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Sweet and Sour Pork with pork, cornstarch and rice vinegar — China recipeChinaChina
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Sergei Martynov

Свинина в кисло-сладком соусе — одно из самых узнаваемых блюд кантонской кухни в мире. Хрустящая корочка, яркий глянцевый соус, сочное мясо. Блюдо лучше всего есть сразу после приготовления, пока мясо сохраняет хрустящую корочку.

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Do not overcrowd the wok when frying — the pork must float freely in the oil. Fry in 2–3 small batches. And serve immediately — the crispy crust softens within minutes once it meets the sauce.

Meat Dishes

Sweet and Sour Pork

🌶️Spicy💪High-protein

A Cantonese classic — crispy cornstarch-coated pork pieces stir-fried with bell pepper, onion, carrot, and optional pineapple in a glossy tangy-sweet sauce of vinegar, ketchup, sugar, and soy sauce. The secret is high heat, small batches, and not overcrowding the wok.

⏱️
65
Minutes
👥
4
Servings
🔥
480
kcal
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IngredientsInstructionsCommentsRelated Recipes

Key Ingredients

pork tenderloin or loincornstarchrice-vinegarketchupbell-pepper

What you'll need

Ingredients

How to make it

Instructions

  1. 1

    Slice pork across the grain into 1 cm strips, then cut into 3x3 cm pieces. Mix with egg, soy sauce, rice wine, cornstarch, salt, and white pepper. Marinate 20–30 minutes at room temperature.

  2. 2

    Mix sauce: combine sugar, rice vinegar, ketchup, soy sauce, and chicken broth. In a separate bowl dissolve cornstarch in water. Set both aside.

  3. 3

    Heat oil in a wok or deep pan to 180°C. Coat marinated pork pieces in dry cornstarch, shaking off excess. Deep-fry in small batches 2–3 minutes until golden and crispy. Drain on paper towels.

  4. 4

    Leave 2 tbsp oil in the wok. Over high heat quickly stir-fry garlic and ginger until fragrant (30 seconds). Add vegetables and stir-fry 2–3 minutes keeping them crisp.

  5. 5

    Pour in the sauce mixture and bring to a boil. Add the cornstarch slurry and stir to thicken. Add the fried pork and pineapple if using. Toss quickly so every piece is coated.

  6. 6

    Add sesame oil if desired. Serve immediately on a platter garnished with green onion. Serve with rice.

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Frequently Asked Questions

Why does sweet and sour pork come out crispy outside and tender inside — what is the secret?

Double cornstarch coating plus correct oil temperature (180°C). Cornstarch gives a thinner, crispier crust than flour. The oil must be hot enough — test with a bread cube that should brown quickly. And do not overcrowd the wok — otherwise the temperature drops and the pork steams instead of frying.

What can replace Shaoxing rice wine in the recipe?

Dry sherry is the best substitute — very similar flavor profile. Dry white wine or half the amount of rice vinegar also work. In a pinch you can skip it — the dish stays delicious, just slightly less complex.

Can sweet and sour pork be made in the oven without deep frying?

Yes — coat the pieces in cornstarch, drizzle with oil and bake at 200°C for 15 minutes. The crunch will be slightly less but much lighter. Then combine with the sauce the same way as the fried version.

Is pineapple in sweet and sour pork authentic?

Pineapple in sweet and sour pork is a Hong Kong and American-Chinese version, not mainland China. The original Cantonese dish does not include pineapple. But its acidity perfectly balances the sauce. The choice is yours.

Why does restaurant sweet and sour sauce look so glossy — how to get that shine at home?

The gloss comes from cornstarch slurry added to the hot sauce — it creates a lacquered coating. Key: dissolve cornstarch in cold water, pour into the boiling sauce and stir quickly. Serve immediately — the gloss fades as it cools.