published May 10, 2024 When I think of Chinese food, one of the first dishes that comes to mind is sweet and sour pork. It’s an iconic meal that uses both classic Chinese cooking techniques and widely loved Cantonese flavors. And it’s all about the sauce! Once wrapped in a savory marinade, stir-fried to a crispy golden perfection, the juicy pork is tossed in a sugar and vinegar sauce with ketchup for extra tanginess and thickened with cornstarch. The thick sauce clings to and coats the tender meat as it’s stir-fried, and tossed along with the peppers, onions, and pineapple. This flavor combination is great with all protein but especially pork. I even love it on ribs! But you might also know it as a dipping sauce for egg rolls and other crispy, fried Chinese dishes. My sweet and sour pork recipe is great with steamed white rice and fried rice, or — my personal favorite — tender lo mein noodles!
Recommended Tools
Wok – There’s no better pan for stir fry than a wok. You can hold a lot of food while very quickly frying, stirring, and tossing.
Storing and Reheating
Sweet and sour pork stir fry is only crispy for a short while once it’s served. The crispy exterior gradually softens once it’s coated in the sauce. That being said, you can get leftovers as crispy as possible in the oven or air fryer. Store in an airtight container, refrigerate, and eat any leftovers within 4 days. Love this recipe? Share it with the world on Pinterest.
