Sweet & Sour Pork with Steamed Rice

Classic crispy-tender pork tossed in a glossy, tangy-sweet sauce with juicy pineapple and peppers, served over fluffy steamed rice.

Ingredients

• 1 1/2 cups (300g) jasmine rice (or any long-grain white rice)
• 2 cups (500ml) water (for rice)
• 1 lb (450g) pork shoulder or pork loin, cut into 1-inch / 2.5cm cubes
• 1 tsp kosher salt
• 1/2 tsp black pepper
• 1/2 tsp garlic powder (or 2 cloves garlic, finely grated)
• 1/2 cup (65g) cornstarch
• 1 large egg
• Neutral oil for frying (about 2–3 cups / 500–750ml, for a small pot or deep skillet)
• 1 red bell pepper, cut into 1-inch pieces
• 1 green bell pepper, cut into 1-inch pieces (or use all red)
• 1 small yellow onion, cut into 1-inch chunks
• 1 cup (165g) pineapple chunks (canned drained or fresh)
• 1/3 cup (80ml) ketchup
• 1/4 cup (60ml) rice vinegar (or white vinegar)
• 1/4 cup (55g) sugar
• 2 tbsp soy sauce
• 1/2 cup (120ml) pineapple juice (from the can) or water
• 1 tbsp cornstarch
• 1 tbsp neutral oil (for stir-fry)

Method

• 1

  Step 1: Cook the rice

  Rinse rice in a sieve until the water runs mostly clear. Add rice and 2 cups water to a pot with a tight lid. Bring to a boil over high heat, then immediately cover and reduce to low. Cook 12 minutes, then remove from heat and rest (lid on) 10 minutes. Fluff with a fork.

• 2

  Step 2: Make the sweet & sour sauce

  In a bowl, whisk ketchup, vinegar, sugar, soy sauce, pineapple juice (or water), and 1 tbsp cornstarch until smooth. Set aside (re-whisk right before using; cornstarch settles).

• 3

  Step 3: Season and coat the pork

  Pat pork dry (this helps it crisp). Toss with salt, pepper, and garlic powder. Add egg and mix until coated. Sprinkle over 1/2 cup cornstarch and toss until you see a sticky, shaggy coating (it should cling and look a bit clumpy—that’s perfect for crunch).

• 4

  Step 4: Fry the pork (crispy!)

  Heat 1 1/2–2 inches of oil in a deep skillet or small pot to **350°F / 175°C**. Fry pork in batches (don’t crowd) for **3–4 minutes**, turning, until light golden and cooked through. Drain on a rack (best) or paper towels.

• 5

  Step 5: Stir-fry the veg

  Pour off frying oil (carefully) and wipe the pan clean, or use a wok/large skillet. Heat 1 tbsp oil over high heat. Add onion and peppers; stir-fry **2–3 minutes** until lightly charred at edges but still crisp-tender. Add pineapple and toss **30 seconds** just to warm.

• 6

  Step 6: Thicken the sauce

  Give sauce a final whisk, then pour into the pan. Stir constantly until it turns glossy and thick enough to coat a spoon, **1–2 minutes**.

• 7

  Step 7: Toss and serve immediately

  Add crispy pork to the sauce and toss quickly just until coated (about **20–30 seconds**—don’t over-stir or it softens). Serve over steamed rice while hot and crunchy.

Tips

• **Best pork cut**: Pork shoulder stays juicier; pork loin is leaner but can dry out if overcooked—keep fry time tight.
• **No thermometer?** Test oil with a small piece of batter/pork: it should bubble vigorously and float; if it browns too fast, lower heat.
• **Sauce control**: Prefer tangier? Add an extra 1 tbsp vinegar. Prefer sweeter? Add 1–2 tbsp sugar.
• **Keep it crispy**: Sauce thickens fast—have pork ready and toss right before serving.
• **Storage**: Store pork and sauce separately if possible (up to 3 days). Re-crisp pork in a hot oven/air fryer, then re-toss with reheated sauce.
• **Serve with**: Extra steamed rice and a quick side of stir-fried greens if you have them (even just garlic + oil + salt).

Nutrition (per serving, estimate)