Easy Sweet and Sour Pork is something that my kids LOVE to order from our local takeout, even with the crazy, unidentifiable hot pink sauce (what even is that?!). This version is so simple to make at home, and I promise it tastes just like the one from your favourite takeout spot – dare I say, even better! It features super tender, crispy pork thanks to the use of bicarbonate of soda (baking soda) to first tenderise the meat in the marinade, then cornflour (cornstarch) to make the batter that creates the classic, bubbly crispy coating. It’s all then cooked in a delicious, glossy sweet and sour sauce – in the one pan! My kids enjoy it just as much as the takeout version, and the best part is, the homemade dish is much more budget-friendly (and I’m sure healthier!) when you make it yourself. This has become a go-to favourite for those nights when we usually feel like Chinese takeout. But I can make this in half the time it takes for the restaurant to deliver, or for us to go and pick up the meal! It’s also a great recipe to prep ahead of time, making it an even easier and faster option for busy weeknights. You can up the vegetable content in the dish, and I’ve provided suggestions for what to use.
Can I add other vegetables to Easy Sweet and Sour Pork?
You can, but I absolutely recommend sticking with the capsicum (bell pepper) and onion combo as a base. It really does allow for each individual ingredient to shine and the capsicum and onion pair SO well with the sweet and sour sauce. Other vegetable suggestions, if you want to mix it up, are sliced carrot, baby corn, broccoli, mushrooms, green beans or sugar snap peas. You can add these at the same time as you would the capsicum and onion.
How do Chinese restaurants make the pork so tender?
I always wondered how my local Chinese restaurant got their meat so incredibly soft and velvety, until I discovered the secret – bicarbonate of soda (baking soda)! The technique for tenderising, or “velveting”, is so simple and only requires that you add a little bicarb to the marinade and let it sit for 10 minutes. It’s a game changer!
What can I substitute the pork scotch fillet (pork butt) with?
Pork scotch fillet is juicy and perfect for frying, but another option is pork shoulder. Pork loin steaks (chops) or tenderloin (fillet) can also be used (although they have a tendency to dry out and are less forgiving to cook with a lower fat content). Otherwise boneless, skinless chicken thighs or breast work really well, for sweet and sour chicken. You could also use firm tofu or mushrooms as a vegetarian option!
Hot tips for making the best sweet and sour pork
Don’t skip the marinating step – The bicarbonate of soda (baking soda) helps tenderise the pork, making it super soft and velvety once cooked.Fry in batches – Frying the pork in smaller batches ensures it cooks evenly and stays crispy. Overcrowding the pan can make the pork soggy. However, bear in mind the coating WILL soften once the sauce is poured over it.Adjust the sweetness – This is quite a tangy sweet and sour sauce. Reduce the amount of vinegar used to ¼ cup (60 ml) if you would like a sweeter, less tangy, sauce.
Watch how to make Easy Sweet and Sour Pork
What are some other easy Asian “fakeaways”?
If you enjoyed Easy Sweet and Sour Pork, I think you’ll love: Crispy Sesame Chicken and Fried RiceCrispy Honey Soy ChickenCrispy Sweet Chilli ChickenBlack Pepper BeefVietnamese Lemongrass Sticky Pork 5 from 7 reviews
600 g (1 lb 5 oz) pork scotch fillet (pork butt), cut into bite-sized pieces (2 cm/3/4 inch) (see note 1 for other cuts of pork to use) 1 tbsp all-purpose soy sauce 1 tbsp freshly minced garlic 1 tsp freshly minced ginger ¼ tsp bicarbonate of soda (baking soda) (see note 2) ½ tsp sea salt flakes ¼ tsp cracked black pepper 1 egg ½ cup (60 g) cornflour (cornstarch) Oil, for frying (see note 3)
SWEET AND SOUR SAUCE
1 tbsp cornflour (cornstarch) 1 tbsp water 1 tbsp all-purpose soy sauce ¼ cup (55 g) brown sugar ¼ cup (60 ml) pineapple juice (from the can of pineapple, see below) ⅓ cup (80 ml) apple cider or rice wine vinegar ⅓ cup (80 ml) tomato ketchup
STIR-FRY
1 brown onion, diced 1 red onion, diced 1 red capsicum (bell pepper), diced 1 green capsicum (bell pepper), diced ½ cup (95 g) canned pineapple chunks in juice, drained, juice reserved (see note 4)
TO SERVE
Jasmine rice White sesame seeds
Sweet and sour sauce Cook the pork Stir-fry Note 2 – The use of bicarbonate of soda (baking soda) is optional. If you are wanting a true restaurant-style, soft and tender pork experience, don’t skip it! However, I’ve made this recipe many times without doing it and the pork is equally delicious (just not as soft). Note 3 – Any oil for frying can be used. You will need enough oil to cover the base of the pan and it needs to be at least 1.5 cm (1/2 inch) deep. Canola (rapeseed) oil, sunflower oil and vegetable oil are popular, neutral-flavoured oil choices for frying, but extra-virgin olive oil can be used too. I like to strain and reserve the used oil for future use, storing it in an airtight glass jar. I share how I do this in my video Note 4 – Make sure the can of pineapple you select doesn’t have any added sugar, with juice only (no syrup), or the end result will be too sweet. Opt for pineapple “chunks”, not “pieces” if possible, as chunks are more substantial and work well with the other ingredients, giving you nice big bursts of pineapple flavour. Note 5 – For extra crispy pork you can fry it a second time. I usually only fry once, as the sweet and sour sauce tends to soften the coating anyway.
Make Ahead
Marinate the pork ahead of time – You can marinate the pork up to 24 hours in advance and store it in the fridge. Prep the veggies – Dice the onions and capsicums (bell peppers) and store them in an airtight container in the fridge for up to 2 days before cooking. Sweet and sour sauce – You can mix the sauce ingredients together and store it in the fridge for up to 3 days. Just give it a good stir before adding it to the stir-fry.
Leftovers
Store leftovers in an airtight container in the fridge for up to 3 days. The coating on the pork will soften, but is equally delicious. Reheat in a pan over medium heat until warmed through. Add a splash of water to loosen the sauce if needed. You can also reheat in the microwave. Not suitable to freeze.
