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Sweet and Sour Pork

Sweet and sour pork the way my husband's grandmother made it. She was Chinese and the secret is apple cider vinegar. This recipe is the way Gramma made sweet and sour dishes her whole life. It is the best!
Print Recipe
Prep Time 30 minutes
Cook Time 30 minutes
Total Time 2 hours
Course lunch/dinner
Cuisine Chinese
Servings 4 people
Calories 1437.1 kcal

Equipment

  • 1 Heavy-bottomed pot or deep fryer For deep-frying the pork safely and efficiently.
  • 1 Wok or Large Skillet Essential for stir-frying vegetables to achieve tender-crisp texture.
  • 1 Large Saucepan For preparing and simmering the sweet and sour sauce.
  • 1 Slotted Spoon or Spider For safely removing fried pork from hot oil.
  • 2 Mixing Bowls One for marinating pork, one for cornstarch slurry.

Ingredients
  

Main

  • 1 pound pork butt cut into 1 inch cubes
  • 1 teaspoon soy sauce
  • 1 teaspoon salt
  • ¼ teaspoon white sugar
  • 1 egg white
  • 2 green onions chopped
  • 1 quart vegetable oil for frying
  • ½ cup cornstarch
  • 1 tablespoon vegetable oil
  • 3 stalks celery cut into 1/2 inch pieces
  • 1 medium green bell pepper cut into 1 inch pieces
  • 1 medium onion cut into wedges
  • 1 pinch white sugar or to taste
  • salt to taste
  • 1 ¼ cups water divided
  • ¾ cup white sugar
  • ⅓ cup apple cider vinegar
  • ¼ cup ketchup
  • ½ teaspoon soy sauce
  • ¼ teaspoon salt
  • 1 8 ounce can pineapple chunks, undrained
  • 2 tablespoons cornstarch

Instructions
 

  • Gather all ingredients. Dotdash Meredith Food Studios
  • Place cubed pork in a medium bowl and season with soy sauce, salt, and sugar for marinade. Dotdash Meredith Food Studios
  • Add egg white and green onions and mix until well-combined. Cover and place in the refrigerator for at least 1 hour. Dotdash Meredith Food Studios
  • Heat 1 quart oil to 365 degrees F (185 degrees C) in a large, heavy saucepan or deep fryer. Coat pork with cornstarch. Dotdash Meredith Food Studios
  • Fry in hot oil until evenly browned, about 10 minutes. Drain on paper towels and set aside. Dotdash Meredith Food Studios
  • Heat oil for vegetables in a wok over medium heat. Stir in celery, bell pepper, and onion; cook until tender, about 5 minutes. Season with pinch of sugar and salt. Remove from heat and set aside. Dotdash Meredith Food Studios
  • Mix 1 cup water, 3/4 cup sugar, apple cider vinegar, ketchup, soy sauce, and salt in a large saucepan; bring to a boil over high heat. Dotdash Meredith Food Studios
  • Stir in cooked pork, celery mixture, and pineapple chunks with juice. Dotdash Meredith Food Studios
  • Return to a boil, then mix in remaining 1/4 cup water and cornstarch. Cook until thickened and warmed through, about 2 minutes. Dotdash Meredith Food Studios

Notes

For superior texture, ensure the pork is completely coated in cornstarch before frying, creating a crispy crust that holds up to the sauce. Fry in batches to maintain oil temperature and prevent overcrowding, which can lead to steaming instead of frying. The key to vibrant, delicious sweet and sour pork is the balance of flavors in the sauce and the tender-crisp texture of the vegetables. Do not overcook your bell peppers and onions; they should retain some bite. The apple cider vinegar provides a brighter, more complex tang than plain white vinegar, a excellent grandmother's secret. Consider a dash of sesame oil at the very end for an added aromatic layer.