seeds for a fresh finish.

Nutrition

Serving: 350g (1 bowl with rice)Calories: 580kcalCarbohydrates: 45gProtein: 32gFat: 28gSaturated Fat: 8gPolyunsaturated Fat: 4gMonounsaturated Fat: 12gCholesterol: 110mgSodium: 950mgPotassium: 600mgFiber: 3gSugar: 22gVitamin A: 15IUVitamin C: 60mgCalcium: 40mgIron: 2.5mg

Notes

Using pork scotch fillet (pork butt) ensures the meat stays juicy; avoid lean cuts like loin which can dry out. For extra crispiness, double-fry the pork before tossing it in the sauce.