Sweet and Sour Pork

Name: Sweet and Sour Pork
Prep time: 30 min
Cook time: 20 min
Total time: 50 min
Yield: 4
Ingredients: Pork loin 0.55 lb; Green peppers 4.2 oz; Cluster tomatoes 4.2 oz; Canned pineapple 4 slices; Sunflower seed oil 1 spoonful; Rice wine 1 spoonful; Eggs ½; Fine salt to taste; Black pepper to taste; Water 0.4 cup; Type 00 flour ¾ cup; Potato starch 1.4 tbsp; Instant yeast for salted preparations 2.8 tsp; Tomato paste ¼ cup; Sugar 0.625 cup; White wine vinegar ½ cup; Water 2 cups; Potato starch 4 ½ tbsp; Water 4 spoonfuls

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539

Calories per serving

Lactose Free

Energy Kcal 539
Carbohydrates g 95
of which sugars g 45.1
Protein g 18.7
Fats g 9.4
of which saturated fat g 3.15
Fiber g 3.2
Cholesterol mg 83
Sodium mg 855

Difficulty: Average
Prep time: 30 min
Cook time: 20 min
Serving: 4
Cost: Average

PRESENTATION

Recipe by
Chef Mulan

Sweet and sour pork is one of those dishes that just really nails what Chinese cooking is about—bold colors, distinct flavors, and that mix of textures that keeps every bite interesting. Really good stuff. Folks love how the green peppers, red tomatoes, and yellow pineapple not only look amazing on the plate but also create that classic sweet-and-sour flavor you find in top-notch sweet and sour pork recipes. I mean, look at it! The pork gets a crispy coating that stays just right, even after it’s tossed with the tangy sauce and all those veggies.

Honestly, that’s a little trick chef Mulan would be proud of—keeping the pork from getting soggy and making sure you get a tender bite every time. And here's the thing, it’s not just about taste—the colors really matter, too. Chinese food aims for balance and harmony in every way. Dishes like Cantonese rice and Shao Mai dumplings do this too, but with homemade sweet and sour pork, you can really see how everything just comes together on one plate. And you’ll often spot this dish at big family tables, especially during celebrations.

Sweet and sour pork with pineapple stands out. So, so good. That sweet fruit pairs with the sharp sauce—making each bite pop. Pretty much. That mix of flavors isn’t just random; it’s how Chinese food works, where every ingredient has a job to do. Nothing just thrown in. People might compare it to a tangy pork stir-fry or even Sichuan pepper beef, but nothing quite matches the combo of golden pork, colorful veggies, and the moist, sticky sauce that covers everything.

It's actually not too hard to pull off an easy sweet and sour pork at home, and when you nail the texture, it feels like something you'd find at a proper restaurant. Whether you serve it next to steamed dumplings or a pak choi stir-fry, this Chinese pork dish always adds something special to the table and gives everyone a taste of that balanced style that makes authentic sweet and sour pork so popular. It’s a true celebration of Chinese culinary traditions—bringing a little bit of bright culture to your dining experience.

INGREDIENTS

539

Calories per serving

Pork 0.55 lb (250 g) - loin

Green peppers 4.2 oz (120 g)

Cluster tomatoes 4.2 oz (120 g)

Canned pineapple 4 slices

Sunflower seed oil 1 spoonful

For the Marinade: Rice wine 1 spoonful; Eggs ½; Fine salt to taste; Black pepper to taste

For the Batter: Water 0.4 cup (100 g); Type 00 flour ¾ cup (100 g); Potato starch 1.4 tbsp (20 g); Instant yeast for salted preparations 2.8 tsp (8 g)

For the Sweet and Sour Sauce: Tomato paste ¼ cup (130 g); Sugar 0.625 cup (125 g); White wine vinegar ½ cup (125 g); Water 2 cups (500 g)

To Thicken the Sauce: Potato starch 4 ½ tbsp (35 g); Water 4 spoonfuls

Preparation

How to prepare Sweet and Sour Pork

To make sweet and sour pork, first cut the meat into cubes of about 1.5 cm (approximately 1 inch) 1. Rinse it under running water 2 and transfer it to a bowl, then season with salt 3 and pepper.

Add the rice wine 4 and half a beaten egg 5, mix well, and let marinate while you continue with the recipe 6.

Proceed with the preparation of the batter: in a bowl combine the flour with the cornstarch 7 and the yeast 8, then gradually pour in the water while mixing with chopsticks 9.

Continue mixing until you achieve a smooth consistency 10, then let it rest for 10 minutes. In the meantime, clean and cut the green bell pepper 11 and the tomato 12 into cubes of the same size.

Do the same with the slices of canned pineapple 13. After the resting time, pour the batter into the bowl with the marinated meat 14 and mix well to coat the cubes evenly 15.

Heat the wok for about a minute before adding the vegetable oil to bring it to a temperature of 350°F. Fry the battered meat cubes for about 5-7 minutes, gently moving them to prevent sticking 16. Once golden 17, drain and transfer to paper towels 18.

Now prepare the sweet and sour sauce: bring the water to a boil in a wok or saucepan, then add the sugar 19, tomato paste 20, and vinegar 21. Stir and return to a boil.

Meanwhile, pour the cornstarch and water into a separate bowl 22, mix well, and gradually pour the mixture into the sauce 23. Continue stirring with a whisk for a few minutes 34.

Return to the wok where you cooked the pork, washed and dried, and heat a tablespoon of vegetable oil. Add the bell pepper 25 and tomato 26 and stir-fry for a minute, then add the pineapple 27.

Pour in the sweet and sour sauce 28 and mix well 29, then add the fried meat cubes 30.

Stir-fry everything for about 30 seconds 31, and finally, season with a tablespoon of vegetable oil 32. Your sweet and sour pork is ready to be served 33!

Storage

It is recommended to consume the sweet and sour pork as soon as it's ready to prevent the fried coating from losing its crispiness.

The sweet and sour sauce can be stored in the refrigerator for about 3 days, in an airtight glass jar.

Advice

For a lighter version, you can replace the pork with chicken and stir-fry it separately with a drizzle of vegetable oil before adding it to the rest of the ingredients. Also, check out our Chicken in Sweet and Sour Sauce recipe!

CHEF MULAN: AUTHENTIC TRADITION

Chef Mulan of Mulan Group, the company of the Zhang family that has been operating in Chinese gastronomy for over twenty years: iconic dishes and many delicacies made as they would be at home. This is what makes them unique: artisanal production that combines the genuineness of a homemade meal and the authenticity of tradition. The attention to manual processing is perceived in the natural taste and the quality of the details. From the method of sealing Chinese dumplings to the meticulous cooking processes of traditional ingredients, everything is done according to the ancient Oriental culinary art.

For the translation of some texts, artificial intelligence tools may have been used.