Crispy Hong Kong Style Sweet and Sour Pork Recipe Easy Homemade with Pineapple

“You won’t believe how this all started,” my friend Jason said as he passed me a plate of crispy Hong Kong style sweet and sour pork with pineapple last Friday night. I was visiting his small apartment in Kowloon after a long day, and honestly, I was expecting something simple, maybe a quick stir-fry. Instead, what I got was this perfect harmony of crispy pork, tangy sauce, and juicy pineapple that instantly reminded me of that bustling little dai pai dong stall I once stumbled upon in Mong Kok.

Now, I have to confess—my first attempt at this recipe was a bit of a mess. I mean, I forgot to dry the pork strips properly, so the oil splattered like fireworks, and I was nearly out of time before my guests arrived. But, somehow, the flavors came together in a way I didn’t expect. That crunch! The balance between sweet and tangy. It was like a happy accident that changed how I view Chinese takeout forever.

Maybe you’ve been there—trying to recreate something you tasted once, only to end up frustrated and ready to order pizza. I get it. But this is different. This crispy Hong Kong style sweet and sour pork with pineapple is approachable, rewarding, and—let me tell you—it’s become a staple whenever I want to wow dinner guests or just treat myself on a weeknight. Plus, it’s got that nostalgic charm that makes you want to close your eyes and savor every bite.

Why You’ll Love This Crispy Hong Kong Style Sweet and Sour Pork Recipe

From countless kitchen trials and some accidental discoveries, this recipe stands out by making an old favorite feel fresh and doable at home. Here’s why you’ll want to keep this one in your recipe box:

• Quick & Easy: Ready in under 40 minutes, perfect for busy weeknights or spontaneous cravings.
• Simple Ingredients: No exotic shopping required—just basics you likely have or can find easily.
• Perfect for Sharing: Ideal for family dinners, casual get-togethers, or even potluck parties.
• Crowd-Pleaser: The crispy pork and tangy pineapple combo always gets a thumbs-up from kids and adults alike.
• Unbelievably Delicious: The texture contrast between the crunchy pork and juicy pineapple, all coated in a glossy sweet and sour sauce, hits the spot every time.

What sets this recipe apart? The secret lies in the double-coating technique on the pork, giving it that unmistakable crunch without being greasy. Plus, the sauce is balanced just right—not too sweet, not too tart, with fresh pineapple pieces adding bursts of natural sweetness. Honestly, this isn’t just another sweet and sour pork recipe. It’s the one you’ll come back to again and again because it hits that perfect note between comfort and excitement.

What Ingredients You Will Need for Crispy Hong Kong Style Sweet and Sour Pork with Pineapple

This recipe uses simple, wholesome ingredients to deliver bold flavor and satisfying texture without the fuss. Most are pantry staples or easy to find at your local market. Here’s what you’ll put together:

• For the Pork:
  • 1 lb (450 g) pork tenderloin or shoulder, cut into 1-inch (2.5 cm) cubes
  • 1 large egg, beaten (helps the batter stick)
  • 1/2 cup (65 g) cornstarch (for that crispy coating) – I prefer Argo brand for consistent results
  • Salt and white pepper, to taste
  • Vegetable oil, for deep frying (canola or peanut oil works well)
• For the Sweet and Sour Sauce:
  • 1/4 cup (60 ml) rice vinegar
  • 1/4 cup (60 ml) ketchup (choose a brand without too much added sugar)
  • 1/4 cup (50 g) granulated sugar
  • 2 tablespoons (30 ml) soy sauce
  • 1/2 cup (120 ml) pineapple juice (fresh or canned, preferably unsweetened)
  • 1 tablespoon (8 g) cornstarch mixed with 2 tablespoons (30 ml) water (for thickening)
• For the Veggies & Pineapple:
  • 1 cup (150 g) fresh pineapple chunks (canned works too, but fresh adds brightness)
  • 1 small green bell pepper, cut into bite-sized pieces
  • 1 small red bell pepper, cut into bite-sized pieces
  • 1 small onion, cut into wedges

If you want to swap things up, you can use tamari instead of soy sauce for gluten-free, or swap pineapple chunks for mango for a tropical twist in summer. Just be sure your pork is fresh and the cornstarch coating is dry before frying for that unbeatable crunch.

Equipment Needed

• Deep frying pan or wok – a wok works beautifully for even heat distribution, but a deep skillet will do.
• Slotted spoon or spider strainer – to safely remove pork from hot oil.
• Mixing bowls – at least two for batter and sauce prep.
• Measuring cups and spoons – for precise ingredient amounts.
• Whisk or fork – to beat the egg and mix the sauce.
• Paper towels – to drain excess oil from the fried pork.

If you don’t have a wok, your largest deep skillet or Dutch oven will work fine. I once used a heavy saucepan in a pinch, and the pork still came out crispy—just keep the oil temperature steady. Also, a candy or deep-fry thermometer helps maintain oil temperature around 350°F (175°C), but if you don’t have one, test by dropping a small bit of batter in; it should sizzle immediately and rise to the surface.

Preparation Method

1. Prep the Pork: Pat the pork cubes dry with paper towels. This step is crucial—excess moisture will cause the oil to splatter and prevent crispiness. Season the pork with a pinch of salt and white pepper.
2. Coat the Pork: Lightly beat the egg in a bowl. Dip each pork cube into the egg, letting excess drip off. Then dredge thoroughly in cornstarch, ensuring each piece is evenly coated. For extra crunch, you can repeat the egg and cornstarch coating one more time—this double layer makes a difference. Set coated pork aside on a plate.
3. Heat the Oil: Pour vegetable oil into your wok or pan to a depth of about 2 inches (5 cm). Heat to roughly 350°F (175°C). If you don’t have a thermometer, drop a small bit of batter in; it should bubble and rise quickly.
4. Fry the Pork: Carefully add pork pieces in batches to avoid overcrowding. Fry for about 3-4 minutes per batch, turning occasionally, until golden brown and crisp. Remove with a slotted spoon and place on a plate lined with paper towels to drain excess oil.
5. Prepare the Sauce: In a small saucepan, whisk together rice vinegar, ketchup, sugar, soy sauce, and pineapple juice. Bring to a gentle simmer over medium heat.
6. Thicken the Sauce: Stir the cornstarch-water slurry to recombine and slowly pour into the simmering sauce while stirring constantly. Cook for another 1-2 minutes until the sauce thickens to a glossy consistency. Remove from heat.
7. Cook the Veggies: In a large pan or wok, heat a tablespoon of oil over medium-high heat. Stir-fry the bell peppers and onion for 2-3 minutes until just tender but still crisp. Add the pineapple chunks and cook for another minute.
8. Combine & Serve: Toss the fried pork into the pan with veggies. Pour the sweet and sour sauce over everything and stir gently to coat. Serve immediately with steamed jasmine rice or noodles.

Sometimes, the sauce can get too thick if left too long, so stir it gently before pouring. Also, don’t skip drying the pork—wet pork means soggy coating, and nobody wants that. If you want to prep ahead, you can fry the pork earlier and reheat it in a hot oven at 400°F (200°C) for 5 minutes before tossing in the sauce.

Cooking Tips & Techniques for Perfect Sweet and Sour Pork

Here are some tips I’ve picked up through trial and error that really help nail that crispy texture and balanced flavor:

• Dry, Dry, Dry: Pat the pork completely dry before coating. Moisture is your enemy when frying.
• Oil Temperature Matters: Keep the oil steady around 350°F (175°C). Too hot burns the outside, too cool makes the pork greasy.
• Batch Frying: Don’t overcrowd the pan. Give each pork piece room to crisp up nicely.
• Double Coat for Crunch: The extra egg and cornstarch dip yields that signature crunch without heaviness.
• Make Sauce Last: Prepare the sauce close to serving time to avoid it thickening too much or losing brightness.
• Fresh Pineapple is Key: If you can get fresh, it adds a natural tang and juiciness you just can’t get from canned.

I once overcooked the pork because I was juggling too many things at once, and the result was tough pieces. Lesson learned: focus on one step at a time, and keep your mise en place organized. Also, stirring the sauce constantly while adding cornstarch prevents lumps and gives that silky finish.

Variations & Adaptations

• Gluten-Free: Swap soy sauce with tamari and ensure your ketchup and other sauces are gluten-free. Use rice flour or potato starch instead of cornstarch for coating.
• Vegetarian Version: Replace pork with firm tofu or cauliflower florets. Coat and fry similarly, then toss in the same sauce and veggies.
• Spicy Kick: Add a tablespoon of chili garlic sauce or fresh chopped chilies to the sauce for a spicy-sweet twist.
• Seasonal Swap: In autumn, swap pineapple chunks for apple pieces and adjust the sauce sweetness accordingly.
• My Personal Twist: I sometimes add a splash of freshly squeezed orange juice to the sauce for a citrusy brightness that surprises guests.

Serving & Storage Suggestions

Serve this crispy Hong Kong style sweet and sour pork hot, right off the stove, preferably with steamed jasmine rice or egg fried rice for a classic pairing. Garnish with thinly sliced green onions or toasted sesame seeds for a little extra flair.

If you have leftovers (which honestly is rare), store them in an airtight container in the refrigerator for up to 2 days. To reheat, spread pork pieces on a baking sheet and warm in a 400°F (200°C) oven for about 5-7 minutes to regain crispiness. The sauce and veggies can be reheated gently on the stovetop. Flavors actually meld nicely overnight, making leftovers even tastier.

Nutritional Information & Benefits

Per serving (approximate): 450 calories, 25g protein, 40g carbohydrates, 15g fat.

This dish offers a good protein boost from the pork, while the bell peppers and pineapple provide vitamins C and antioxidants. Using fresh pineapple adds natural enzymes like bromelain, which may aid digestion. Opting for lean cuts of pork and controlling frying oil temperature helps keep fat content reasonable. For those watching carbs, serve with cauliflower rice or steamed greens instead of jasmine rice.

Keep in mind the sauce has sugar, but balancing with fresh veggies and portion control makes this a satisfying occasional treat that doesn’t derail your health goals.

Conclusion

Crispy Hong Kong style sweet and sour pork with pineapple is one of those recipes that manages to be both comforting and exciting at the same time. It’s approachable for home cooks, impressive on the dinner table, and packed with flavor that makes you pause and smile. Whether you’re cooking solo or feeding a hungry crowd, this is a recipe worth trying and making your own.

Feel free to adjust the sweetness, add your favorite veggies, or swap proteins based on what you have on hand. Cooking is all about experimentation, and this recipe welcomes your personal touch.

Give it a go, share your experience, and don’t be shy about leaving a comment or asking questions—I love hearing how these dishes come to life in your kitchens. Happy cooking!

Frequently Asked Questions About Crispy Hong Kong Style Sweet and Sour Pork

• Can I use chicken instead of pork?
  Yes, chicken breast or thigh cut into similar-sized pieces works well. Just adjust frying time accordingly.
• How do I keep the pork crispy when serving?
  Fry in small batches and keep cooked pork on a wire rack instead of paper towels to prevent sogginess. Serve immediately after tossing with sauce.
• Is there a way to make this recipe healthier?
  Try baking the coated pork at 425°F (220°C) for 15-20 minutes instead of frying, flipping halfway through. The texture won’t be identical but still delicious.
• Can I prepare the sauce in advance?
  Yes, but store it separately and reheat gently before combining with pork and veggies to maintain freshness.
• What’s the best way to cut pineapple for this dish?
  Cut into bite-sized chunks about 1-inch (2.5 cm). Fresh pineapple works best for texture and flavor.

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