Dinner · Chinese

Sweet and Sour Pork

Maya Chen

Recipe by Maya Chen

Weeknight & global cooking · September 19, 2026

This is the takeout classic you can absolutely make at home, and it comes together faster than you'd think. Crispy pork strips get tossed in a glossy tomato sweet and sour sauce that hits every note: tangy, sweet, and savory. Serve it over steamed rice and you have dinner sorted.

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Sweet and Sour Pork

Why you'll love this

  • Better than takeout and ready in about 40 minutes.
  • That glossy sweet and tangy sauce is genuinely crave-worthy.
  • Uses simple pantry staples you probably already have.
  • Crispy pork with a saucy finish, the best of both textures.

EveryDayMeal recipe

Sweet and Sour Pork

Prep
25m
Cook
15m
Total
40m
Serves
2
Level
Medium

Ingredients

  • about 7 ounces (1/2 pound) pork tenderloin, cut into strips
  • 1 egg (you'll use the white)
  • a splash, plus more for the sauce water
  • 1/2 teaspoon salt
  • 1 teaspoon granulated sugar
  • 2 teaspoons light soy sauce
  • 1 tablespoon, divided cornstarch
  • 2 tablespoons tomato puree
  • 2 teaspoons white vinegar
  • a small handful fresh cilantro, for garnish
  • 2 to 3 cups neutral oil for frying

Equipment

  • Wok or deep skillet
  • Mixing bowls
  • Slotted spoon or spider
  • Kitchen thermometer (helpful for the oil)

Instructions

  1. Crack the egg and separate out the white into a medium bowl, saving the yolk for another use. The white gives the pork a light, crisp coating once fried.
  2. Slice the pork tenderloin into thin strips about the size of your finger so they cook quickly and evenly.
  3. Add the pork to the bowl with the egg white, along with a pinch of salt, 1 teaspoon of the cornstarch, and 2 teaspoons of soy sauce. Toss until every piece is coated, then let it marinate for about 20 minutes so the meat soaks up the flavor and tenderizes.
  4. In a small bowl, stir the remaining 2 teaspoons of cornstarch with a splash of water and the 2 teaspoons of vinegar until smooth. This is your slurry that will thicken the sauce later.
  5. Pour the oil into a wok or deep skillet and heat to 375 degrees F (a strip of pork should sizzle right away when it hits the oil). Fry the pork strips in batches until golden brown and cooked through, about 3 to 4 minutes, then lift them out onto a plate.
  6. Carefully pour off all but about 1 tablespoon of the oil. Add the tomato puree and 1 teaspoon sugar to the hot wok and stir until the sauce turns glossy and smells sweet, about 1 minute.
  7. Pour in about 1/4 cup of water and heat until the sweet and sour sauce is bubbling gently, then return the fried pork to the wok.
  8. Give your cornstarch slurry a quick stir and pour it in. Toss everything together until the sauce clings to the pork and turns thick and shiny, about 1 minute.
  9. Slide onto a serving plate and scatter fresh cilantro over the top. Serve hot over steamed rice.

Tips from the kitchen

  • Cut the pork into even strips so they fry at the same rate and none end up dry.
  • Don't crowd the wok when frying. Work in batches so the oil stays hot and the pork gets crisp instead of soggy.
  • Have your slurry mixed and ready before the pork goes back in. Sweet and sour sauce thickens fast and you want to move quickly.

Estimated nutrition per serving: 410 cal · 26g protein · 18g carbs · 26g fat

Make it your own

  • Add chunks of bell pepper, onion, and pineapple with the sauce for a heartier, more colorful dish.
  • Swap the pork for chicken breast or firm tofu using the same marinade and method.
  • Stir in a teaspoon of ketchup along with the tomato puree for a slightly sweeter, brighter red sauce.

Storing & make-ahead

Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in a skillet over medium heat to bring back some crispness, since the microwave will soften the coating. The sauce thickens when chilled, so add a splash of water when reheating.

Good to know

Can I bake or air fry the pork instead of deep frying?
Yes. Toss the marinated pork with a little oil and air fry at 400 degrees F for 10 to 12 minutes, shaking halfway. It won't be quite as crisp, but it works well and cuts down on oil.
What cut of pork works best?
Pork tenderloin is ideal because it stays tender, but pork loin or boneless chops also work. Slice against the grain into strips.
My sauce turned out too thin. What happened?
The cornstarch slurry needs a hot, bubbling sauce to activate. Keep it simmering after you add the slurry and it will thicken within a minute. If needed, mix a little more cornstarch with water and stir it in.
Can I make it ahead?
Fry the pork ahead and refrigerate it, then make the sauce fresh and toss everything together just before serving so the pork stays as crisp as possible.

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