Sweet & sour pork served on a plate

Sweet & sour pork

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(17 ratings)

Prep: 30 mins Cook: 30 mins Plus chilling

More effort

Serves 4

Don't call the takeaway – cook your own sweet & sour pork using a vibrant marinade and tinned pineapple. Swap the pork for chicken or prawns if you prefer

Nutrition and extra info

Nutrition: Per serving

  • kcal650
  • fat23g
  • saturates4g
  • carbs75g
  • sugars20g
  • fibre3g
  • protein31g
  • salt3.7g


  • 1 pork fillet (about 500g), trimmed and cut into 3cm chunks
  • sunflower or vegetable oil, for deep-frying
  • cooked rice or noodles, to serve



    Rice is a grain, the seed of a type of grass, which is the most widely grown and the most…

For the marinade

  • 1 tbsp light soy sauce
    Soy sauce

    Soy sauce

    soy sor-s

    An Asian condiment and ingredient that comes in a variety of of varieties ranging from light to…

  • 2 tbsp shoaxing rice wine or dry sherry
  • 1 garlic clove, grated
  • thumb-sized piece ginger, grated



    Mainly grown in Jamaica, Africa, India, China and Australia, ginger is the root of the plant. It…

For the coating

  • 50g cornflour
  • ½ tsp salt
  • 1 tsp ground white pepper
  • 2 tsp celery salt
  • 2 tsp caster sugar

For the sauce

  • 1 tbsp sunflower oil
    Sunflower oil

    Sunflower oil

    Sunflower oil is made from pressing sunflower seeds and extracting the oil. It's usually…

  • 2 garlic cloves, finely chopped
  • thumb-sized piece ginger, chopped



    Mainly grown in Jamaica, Africa, India, China and Australia, ginger is the root of the plant. It…

  • 1 green or red pepper, roughly chopped
  • 2 tbsp tomato ketchup
  • 4 tbsp rice vinegar
  • 1 tsp sesame oil
  • 2 tbsp light soy sauce
    Soy sauce

    Soy sauce

    soy sor-s

    An Asian condiment and ingredient that comes in a variety of of varieties ranging from light to…

  • 1 tbsp soft brown sugar
  • 300g can pineapple chunks
  • 1 tbsp sesame seeds

For the batter

  • 100g rice flour
  • 100g cornflour
  • 1 tsp baking powder
    Baking powder

    Baking powder

    bay-king pow-dah

    Baking powder is a raising agent that is commonly used in cake-making. It is made from an alkali…


  1. Mix the pork with the marinade ingredients and leave to sit for at least 15 mins, or chill for a few hours. In a separate bowl, mix all the coating ingredients. Drain any excess liquid off the pork and toss the pork in the seasoned coating. Can be done 1 hr ahead.

  2. To make the sauce, heat the oil in a shallow saucepan and gently fry the garlic, ginger and peppers until just starting to soften. Now drop in all the rest of the ingredients except the sesame seeds. Bring everything to the boil and cook for a few mins until thickened, then take off the heat. To make the batter, whisk the flours and baking powder together with 200ml water to a smooth paste.

  3. Heat the oil in a deep-fat fryer, large saucepan or a wok to 180C or until a drop of batter sizzles and browns in 20 secs. Dip the marinated pork in the batter mix (do it in two or three batches) and let any excess drip off. Fry the pork in batches for about 5-6 mins or until golden. Remove and drain on kitchen paper until all the batches are done. Make sure you bring the oil back to the correct temperature between each batch. Coat the crispy pork in the sauce, then sprinkle over the sesame seeds, coriander and serve with rice or noodles.

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Comments, questions and tips

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22nd May, 2020
For my taste this was too vinegary, I did use the whole tin of pineapple Including juice and Japanese wine vinegar. Next time I would start with 2 tablespoons then add more to taste if necessary. Otherwise easy to do. I also use pork loin chops which were a bit chewy but Chicken or prawns would work
21st May, 2020
I made this yesterday and it tastes immense. I followed the recipe almost entirely. The recipe jumps around a little and it's not so simple to make, but worth it if you have the time. Some ingredients may be challenging to find but I'm sure you could use substitutes. I could not find "rice wine" anywhere so I used "Mirin" instead which is often used as a substitute. It might be worth me pointing out, I only needed half the batter mix. The batter was crispy and light which beats the soggy stuff you might get from the takeaway.
scaryjane's picture
9th Feb, 2018
This was fabulous, made it for dinner last night. I used a packet of prawns (I halved the coating and batter) and it looked just like the photo! I halved the pineapple chunks too (I didn't use the juice) but used the full amount of ingredients for the sauce for the two of us. My other half was impressed too, said to make again!......how good of him ;)
Samantha Pattison Previously Johnson's picture
Samantha Pattis...
19th Jan, 2018
Does the whole can of pineapple chunks go in including the juice please ?
1st Dec, 2018
Yeah the juice is important for the sauce :)
14th Sep, 2019
Argh only just read this after making/eating it! Was over vinegary so I put extra ketchup in - the juice would’ve done the job!
15th Jan, 2018
Made this last night. It was gorgeous! Will definitely be making this again!!
25th Jan, 2018
Did you put the whole can of pineapple in, including the juice, or did you drain it?
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