This is the juiciest, crispiest, most flavorful Sweet and Sour Pork with the BEST sauce! Thanks to key techniques like velveting, double dredging, and a double fry (air fryer instructions included), every bite tastes better than takeout!

Follow along for step-by-step photos, expert tips, and serving suggestions!

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Top view of sweet and sour pork being served with rice

Why This Sweet and Sour Pork Works

BEST SWEET AND SOUR SAUCE: Multi-dynamic sauce with red wine vinegar (WAY BETTER than cider vinegar!), sugar, pineapple juice, and ketchup.
EXTRA CRISPY: The pork is fried once to cook, then fried a second time to make it extra crispy. This technique also makes it less oily!
BEST BREADING: Cornstarch makes it extra crispy, a touch of flour adds structure, and baking soda aerates it for a puffier, crunchier result.
NO FAIL BREADING: The pork is double-dredged first to lock in moisture and create a base layer that helps the second coating stick, giving you extra crunch and a sturdier, crispier crust.
JUICY PORK: Using the right cut of pork with marbling, and the Chinese technique of velveting (I use it in all my stir-fry recipes), makes it tender and juicy!
FLAVORFUL: Soy sauce, toasted sesame seed oil, and spices added to the marinade infuse it with flavor from the inside out.

sweet and sour pork recipe being served in a bowl with rice

Sweet and Sour Pork Recipe Ingredients

Let’s take a closer look at some key ingredients you’ll need to make this recipe (measurements in the printable recipe card at the bottom of the post):

Pork butt: preferred over pork shoulder. Pork butt comes from the upper shoulder and has more marbling, making it juicier and more tender, while pork shoulder comes from the lower shoulder and is slightly leaner and firmer.
You won’t need all of it, so use the rest in carnitas, slow cooker pulled pork, or Asian pork.
Rice wine: Use Shaoxing cooking wine, or I use “Kikkoman Aji-Mirin: Sweet Cooking Rice Seasoning” which is commonly found in the Asian section of most grocery stores, or you can purchase it on Amazon. I suggest you Google images before you head off to the grocery store so you know exactly what you are looking for.
The best substitute is pale dry sherry. Please do not substitute with rice vinegar; they are not the same.
Cornstarch for breading: Using more cornstarch than flour creates a lighter, crispier coating because cornstarch contains no gluten, so it fries up delicate and crunchy instead of bready or heavy.
Flour for breading: A small amount of flour adds just enough structure and adhesion to keep the coating intact while preserving that signature airy, crackly texture.
Baking soda in the breading helps aerate it for a puffier, crunchier result, and the egg white binds everything together while creating a delicate, crisp shell.

SWEET AND SOUR SAUCE

The “Sweet”: A combination of granulated sugar and honey creates a sweet, glossy finish. Use more or less honey depending on how sweet you would like it.
Red wine vinegar is essential for the sweet and sour sauce—it delivers the signature bold, fruity tang that defines classic sweet and sour sauce, so don’t substitute another vinegar or the flavor will taste noticeably different.
Pineapple juice can be freshly squeezed, from a can, or from a can of pineapple tidbits or chunks if you don’t use fresh pineapple.
Pineapple: I prefer fresh pineapple for the texture, but you may use canned.

sweet and sour pork ingredients: pork butt, pineapple, bell peppers, soy sauce, ketchup, red wine vinegar, sugar, cornstarch, flour, egg, baking soda, garlic, ginger

How to MAke Sweet and Sour Pork

Let’s take a closer look at how to make this recipe with step-by-step photos (full recipe in the printable recipe card at the bottom of the post):

Step 1: Marinate the pork. Whisk the“Marinade” ingredients together in a large bowl or freezer bag. Stir in the pork and let it marinate at room temperature for at least 20 minutes (ideally 60).

Step 2: Breading. Whisk the cornstarch, flour, and baking soda together in a shallow dish or bowl; set aside.
Step 3: First dredge. When ready to cook, stir the egg white into the marinating pork, then add ½ cup of the breading and stir to combine. Let it rest for 5 minutes (it will look gummy). Meanwhile, heat the oil.
Step 4: Second dredge. Working in batches, transfer the pork to the breading mixture. Using a clean hand, scoop and press the coating firmly onto the pork, turning as needed until each piece is thoroughly coated. Gently shake off any excess breading, then transfer to a plate.

a collage showing how to make sweet and sour pork by 1. marinating the pork, adding flour/cornstarch breading to pork, 3. stirring to coat in breading, 4. dreding the pieces in the breading

Step 5: Fry #1. Working in batches, fry the pork for 3 minutes, then transfer to the paper-towel-lined rack using a spider strainer. Repeat until all the pork is fried, keeping the temperature around 350-360°F.

Step 6: Fry #2. This second fry makes the pork extra crispy, but it is not essential. Fry again in batches for 30 seconds to 1 minute, until deeply golden brown, then transfer to a paper towel-lined rack.
Step 7: Stir fry. Heat a heavy-bottom pan or wok over medium-high heat until smoking, then add 1 tablespoon of oil. Add the onions and pineapple, and stir-fry for 2 minutes. Add bell peppers, ginger, and garlic, and stir-fry for 1 minute.
Step 8: Thicken the sauce: Stir the sauce to recombine, then add it to the skillet. Simmer until thickened.

a collage showing how to make sweet and sour pork by 1. frying in oil, 2. frying for a second time in oil, 3. stir frying the pineapple, onions, bell peppers, garlic, and ginger, 4. adding the sauce and simmering to thicken

Step 9: Combine. Add the pork and toss to coat. Serve immediately.

showing how to make sweet and sour pork by tossing the pork with the sweet and sour sauce

Pork Sweet and Sour Recipe TIPS

Use the right oil: Choose a neutral oil with a high smoke point so the pork fries evenly without burning. Vegetable oil is ideal, but peanut, canola, safflower, soybean, or cottonseed oil also works well.
Keep the oil hot: Maintain the oil between 350–360°F so the coating crisps quickly while the pork stays juicy inside. Oil that’s too cool makes the breading greasy and soggy; oil that’s too hot can burn the coating before the pork cooks through.
Use a thermometer if possible: A candy thermometer is the best way to keep the oil at a consistent temperature throughout frying for evenly golden, crispy pork.
Shake off excess breading: Too much coating can fall off and burn in the oil. A light, even coating fries up crispier and cleaner.
Fry in batches: Avoid overcrowding the pan, which drops the oil temperature and causes the pork to steam instead of crisp.
Sauce just before serving: The crispy coating will gradually soften once tossed in sauce, so combine everything right before serving for the best texture.

How to serve Chinese Sweet and Sour Pork

Rice: I suggest plain rice, like jasmine or brown. Just pop the rice in your rice cooker for a hands-off, easy side. You can also use microwave rice pouches if you’re making a single serving. Fried rice is also tasty.

Low carb: Cauliflower rice, quinoa, broccoli rice, or a blend of brown rice and any of the options above.

Noodles: Chow Mein, ramen, soba noodles, rice noodles, or low-carb spaghetti squash are a fun way to mix things up.

Appetizers: For a complete Asian feast, pair with Wontons, Crab Rangoons, or Egg Rolls.

Salads: Some of our favorite Asian-inspired salads include Ramen Salad, Crunchy Asian Salad, Chinese Salad, and Asian Pineapple Salad.

HOW TO STORE

Let cool completely, then store in an airtight container for up to 3–4 days. For the best texture, reserve some of the pork separately from the sauce if you anticipate leftovers—this helps keep the coating from softening.

How to reheat

•Oven: If stored separately, reheat at 375°F for 8–12 minutes on a sheet pan, then warm the sauce separately.
•Air fryer: If stored separately, heat at 350°F for 5–7 minutes, shaking halfway through, then warm the sauce separately.
•Stovetop: Warm in a skillet over medium heat, stirring gently until heated through.
•Microwave: Heat in 30–60 second intervals, covered loosely, until hot (best for convenience, but coating will be softer).

picking up a bite of sweet and sour pork with chopsticks showing how crispy it is

Looking for more Chinese Recipes?

Sweet and Sour Chicken
Baked Sweet and Sour chicken
Beef and Broccoli
Szechuan Beef
Orange Beef
Ginger Beef
Pepper Steak
Mongolian Beef
General Tso’s Chicken
Orange Chicken
Sweet and Sour Chicken
Kung Pao Chicken

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©Carlsbad Cravings by CarlsbadCravings.com

Servings: servings

Total Time: 1 10

Prep Time: 30

Cook Time: 20

Marinating 20

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