Sweet and Sour Pork with Pineapple and Peppers

Why You’ll Love This Recipe

• Restaurant-level crunch thanks to a light batter and double-fry method.
• Balanced sweet-tangy sauce: bright rice vinegar and ketchup, softened by sugar and soy.
• Colorful veggies stay tender-crisp for great texture in every bite.
• Clear, reliable timing and temperatures so your pork turns out perfectly every time.

Grocery List

• Produce: Red bell pepper, green bell pepper, small red onion, garlic, fresh ginger, scallions, pineapple chunks (canned in juice or fresh)
• Dairy: None
• Pantry: Boneless pork shoulder, soy sauce, Shaoxing wine (or dry sherry), cornstarch, all-purpose flour, baking powder, ketchup, unseasoned rice vinegar, sugar, toasted sesame oil (optional), neutral frying oil, kosher salt, white pepper, sesame seeds

Full Ingredients

Pork & Batter

• 1.25 lb (570 g) boneless pork shoulder or pork butt, trimmed and cut into 1-inch pieces
• 1 tbsp soy sauce
• 1 tbsp Shaoxing wine (or dry sherry)
• 1/2 tsp kosher salt
• 1/4 tsp ground white pepper
• 1 large egg white
• 1/2 cup (60 g) cornstarch
• 2 tbsp (16 g) all-purpose flour
• 1/2 tsp baking powder
• 2–3 tbsp cold water (to form a thick, clinging batter)

Sweet-and-Sour Sauce

• 1/3 cup (80 ml) ketchup
• 1/4 cup (60 ml) unseasoned rice vinegar
• 1/3 cup (80 ml) pineapple juice (from the can) or water if using fresh pineapple
• 1/3 cup (80 ml) water
• 3 tbsp (37 g) granulated sugar
• 1 tbsp soy sauce
• 1 tsp toasted sesame oil (optional)
• 1 tbsp (8 g) cornstarch

Stir-Fry & Garnish

• 1 medium red bell pepper, seeded and cut into 1-inch squares
• 1 medium green bell pepper, seeded and cut into 1-inch squares
• 1 small red onion, cut into 1-inch petals
• 1 cup (160 g) pineapple chunks, drained
• 2 garlic cloves, finely minced
• 1 tsp finely grated fresh ginger
• 2 scallions, thinly sliced (for garnish)
• 1 tsp toasted sesame seeds (for garnish)

For Frying

• 4 cups (1 liter) neutral oil (canola or peanut)

Step-by-Step Instructions

Step 1: Marinate the pork

Add pork pieces to a bowl with soy sauce, Shaoxing wine, salt, white pepper, and egg white. Mix well until the pork looks slightly glossy. Marinate at room temperature for 15 minutes while you prep the sauce and vegetables.

Step 2: Make a light, crunchy batter

To the marinated pork, add cornstarch, flour, and baking powder. Drizzle in 2–3 tablespoons cold water, stirring until each piece is coated in a thick batter that clings but still flows slowly off a spoon. It should be thicker than pancake batter; adjust with a few drops of water if needed.

Step 3: Whisk the sweet-and-sour sauce

In a measuring cup or small bowl, whisk together ketchup, rice vinegar, pineapple juice, water, sugar, soy sauce, sesame oil (optional), and cornstarch until completely smooth. Keep near the stove and give it a quick whisk again just before using.

Step 4: First fry at 350°F

Heat 4 cups oil in a wok or deep, heavy pot to 350°F (175°C). Working in two batches, add battered pork pieces one by one. Fry 4–5 minutes until pale golden and just cooked through (internal temp about 155–160°F). Maintain oil between 325–350°F. Transfer to a wire rack set over a sheet pan.

Step 5: Second fry at 375°F for ultimate crunch

Bring oil to 375°F (190°C). Return the pork in two quick batches for 60–90 seconds, until deep golden and audibly crisp. Drain on the rack. Turn off the fryer or pour off most of the oil, leaving about 1 tablespoon in the wok for stir-frying.

Step 6: Stir-fry the vegetables

Heat the wok over medium-high with 1 tablespoon oil. Add red onion and bell peppers; stir-fry 2 minutes until edges are blistered but still crisp. Add garlic and ginger; toss 30 seconds until fragrant.

Step 7: Glaze and toss

Whisk the sauce, then pour it into the hot wok. Stir constantly; it will thicken and turn glossy in 30–60 seconds. Add pineapple and heat 30 seconds. Return the crispy pork and toss quickly to coat every piece without lingering too long (to keep the crust crisp). Taste and adjust: add a splash of vinegar for more tang or a pinch of sugar for balance. Sprinkle with scallions and sesame seeds. Serve immediately with steamed rice.

Pro Tips

• Cut pork into uniform 1-inch cubes so they fry evenly.
• Keep the batter thick enough to cling; add cold water a teaspoon at a time if it feels pasty.
• Double-fry for long-lasting crunch: 350°F to cook, 375°F to crisp. Use a thermometer for accuracy.
• Whisk the sauce right before pouring so the cornstarch is fully suspended and no lumps form.
• Stir-fry the vegetables briefly to keep their color and snap; the sauce will finish softening them.

Variations

• Spicy version: Add 1–2 tsp chili-garlic sauce or a sliced fresh chili to the aromatics in Step 6.
• Black-vinegar twist: Swap 1–2 tbsp of the rice vinegar with Chinese black vinegar for deeper, malty tang.
• Chicken or tofu: Substitute boneless skinless chicken thighs or extra-firm tofu (pressed). For tofu, skip the egg white and dust generously with cornstarch before frying.

Storage & Make-Ahead

For the best crunch, serve immediately. You can prep ahead by cutting vegetables (1 day), mixing the sauce (1 day), and marinating pork with soy and Shaoxing only (up to 8 hours). Add egg white and dry batter ingredients just before frying. Refrigerate leftovers in an airtight container up to 2 days. Re-crisp pork on a wire rack at 375°F (190°C) for 8–10 minutes, then toss with hot sauce just before serving.

Nutrition (per serving)

Approximate: 630 calories; 31 g protein; 26 g fat; 68 g carbohydrates; 3 g fiber; 26 g sugar; 950 mg sodium. Values will vary with oil absorption and exact ingredients.