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Bowl of homemade sweet and sour pork with crispy pork pieces, pineapple, and colorful vegetables.
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Sweet and Sour Pork

This sweet and sour pork is crispy, golden, and coated in a perfectly balanced tangy sauce. Juicy pork bites are paired with colorful bell peppers and sweet pineapple for a classic takeout-style dish made right at home. It’s a flavorful and satisfying meal that tastes even better than your favorite restaurant version.
Prep Time20 minutes
Cook Time30 minutes
Total Time50 minutes
Course: Main Course
Cuisine: Asian
Keyword: crispy pork, homemade Chinese food, pineapple pork, pork stir fry, sweet and sour pork
Cooking Method: Deep Frying, Stovetop
Diet: Dairy-Free
Servings: 6
Calories: 1679kcal
Author: MelanieCooks.com

Equipment

Ingredients

  • 1 1/2 pounds pork tenderloin cut into 1-inch pieces
  • 2 large eggs beaten
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 1/2 cup all-purpose flour
  • 1/2 cup cornstarch
  • 4 cups oil for frying, about 3 inches deep in pot
  • 2 tsp vegetable oil
  • 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
  • 1/2 cup granulated sugar
  • 1/3 cup apple cider vinegar
  • 2 tbsp soy sauce
  • 1/4 tsp garlic powder
  • 1/4 tsp onion powder
  • 1/3 cup ketchup
  • 1 tbsp cornstarch

Instructions

  • Heat oil in a deep pot to 350°F. Place eggs in a bowl and season with salt and pepper. In another bowl, mix flour and cornstarch.
  • Dip each piece of pork into the egg, then coat in the flour mixture until fully covered.
  • Fry the pork in batches for about 5 minutes until golden brown and crispy. Remove and drain on paper towels.
  • Heat 2 teaspoons of vegetable oil in a large pan over medium-high heat. Add onion and bell peppers, season lightly, and cook for 4–5 minutes.
  • Stir in pineapple chunks and cook briefly until heated through.
  • In a bowl, whisk together sugar, apple cider vinegar, soy sauce, garlic powder, onion powder, ketchup, and cornstarch.
  • Pour the sauce into the pan with the vegetables and bring to a simmer. Cook for 2–3 minutes until thickened.
  • Add the crispy pork to the pan and toss everything together until evenly coated in sauce. Serve immediately.

Notes

  • Chill the pork in the freezer for about 20 minutes before cutting to make slicing easier.
  • For best texture, serve right away so the pork stays crispy before absorbing the sauce.

Nutrition

Calories: 1679kcal | Carbohydrates: 48g | Protein: 28g | Fat: 155g | Saturated Fat: 13g | Polyunsaturated Fat: 44g | Monounsaturated Fat: 96g | Trans Fat: 1g | Cholesterol: 128mg | Sodium: 929mg | Potassium: 682mg | Fiber: 2g | Sugar: 26g | Vitamin A: 858IU | Vitamin C: 46mg | Calcium: 33mg | Iron: 2mg