Sweet and sour pork coated in a tangy sticky sauce loaded with onion, bell peppers, and pineapple. This takeout-inspired stir fry is packed with texture and flavor.
Why this recipe works
Crispy breaded pork that’s coated in a sticky sweet and sour sauce and dotted with colorful stir-fried veggies, I think this recipe speaks for itself!
Sweet and sour pork is indeed crispy until it’s met with the sauce which soaks into the breading. Don’t worry, it’s not soggy, but rather the perfect marriage between crispy and saucy – so long as it doesn’t sit around for a while before being eaten.
Ingredients you will need
Get all measurements, ingredients, and instructions in the printable version at the end of this post.
Ingredient Info and Substitution Suggestions
PORK – We used pork loin for this recipe. Pork neck or pork shoulder will also work. Try to cut the pork into similar-sized cubes for even cooking.
SAUCE – This recipe wouldn’t be what it is without homemade sweet and sour sauce. A combo of honey, soy sauce, tomato paste, pineapple juice, rice vinegar, and a cornstarch slurry brings life to this dish. If you have extra sauce left over, it is also great over chicken or shrimp. If you prefer, you can make less sauce by cutting the ingredients in half.
How to Make Sweet and Sour Pork
These step by step photos and instructions are here to help you visualize how to make this recipe. You can Jump to Recipe to get the printable version of this recipe, complete with measurements and instructions at the bottom.
- Cut roast into cubes and place in a large mixing bowl.
- To an immersion blender, add chopped onion, garlic, ginger, and soy sauce. Blend until no chunks remain.
- Pour marinade over the meat. Use gloved hands to toss and completely coat the meat. Cover with plastic wrap and place in the refrigerator. Allow to marinate for 30 minutes.
- Line a baking sheet with paper towels and place a wire cooling rack over the top.
- Combine all sauce ingredients, except for the cornstarch and water, in a medium saucepan. Whisk occasionally over medium-high heat until the sauce begins to bubble. Make a slurry from the cornstarch and water and pour it into the bubbling sauce. Whisk occasionally, cooking until the sauce begins to thicken. Turn off the heat.
- Sprinkle 2 tablespoons of the flour over the marinated meat in a large mixing bowl. Use gloved hands to toss together.
- Set up a dipping station by placing milk in a medium bowl and the remaining flour on a plate.
- Dip a piece of meat into the milk, then dredge in flour. Continue with all the pork pieces.
- Heat vegetable oil over medium-high heat to 325 F.
- Add breaded pork, one piece at a time, to the hot oil. Fry for 3-4 minutes or until golden brown. Using tongs, turn pieces over and cook for an additional 3-4 minutes.
- Move to wire rack.
- Add olive oil to a wok over medium-high heat until shimmering. Add onion and both bell peppers to the pan and stir fry for 2-3 minutes.
- To the wok, pour in 1/2 of the sauce.
- Add cooked pork pieces and more sauce to your liking. You may have some left over. Add pineapple and gently toss to coat. Heat through.
Frequently Asked Questions & Expert Tips
Store any leftovers in an air-tight container kept in the refrigerator for up to 3 days. Leftover sweet and sour sauce can be stored in an air-tight container in the refrigerator for up to 2 months.
Let’s face it, once almost anything crispy and breaded touches a sauce, let alone coats it, it will begin to soften. Sweet and sour pork is best enjoyed right away for the best texture, but, inevitably, the breading will not stay crispy once tossed with the sauce.
Serving Suggestions
Optionally garnish sweet and sour pork with sliced green onions and sesame seeds. Serve over a bed of white rice and enjoy!
Ingredients
- 1 1/2 pounds boneless pork loin center cut roast
Marinade
- 1 cup chopped onion
- 1 teaspoon minced garlic
- 1 teaspoon minced ginger
- 1/4 cup soy sauce
Sweet and Sour Sauce
- 4 Tablespoons honey
- 3 Tablespoons soy sauce
- 2 1/2 Tablespoons tomato paste
- 1 cup pineapple juice
- 3 Tablespoons rice vinegar
- 1 Tablespoon cornstarch
- 1/4 cup water
Batter for Breading
- 1 cup all purpose flour divided
- 1/2 cup buttermilk
- vegetable oil for frying
Stir Fry Vegetables
- 2 Tablespoons olive oil
- 1 medium onion chopped into large chunks
- 1 large green bell pepper chopped into large chunks
- 1 large red bell pepper chopped into large chunks
- 1 cup pineapple chunks
Things You’ll Need
- Wok
- immersion blender
- Saucepan
- Tongs
Before You Begin
- We used pork loin for this recipe. Pork neck or pork shoulder will also work. Try to cut the pork into similar sized cubes for even cooking.
Instructions
Marinate the Meat
- Cut roast into cubes and place in a large mixing bowl.
- To an immersion blender, add chopped onion, garlic, ginger, and soy sauce. Blend until no chunks remain.
- Pour marinade over the meat. Use gloved hands to toss and completely coat the meat. Cover with plastic wrap and place in the refrigerator. Allow to marinate for 30 minutes.
Preparing the Sauce
- Line a baking sheet with paper towels and place a wire cooling rack over the top.
- Combine all sauce ingredients, except for the cornstarch and water, in a medium saucepan. Whisk occasionally over medium-high heat until sauce begins to bubble. Make a slurry from the cornstarch and water and pour into the bubbling sauce. Whisk occasionally, cooking until sauce begins to thicken. Turn off heat.
Breading and Frying the Pork
- Sprinkle 2 tablespoons of the flour over the marinated meat in a large mixing bowl. Use gloved hands to toss together.
- Set up dipping station by placing milk in a medium bowl and remaining flour on a plate.
- Dip a piece of meat into the milk, then dredge in flour. Continue until all pieces are breaded.
- Heat vegetable oil over medium-high heat to 325 F.
- Add breaded pork, one piece at a time, to the hot oil. Fry for 3-4 minutes, or until golden brown. Using tongs, turn pieces over and cook an additional 3-4 minutes.
- Move to wire rack.
Stir Fry
- Add olive oil to a wok over medium-high heat until shimmering. Add onion and both bell peppers to the pan and stir fry for 2-3 minutes.
- To the wok, pour in 1/2 of the sauce.
- Add cooked pork pieces and more sauce to your liking. You may have some leftover. Add pineapple and gently toss to coat. Heat through.
Expert Tips & FAQs
- Although this dish is best served right away, you can store any leftovers in an air-tight container kept in the refrigerator for up to 3 days.
- Any leftover sauce can be stored in an air-tight container or jar kept in the refrigerator for up to 2 months.
- If you have extra sauce left over, it is also great over chicken or shrimp. If you prefer, you can make less sauce by cutting the ingredients in half.
