Can I use chicken instead of pork?

Absolutely! You can easily swap the pork for chicken thighs or tofu for a vegetarian version.

Can I make this ahead of time?

You can prep the pork and veggies ahead of time, but for the crispiest results, it’s best to fry the pork fresh. The coating will soften once it’s mixed with the sauce, so try to serve it right after combining everything.

How do I store leftovers?

Store the leftovers in an airtight container in the fridge for up to 3 days. The coating will soften, but the dish will still be delicious. Reheat it in a pan over medium heat.

Can I adjust the sweetness of the sauce?

Yes! If you prefer a sweeter sauce, add a bit more brown sugar. For a more tangy sauce, increase the amount of apple cider vinegar.

Can I bake the pork instead of frying it?

Yes, you can bake the pork if you prefer a healthier option. Preheat your oven to 400°F (200°C), arrange the coated pork on a baking sheet lined with parchment paper, and bake for about 20-25 minutes, flipping halfway through. It won’t be quite as crispy as frying, but it will still taste great!

Can I use fresh pineapple instead of canned?

Absolutely! If you're using fresh pineapple, just chop it into bite-sized chunks. You can skip the pineapple juice, as fresh pineapple has its own natural sweetness. Add a splash of water to the sauce if you need more liquid.

How do I make this dish gluten-free?

To make Sweet and Sour Pork gluten-free, use gluten-free soy sauce (tamari works great) and ensure your cornstarch is labeled as gluten-free. Double-check your ketchup and other condiments for gluten.

What’s the best way to make the pork extra tender?

Using the baking soda marination method is key to making the pork tender and juicy. Just make sure to marinate it for at least 30 minutes to get the best results. It helps break down the muscle fibers and makes the pork melt in your mouth.

Can I make Sweet and Sour Pork in a slow cooker?

While you can make Sweet and Sour Pork in a slow cooker, I recommend frying the pork separately before adding it to the slow cooker. If you add the raw pork directly, it won't get crispy. For the sauce, simply mix everything

Can I add more vegetables to the dish?

Definitely! Feel free to experiment with carrots, snow peas, baby corn, or even broccoli. Just make sure to chop them into bite-sized pieces so they cook evenly. Keep in mind, the key is to cook them just enough so they retain some crunch, adding to the contrast with the crispy pork.

Why does the pork lose its crispiness once the sauce is added?

It’s totally normal! The cornstarch coating will absorb some of the sauce, which softens it over time. To make the coating last longer, you can double fry the pork or serve the sauce on the side for a crispy finish when eating.

What if I don’t have a wok?

No worries! A large skillet or frying pan works just as well. Just make sure to cook the pork in batches and allow enough room for everything to fry evenly. The wok is just a traditional choice for even heat distribution, but any large pan will do.

Make the Best Sweet and Sour Pork (Wok Style) In 30 Min

Name: Make the Best Sweet and Sour Pork (Wok Style) In 30 Min
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 5
Cuisine: Chinese
Ingredients: 1 lb (450g) Pork Shoulder or Pork Scotch (cut into 1-inch cubes); 1 tsp Baking Soda (aka Bi-Carb); 1 tbsp Soy Sauce; 1/2 cup Cornstarch; 1 Egg White; Vegetable Oil for Frying; 1/4 cup Apple Cider Vinegar; 3 tbsp Pineapple Juice (from canned pineapple); 1/4 cup Ketchup; 1/3 cup Brown Sugar; 1 tsp Soy Sauce; 1/2 tsp Cornstarch; 1/2 cup Water; 1 medium Bell Pepper (Green or Red; 1 medium Onion (cut into chunks); 1/2 cup Canned Pineapple Chunks (drained)

Ingredients

Scale

For the Sweet and Sour Sauce

½ tbsp oil
⅓ cup water
⅓ cup white vinegar
1 tsp Worcestershire sauce
¼ cup tomato sauce
⅓ cup sugar
A few drops of red food coloring or a small pinch of red powder

To Thicken

½ tbsp potato starch
⅓ cup water

For the Pork

200g pork shoulder, velveted and cut into bite-sized pieces (see notes)
Vegetable oil, for frying

For the Vegetables

1 onion, cut into chunks
½ red bell pepper, cut into chunks
½ green bell pepper, cut into chunks
½ can (250g) pineapple pieces

For the Batter

1 cup self-raising flour
½ cup cornstarch
1 cup + 2 tbsp water

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Instructions

In a bowl, mix self-raising flour and cornstarch. Gradually whisk in water until the batter is smooth.
Add the pork shoulder pieces to the batter, stirring until fully coated.
Heat oil in a wok over high heat until it reaches 180°C/350°F.
Carefully add the battered pork to the hot oil and fry for about 9 minutes, or until golden brown and almost cooked through.
Add the onion, red bell pepper, green bell pepper, and pineapple pieces to the oil and fry for 10 seconds.
Strain the fried pork and vegetables from the oil and place them on a plate lined with paper towels to drain excess oil. Reserve the leftover oil for future deep-frying.
In a clean wok or saucepan, combine ½ tbsp oil, water, white vinegar, Worcestershire sauce, tomato sauce, sugar, and red food coloring. Stir well until the sugar dissolves. Adjust sweetness and sourness to taste by adding more sugar or vinegar if needed.
Turn the heat to medium and cook until the sauce starts to simmer.
In a small bowl, mix potato starch with ⅓ cup water until smooth, then slowly add it to the sauce while stirring continuously.
Continue heating the sauce for 1-2 minutes, stirring occasionally, until it thickens.
Add the fried pork and vegetables into the sauce, tossing everything together until well coated.
Serve immediately, garnishing with sesame seeds or green onions if desired.

Author: Vincent Yeow Lim
Prep Time: 20
Cook Time: 25
Category: Pork
Method: Easy
Cuisine: Chinese

Nutrition

Serving Size: 5
Calories: 2492
Sugar: 412.3 g
Sodium: 3043.2 mg
Fat: 33.1 g
Carbohydrates: 514.1 g
Fiber: 11 g
Protein: 43.8 g
Cholesterol: 75.4 mg