A traditional Chinese recipe for sweet and sour pork, made with crispy pork, pineapple, peppers, and onions in a sweet and sour sauce that sticks to everything. Better than takeout!


“Life is like a pair of chopsticks. It gives us sweet, sour, bitter, and spicy things to eat.”

Let’s make life as good as we can.
Hunan province is where the first sweet and sour sauce was made.
China. The sauce was a light mixture of vinegar and sugar with not much
look like the bright orange dish that many restaurants serve.

There’s no need to introduce sweet and sour pork. As a result, it has become a staple in many cultures around the world, and I believe that’s terrific! We have Tangsuyuk in Korea; Subuta in Japan; and, of course, there are many more variations in the Caribbean!

The US and many other places around the world eat sweet and sour pork more than any other Chinese dish. Balance is the key to this dish. In my version, the middle layer is still crunchy, and the meat inside is very soft and tender. It gets harder to stop eating it as you keep doing it. This dish can be made in a lot of different ways. Everyone likes different things. I think this is just right.

To make this CANTONESE STYLE SWEET AND SOUR PORK you’ll need the following ingredients:

  • groundnut oil for frying
  • 300g (10½oz) pork loin, chopped into 2cm (¾in) cubes
  • ¼ tsp salt
  • 50g (½ cup) cornflour (cornstarch)
  • 1 egg, beaten

For the sweet and sour sauce:

  • 240ml (1 cup) orange juice
  • 2 tbsp sugar
  • 1 tbsp tomato purée
  • a handful of pineapple chunks (fresh or tinned)
  • 1 tbsp tomato ketchup
  • 3 tbsp white wine vinegar
  • ½ red (bell) pepper, de-seeded and roughly chopped
  • ½ small onion, roughly chopped
  • 3 tbsp cornflour (cornstarch) mixed with 6 tbsp water


  1. Firstly, put all the sauce, except for the cornstarch mixture, should be put into a large saucepan over medium heat. Bring to a boil, then turn down the heat and let it cook for 5 minutes. Stir the cornstarch mixture into the sauce slowly, a little at a time, and keep stirring until the sauce is the right consistency. The sauce should be thick enough to cover the back of a spoon. Leave to one side.
  2. In a large saucepan, heat enough oil to 170°C (340°F) so that the pork nuggets can float without touching the bottom.
  3. Put the pork loin in a large bowl. Add the beaten egg and salt and mix well, making sure the egg covers all of the pork. Pour the cornflour into a separate bowl. Add the pork and stir it around in the cornflour to coat it. Shake off any extra cornflour.
  4. Put the pork pieces that have been coated in flour into the oil and fry for about 5 minutes, or until they are fully cooked. (The internal temperature should be 75°C/170°F if you have a food thermometer.) Take the pork out and let it drain on a wire rack or a plate with paper towels on it.
  5. Finally, put the pork on a plate, pour the sweet-and-sour sauce over it, and serve.


I highly recommend grating fresh garlic, onion, and ginger into the marinade for any type of meat that will be deep-fried or grilled. This will make the meat taste even better. If you have a small food processor, it might be easier to blend everything together, but using a hand grater is more convenient and easier to clean. The grated aromatics give the meat more body so that the potato starch can stick to it. This makes the pork crispier when it is deep-fried.

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