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Crispy Sweet and Sour Pork with Pineapple and Peppers

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This homemade takeout-style sweet and sour pork features shatteringly crispy pork bites, juicy pineapple, and vibrant bell peppers tossed in a glossy, tangy sauce. It’s quick, easy, and guaranteed to be a crowd-pleaser for family dinners or special occasions.

Ingredients

Scale
  • 1.1 lbs (500g) pork shoulder or pork loin, cut into bite-sized cubes
  • 1/2 cup cornstarch
  • 1/2 cup all-purpose flour
  • 1 large egg
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 1/2 tsp garlic powder (optional)
  • Vegetable oil, for frying (about 2 cups)
  • 1/4 cup ketchup
  • 3 tbsp rice vinegar
  • 3 tbsp brown sugar
  • 2 tbsp soy sauce (low-sodium preferred)
  • 1/3 cup pineapple juice (from canned pineapple)
  • 1 tbsp cornstarch (for slurry)
  • 2 tbsp water (for slurry)
  • 1/4 tsp chili flakes (optional)
  • 1 medium red bell pepper, cut into chunks
  • 1 medium green bell pepper, cut into chunks
  • 1 cup pineapple chunks (canned or fresh, drained)
  • 1 small onion, cut into wedges
  • 2 green onions, thinly sliced (for garnish)
  • 1 tbsp sesame seeds (optional, for garnish)

Instructions

  1. Pat pork cubes dry with paper towels. Season with salt, black pepper, and garlic powder.
  2. In a large bowl, whisk the egg. Toss pork in the egg until coated.
  3. Sprinkle in cornstarch and flour. Mix until every piece is coated and no dry spots remain.
  4. Heat vegetable oil in a deep pan over medium-high heat (350°F). Fry pork in batches, turning occasionally, until golden brown (about 3-4 minutes per batch). Remove and drain on paper towels.
  5. For extra crispiness, fry each batch a second time for 1-2 minutes. Drain again.
  6. While pork drains, whisk together ketchup, rice vinegar, brown sugar, soy sauce, and pineapple juice. Mix cornstarch with water to make a slurry. Set aside.
  7. Chop bell peppers, onion, and pineapple into bite-sized chunks.
  8. In a large wok or skillet over high heat, add 1 tbsp oil. Stir-fry onions and bell peppers for 2-3 minutes until slightly softened. Add pineapple chunks and stir another minute.
  9. Pour the sauce mixture into the wok with veggies. Bring to a boil, stirring constantly. Add the cornstarch slurry and cook for 1-2 minutes, until the sauce thickens and turns glossy. Taste and adjust seasoning.
  10. Add crispy pork pieces to the wok. Toss to coat everything evenly in sauce. Turn off heat.
  11. Sprinkle with sliced green onions and sesame seeds. Serve hot over steamed rice.

Notes

Double frying the pork ensures maximum crunch. For gluten-free, use potato starch or a gluten-free flour blend and Tamari. Toss pork in sauce just before serving to keep it crispy. Customize with tofu for vegetarian, add chili flakes for spice, or swap veggies as desired. Leftovers can be stored in the fridge for up to 3 days; reheat gently in a skillet.

Nutrition

Keywords: sweet and sour pork, crispy pork, pineapple, bell peppers, homemade takeout, Chinese, easy dinner, family meal, stir fry, double fry, gluten-free option

Find it online: https://hungermind.com/crispy-sweet-and-sour-pork-recipe-with-pineapple-and-peppers-easy-takeout-style/