Crispy Sweet & Sour Pork

Ultra-crispy pork in a glossy, punchy sweet-and-sour sauce that clings beautifully—just like your favorite takeaway, but fresher.

Ingredients

• 600 g (1.3 lb) pork shoulder or pork loin, cut into 2.5 cm / 1-inch cubes
• 1 tsp salt
• 1/2 tsp black pepper
• 1 tsp garlic powder (or 2 garlic cloves, finely grated) *(pantry staple)*
• 1/2 tsp baking soda *(optional, for extra tenderness)*
• 2 tbsp soy sauce
• 1 tbsp rice vinegar or white vinegar
• 1 large egg
• 90 g (3/4 cup) cornstarch
• 60 g (1/2 cup) all-purpose flour
• Neutral oil, for frying (about 750 ml / 3 cups)
• 120 ml (1/2 cup) ketchup
• 80 ml (1/3 cup) rice vinegar or white vinegar
• 75 g (1/3 cup) white sugar
• 2 tbsp soy sauce
• 120 ml (1/2 cup) pineapple juice or water
• 1 tbsp cornstarch + 2 tbsp water (slurry)
• 1 small onion, cut into 2.5 cm / 1-inch chunks
• 1 bell pepper, cut into 2.5 cm / 1-inch chunks
• Pineapple chunks (fresh or canned)

Method

• 1

  Step 1: Marinate the pork

  In a bowl, toss pork with salt, pepper, garlic powder, baking soda (if using), soy sauce, and vinegar. Mix well and leave 10 minutes while you prep the coating and sauce.

• 2

  Step 2: Make the sauce

  In a small saucepan (or wok), whisk ketchup, vinegar, sugar, soy sauce, and pineapple juice/water. Bring to a simmer over medium heat. Stir in the cornstarch slurry and cook, stirring, until glossy and thick enough to coat a spoon, about 30–60 seconds. Turn off heat.

• 3

  Step 3: Coat for crunch

  In a bowl, mix cornstarch and flour. Add egg to the pork and mix to coat (it will look a bit sticky). Toss pork in the flour/cornstarch mixture, pressing so you get a craggy, shaggy coating—those rough bits fry up extra crisp.

• 4

  Step 4: Fry #1 (set the crust)

  Heat oil in a heavy pot or wok to **170°C/340°F**. Fry pork in batches (don’t crowd!) for **3 minutes**, stirring occasionally, until pale golden and firm. Remove to a rack (best) or paper towels.

• 5

  Step 5: Fry #2 (make it shatteringly crisp)

  Increase oil to **190°C/375°F**. Return pork in batches and fry **1–2 minutes** until deep golden brown and very crisp. Drain well.

• 6

  Step 6: Toss and serve

  Rewarm sauce over medium heat until bubbling. If using onion/pepper/pineapple, toss them in the sauce for **30–60 seconds** just to coat and warm through (keep them crisp). Add pork and toss **quickly**—just 10–20 seconds—until coated. Serve immediately for maximum crunch.

Tips

• **Crunch insurance:** Double-frying is the key—first cook, then crisp. Don’t skip it if you want true takeaway-style crunch.
• **No thermometer?** Test with a breadcrumb: it should sizzle steadily at 170°C (gentle, consistent bubbles), then aggressively at 190°C (louder, faster bubbling).
• **Keep it crisp longer:** Serve sauce on the side and dip, or toss only what you’ll eat right away.
• **Pork cut:** Shoulder is juicier; loin is leaner. Just don’t over-fry loin in the second fry (keep it to ~1 minute).
• **Serve with:** Steamed rice or fried rice—anything that can mop up that glossy sauce.

Nutrition (per serving, estimate)