Sweet and sour pork is one of my favourite Chinese takeaway meals to make at home. It's budget friendly and super easy to make using just a few ingredients. If you haven't tried sweet and sour pork before, it's crispy fried pork pieces tossed in sweet and sour sauce with vegetables.
You might think this classic chinese takeaway meal is hard to make, but it's surprisingly easy to make. This recipe makes a large batch that will feed the entire family with white rice. You can add any vegetables you like to this recipe to bulk it up and make it go further too.
Ingredients
You don't need a lot of ingredients to make this sweet and sour pork recipe! Once you have the sauce ingredients you can use some of them to make my Take Away Style Honey Chicken or Orange Chicken Recipe too.
Marinade
- pork
- salt & pepper
- corn flour
- egg
- soy sauce
- chinese cooking wine (you can leave this out of if you don't have it)
Frying
- vegetable oil
- corn flour
Sauce
- tomato sauce
- caster sugar
- apple cider vinegar
- corn flour
- water
- tin pineapple
See the recipe card below for quantities.
Instructions
In a bowl, add diced pork and all of the marinade ingredients and stir well.
Place the pork in the fridge for an hour or overnight if you have time.
Heat the vegetable oil in a large frypan or pot to 180 degrees.
Deep fry the pork pieces in batches for around 5 minutes or until cooked through and set aside.
Using a large frypan on a medium high heat. Fry the onion and capsicum for around 3 minutes until browned and softened.
In a bowl, mix together tomato sauce, caster sugar, water, apple cider vinegar, soy sauce and cornflour. Add the sauce ingredients to the frypan with the whole tin of pineapple (juice included) and stir. Allow to come to a simmer for around 5 minutes to thicken.
Add the pork to the pan and mix through to cover in the sauce.
Serve over white rice!
Storage
You can store this sweet and sour pork in the fridge for 3 days and freeze for up to 3 months in the freezer.
Freezing
If you want to store sweet and sour pork for a longer duration, freezing is a better option:
- Cool and Portion: Follow the same cooling and portioning steps as with refrigeration.
- Freezing Container: Use airtight, freezer-safe containers or resealable freezer bags. Squeeze out as much air as possible to prevent freezer burn.
- Labeling: Label the container or bag with the date and a description of the contents.
- Freeze Quickly: Place the containers or bags in the freezer as soon as they're cooled down. It's best to freeze them within 2 hours of cooking.
- Use Within 3 Months: While frozen sweet and sour pork can technically be stored for longer, it's best to use it within 3 months for optimal taste and quality.
Looking for dinner ideas?
Try these:
Easy Sweet and Sour Pork
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Ingredients
Marinade
- 800 grams pork, diced I use pork loin
- 1 large egg
- 1 teaspoon soy sauce
- 1 teaspoon chinese cooking wine
- ½ cup cornflour
Frying
- 2 cups vegetable oil
Sweet and Sour Sauce
- 1 brown onion, diced
- 1 whole capsicum, diced half red and half green
- ¼ cup tomato sauce
- ¼ cup caster sugar
- 1 cup water
- ⅓ cup apple cider vinegar
- 1 tablespoon soy sauce
- 2 tablespoons corn flour
- 1 tin diced pineapple in juice
To Serve
- cooked rice
Instructions
Marinade
- In a bowl, add diced pork and all of the marinade ingredients and stir well. Place the pork in the fridge for an hour or overnight if you have time.
Frying
- Heat the vegetable oil in a large frypan or pot to 180 degrees.
- Deep fry the pork pieces in batches for around 5 minutes or until cooked through and set aside.
Sauce
- In a bowl, mix together tomato sauce, caster sugar, water, apple cider vinegar, soy sauce and cornflour.
- Using a large frypan on a medium high heat. Fry the onion and capsicum for around 3 minutes until browned and softened.
- Add the sauce ingredients to the frypan with the whole tin of pineapple (juice included) and stir. Allow to come to a simmer for around 5 minutes to thicken.
- Add the pork to the pan and mix through to cover in the sauce.
- Serve over white rice.
Nutrition
The nutritional information provided is computer generated and is only an estimate. This data is provided as a courtesy for informational purposes only.
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