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ChineseNon-veg

Sweet and Sour Pork

Crispy pork in tangy pineapple sauce.

35 min4 servesmedium

Sweet and Sour Pork is a classic protein-forward Chinese recipe built around a handful of pantry staples. It serves 4 and comes together in roughly 35 minutes from prep to plate. It sits in the comfortable middle ground: nothing intimidating, but it rewards a little patience during the roughly 35 minutes of active cooking. The method leans on shallow- or deep-frying, which is what gives the finished dish its signature texture and depth.

The headline ingredients here are pork shoulder, cornstarch and egg. Spend a little time choosing well: fresher, more carefully-sourced versions of these will lift the whole plate, while every other element is mostly there to support them.

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Nutrition · per servingestimated

253

kcal

14g

Protein

25g

Carbs

11g

Fat

high-proteinclassic

Ingredients

  • pork shoulder500 g
  • cornstarch0.5 cup
  • egg1
  • bell pepper1
  • pineapple1 cup
  • ketchup0.25 cup
  • rice vinegar3 tbsp
  • sugar3 tbsp
  • soy sauce1 tbsp
  • oilstaple
  • saltstaple

Method

  1. 1
    Step 1 ~9 min

    Coat pork cubes in egg and cornstarch; deep fry till crispy.

  2. 2
    Step 2 ~9 min

    Stir-fry pepper and pineapple briefly.

  3. 3
    Step 3 ~9 min

    Add ketchup, vinegar, sugar and soy; simmer to syrupy.

  4. 4
    Step 4 ~9 min

    Toss in pork; serve immediately.

Per-step times are approximate and based on the total cook time of 35 minutes.

Pro tips & common mistakes

  • Get the oil properly hot before anything goes in. Cold oil is the single biggest reason fried food turns greasy instead of crisp.
  • Keep the pot at a lazy simmer, not a hard boil. Bubbles should break the surface slowly; aggressive boiling tightens proteins and muddies the sauce.
  • Cook hot and fast in small batches. Overcrowding the pan drops the temperature and you end up steaming instead of stir-frying.
  • Taste a small spoonful just before serving and adjust salt, acid (lemon or vinegar) and heat — that final balance check is what separates a good home cook from a great one.

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Frequently asked questions

How long does Sweet and Sour Pork take to cook?
From prep to plate, Sweet and Sour Pork takes about 35 minutes and yields 4 servings. About a third of that is hands-on; the rest is the cooking itself.
Is Sweet and Sour Pork vegetarian?
No — this version contains non-vegetarian ingredients (pork shoulder, cornstarch, egg). For a vegetarian take, replace the main protein with paneer, halloumi, mushrooms or extra-firm tofu and keep the same spices.
What are the key ingredients in Sweet and Sour Pork?
The headline ingredients are pork shoulder, cornstarch, egg. The rest of the list is supporting cast — spices, aromatics and pantry staples — that round out the flavour rather than carry it.
Can I scale this recipe up or down?
Yes. The ingredient quantities scale linearly: halve for 2 servings or double for 8. Cooking times stay roughly the same, except for anything that depends on pan surface area — if you double a stir-fry, cook it in two batches rather than crowding the pan.
How should I store the leftovers?
Let leftovers cool to room temperature, then refrigerate in an airtight container for up to 3 days. Reheat gently — low heat on the stove with a splash of water, or short bursts in the microwave covered with a damp paper towel so it does not dry out.
Can I freeze Sweet and Sour Pork?
Yes. Cool fully, portion into freezer-safe containers and freeze for up to 1 month. Defrost overnight in the fridge and reheat gently; you may need a splash of water or stock to bring the sauce back to its original consistency.
What should I serve with Sweet and Sour Pork?
Sweet and Sour Pork pairs naturally with classic chinese sides — a simple grain, a fresh salad, or a light pickle to cut through richness. Aim for something that contrasts the main dish in texture or temperature rather than echoing it.
What if I do not have one of the main ingredients?
Most ingredients in this recipe have sensible swaps. Match like-for-like by texture and cooking time and you will land somewhere close to the original.