Sweet and Sour Pork Recipe

An easy Chinese sweet and sour pork recipe that’s well worth a little effort. 

The batter-coated pork coated in the tangy sauce tastes just like pork balls you get when you order a takeaway!

 

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The pork was incredibly tender—you really need to use pork tenderloin, or it just won’t be nearly as good.

Sweet and sour pork is a classic Cantonese favourite, loved for its bold flavours and worldwide appeal.

It’s made with crispy fried pork tossed in a shiny, tangy-sweet sauce, often paired with colourful vegetables and juicy pineapple.

Ingredients and preparation for the classic version include:

• Pork: Typically, tenderloin is cut into bite-sized pieces, coated in batter, and deep-fried until crispy.

• Vegetables: Bell peppers, onions, and sometimes carrots.

• Pineapple: Adds a juicy sweetness and tropical flair.

• Sweet and sour sauce: A blend of vinegar, sugar, ketchup, and soy sauce, creating a glossy, tangy coating.

The pork is first marinated, battered, and fried, then tossed in the sauce with sautéed vegetables and pineapple. 

The whole dish is easy to make; just prepare the ingredients beforehand, as it cooks quickly! 😉

Here's a link to some more easy Chinese recipes. 

Have you tried this recipe? Please leave a ⭐️⭐️⭐️⭐️⭐️ star rating in the recipe card below!

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Chinese

Yield: 2-4

Author: Jan Bennett

Sweet and Sour Pork in Batter

A delicious, sweet and sour pork stir-fry recipe.

Prep time: 20 MinCook time: 10 MinInactive time: 20 MinTotal time: 50 Min

Ingredients

• 350g pork tenderloin - trimmed and cut into bite-size pieces
• ½ a green bell pepper - cut into chunks
• 1 red bell pepper - cut into chunks
• 1 brown onion - peeled and cut into chunks
• 2 spring (green) onions - top and tailed and sliced
• 2 or 3 pineapple rings (from a can) and cut into small pieces
• 3 cloves garlic - peeled and very finely chopped
• 2 dried red chillies - snip with scissors into thin strips (optional, leave them out if you don't want it hot)

To make the marinade

• 2 tablespoons dark soy sauce
• 1 tablespoon cornflour (cornstarch)
• 2 teaspoons Chinese rice wine (Shaoxing)

For the batter

• 4 tablespoons of plain (all-purpose) flour
• 1 tablespoon of cornflour (cornstarch)
• 1 egg - lightly beaten
• water - just enough to make the batter thick
• 1 teaspoon vegetable oil
• a pinch of salt

For the sweet and sour sauce

• 3 tablespoons tomato ketchup
• 1 and ½ tablespoons of plum sauce
• 1 and ½ teaspoons rice vinegar
• 1 tablespoon Worcestershire sauce
• 1 tablespoon oyster sauce
• 1 tablespoon cornflour (cornstarch)
• 1 tablespoon caster (fine) sugar
• *add a little water (if needed)

Instructions

1. Combine the sweet and sour sauce ingredients, adding a splash of water if the mixture seems too thick.
2. Have a little taste to check if you need more of anything, then put it to one side.
3. Slice the pork tenderloin into pieces and let it marinate in the ingredients for about 20 minutes.
4. To make the batter, mix the flour and cornflour. Add the egg, cooking oil and enough water to make a thick batter.
5. Once the pork has marinated thoroughly, place the pieces in the batter and ensure they are evenly coated.
6. Using a deep fryer:
7. Fry the pork pieces until they turn golden brown. Remove when done and drain on kitchen paper.
8. Add a bit of cooking oil to a wok or large frying pan, then sauté the garlic for just a moment, making sure it doesn’t brown.
9. Now add the dried chillies (if using), along with the peppers, onions, and pineapple pieces. Stir fry until they start to cook, then add the sauce mixture. When the sauce starts to thicken, toss the pork into the wok and give it a good stir to coat it evenly.
10. Add the chopped spring onions and stir well.
11. Serve immediately with rice or noodles; I served mine with fried rice.

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