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Crispy Sweet and Sour Pork Recipe with Pineapple – Easy Takeout Style

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This homemade sweet and sour pork features ultra-crispy battered pork cubes, juicy pineapple, and colorful peppers tossed in a glossy, tangy sauce. It’s a nostalgic takeout classic made easy for weeknights or special gatherings.

Ingredients

Scale
  • 1 pound pork tenderloin or boneless pork shoulder, cut into 1-inch cubes
  • 2 tablespoons soy sauce
  • 1 tablespoon Shaoxing wine or dry sherry
  • 1 teaspoon toasted sesame oil
  • 1/2 teaspoon white pepper (or black pepper)
  • 1 teaspoon cornstarch
  • 1/2 cup all-purpose flour
  • 1/2 cup cornstarch
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1/2 cup cold water, plus more as needed
  • Vegetable oil for frying (canola or peanut oil)
  • 1/3 cup rice vinegar (or apple cider vinegar)
  • 1/4 cup granulated sugar
  • 1/4 cup ketchup
  • 2 tablespoons soy sauce
  • 1 tablespoon oyster sauce (optional)
  • 1/2 cup pineapple juice
  • 2 teaspoons cornstarch mixed with 2 teaspoons water (slurry)
  • 1 cup fresh pineapple chunks (or canned, drained)
  • 1 large red bell pepper, cut into 1-inch pieces
  • 1 large green bell pepper, cut into 1-inch pieces
  • 1 small yellow onion, cut into wedges
  • 2 cloves garlic, minced
  • 1 teaspoon fresh ginger, grated
  • 2 green onions, sliced (for garnish)
  • Sesame seeds (optional, for garnish)

Instructions

  1. In a large bowl, toss pork cubes with soy sauce, Shaoxing wine, sesame oil, white pepper, and cornstarch. Mix well and marinate for at least 15 minutes at room temperature or up to 1 hour in the fridge.
  2. In a small bowl, whisk together rice vinegar, sugar, ketchup, soy sauce, oyster sauce (if using), and pineapple juice. Set aside. Mix cornstarch with water to make a slurry for thickening.
  3. In a medium bowl, whisk together flour, cornstarch, baking powder, and salt. Gradually add cold water, whisking until you have a thick, smooth batter.
  4. Heat 2-3 inches of vegetable oil in a wok or deep skillet to 350°F. Dip each marinated pork cube into the batter, letting excess drip off, then carefully add to the hot oil in batches. Fry for 3-4 minutes until light golden and crisp. Remove and drain on paper towels.
  5. For extra crispiness, let the first batch cool for 5 minutes, then fry a second time for 1-2 minutes until deep golden and crunchy.
  6. Drain all but 1 tablespoon of oil from the pan. Heat over medium-high. Add onion, garlic, and ginger. Stir-fry for 30 seconds until fragrant.
  7. Add pineapple, red bell pepper, and green bell pepper. Stir-fry for 2-3 minutes until just tender but still crisp. Remove veggies and pineapple to a plate.
  8. Pour the prepared sauce mixture into the pan. Bring to a gentle simmer over medium heat. Stir in the cornstarch slurry and cook, stirring constantly, for 1-2 minutes until the sauce thickens and turns glossy.
  9. Return the fried pork, veggies, and pineapple to the pan. Toss quickly to coat everything in the sauce for about 30 seconds.
  10. Transfer to a serving platter. Garnish with sliced green onions and sesame seeds if desired. Serve hot with steamed rice or fried rice.

Notes

Double-frying the pork ensures maximum crunch. For gluten-free, use a 1:1 gluten-free flour blend and tamari. You can swap pork for chicken or tofu. Don’t overcrowd the pan when frying. Taste and adjust the sauce before thickening. Leftovers can be reheated in the oven for best texture.

Nutrition

Keywords: sweet and sour pork, crispy pork, pineapple, Chinese takeout, easy dinner, homemade, stir-fry, family meal, weeknight recipe

Find it online: https://elvafood.com/crispy-sweet-and-sour-pork-recipe-with-pineapple-easy-takeout-style/