Name: Retro Sweet and Sour Pork
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Ingredients: 1 ½ lbs. pork loin (680 g); 1 medium onion (diced); 1 bell pepper (cut into bite-sized chunks); 2 medium tomatoes (cut into bite-sized chunks); 1 ½ cup pineapple 300 g (cut into bite-sized chunks ); 1 in. chunk fresh ginger 3 cm (grated ); 3 cloves of garlic (minced or grated); ⅔ cup cornstarch 80 g; ½ teaspoon salt 2.5 ml; ¼ teaspoon pepper 1.25 ml; 1 egg; 2 Tablespoons oil 30 ml; 1 Tablespoon sugar 12 g; 1 Tablespoon tamari sauce or soya sauce 15 ml (for gluten free version, use tamari ); 3 Tablespoons ketchup 45 ml; 4 Tablespoons water 60 ml; 1 teaspoon vinegar 5 ml; 1 Tablespoon cornstarch 10 g

Jump to Recipe

This homemade sweet and sour pork recipe is a perfect way to make your own takeout at home. A family favourite recipe that my grandmother loved to make and really only requires panty staples!

A white floral plate with Chinese food on it.

I love finding ways to make takeout in my own home. This is a great alternative to Chinese Restaurant takeout! This dish features tender pieces of pork loin, sautéed vegetables, sweet pineapple, and a simple flavourful sauce.

How to make it!

To make sweet and sour pork, coat some bite-sized pieces of pork in cornstarch. This makes a lovely light batter. Pan fry to brown on all sides. Stir Fry your vegetables and a few chunks of pineapple. Finally, add this easy homemade sauce to the mixture for the perfect from-scratch sweet and sour pork!

Cornstarch is often used in Asian-American fried foods for that thin crispy crust. If you prefer a thicker batter, use half cornstarch and half all-purpose flour instead!

Sweet and Sour Pork Without a Deep Fryer

If you order this dish at an American-Chinese food restaurant a deep fryer will more than likely be used to achieve that deliciously crisp crust around the pork. However, using this simple homemade batter and pan frying, you can achieve an equally delicious crispy crust in your homemade version!

A man holding a piece of battered cooked pork on a fork. There is a stir fry dinner on a white floral plate in the background.

Gluten-Free Sweet and Sour Pork

Where as most batters are made by dredging in a wheat flour mixture, this recipe uses cornstarch which is naturally gluten-free. I have replaced the soya sauce in my grandmother’s original recipe and substituted tamari sauce. Most tamari sauces are gluten free, just make sure to read the label first to ensure you have a gluten-free version.

   What cut of meat is best for sweet and sour pork? My grandmother's original recipe calls for pork loin. However, pork shoulder or pork butt would both be excellent options for sweet and sour pork!

What to Serve With Sweet and Sour Pork

Since sweet and sour pork is so full of flavour, a simple bed of perfectly cooked white rice is my absolute favourite accompaniment.

If you are looking to add more veggies to your plate, this meal pairs perfectly with Chinese restaurant style broccoli. You could substitute the rice for cauliflower rice, or broccoli slaw!

Want to try a different grain? Try pairing this dish with quinoa or couscous.

A white floral plate with Chinese food and broccoli on it.

How to Store and Reheat Sweet and Sour Pork

This meal should be stored in an airtight container, in the refrigerator, for up to 3 days.

Since this meal is covered in sauce, reheating this the second day will not bring back the original crispness of the pork. The only way to conserve the crispy coating on the pork is by keeping the pork separate from the sauce until serving. To do this keep the pork on a separate plate. Add the sauce to sauté with the vegetables. Mix the pork in when serving. Then store the remaining pork separate.

The best way to reheat sweet and sour pork is in an air fryer for about 5-8 minutes, or until heated through. Alternatively, you can reheat in in a 425 ºF (220 ºC) oven for 8-10 minutes or until heated through.

A woman cutting a pork loin into chunks.

A woman coating a piece of pork in a cornstarch mixture. There is a bowl with a beater egg beside.

Ingredients for Retro Sweet and Sour Pork

1½ lbs. pork loin 24 oz

1 medium onion

1 bell pepper

2 medium tomatoes

1½ cup pineapple 300 g

1 in. chunk fresh ginger 3 cm

3 cloves of garlic

⅔ cup cornstarch 80 g

½ teaspoon salt 2.5 ml

¼ teaspoon pepper 1.25 ml

1 egg

2 Tablespoons oil 30 ml

Sauce

1 Tablespoon sugar 15 ml

1 Tablespoon Tamari or soya sauce (use Tamari for gluten-free) 15 ml

3 Tablespoons ketchup 45 ml

4 Tablespoons water 60 ml

1 teaspoon vinegar 5 ml

1 Tablespoon cornstarch 15 ml

A glass jar with sugar and tamari sauce in it.

A glass jar with sugar, tamari, and ketchup in it.

Method

Cut the pork into bite-sized pieces.
In a medium dish, mix the cornstarch, salt and pepper for the batter.
In another medium dish, lightly beat the egg.
Set up an assembly line and dip the pieces of pork in the egg bowl. Then, dredge the pork through the cornstarch mixture.
In a large pan on medium-high heat, add the oil for frying the meat.
When the oil is hot and shimmering, add the coated pork to the pan. Make sure to separate the pieces in the pan enough so you can turn them to cook on all sides.
Cook for about 2 minutes per side or until each side is a deep golden brown and fully cooked.
Remove the pork to a plate and set aside.
Using a small grater, grate the chunk of fresh ginger and add to the pan.
Grate in the garlic, or mince the garlic and add to the pan with the ginger.
Cook until fragrant, about 1 minute.
Add the chopped onion, pepper, and tomato. Cook until tender.
In a small bowl, mix the sauce ingredients.
Add the sauce to the pan with the vegetables. Bring to a simmer.
Stir the sauce until it starts to simmer and thicken.
Add in the pineapple.
Finally, add back in the pork.
Stir to coat and reheat the pork.
Serve hot with your favourite side.