Chinese Sweet & Sour Pork (咕嚕肉)

This recipe for Chinese Sweet & Sour Pork is a classic, traditional dish that features crunchy fried pork morsels tossed in a sweet and tangy sauce with onions, pineapple and bell pepper. 

What is sweet and sour pork?

Sweet and sour pork (咕嚕肉) is a Chinese dish that is seen on the menus of many Chinese restaurants.

It consists of crunchy deep fried bites of pork, coated in a sweet and tangy sauce with onions, peppers, and pineapple.

Why you'll love this recipe

This recipe for Chinese Sweet & Sour Pork is:

Easy and delicious: only a few steps to make a restaurant-worthy dish.

Balanced in flavor: the sweetness is not overpowered by the sour tangy flavor. 

Worth the effort: better than takeout, and tastes way better!

A tried and true family favorite: this classic dish is always a hit with kids and adults alike.

Ingredients you'll need

• pork butt or pork shoulder (豬肉): cut into 1" chunks
• soy sauce (醬油): for seasoning the pork; you can use salt if you wish
• white pepper (胡椒粉): or black pepper
• large egg (蛋): for coating the pork
• all-purpose flour (麵粉): for creating the crispy crust

For frying:

• peanut oil (花生油): or high smoke-point vegetable oil

Sweet and sour sauce:

• pickle juice (泡菜汁): or pickle brine from sweet (bread & butter) pickles; preferably Bick's 
• pineapple juice (菠蘿汁): reserved from the can 
• ketchup (茄汁): adds tanginess
• cornstarch (鷹粟粉): to thicken the sauce and give it shine
• brown sugar (紅糖): adds sweetness
• vegetable oil (菜油): for sautéing the onion and peppers
• white onion (洋蔥): cut into chunks
• red bell pepper (甜椒): (or combination of orange, yellow, green bell pepper), cut into chunks
• pineapple chunks (菠蘿): drained, but reserve the liquid for the sauce

How to make it

Prepare the pork

In a large bowl, place the chunks of pork along with soy sauce and white pepper.

Stir combine the pork with the seasonings.

Cover with a lid and place into the fridge to marinate for at least 4 hours.

Remove the pork from the fridge and add 1 beaten egg to the diced pork.

Add enough flour (anywhere from ¾ C to 1 C or more) all-purpose flour to evenly coat the pork.

Cover and let the flour-dredged pork sit in the fridge for another hour. 

Fry the pork

Heat up a wok or large pot of oil over medium-high heat.

Once the oil temperature reaches 350F, add pieces of flour-dredged pork into the frying oil and fry it batches, about 6-7 minutes per batch, until golden brown and crispy.

Remove the pork with a slotted spoon and drain onto a baking sheet lined with paper towel.

Repeat with the remaining pork.

Make the sauce

Combine pickle juice, pineapple juice, ketchup, cornstarch, and brown sugar in a bowl and stir well. Set aside.

In a wok over medium-high heat, add in 1 tablespoon oil and add in the white onion and bell peppers.

Sauté for 1-2 minutes, until aromatic.

Add in the pineapple chunks, along with the sauce mixture.

Bring to a simmer and cook until the sauce has reduced and thickened, about 5-7 minutes.

Add in the fried pork, and lightly toss to combine with the sauce.

Transfer to a dish and serve with steamed rice.

How to serve

It's best to toss the fried pork into the sauce just prior to serving.

Serve Chinese sweet and sour pork with steamed rice, alongside other side dishes such as yu choy, steamed fish, oven-baked tofu, steamed egg, and salt and pepper pork.

Note: for the most optimal texture, this dish is best served freshly made as the pork will lose its crispness over time.

How to store & reheat

Store the sweet and sour pork in an airtight container in the fridge for up to 1 week.

To reheat, cover and microwave the pork until hot.

Other delicious pork recipes you may like

Be sure to check out these recipes:

Chinese Steamed Pork Patty (Yuk Beng 蒸肉餅)

Korean Spicy Pork Bulgogi (Jeyuk Bokkeum)

Homemade Char Siu (Roasted BBQ Pork)

Chinese Pork Trotter in Black Vinegar (Instant Pot)

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