Sweet and Sour Pork
Sweet and Sour Pork is a medium Chinese recipe that serves 4. 460 calories per serving. Recipe by Backyard Chef on YouTube.
Prep: 25 min | Cook: 25 min | Total: 1 hr 5 min
Cost: $10.89 total, $2.72 per serving
Ingredients
- 1/2 cup Ketchup (regular tomato ketchup)
- 1/4 cup Granulated Sugar (white sugar)
- 3 cup Water (for sauce base)
- 5 tablespoon Apple Cider Vinegar
- 2 tablespoon Soy Sauce (low‑sodium optional)
- 2 tablespoon Plum Sauce (Chinese sweet plum sauce)
- 1 ml Red Food Coloring (a few drops, optional for color)
- 2 tablespoon Canned Pineapple Juice (from the can of pineapple)
- 1 tablespoon Cornstarch (for slurry (mix with 3 tbsp water))
- 1 tablespoon Cornstarch (for batter)
- 3 Bell Peppers (one red, one green, one yellow; cut into 1‑inch cubes)
- 1/2 Onion (medium, cut into 45° wedges)
- 1 Carrot (medium, cut into matchsticks)
- 2 clove Garlic (minced, optional)
- 1/2 cup Pineapple Chunks (drained from canned or fresh)
- 1 lb Pork Loin (lean, trimmed, cut into bite‑size cubes)
- 3/4 teaspoon Baking Soda (for tenderizing)
- 1 pinch White Pepper
- 1 teaspoon Soy Sauce (for pork tenderizing)
- 1 cup Self‑Raising Flour (for batter)
- 1/2 teaspoon Salt
- 1/4 cup Water (for batter consistency)
- 2.5 cup Vegetable Oil (high smoke‑point oil for deep frying)
Instructions
Make Sweet and Sour Sauce Base
Combine ketchup, sugar, 3 cups water, apple cider vinegar, soy sauce, plum sauce, red food coloring and pineapple juice in a saucepot. Stir and bring to a gentle simmer.
Time: PT10M
Thicken Slightly with Cornstarch Slurry
Mix 1 tablespoon cornstarch with 3 tablespoons cold water in a small bowl. When the sauce is simmering, whisk in the slurry and cook 1‑2 minutes until the sauce just begins to coat the back of a spoon. Do not over‑thicken.
Time: PT3M
Prepare Vegetables
Dice bell peppers into 1‑inch cubes, cut onion into 45° wedges, slice carrot into thin matchsticks, mince garlic (if using), and drain pineapple chunks. Set aside in a bowl.
Time: PT10M
Tenderize Pork
In a bowl, toss pork cubes with 3/4 tsp baking soda, a pinch of white pepper and 1 tsp soy sauce. Mix until evenly coated.
Time: PT3M
Blanch Pork
Bring a pot of water with a pinch of salt to a rolling boil. Add the seasoned pork cubes and blanch for 3‑4 minutes until they turn opaque (about 60% cooked). Drain and spread on a tray to cool.
Time: PT5M
Temperature: Boiling
Make Light Batter
In a mixing bowl combine 1 cup self‑raising flour, 1 tablespoon cornstarch, 1/2 tsp salt, and enough water (about 1/4 cup) to form a thick but smooth coating. Add a drizzle of oil if desired and whisk until smooth.
Time: PT5M
First Fry (Par‑Fry) Pork
Heat vegetable oil in a deep pan to ~180°C (350°F). Toss a handful of blanched pork cubes in the batter, then carefully lower them into the oil. Fry for 2‑3 minutes until the coating just sets and turns pale gold. Remove with a slotted spoon onto the wire rack.
Time: PT5M
Temperature: 180°C
Second Fry for Crispness
Increase oil temperature slightly (still around 180‑190°C). Return the par‑fried pork balls to the oil and fry another 2‑3 minutes until deep golden and crisp. Transfer to the rack to drain.
Time: PT3M
Temperature: 180°C
Stir‑Fry Vegetables
In the same pan (drain excess oil, leave ~2 tbsp), add a splash of oil, then stir‑fry garlic briefly, followed by bell peppers, onion, carrot and pineapple chunks for 3‑4 minutes until just tender but still crisp.
Time: PT5M
Temperature: 180°C
Combine Sauce, Veggies, and Pork
Add the prepared sweet‑and‑sour sauce to the wok, bring to a gentle simmer, then stir in a small amount of cornstarch slurry (1 tsp slurry) to thicken just enough to cling. Toss the crispy pork balls in, coating them lightly. Serve immediately, keeping a few pork balls aside for extra crunch.
Time: PT5M
Nutrition Facts
- Calories
- 460
- Protein
- 25 g
- Carbohydrates
- 32 g
- Fat
- 22 g
- Fiber
- 3 g
Dietary info: Contains pork, Contains gluten, Not vegetarian, Not vegan
Allergens: Soy, Wheat, Corn
Ingredient Substitutions
- Instead of Ketchup: Tomato sauce, Homemade ketchup
- Instead of Granulated Sugar: Brown sugar, Honey (use less)
- Instead of Apple Cider Vinegar: White vinegar, Rice vinegar
- Instead of Soy Sauce: Tamari
- Instead of Plum Sauce: Hoisin sauce, Apricot jam
- Instead of Red Food Coloring: Beet juice
- Instead of Canned Pineapple Juice: Orange juice
- Instead of Cornstarch: Corn flour
- Instead of Cornstarch: Corn flour
- Instead of Bell Peppers: Any color capsicum
- Instead of Onion: Shallots
- Instead of Carrot: Parsnip
- Instead of Garlic: Garlic powder (1/4 tsp)
- Instead of Pineapple Chunks: Fresh pineapple
- Instead of Pork Loin: Pork tenderloin
- Instead of White Pepper: Black pepper
- Instead of Soy Sauce: Tamari
- Instead of Self‑Raising Flour: All‑purpose flour + 1 tsp baking powder
- Instead of Vegetable Oil: Canola oil, Peanut oil
Equipment Needed
- Saucepot
- Mixing Bowl
- Cutting Board
- Chef's Knife
- Measuring Cups
- Measuring Spoons
- Whisk
- Slotted Spoon
- Deep Frying Pan
- Wire Rack with Tray
- Plate for Draining
- Ladle
- Small Bowl
- Tongs (optional)
Critical Steps — Do Not Skip
- Tenderizing pork with baking soda
- Blanching pork quickly to set texture
- Maintaining oil temperature for double frying
- Adding cornstarch slurry gradually to control sauce thickness
- Avoiding overcrowding the pan during frying
Chef Tips from the Video
- Pat the blanched pork completely dry before battering to prevent steam pockets.
- Use a high smoke‑point oil like peanut or canola for a cleaner fry.
- For extra color, add a pinch of paprika to the batter.
- Serve with steamed jasmine rice to balance the sweet‑and‑sour flavor.
Troubleshooting
Batter is too runny and drips off the pork.
Add a little more flour (1‑2 tbsp) until the coating clings. Ensure the pork is patted dry before dipping.
Pork balls become soggy after adding sauce.
Add sauce to the wok first, then quickly toss the pork balls and remove immediately; keep a few balls aside for serving on top.
Sauce is too thin.
Whisk in additional cornstarch slurry (1 tsp cornstarch + 2 tsp water) and simmer a minute longer.
Oil temperature drops and pork absorbs oil.
Fry in small batches and allow oil to return to 180°C between batches; use a thermometer.
Storage
Refrigerator: Sauce: up to 1 week in a sealed jar. Fried pork: 2 days in an airtight container; reheat briefly to regain crispness.
Freezer: Sauce freezes well for up to 2 months in freezer‑safe bags. Pork balls can be frozen after the first fry; re‑fry from frozen for best texture.
Room temperature: Do not store cooked pork or sauce at room temperature for more than 2 hours.
Make-Ahead Tips
- Prepare the sweet‑and‑sour sauce up to the slurry step and store in the fridge; add slurry just before serving.
- Cut and season the pork a day ahead; keep it covered in the fridge.
- Dry the pork cubes with paper towels before battering for optimal crispness.
Frequently Asked Questions
What is the cultural significance and history of Sweet and Sour Pork Balls in Chinese cuisine?
Sweet and sour pork is a classic Cantonese dish that dates back to the Qing dynasty, originally featuring bite‑size pork pieces coated in batter and tossed in a tangy sauce. The flavor balance of sweet, sour, and savory reflects the Chinese culinary principle of harmony, and the dish is a staple at family gatherings and festive meals.
What are the traditional regional variations of Sweet and Sour Pork in Chinese cuisine?
In Guangdong (Cantonese) cuisine the sauce is bright orange‑red and uses ketchup, vinegar and plum sauce, while Sichuan versions may add chili oil for heat. In Hong Kong street food the pork is often deep‑fried twice for extra crunch, similar to the method shown by Backyard Chef.
How is Sweet and Sour Pork traditionally served in China?
It is typically served hot on a large platter, accompanied by steamed rice. The pork balls are placed on top of the sauce‑laden vegetables, and a small bowl of extra sauce is offered for dipping. It is common to garnish with sliced scallions or toasted sesame seeds.
What occasions or celebrations is Sweet and Sour Pork Balls traditionally associated with in Chinese culture?
Sweet and sour dishes are popular during Lunar New Year and wedding banquets because the bright color symbolizes happiness and prosperity. The crunchy texture also represents a lively, celebratory atmosphere.
What authentic traditional ingredients are essential for Sweet and Sour Pork Balls versus acceptable substitutes?
Traditional ingredients include pork loin, Cantonese plum sauce, rice vinegar or apple cider vinegar, and a light batter made with wheat flour and cornstarch. Acceptable substitutes are hoisin sauce for plum sauce, white vinegar for apple cider vinegar, and a mix of all‑purpose flour plus baking powder if self‑raising flour is unavailable.
What other Chinese dishes pair well with Sweet and Sour Pork Balls?
Pair it with steamed jasmine rice, simple cucumber salad, or a side of stir‑fried bok choy. For a full banquet, serve alongside egg drop soup and a mild vegetable fried rice to balance the bold sweet‑sour flavor.
What makes Sweet and Sour Pork Balls special or unique in Cantonese cuisine?
The double‑fry technique creates a light, airy crust that stays crisp even after a brief sauce coating. The addition of plum sauce adds depth beyond the usual ketchup‑vinegar base, giving a nuanced sweet‑sour profile that is uniquely Cantonese.
What are the most common mistakes to avoid when making Sweet and Sour Pork Balls at home?
Common errors include over‑mixing the batter (which makes it heavy), overcrowding the oil (causing temperature drop), and adding the pork to the sauce for too long (which softens the crisp coating). Follow the double‑fry method and keep sauce contact brief for best results.
Why does this Sweet and Sour Pork Balls recipe use a cornstarch slurry instead of thickening the sauce with flour?
Cornstarch provides a glossy, smooth finish without the cloudy texture that flour can create. It also thickens quickly at lower temperatures, preserving the bright color of the sauce and keeping the batter from becoming gummy.
Can I make Sweet and Sour Pork Balls ahead of time and how should I store them?
Yes. Prepare the sauce up to the slurry stage and refrigerate for up to a week. Fry the pork balls the day of serving; they keep in the fridge for 2 days and can be reheated quickly in hot oil. Store the sauce separately and combine just before serving to retain crispness.
What does the YouTube channel Backyard Chef specialize in?
The YouTube channel Backyard Chef, hosted by Rick, focuses on straightforward, backyard‑friendly recipes that blend classic comfort food with global flavors. The channel emphasizes practical techniques, minimal equipment, and dishes that can be made on a home grill or stovetop.
How does the YouTube channel Backyard Chef's approach to Chinese cooking differ from other Chinese cooking channels?
Backyard Chef simplifies traditional Chinese dishes for the home cook, using readily available ingredients and avoiding complex wok‑master techniques. While many Chinese channels showcase intricate knife work and specialty tools, Backyard Chef emphasizes easy steps like double‑frying and a make‑ahead sauce that fits a busy backyard cooking style.
Last updated: August 21, 2026
