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Sweet and Sour Pork from China

Sweet and Sour Pork

Crispy pork in a glossy sweet-and-tangy sauce. · China

📍 Guangdong ★ 4.4
Last updated Aug 13, 2026 · Reviewed by the WhatWhereVacay editorial team

Crispy pork in a glossy sweet-and-tangy sauce.

About Sweet and Sour Pork

Bite-sized pork is battered and fried, then tossed with pineapple and pepper in a bright sweet-and-sour sauce. The Cantonese original balances tang and sweetness against the crunch.

🏛️ History & Culture

Sweet and sour pork is a cornerstone of Cantonese cuisine, believed to have originated in Guangdong province. The dish is traditionally made by frying battered pork pieces and tossing them in a glossy sauce of vinegar, sugar, and often ketchup or plum sauce, with pineapple and bell peppers added for contrast.

While the Cantonese version is the most internationally recognized, regional variations exist across China—some use a lighter, more vinegary sauce, while others add other fruits or vegetables. It became a staple of Chinese restaurants abroad, symbolizing the adaptation of Cantonese flavors to global palates, and remains a beloved representation of the balance between sweet and sour that defines much of southern Chinese cooking.

🍳 How to make Sweet and Sour Pork

AI-assisted, not kitchen-tested

Sweet and Sour Pork (Gǔ Lào Ròu)

A Cantonese classic of crispy battered pork tossed with pineapple and bell pepper in a glossy, balanced sweet-and-sour sauce. The key is contrast: shatteringly crisp meat against a bright, tangy-sweet glaze.

Prep
25 min
Cook
20 min
Total
45 min
Serves
4
Difficulty
Medium

Recipe ingredients

  • 500 g (1 lb 2 oz) pork shoulder, cut into 2.5 cm / 1 inch cubes; trim excess fat
  • 1 whole (1 medium) egg, large, beaten
  • 100 g (¾ cup) cornstarch, plus 1 tbsp for the sauce
  • 60 g (½ cup) all-purpose flour
  • 5 g (1 tsp) baking powder, helps the batter puff
  • 5 g (1 tsp) fine salt
  • 120 ml (½ cup) water, cold, for the batter
  • 500 ml (2 cups) neutral oil, for deep-frying; peanut or canola
  • 200 g (7 oz) fresh pineapple, cut into 2.5 cm / 1 inch chunks; canned in juice works too, drained
  • 1 whole (1 medium) red bell pepper, cut into 2.5 cm / 1 inch squares
  • 1 whole (1 medium) green bell pepper, cut into 2.5 cm / 1 inch squares
  • 1 small yellow onion, cut into 2.5 cm / 1 inch squares
  • 3 cloves garlic, finely chopped
  • 15 g (1 tbsp) fresh ginger, finely chopped
  • 100 g (½ cup) rice vinegar, Chinkiang or other Chinese rice vinegar
  • 90 g (⅓ cup + 1 tbsp) caster sugar, superfine sugar dissolves fast
  • 45 ml (3 tbsp) ketchup, traditional Cantonese addition for color and depth
  • 15 ml (1 tbsp) light soy sauce
  • 10 g (1 tbsp) cornstarch, slurried with 2 tbsp water for thickening
  • 15 ml (1 tbsp) toasted sesame oil, finishing drizzle, optional

Steps

  1. 1 Pat the pork cubes very dry with paper towels. Toss with 1 tsp salt and the beaten egg, then mix in 100 g cornstarch and 60 g flour with the baking powder. Add the cold water gradually until you have a thick batter that just coats each piece (it should cling, not drip off loosely). Rest 10 minutes.
  2. 2 Meanwhile, make the sauce: whisk together the rice vinegar, sugar, ketchup, soy sauce and 100 ml water in a small bowl until the sugar mostly dissolves. In a separate cup, slurry the 1 tbsp cornstarch with 2 tbsp water.
  3. 3 Heat the oil in a wok or deep pot to 175 °C / 350 °F. Working in batches, drop battered pork pieces in one at a time so they don't stick. Fry for 3–4 minutes until pale gold and crisp; do not crowd the pan. Remove to a rack. Let the oil return to 175 °C / 350 °F between batches.
  4. 4 Re-fry the pork in batches a second time for 1–2 minutes until deep golden and very crisp. Drain on a rack. This double-fry is what gives the authentic crackly shell. Cook pork to an internal temperature of 71 °C / 160 °F.
  5. 5 Pour off all but 1 tbsp oil from the wok. Set over high heat, add the garlic and ginger, and stir for 15 seconds until fragrant. Add the onion and bell peppers; stir-fry 1 minute so they stay crisp. Add the pineapple and stir 30 seconds.
  6. 6 Pour in the sauce mixture and bring to a vigorous boil. Stir the cornstarch slurry and drizzle it in; the sauce will thicken and turn glossy in about 30 seconds.
  7. 7 Off the heat, add the fried pork and toss quickly so every piece is coated in the glaze. Finish with a drizzle of sesame oil if using. Serve immediately with steamed jasmine rice, as the crispness fades within a few minutes.
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Ingredients
Steps

Sweet and Sour Pork — frequently asked questions

What is Sweet and Sour Pork?

Bite-sized pork is battered and fried, then tossed with pineapple and pepper in a bright sweet-and-sour sauce. The Cantonese original balances tang and sweetness against the crunch.

What is Sweet and Sour Pork made of?

Sweet and Sour Pork is made with pork, pineapple, bell pepper, vinegar and sugar.

Where does Sweet and Sour Pork come from?

Sweet and Sour Pork comes from China, and is especially associated with Guangdong. Sweet and sour pork is a cornerstone of Cantonese cuisine, believed to have originated in Guangdong province.

Where can I eat Sweet and Sour Pork?

A Cantonese restaurant, over steamed rice.

How do you make Sweet and Sour Pork?

Making Sweet and Sour Pork at home takes about 25 minutes of prep and 20 minutes of cooking. The recipe on this page serves 4 and is rated medium. Full ingredient list and step-by-step method are in the recipe section above.

→ More traditional dishes from China

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