Crispy Sweet-and-Sour Pork
Golden fried pork strips encased in a shatteringly crisp batter, then tossed in a tangy, glossy tomato-vinegar glaze with fresh peppers and aromatics.
Story
This homemade version of the takeout classic delivers restaurant-quality crunch without the wok hei drama. The secret lies in drying the pork thoroughly before battering and maintaining steady oil temperature for that lasting crispness. The sauce strikes a bright balance between fruity ketchup, sharp rice vinegar, and caramelized sugar—no gloopy cornstarch overload needed.
Ingredients
Instructions
Prep the pork
Slice the tenderloin into uniform strips, then lay them on kitchen paper and blot aggressively until surface moisture disappears—this ensures the batter clings and fries up glassy rather than soggy.
Mix the batter
Whisk flour, cornstarch, and egg with 2 tablespoons of cold water until you have a thick, pancake-like consistency that coats the back of a spoon. If it feels too stiff, add a teaspoon of water; too thin, sprinkle in a pinch more starch.
Fry to golden crispness
Heat oil in a heavy pan or wok to 175°C (350°F). Working in two batches to avoid crowding, dip pork strips into batter, letting excess drip off, then lower gently into the oil. Fry for 3–4 minutes until deeply golden and audibly crunchy. Transfer to a wire rack or paper towels to drain.
Build the glaze
Pour off all but a teaspoon of oil from the pan. Over medium heat, sauté garlic and onion until fragrant and just soft, about 90 seconds. Add ketchup, rice vinegar, sugar, and soy sauce. Simmer vigorously, stirring constantly, until the mixture reduces to a syrupy glaze that coats the back of a spoon, roughly 2 minutes.
Toss and serve immediately
Return the crispy pork to the pan along with the diced bell pepper. Toss everything quickly and continuously for 30 seconds so each strip gets lacquered in the hot sauce while retaining its crunch. Pile high over steamed rice and serve at once—the contrast between shattering coating and tangy sauce is at its peak when piping hot.