Crispy Sweet & Sour Pork

Updated: May 16, 2019

Happy Year of the Pig!

The 5th February is Chinese New Year and Everyday Mums Kitchen is celebrating with an Asian Banquet.

Our family LOVES Asian food and this sweet and sour pork is a delicious dish that will rival any Chinese takeaway. I first made this recipe about 10 years ago. It takes a little time but the end result is worth it. The batter is crunchy, the pork is tender and the sauce is the right balance of sweet and sour.

Prep 20 min // Cook 20 min


2 cups of vegetable oil + I additional tbs for stir fry

1 tbs minced garlic

1 onion diced

1 tsp minced ginger

1 red capsicum cut into small wedges

1 cup chopped pineapple

500g pork loin cut into 1 inch cubes


2 eggs beaten

½ cup corn flour

¼ cup plain flour

Sweet and Sour Sauce

2 tbs tomato sauce

1 tbs light soy sauce

¼ cup pineapple juice

3 tbs sugar

1 tbs cider vinegar

2 tsp corn flour mixed with 2 tbs water


  1. Prepare the batter for the pork by mixing all ingredients together. The batter should have enough liquid to coat the pork. Add tablespoon water if it looks to dry.

  2. Add pork and leave for 10 minutes while you prepare the sauce.

  3. To make the sweet and sour sauce, add all ingredients into a saucepan except the cornflour, slurry and simmer for 5 minutes until the sugar is dissolved. Add the cornflour slurry and cook for a further 3 minutes to thicken. Remove from the heat and set aside.

  4. To cook the pork, add the 2 cups of vegetable oil to a wok and heat until the oil reaches 180 degrees.

  5. Work in 2-3 batches, remove the pork from the batter and add to the wok, then fry until the batter is golden brown and the pork cooked inside (about 5 minutes). Remove with a slotted spoon and drain on paper towel. Repeat the process until all pork is cooked.

  6. Remove the hot oil from the wok.

  7. Heat the remaining oil over a medium heat and add garlic and ginger then stir fry for 20 seconds. Add the pineapple, capsicum and sauce, and let it simmer for 2-3 minutes.

  8. Return the pork to the wok and toss until well coated with the sauce.

  9. Transfer to a plate and serve immediately.

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