Introduction

Sweet and Sour Pork is one of those dishes that perfectly balances flavor, color, and texture — it’s crispy, tender, tangy, and sweet all at once. A beloved staple in Chinese cuisine and takeout favorites worldwide, this dish features crispy fried pork pieces coated in a glossy, vibrant sauce made from vinegar, sugar, and ketchup, tossed with juicy pineapple chunks and colorful bell peppers.

Every bite offers something special: the crunch of the pork, the tartness of the sauce, the sweetness of the pineapple, and the freshness of the peppers. It’s like a burst of sunshine on your plate.

This version of Sweet and Sour Pork with Bell Peppers and Pineapple stays true to the authentic Chinese restaurant flavor while being simple enough to make at home. Whether you serve it with steamed jasmine rice or noodles, this dish promises to satisfy everyone at the table — from kids to adults alike.

Why I Love This Recipe

I love this recipe because it’s a celebration of balance and contrast — crunchy yet tender, sweet yet tangy, simple yet bold. The pork’s crispy coating soaks up that thick, glossy sauce without getting soggy, while the pineapple adds juicy bursts of freshness that make every bite exciting.

It’s also a feel-good comfort dish that doesn’t require fancy ingredients or techniques. The cooking process — marinating, frying, and stir-frying — is straightforward and delivers restaurant-quality results every time.

And let’s be honest: the vibrant colors of the red and green bell peppers, golden pork, and bright sauce make it as beautiful as it is delicious. It’s one of those dishes that instantly lifts your mood and appetite.

Why It’s a Must-Try Dish

• Combines sweet, tangy, and savory in perfect harmony.
• Brings restaurant-quality Chinese flavors to your kitchen.
• It’s crowd-pleasing — great for family dinners or entertaining guests.
• Customizable — you can add more veggies, swap the protein, or adjust sweetness.
• Perfect with rice, noodles, or even cauliflower rice for a lighter option.

It’s a must-try because it proves that homemade Chinese takeout can be even better than the restaurant version — fresh, vibrant, and made just how you like it.

Preparation & Cooking Time

• Preparation Time: 25 minutes
• Cooking Time: 25 minutes
• Total Time: 50 minutes

Servings & Nutrition

• Servings: 4
• Calories per serving: ~480 kcal

Course & Cuisine

• Course: Main Course
• Cuisine: Chinese (Cantonese-inspired)

Ingredients

For the Pork

• 1 lb (450 g) pork tenderloin or shoulder, cut into 1-inch cubes
• 1 tbsp soy sauce
• 1 tbsp Shaoxing wine (or dry sherry)
• 1/2 tsp salt
• 1/4 tsp white pepper
• 1 large egg
• 1/2 cup cornstarch (for coating)
• Vegetable oil, for frying

For the Sweet and Sour Sauce

• 1/3 cup ketchup
• 3 tbsp rice vinegar (or white vinegar)
• 3 tbsp brown sugar
• 1 tbsp soy sauce
• 1 tbsp cornstarch mixed with 2 tbsp water (slurry)
• 1/2 cup pineapple juice (from canned pineapple)
• 1/4 cup water

For the Stir-Fry

• 1 red bell pepper, chopped into 1-inch pieces
• 1 green bell pepper, chopped into 1-inch pieces
• 1/2 medium onion, roughly chopped
• 1 cup pineapple chunks (fresh or canned)
• 2 cloves garlic, minced
• 1 tbsp vegetable oil

Cooking Directions

Step-by-Step Preparation Method

Step 1: Marinate the Pork

1. In a bowl, combine pork cubes, soy sauce, Shaoxing wine, salt, white pepper, and egg.
2. Mix well, cover, and let marinate for 15–20 minutes at room temperature.

Step 2: Coat and Fry the Pork

1. Heat vegetable oil in a wok or deep pan to 350°F (175°C).
2. Coat each marinated pork piece in cornstarch, shaking off excess.
3. Deep-fry in batches for 3–4 minutes, until golden brown and crispy.
4. Remove with a slotted spoon and drain on paper towels.
5. For extra crispiness, double-fry the pork: once more for 1–2 minutes after the first fry.

Step 3: Make the Sauce

1. In a small bowl, whisk together ketchup, vinegar, brown sugar, soy sauce, pineapple juice, and water.
2. In a saucepan or wok, heat the mixture over medium heat until it begins to bubble.
3. Add the cornstarch slurry and stir continuously until the sauce thickens and turns glossy.

Step 4: Stir-Fry the Vegetables

1. In a wok or large skillet, heat 1 tbsp vegetable oil over medium-high heat.
2. Add garlic, onions, and bell peppers, and stir-fry for 2–3 minutes until just tender but still crisp.
3. Add pineapple chunks and toss for another minute.

Step 5: Combine Everything

1. Add the fried pork to the wok with the vegetables.
2. Pour the sweet and sour sauce over the top.
3. Toss everything together until the pork and veggies are evenly coated in sauce.

Step 6: Serve Hot

Serve immediately over steamed jasmine rice or fried rice, and garnish with chopped scallions or sesame seeds if desired.

How to Serve

• Serve hot over fluffy steamed rice or noodles.
• Garnish with green onions or sesame seeds for a restaurant-style finish.
• Add a side of spring rolls, dumplings, or egg drop soup for a full Asian-inspired meal.
• For a lighter meal, serve it over cauliflower rice or sautéed greens.

Recipe Tips

• Double fry the pork for an extra-crispy texture that holds up in the sauce.
• Don’t overcook the vegetables — they should stay crisp and colorful.
• Use pineapple juice from canned pineapple for authentic flavor.
• If the sauce thickens too much, add a splash of water to loosen it.
• Always toss the pork into the sauce right before serving to maintain crispiness.

Recipe Variations

Protein Swap

• Substitute pork with chicken, shrimp, or tofu for different flavors.

Spicy Version

• Add chili flakes or Sriracha for a fiery twist.

Citrus Sweet and Sour

• Replace pineapple juice with orange juice for a unique citrusy version.

Vegetable-Packed

• Add broccoli, snap peas, or baby corn for extra crunch and nutrition.

Garlic-Lover’s Version

• Double the garlic for a bolder flavor base.

Freezing and Storage

• Refrigerate: Store leftovers in an airtight container for up to 3 days.
• Freeze: Freeze cooled pork (without the sauce) for up to 2 months.
• Reheat: Reheat in a skillet over medium heat. Add a splash of water or sauce to loosen.

Note: The pork may lose some crispness after refrigeration, but you can re-crisp it in an air fryer or oven before mixing with sauce.

Special Equipment Needed

• Wok or deep frying pan
• Tongs or slotted spoon
• Mixing bowls
• Sauce whisk
• Paper towels (for draining fried pork)

Frequently Asked Questions (FAQ)

Q1: Can I bake the pork instead of frying?
Yes! Bake coated pork at 400°F (200°C) for 20–25 minutes, flipping halfway, for a lighter version.

Q2: What kind of pork works best?
Pork shoulder or tenderloin are best — tender, juicy, and flavorful.

Q3: Can I make the sauce less sweet?
Yes, reduce sugar by half and add a splash more vinegar for extra tang.

Q4: Can I use canned pineapple?
Absolutely! Just make sure it’s in juice, not syrup.

Q5: How do I make this dish gluten-free?
Use tamari or gluten-free soy sauce and cornstarch as your coating.

Conclusion

Sweet and Sour Pork with Bell Peppers and Pineapple is the perfect harmony of crunch, color, and flavor. The tangy sauce clings beautifully to the crispy pork, while the sweet pineapple and crisp vegetables bring freshness and balance.

It’s one of those dishes that transforms an ordinary night into a restaurant-worthy experience — comforting yet vibrant, nostalgic yet refreshing. Whether you’re cooking for your family, hosting guests, or just craving a delicious takeout favorite, this dish will never disappoint.

Once you master it, you’ll never need to order takeout again — your homemade version will be fresher, tastier, and made with love.