Sweet and Sour Pork
Sweet and sour pork pairs tender shoulder with tinned pineapple chunks and tomato ketchup in a glossy sauce.
TOTAL TIME
42 min
ACTIVE TIME
42 min
QUANTITY
2 pieces · ~2.55 l
DIFFICULTY
Easy
CUISINE
—
Who’s eating
A
People here are for suitability — allergies, preferences and what to watch for. Portion sizing is off for this recipe.
Ingredients0/19
Tools0/20
Ingredients0/19 gathered · 4 servings
1piece
1piece
1piece
3clove
5g
120ml
80ml
60ml
3tbsp
2tbsp
9tbsp
2tbsp
500g
1tsp
0.5tsp
1piece
4tbsp
as needed
150g| # | Product | Quantity | Notes | State | |
|---|---|---|---|---|---|
| 1 | | 1piece | — | — | |
| 2 | | 1piece | — | — | |
| 3 | | 1piece | — | — | |
| 4 | | 3clove | — | — | |
| 5 | | 5g | — | — | |
| 6 | | 120ml | — | — | |
| 7 | | 80ml | — | — | |
| 8 | | 60ml | — | — | |
| 9 | | 3tbsp | — | — | |
| 10 | | 2tbsp | — | — | |
| 11 | | 9tbsp | — | — | |
| 12 | | 2tbsp | — | — | |
| 13 | | 500g | — | — | |
| 14 | | 1tsp | — | — | |
| 15 | | 0.5tsp | — | — | |
| 16 | | 1piece | — | — | |
| 17 | | 4tbsp | — | — | |
| 18 | | as needed | — | — | |
| 19 | | 150g | — | — |
Tools24 items
Serveware1 item
Procedure60 steps
1 of 60
Lay the onion on the chopping board.
Yellow onion · 1 piece
⏱ 5s
ResultYellow onion2 of 60
Cut it in half through the root and peel off the skin.
⏱ 30s
ResultPeeled onion halves5 of 60
Lay the red pepper on the board.
Red pepper · 1 piece⏱ 5s
ResultRed pepper6 of 60
Cut out the core and seeds and cut it into 2 cm pieces.
⏱ 1 min
ResultRed pepper chunks8 of 60
Lay the green pepper on the board.
Green pepper · 1 piece⏱ 5s
ResultGreen pepper11 of 60
Lay the garlic on the board.
Garlic clove · 3 clove⏱ 5s
ResultGarlic clove12 of 60
Crush each clove lightly with the flat of the knife and pull off the skin.
⏱ 30s
ResultPeeled garlic cloves15 of 60
Lay the ginger on the board.
Fresh ginger · 5 g⏱ 5s
ResultFresh ginger16 of 60
Scrape off the skin with the edge of the spoon, trimming any knobbly bits with the knife.
⏱ 20s
ResultPeeled fresh ginger19 of 60
Pour the rice vinegar into the small saucepan.
Rice vinegar · 120 ml
⏱ 10s
ResultRice vinegar20 of 60
Add the ketchup.
Tomato ketchup · 80 ml⏱ 10s
ResultVinegar and ketchup21 of 60
Add the pineapple juice.
Pineapple juice · 60 ml⏱ 5s
ResultSauce with pineapple juice22 of 60
Add the sugar.
Caster sugar · 3 tbsp⏱ 5s
ResultSweetened sauce base23 of 60
Add the soy sauce.
Light soy sauce · 2 tbsp⏱ 5s
ResultSweet and sour base24 of 60
Put 2 tablespoons of the cornflour in a fourth small bowl.
Cornflour · 2 tbsp
⏱ 5s
ResultCornflour25 of 60
Stir in the cold water until smooth.
Cold water · 2 tbsp
⏱ 15s
ResultCornflour slurryused in step 2726 of 60
Bring to a simmer, whisking until the sugar dissolves.
⏱ 2 min
ResultHot sweet and sour base27 of 60
Whisk in the slurry and simmer for a minute until thick and glossy, then take off the heat.
⏱ 1 min
ResultSweet and sour sauceused in step 5928 of 60
Lay the pork shoulder on the board.
Pork shoulder · 500 g⏱ 10s
ResultPork shoulder31 of 60
Add the salt.
Salt · 1 tsp
⏱ 5s
ResultSalted pork32 of 60
Add the white pepper.
Ground white pepper · 0.5 tsp⏱ 5s
ResultSeasoned pork33 of 60
Break in the egg and stir until every piece is coated.
Egg · 1 piece⏱ 30s
ResultEgg-coated porkused in step 3634 of 60
Spread 7 tablespoons of cornflour on the tray.
Cornflour · 7 tbsp⏱ 10s
ResultCornflour35 of 60
Add the flour and mix with the fork.
Plain flour · 4 tbsp
⏱ 15s
ResultCoating flour38 of 60
Pour 800 ml of the oil into the large deep saucepan; it should come no more than a third of the way up.
Vegetable oil · 800 ml
⏱ 15s
ResultVegetable oil39 of 60
Heat over a medium-high heat until it reads 170 °C.
⏱ 8 min
ResultHot oil40 of 60
Shake off the excess coating and lower in half the pork.
⏱ 30s
ResultSecond batch of coated pork41 of 60
Fry for about 4 minutes, until pale golden and cooked through.
⏱ 4 min
ResultFirst fried pork45 of 60
Fry it the same way.
⏱ 4 min
ResultSecond fried pork47 of 60
Turn up the heat until the oil reads 190 °C.
⏱ 3 min
ResultOil at 190 °c49 of 60
Fry for about 90 seconds, turning with the slotted spoon, until deep golden and crunchy and the thickest piece reads 63 °C on a thermometer.
⏱ 1 min 30s
ResultCrisp fried pork51 of 60
Set the oil aside off the heat; once it is completely cold, strain it for reuse or throw it away.
⏱ 10s
52 of 60
Pour 2 tablespoons of oil into the wok.
Vegetable oil · 2 tbsp
⏱ 5s
ResultVegetable oil53 of 60
Heat over a high heat until it shimmers.
⏱ 1 min
ResultHot oil55 of 60
Stir-fry for about 2½ minutes, until just softened.
⏱ 2 min 30s
ResultCrisp-tender vegetables57 of 60
Stir-fry for 30 seconds.
⏱ 30s
ResultFragrant vegetables58 of 60
Add the drained pineapple chunks.
Tinned pineapple chunks · 150 g⏱ 10s
ResultVegetables and pineapple60 of 60
Add the pork and toss for 30 seconds, just until coated.
⏱ 30s
ResultSweet and sour porkTotal Time42 min
| # | Product | Tool | Action |
|---|---|---|---|
| 1 | 1 piece | | Lay the onion on the chopping board.⏱ 5sResultYellow onion |
| 2 | Yellow onionstep 1 | | Cut it in half through the root and peel off the skin.⏱ 30sResultPeeled onion halves |
| 3 | Peeled onion halvesstep 2 | | Cut it into 2 cm pieces.⏱ 1 min 30sResultOnion pieces |
| 4 | Onion piecesstep 3 | | Put the onion in the small bowl.⏱ 5sResultOnion pieces |
| 5 | 1 piece | | Lay the red pepper on the board.⏱ 5sResultRed pepper |
| 6 | Red pepperstep 5 | | Cut out the core and seeds and cut it into 2 cm pieces.⏱ 1 minResultRed pepper chunks |
| 7 | Red pepper chunksstep 6 | | Add them to the onion.⏱ 5sResultOnion and red pepper |
| 8 | 1 piece | | Lay the green pepper on the board.⏱ 5sResultGreen pepper |
| 9 | Green pepperstep 8 | | Prepare it the same way.⏱ 1 minResultGreen pepper chunks |
| 10 | Green pepper chunksstep 9 | | Add them to the bowl.⏱ 5sResultStir-fry vegetablesused in step 54 |
| 11 | 3 clove | | Lay the garlic on the board.⏱ 5sResultGarlic clove |
| 12 | Garlic clovestep 11 | | Crush each clove lightly with the flat of the knife and pull off the skin.⏱ 30sResultPeeled garlic cloves |
| 13 | Peeled garlic clovesstep 12 | | Slice them thinly.⏱ 30sResultSliced garlic |
| 14 | Sliced garlicstep 13 | | Put them in a second small bowl.⏱ 5sResultSliced garlicused in step 18 |
| 15 | 5 g | | Lay the ginger on the board.⏱ 5sResultFresh ginger |
| 16 | Fresh gingerstep 15 | | Scrape off the skin with the edge of the spoon, trimming any knobbly bits with the knife.⏱ 20sResultPeeled fresh ginger |
| 17 | Peeled fresh gingerstep 16 |  | Grate it into a third small bowl.⏱ 20sResultGrated ginger |
| 18 | Sliced garlicstep 14 | | Add it to the garlic.⏱ 5sResultGarlic and gingerused in step 56 |
| Grated gingerstep 17 | |||
| 19 | 120 ml | | Pour the rice vinegar into the small saucepan.⏱ 10sResultRice vinegar |
| 20 | 80 ml | | Add the ketchup.⏱ 10sResultVinegar and ketchup |
| 21 | 60 ml | | Add the pineapple juice.⏱ 5sResultSauce with pineapple juice |
| 22 | 3 tbsp | | Add the sugar.⏱ 5sResultSweetened sauce base |
| 23 | 2 tbsp | | Add the soy sauce.⏱ 5sResultSweet and sour base |
| 24 | 2 tbsp | | Put 2 tablespoons of the cornflour in a fourth small bowl.⏱ 5sResultCornflour |
| 25 | 2 tbsp | | Stir in the cold water until smooth.⏱ 15sResultCornflour slurryused in step 27 |
| 26 | — | | Bring to a simmer, whisking until the sugar dissolves.⏱ 2 minResultHot sweet and sour base |
| 27 | Cornflour slurrystep 25 | | Whisk in the slurry and simmer for a minute until thick and glossy, then take off the heat.⏱ 1 minResultSweet and sour sauceused in step 59 |
| 28 | 500 g | | Lay the pork shoulder on the board.⏱ 10sResultPork shoulder |
| 29 | Pork shoulderstep 28 | | Cut it into 2.5 cm cubes.⏱ 2 min 30sResultPork cubes |
| 30 | Pork cubesstep 29 | | Put them in the medium bowl, then wash the board.⏱ 10sResultPork cubes |
| 31 | 1 tsp | | Add the salt.⏱ 5sResultSalted pork |
| 32 | 0.5 tsp | | Add the white pepper.⏱ 5sResultSeasoned pork |
| 33 | 1 piece | | Break in the egg and stir until every piece is coated.⏱ 30sResultEgg-coated porkused in step 36 |
| 34 | 7 tbsp | Spread 7 tablespoons of cornflour on the tray.⏱ 10sResultCornflour | |
| 35 | 4 tbsp | | Add the flour and mix with the fork.⏱ 15sResultCoating flour |
| 36 | Egg-coated porkstep 33 | | Add the pork.⏱ 30sResultPork in coating |
| 37 | — | | Turn the pieces until thickly coated.⏱ 1 minResultCoated porkused in step 40 |
| 38 | 800 ml | | Pour 800 ml of the oil into the large deep saucepan; it should come no more than a third of the way up.⏱ 15sResultVegetable oil |
| 39 | — | | Heat over a medium-high heat until it reads 170 °C.⏱ 8 minResultHot oil |
| 40 | Coated porkstep 37 | | Shake off the excess coating and lower in half the pork.⏱ 30sResultSecond batch of coated pork |
| 41 | — | | Fry for about 4 minutes, until pale golden and cooked through.⏱ 4 minResultFirst fried pork |
| 42 | First fried porkstep 41 |  | Lift onto the wire rack.⏱ 15sResultFirst fried pork |
| 43 | First fried porkstep 42 | | Lower in the rest of the pork.⏱ 30sResultSecond pork frying |
| 44 | Second pork fryingstep 43 | Throw away the coating left on the tray.⏱ 5s | |
| 45 | — | | Fry it the same way.⏱ 4 minResultSecond fried pork |
| 46 | Second fried porkstep 45 | | Lift onto the rack with the first batch.⏱ 15sResultPork frying oilused in step 48 |
| 47 | Pork frying oilstep 46 | | Turn up the heat until the oil reads 190 °C.⏱ 3 minResultOil at 190 °c |
| 48 | Pork frying oilstep 46 | | Return all the pork to the oil.⏱ 20sResultPork, second fry |
| 49 | — | | Fry for about 90 seconds, turning with the slotted spoon, until deep golden and crunchy and the thickest piece reads 63 °C on a thermometer.⏱ 1 min 30sResultCrisp fried pork |
| 50 | Crisp fried porkstep 49 | | Lift onto the rack and turn off the heat.⏱ 15sResultCrisp fried porkused in step 60 |
| 51 | Crisp fried porkstep 50 | | Set the oil aside off the heat; once it is completely cold, strain it for reuse or throw it away.⏱ 10s |
| 52 | 2 tbsp | | Pour 2 tablespoons of oil into the wok.⏱ 5sResultVegetable oil |
| 53 | — | | Heat over a high heat until it shimmers.⏱ 1 minResultHot oil |
| 54 | Stir-fry vegetablesstep 10 | | Add the onion and peppers.⏱ 10sResultVegetables in hot oil |
| 55 | — | | Stir-fry for about 2½ minutes, until just softened.⏱ 2 min 30sResultCrisp-tender vegetables |
| 56 | Garlic and gingerstep 18 | | Add the garlic and ginger.⏱ 5sResultVegetables and aromatics |
| 57 | — | | Stir-fry for 30 seconds.⏱ 30sResultFragrant vegetables |
| 58 | 150 g | | Add the drained pineapple chunks.⏱ 10sResultVegetables and pineapple |
| 59 | Sweet and sour saucestep 27 | | Pour in the sauce and toss.⏱ 20sResultSauced vegetables |
| 60 | Crisp fried porkstep 50 | | Add the pork and toss for 30 seconds, just until coated.⏱ 30sResultSweet and sour pork |
| Total Time | 42 min | ||
Serving
- Tip it onto the serving platter and serve at once, while the coating is still crisp.
Nutritionper serving
Estimated · pre-cooking · 100% ingredients covered
| Nutrient | Per serving |
|---|---|
| 868kcal | |
| 25g | |
| 61g | |
| 17g | |
| 52g | |
| 22g | |
| 3g | |
| 1,555mg |
Ingredients0/19
Tools0/20
Recipe
Sweet and Sour Pork
Sweet and sour pork pairs tender shoulder with tinned pineapple chunks and tomato ketchup in a glossy sauce.
What you’ll doYou will simmer a sauce of rice vinegar, ketchup, pineapple juice, sugar and soy and thicken it with a cornflour slurry. Coat cubes of pork shoulder in egg, then cornflour and flour, and fry them in two batches at 170 °C, then all together at 190 °C until crunchy. Stir-fry onion, peppers, garlic and ginger with pineapple, add the sauce, toss in the pork and serve at once.
Serves4
Total42 min
LevelMedium
Ingredients
- Yellow onion1 piece
- Red pepper1 piece
- Green pepper1 piece
- Garlic clove3 clove
- Fresh ginger5 g
- Rice vinegar120 ml
- Tomato ketchup80 ml
- Pineapple juice60 ml
- Caster sugar3 tbsp
- Light soy sauce2 tbsp
- Cornflour9 tbsp
- Cold water2 tbsp
- Pork shoulder500 g
- Salt1 tsp
- Ground white pepper0.5 tsp
- Egg1 piece
- Plain flour4 tbsp
- Vegetable oilas needed
- Tinned pineapple chunks150 g
Tools
SpoonTongsWokLarge serving platterFry vegetables bowl (small bowl)Garlic bowl (small bowl)Ginger bowl (small bowl)Cornflour slurry bowl (small bowl)Small saucepanChef's knifeMicroplane zesterMedium bowlWire rackSlotted spoonSpatulaWhiskWooden spoonGraterCooking thermometerTrayLarge deep saucepanForkChopping boardThermometer
Method
1
Lay the onion on the chopping board.
5sChopping boardYellow onion · 1 piece
2
Cut it in half through the root and peel off the skin.
30sChopping board, Chefs knifeYellow onion · step 1
3
Cut it into 2 cm pieces.
1 min 30sChopping board, Chefs knifePeeled onion halves · step 2
4
Put the onion in the small bowl.
5sFry vegetables bowl (small bowl)Onion pieces · step 3
5
Lay the red pepper on the board.
5sChopping boardRed pepper · 1 piece
6
Cut out the core and seeds and cut it into 2 cm pieces.
1 minChopping board, Chefs knifeRed pepper · step 5
7
Add them to the onion.
5sFry vegetables bowl (small bowl)Red pepper chunks · step 6
8
Lay the green pepper on the board.
5sChopping boardGreen pepper · 1 piece
9
Prepare it the same way.
1 minChopping board, Chefs knifeGreen pepper · step 8
10
Add them to the bowl.
Result · Stir-fry vegetables · used in step 54
5sFry vegetables bowl (small bowl)Green pepper chunks · step 9
11
Lay the garlic on the board.
5sChopping boardGarlic clove · 3 clove
12
Crush each clove lightly with the flat of the knife and pull off the skin.
30sChopping board, Chefs knifeGarlic clove · step 11
13
Slice them thinly.
30sChopping board, Chefs knifePeeled garlic cloves · step 12
14
Put them in a second small bowl.
Result · Sliced garlic · used in step 18
5sGarlic bowl (small bowl)Sliced garlic · step 13
15
Lay the ginger on the board.
5sChopping boardFresh ginger · 5 g
16
Scrape off the skin with the edge of the spoon, trimming any knobbly bits with the knife.
20sChopping board, Chefs knifeFresh ginger · step 15
17
Grate it into a third small bowl.
20sGinger bowl (small bowl), GraterPeeled fresh ginger · step 16
18
Add it to the garlic.
Result · Garlic and ginger · used in step 56
5sGarlic bowl (small bowl), SpoonSliced garlic · step 14Grated ginger · step 17
19
Pour the rice vinegar into the small saucepan.
10sSmall saucepanRice vinegar · 120 ml
20
Add the ketchup.
10sSmall saucepanTomato ketchup · 80 ml
21
Add the pineapple juice.
5sSmall saucepanPineapple juice · 60 ml
22
Add the sugar.
5sSmall saucepanCaster sugar · 3 tbsp
23
Add the soy sauce.
5sSmall saucepanLight soy sauce · 2 tbsp
24
Put 2 tablespoons of the cornflour in a fourth small bowl.
5sCornflour slurry bowl (small bowl)Cornflour · 2 tbsp
25
Stir in the cold water until smooth.
Result · Cornflour slurry · used in step 27
15sCornflour slurry bowl (small bowl), SpoonCold water · 2 tbsp
26
Bring to a simmer, whisking until the sugar dissolves.
2 minSmall saucepan, Whisk
27
Whisk in the slurry and simmer for a minute until thick and glossy, then take off the heat.
Result · Sweet and sour sauce · used in step 59
1 minSmall saucepan, WhiskCornflour slurry · step 25
28
Lay the pork shoulder on the board.
10sChopping boardPork shoulder · 500 g
29
Cut it into 2.5 cm cubes.
2 min 30sChopping board, Chefs knifePork shoulder · step 28
30
Put them in the medium bowl, then wash the board.
10sMedium bowlPork cubes · step 29
31
Add the salt.
5sMedium bowlSalt · 1 tsp
32
Add the white pepper.
5sMedium bowlGround white pepper · 0.5 tsp
33
Break in the egg and stir until every piece is coated.
Result · Egg-coated pork · used in step 36
30sMedium bowl, SpoonEgg · 1 piece
34
Spread 7 tablespoons of cornflour on the tray.
10sTrayCornflour · 7 tbsp
35
Add the flour and mix with the fork.
15sTray, ForkPlain flour · 4 tbsp
36
Add the pork.
30sTray, TongsEgg-coated pork · step 33
37
Turn the pieces until thickly coated.
Result · Coated pork · used in step 40
1 minTray, Tongs
38
Pour 800 ml of the oil into the large deep saucepan; it should come no more than a third of the way up.
15sLarge deep saucepanVegetable oil · 800 ml
39
Heat over a medium-high heat until it reads 170 °C.
8 minLarge deep saucepan, Thermometer
40
Shake off the excess coating and lower in half the pork.
30sLarge deep saucepan, TongsCoated pork · step 37
41
Fry for about 4 minutes, until pale golden and cooked through.
4 minLarge deep saucepan, Slotted spoon
42
Lift onto the wire rack.
15sWire rack, Slotted spoonFirst fried pork · step 41
43
Lower in the rest of the pork.
30sLarge deep saucepan, TongsFirst fried pork · step 42
44
Throw away the coating left on the tray.
5sTraySecond pork frying · step 43
45
Fry it the same way.
4 minLarge deep saucepan, Slotted spoon
46
Lift onto the rack with the first batch.
Result · Pork frying oil · used in step 48
15sWire rack, Slotted spoonSecond fried pork · step 45
47
Turn up the heat until the oil reads 190 °C.
3 minLarge deep saucepan, ThermometerPork frying oil · step 46
48
Return all the pork to the oil.
20sLarge deep saucepan, Slotted spoonPork frying oil · step 46
49
Fry for about 90 seconds, turning with the slotted spoon, until deep golden and crunchy and the thickest piece reads 63 °C on a thermometer.
1 min 30sLarge deep saucepan, Slotted spoon
50
Lift onto the rack and turn off the heat.
Result · Crisp fried pork · used in step 60
15sWire rack, Slotted spoonCrisp fried pork · step 49
51
Set the oil aside off the heat; once it is completely cold, strain it for reuse or throw it away.
10sLarge deep saucepanCrisp fried pork · step 50
52
Pour 2 tablespoons of oil into the wok.
5sWokVegetable oil · 2 tbsp
53
Heat over a high heat until it shimmers.
1 minWok
54
Add the onion and peppers.
10sWokStir-fry vegetables · step 10
55
Stir-fry for about 2½ minutes, until just softened.
2 min 30sWok, Spatula
56
Add the garlic and ginger.
5sWokGarlic and ginger · step 18
57
Stir-fry for 30 seconds.
30sWok, Spatula
58
Add the drained pineapple chunks.
10sWokTinned pineapple chunks · 150 g
59
Pour in the sauce and toss.
20sWok, SpatulaSweet and sour sauce · step 27
60
Add the pork and toss for 30 seconds, just until coated.
30sWok, SpatulaCrisp fried pork · step 50
61
Tip it onto the serving platter and serve at once, while the coating is still crisp.
Result · Sweet and sour pork
20sLarge serving platter, SpatulaSweet and sour pork · step 60
Printed 6 October 2026