Sweet & Sour Pork

When my husband and I first met, we had a favorite Chinese takeout spot in the suburbs of Chicago that we couldn’t get enough of. Their service was always awesome and the food was always fresh. It took us a few years to find a quick Chinese takeout spot here in Texas that we loved just as much, but we finally have and we look forward to ordering when we are in a pinch for dinner.

Our renewed delight for Chinese takeout inspired me to find a recipe for Sweet & Sour Pork, one of the most popular Chinese Takeout items out there. I love this recipe because the sauce is very simple and once the pork is battered, the rest goes fast. I also love that I can control the ingredients and the salt content.

I always buy the pork already cut into cubes and I also always have the sauce made up ahead of time which helps with the time this dinner takes to put on the table. You can also easily break up additional preparation steps by having your vegetables all cut up and ready to go. I usually do this in the morning before I log-on for the day. And, finally, the sauce can also be made up about 1-2 weeks prior – however, I usually make this the morning of or the day before.

Sweet & Sour Pork

Recipe by The Work From Home ChefDifficulty: Medium


Prep time


Cooking time


Total Time



A traditional take on the Chinese stir-fry favorite, Sweet & Sour Pork.


  • Sweet & Sour Sauce
  • 1/2 cup honey

  • 6 tablespoons rice vinegar

  • 4 teaspoons soy sauce

  • 3 tablespoons tomato sauce

  • 1 tablespoon cornstarch

  • 2 tablespoons water

  • Sweet & Sour Pork
  • 1 1/2 pound pork tenderloin, cut into 1-inch cubes

  • 1 teaspoon kosher salt, divided

  • 1/2 teaspoon freshly ground black pepper, divided

  • 3/4 cup all-purpose flour

  • 1/3 cup cornstarch

  • 2 large eggs

  • 2 cups plus 1 tablespoon vegetable oil (for frying)

  • 1 tablespoon minced garlic

  • 1 cup chopped white onion

  • 1 cup chopped red bell pepper

  • 1 cup chopped green bell pepper

  • 1 1/2 cups pineapple chunks

  • 2 tablespoons sliced green onion (for garnish)

  • 1 teaspoon sesame seeds (for garnish)


  • Sweet & Sour Sauce
  • Combine all sweet and sour sauce ingredients in a medium bowl – honey, rice vinegar, soy sauce, tomato paste, cornstarch, and water. Stir thoroughly and set aside.
  • Sweet & Sour Pork
  • Line a sheet pan with 2 layers of paper towels and set aside.
  • Season pork with 1/2 teaspoon salt and 1/4 teaspoon pepper.
  • Mix together flour and 1/3 cup cornstarch in a shallow dish and set aside.
  • In a second shallow dish, add the eggs and whisk. You will now use the flour mixture and the whisked eggs to set up your dredging station.
  • First coat each piece of pork with the flour mixture, second with the eggs, and then finish dredging a second time in the flour mixture. Place finished pieces in a medium bowl.
  • In a dutch oven, or a wok, heat 2 1/4 cups vegetable oil over medium-high heat. Once the oil reaches 350°F, add the battered pork, using 3-4 batches. Do NOT add all of the pork at once, or your oil will not maintain the heat and your pork will not fry properly.
  • Fry until pork is cooked and the pieces are golden brown, about 5-7 minutes. Transfer the pork to the prepared sheet pan to drain and then continue to the next batch until all pieces have been fried and are draining on the pan.
  • Carefully discard the oil from the dutch oven or wok and wipe out the inside with paper towels.
  • Return the dutch oven or wok back to the burner, add the remaining 1 tablespoon vegetable oil and heat over medium-high.
  • Add the garlic, onions, and remaining salt and pepper and stir-fry until the garlic is fragrant, about 30 seconds.
  • Add the red and green peppers, stir-fry for about 1 minute.
  • Add the pineapple, stir-fry for about 1 minute.
  • Add the fried pork and sweet and sour sauce. Gently stir to combine and allow the sauce to boil. Allow the sauce to thicken, about 1 minute more.
  • Serve over rice and garnish the dish with green onions and sesame seeds.


  • Sweet & Sour Pork stores in the fridge about 3 days.


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