This Sweet and Sour Pork recipe is a classic take on a beloved Chinese-American dish, balancing crispy fried pork with a tangy-sweet sauce enriched by pineapple, green peppers, vinegar, and soy sauce. Popularized in the mid-20th century as part of the wave of Chinese-inspired cuisine in Western kitchens, the recipe showcases bold contrasts of flavor and texture. The meat is first coated and fried for crispiness, then simmered in a glossy sauce that delivers just the right combination of sweet, sour, and savory. Served with rice or Chinese noodles, it makes for a hearty, colorful, and satisfying main course.
Ingredients
- 4-5 pork chops or 1 lb pork loin ( or 1 lb pork loin, cubed)
- 3 green peppers (large )
- 1 cloves garlic (minced)
- 2 eggs (large )
- 1/16 tsp pepper
- 4 slices pineapple (diced)
- 2 tbsp soy sauce
- ⅓ cup vinegar
- ¾ cup shortening (for frying)
- 2 tsp salt
- 4 tbsp flour
- 1 cup water
- 2½ tbsp cornstarch
- ½ cup sugar
Instructions
Step 1: Prepare Vegetables
- Cut the green peppers into bite-sized pieces. Cook in boiling water until tender, about 8–10 minutes. Drain and set aside.
Step 2: Heat Oil
- Heat shortening in an electric pan or skillet to 350°F.
Step 3: Coat Meat
- Beat eggs and combine with flour, salt, and pepper. Dip cubed pork into the batter.
Step 4: Fry Meat
- Fry pork cubes in hot oil, turning to brown evenly. Remove and drain on paper towels.
Step 5: Make Sauce
- Blend sugar, vinegar, soy sauce, cornstarch, and water together until smooth.
Step 6: Cook Sauce
- Place sauce mixture in the pan, add peppers and pineapple, and cook until it thickens. Reduce heat to 250°F.
Step 7: Combine and Serve
- Return meat to the sauce, heat through, and serve immediately over rice or Chinese noodles.
Tips
- Use pork loin for leaner results or shoulder for richer flavor.
- Substitute beef sirloin for a sweet-and-sour beef variation as written on the card.
- Add onions or carrots for extra crunch and color.
- Drain fried meat on a rack rather than paper towels to keep it crispy.
- For lighter version, pan-fry instead of deep-fry or air fry battered pieces.
- Add chili flakes to the sauce for mild heat.
- Use fresh pineapple when available for brighter flavor.
- Serve with steamed rice or Chinese noodles, as the card suggests.
- Double the sauce if you like extra saucy dishes.
- Make ahead: chop vegetables and mix sauce ingredients in advance.
Nutrition
Calories: 410kcalCarbohydrates: 32gProtein: 20gFat: 23gSaturated Fat: 6gPolyunsaturated Fat: 7gMonounsaturated Fat: 8gTrans Fat: 0.3gCholesterol: 95mgSodium: 690mgPotassium: 420mgFiber: 2gSugar: 14gVitamin A: 350IUVitamin C: 48mgCalcium: 35mgIron: 2.1mg
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