HomePork The Best Sweet And Sour Pork Recipe – It’s The Best!

The Best Sweet And Sour Pork Recipe – It’s The Best!

Posted in : Pork on by : Karen Metz Tags: , , ,

When we do get to take our large family out for dinner, it is usually a buffet of some sort. One of the kid’s favorites is our local Chinese buffet and their favorite dish is sweet and sour. That

got me to thinking, I should try making my own Chinese dishes.

This past week Meijer had a pork loin on sale, so I purchased two of them. With one, I decided to try to make a sweet and sour pork. It ended up being the best sweet and sour pork recipe I have ever tried! I know it is good when my family devours it and tells me I need to make that again.

Their praises were worth the extra work it takes to deep fry the meat. Deep frying is not one of my favorite things to do, but I have to agree with my family, it was good!

Sweet And Sour Pork – Ingredients


Pork Marinade

1 pound pork loin – cut into cubes

1 teaspoon salt

1/4 teaspoon white sugar

1 teaspoon soy sauce

1 egg whites

Frying Pork and Vegetables

Cooking oil for deep frying – I used peanut oil

1/2 cup cornstarch

1 tablespoon vegetable oil

3 stalks celery – cut into 1/2 inch pieces

1 medium green bell pepper – cut into 1 inch pieces

1 medium red bell pepper – cut into 1 inch pieces

1 medium onion – cut into wedges

1/2 teaspoon salt

Sweet and Sour Sauce

1 cup water

1/4 teaspoon salt

3/4 cup white sugar

1/3 cup apple cider vinegar

1/4 cup ketchup

1/2 teaspoon soy sauce

1 (20 ounce) can pineapple chunks – with juice

2 tablespoons cornstarch

1/4 cup water


Marinate Pork – In a medium bowl put salt, sugar and soy sauce. Mix well. Add egg white and beat into soy mixture. Cut pork into 1 inch cubes and add to soy and egg mixture. Coat it well. Put into refrigerator and let sit at least 1 hour, overnight is best.

Fry Pork and Vegetables – Bring oil to a medium high temperature. Put cornstarch into a shallow bowl and add pieces of pork to it, covering each piece covering each piece with the cornstarch. Drop into hot oil and fry 8 – 10 minutes till they are browned and cooked thoroughly. You will have to do this in several batches. Continue till all the pork is cooked, placing the cooked pork on paper towel to drain.In a separate skillet or wok, heat 1 tablespoon oil. Sauté celery, green and red pepper, and onion till crisp tender. Season with salt. Remove from heat and set aside.

Make Sauce – In a large sauce pan, mix water, salt, sugar, apple cider vinegar, ketchup, soy sauce and juice from the canned pineapple. Bring to a boil. Mix 2 tablespoons cornstarch and 1/4 cup water together in a measuring cup. Slowly add to sauce in pan to thicken. Add in fried pork, vegetables and pineapple. Serve immediately.



Mix together salt, sugar, soy sauce and egg whites.

Add cubed meat and mix with soy mixture. Refrigerate.







Cut up vegetables.

Saute vegetables.






Make sauce.

Combine pork, vegetables and sauce. Serve with rice.


  • This is a great dish to have as leftovers. Just keep the pork and vegetables separate from the sauce. Otherwise, the coating on the pork will get soft and mushy.
  • If you are not sure how much will be left over, serve each part of the dish separately rather than putting it together. Let each person take the amount of meat, vegetables and sauce that they want. Then you can put the leftovers in three separate containers to store in refrigerator.
  • Serve with rice.
    • My husband took thee leftovers for lunch. He kept the meat separate from the sauce till he was ready to eat.


Did you have the chance to make this sweet and sour pork? If so, what did you think of it? Are there any other vegetables that you would add to the sauce? All comment are welcome! Please put them in the comment section below.

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