Sweet and Sour Pork

A simple, satisfying favorite.

Why You'll Love This Recipe

• Restaurant-style at home for less.
• Bright, balanced sauce — not the cloyingly sweet takeout version.
• Crispy crust that actually stays crisp (if you serve fast).
• Vibrant color from peppers and pineapple.
• Adaptable to chicken or shrimp.

Ingredient Notes

• Rice vinegar gives the right tang; white vinegar is harsher.
• Pineapple juice adds body — use the drained liquid from a can if you have it.
• Brown sugar over white gives the sauce a deeper, slightly molassesy note.

Ingredient Substitutions

• Chicken thigh or shrimp instead of pork.
• Apple cider vinegar for rice vinegar in a pinch.
• Sriracha (1 teaspoon) for a little heat.

Equipment Needed

• Heavy pot or wok for frying
• Slotted spoon or spider
• Large skillet
• Mixing bowls
• Whisk
• Paper towels

Prep Tips

• Cut all the vegetables and pork to similar size for even cooking.
• Mix the sauce before frying — you'll have no time once the pork is in the pan.

Instructions

1. 1

   Gather and prep: 1 lb boneless pork, 1 pineapple, 1 medium bell pepper, sliced, 1 medium onion, diced, 1 ketchup, 1 tbsp vinegar, 1 cup sugar, 1 cup cornstarch. dice the onion, and chop the vegetables into even pieces before you start cooking.

2. 2

   Coat pork in cornstarch, fry. Cook pork to 145°F internal and rest 3 minutes; ground pork to 160°F.

3. 3

   Simmer ketchup, vinegar, sugar.

4. 4

   Toss with pork, pineapple, peppers.

5. 5

   Serve over rice.

Artsi Pro Tips

• Double-fry is the secret — first cook, then crisp. Skip the second fry and you get soggy pork.
• Toss the pork in sauce at the very last second to keep the crunch.
• Use fresh pineapple if possible; canned is fine but rinse to cut the syrup sweetness.

Common Mistakes

• Frying at too low a temperature, giving greasy pork.
• Overcooking the peppers until limp.
• Saucing too early — the crispy crust turns to mush.

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