Chef Easy Crispy Sweet and Sour Pork

Golden, crispy pieces of pork tossed in a glossy homemade sweet and sour sauce with juicy pineapple, colourful sweet peppers and tender-crisp onions!

This restaurant-style sweet and sour pork brings together the perfect balance of sweetness, tanginess and savoury flavour using Chef Easy Chinese Style Seasoning. The pork is marinated for several hours to develop its flavour, then double-fried for a beautifully crispy coating before being tossed in a delicious homemade sauce. No additional herbs or dry spices needed!

Prep Time:

20 minutes

Cook Time:

30 minutes

Servings:

Flavour Used:

Chef Easy Chinese Style Seasoning

Ingredients

Pork & Marinade

1 lb (454 g) boneless pork shoulder, cut into 1-inch bite-sized pieces
2½ tsp Chef Easy Chinese Style Seasoning
2 tsp light soy sauce
¾ tsp vegetable oil

Crispy Coating

1 large egg, beaten (use as much as needed to coat the pork)
⅓ cup all-purpose flour
⅓ cup cornstarch

For Frying

Vegetable or canola oil, enough for deep frying

Vegetables & Pineapple

1 small onion (90 g), cut into chunks
½ medium red sweet pepper (55 g), cut into chunks
½ medium green sweet pepper (55 g), cut into chunks
100g fresh pineapple, cut into bite-sized pieces
1 tsp Chef Easy Chinese Style Seasoning
2 tsp vegetable oil, for stir-frying
Homemade Sweet and Sour Sauce
3 tbsp tomato ketchup
2 tbsp brown sugar
1¾ tbsp white vinegar
¼ cup (60 ml) unsweetened pineapple juice
2 tsp light soy sauce
1½ tsp cornstarch
2 tsp water, for mixing the cornstarch

Chef Easy Tip

No additional salt, garlic powder, onion powder, black pepper, five-spice powder or green seasoning is needed. Chef Easy Chinese Style Seasoning provides the seasoning base for the pork and vegetables, while the soy sauce, ketchup, vinegar and pineapple juice create the classic sweet and sour flavour. For the best flavour, marinate the pork for 4–6 hours before cooking. For the crispiest results, fry the pork twice and add it to the sauce only when ready to serve.

Chef Easy Cooking Tips

Marinate for better flavour: Allow the pork to marinate for 4–6 hours in the refrigerator. This gives the seasoning more time to flavour the meat. For convenience, the pork can also be seasoned the night before.
Choose the right pork: Pork shoulder is a good choice because its fat helps keep the meat tender and juicy during frying. Pork belly can also be used, although it produces a richer, fattier result. If using lean pork loin, reduce the cooking time to avoid drying it out.
Why double-fry the pork? The first frying stage cooks the pork and sets the coating. The second frying stage removes additional surface moisture and makes the coating crispier. Fry in small batches so the oil temperature does not drop too much.
Why use both flour and cornstarch? All-purpose flour helps the coating adhere, while cornstarch produces a lighter, crispier exterior.
Rest the coating before frying: Refrigerating the coated pork for approximately 10 minutes helps the flour mixture adhere, reducing the chances of the coating separating during frying.
Keep the vegetables slightly crunchy: The onion and sweet peppers should retain some firmness to create a contrast with the tender pork, juicy pineapple and smooth sauce.
Use fresh pineapple when available: Fresh pineapple gives the dish a pleasant tanginess and firmer texture. If using canned pineapple, choose pineapple packed in juice rather than heavy syrup.
Balance the sweet and sour sauce: Taste the sauce before adding it to the pork. For a tangier flavour, add another ½–1 tsp vinegar. For a sweeter flavour, add another ½–1 tsp brown sugar.
Serve immediately: Sweet and sour pork is best enjoyed straight after the final toss. Leaving the crispy pork in the sauce for too long will gradually soften its coating.

Instructions

Prepare the pork
Pat the pork dry with paper towels and cut into approximately 1-inch bite-sized pieces. Cut against the grain where possible to help keep the pork tender.
Season the pork
Place the pork in a large bowl. Add 2½ tsp Chef Easy Chinese Style Seasoning, light soy sauce and vegetable oil. Mix thoroughly, ensuring every piece is evenly coated.
Marinate the pork
Cover the bowl and refrigerate for 4–6 hours to allow the seasoning to develop its flavour. For convenience, the pork can be seasoned the night before and refrigerated for up to 12 hours.
Prepare the vegetables
Cut the onion and sweet peppers into medium-sized chunks. Cut the pineapple into bite-sized pieces and set aside.
Prepare the sweet and sour sauce
In a small saucepan, combine the ketchup, brown sugar, white vinegar, pineapple juice and light soy sauce. Stir over medium heat for approximately 3–5 minutes until the sugar has dissolved and the mixture begins to simmer.
Thicken the sauce
Mix the cornstarch with 2 tsp water until smooth. Gradually stir the mixture into the simmering sauce and cook for approximately 1 minute until glossy and lightly thickened. Remove from the heat and set aside. The sauce should be thick enough to coat the pork without becoming sticky or pasty.
Prepare the crispy coating
In a shallow bowl, combine the flour and cornstarch. Remove the pork from the refrigerator and add enough beaten egg to coat the pieces evenly. Working with a few pieces at a time, transfer the pork into the flour mixture and turn until completely coated. Press the coating gently onto each piece and shake off any excess.
Rest the coating
Place the coated pork on a wire rack and refrigerate for approximately 10 minutes to help the coating adhere during frying.
Heat the frying oil
Pour vegetable or canola oil into a deep, heavy-bottomed pot, filling it no more than halfway. Heat the oil to approximately 340°F (170°C).
First fry
Carefully add the coated pork in small batches. Fry for approximately 4–6 minutes, depending on the thickness, until the coating is lightly golden and the pork is cooked through. Maintain the oil temperature and avoid overcrowding. Check that the pork reaches at least 145°F (63°C) internally, followed by a 3-minute rest. Transfer to a wire rack to drain.
Second fry
Increase the oil temperature to approximately 375°F (190°C). Return the pork to the oil in small batches and fry for another 45–90 seconds until golden brown and extra crispy. Remove and drain on a wire rack.
Stir-fry the vegetables
Heat 2 tsp vegetable oil in a clean wok or large frying pan over medium-high heat. Add the onion and sweet peppers, followed by 1 tsp Chef Easy Chinese Style Seasoning. Stir-fry for approximately 2 minutes until the vegetables are slightly tender but still crisp.
Add the pineapple
Add the pineapple chunks and stir-fry for approximately 30–60 seconds to warm them through without making them too soft.
Add the sauce
Pour the prepared sweet and sour sauce into the wok and stir until the vegetables and pineapple are evenly coated. Allow the sauce to simmer briefly. Add a small splash of water if it has become too thick.
Combine with the pork
Turn off the heat and add the crispy pork to the wok. Toss gently for approximately 15–20 seconds, just until every piece is coated in the glossy sweet and sour sauce. Avoid leaving the pork in the sauce too long, as the coating will begin to soften.
Serve and enjoy
Transfer immediately to a serving dish and enjoy with steamed white rice or your favourite Chinese-style fried rice.

Shop Chinese Style Seasoning

Browse More Recipes

Ingredients

Pork & Marinade 1 lb (454 g) boneless pork shoulder, cut into 1-inch bite-sized pieces 2½ tsp Chef Easy Chinese Style Seasoning 2 tsp light soy sauce ¾ tsp vegetable oil Crispy Coating 1 large egg, beaten (use as much as needed to coat the pork) ⅓ cup all-purpose flour ⅓ cup cornstarch For Frying Vegetable or canola oil, enough for deep frying Vegetables & Pineapple 1 small onion (90 g), cut into chunks ½ medium red sweet pepper (55 g), cut into chunks ½ medium green sweet pepper (55 g), cut into chunks 100g fresh pineapple, cut into bite-sized pieces 1 tsp Chef Easy Chinese Style Seasoning 2 tsp vegetable oil, for stir-frying Homemade Sweet and Sour Sauce 3 tbsp tomato ketchup 2 tbsp brown sugar 1¾ tbsp white vinegar ¼ cup (60 ml) unsweetened pineapple juice 2 tsp light soy sauce 1½ tsp cornstarch 2 tsp water, for mixing the cornstarch

Chef Easy Tip

Chef Easy Cooking Tips

Marinate for better flavour: Allow the pork to marinate for 4–6 hours in the refrigerator. This gives the seasoning more time to flavour the meat. For convenience, the pork can also be seasoned the night before. Choose the right pork: Pork shoulder is a good choice because its fat helps keep the meat tender and juicy during frying. Pork belly can also be used, although it produces a richer, fattier result. If using lean pork loin, reduce the cooking time to avoid drying it out. Why double-fry the pork? The first frying stage cooks the pork and sets the coating. The second frying stage removes additional surface moisture and makes the coating crispier. Fry in small batches so the oil temperature does not drop too much. Why use both flour and cornstarch? All-purpose flour helps the coating adhere, while cornstarch produces a lighter, crispier exterior. Rest the coating before frying: Refrigerating the coated pork for approximately 10 minutes helps the flour mixture adhere, reducing the chances of the coating separating during frying. Keep the vegetables slightly crunchy: The onion and sweet peppers should retain some firmness to create a contrast with the tender pork, juicy pineapple and smooth sauce. Use fresh pineapple when available: Fresh pineapple gives the dish a pleasant tanginess and firmer texture. If using canned pineapple, choose pineapple packed in juice rather than heavy syrup. Balance the sweet and sour sauce: Taste the sauce before adding it to the pork. For a tangier flavour, add another ½–1 tsp vinegar. For a sweeter flavour, add another ½–1 tsp brown sugar. Serve immediately: Sweet and sour pork is best enjoyed straight after the final toss. Leaving the crispy pork in the sauce for too long will gradually soften its coating.

Instructions

Prepare the pork: Pat the pork dry with paper towels and cut into approximately 1-inch bite-sized pieces. Cut against the grain where possible to help keep the pork tender. Season the pork: Place the pork in a large bowl. Add 2½ tsp Chef Easy Chinese Style Seasoning, light soy sauce and vegetable oil. Mix thoroughly, ensuring every piece is evenly coated. Marinate the pork: Cover the bowl and refrigerate for 4–6 hours to allow the seasoning to develop its flavour. For convenience, the pork can be seasoned the night before and refrigerated for up to 12 hours. Prepare the vegetables: Cut the onion and sweet peppers into medium-sized chunks. Cut the pineapple into bite-sized pieces and set aside. Prepare the sweet and sour sauce: In a small saucepan, combine the ketchup, brown sugar, white vinegar, pineapple juice and light soy sauce. Stir over medium heat for approximately 3–5 minutes until the sugar has dissolved and the mixture begins to simmer. Thicken the sauce: Mix the cornstarch with 2 tsp water until smooth. Gradually stir the mixture into the simmering sauce and cook for approximately 1 minute until glossy and lightly thickened. Remove from the heat and set aside. The sauce should be thick enough to coat the pork without becoming sticky or pasty. Prepare the crispy coating: In a shallow bowl, combine the flour and cornstarch. Remove the pork from the refrigerator and add enough beaten egg to coat the pieces evenly. Working with a few pieces at a time, transfer the pork into the flour mixture and turn until completely coated. Press the coating gently onto each piece and shake off any excess. Rest the coating: Place the coated pork on a wire rack and refrigerate for approximately 10 minutes to help the coating adhere during frying. Heat the frying oil: Pour vegetable or canola oil into a deep, heavy-bottomed pot, filling it no more than halfway. Heat the oil to approximately 340°F (170°C). First fry: Carefully add the coated pork in small batches. Fry for approximately 4–6 minutes, depending on the thickness, until the coating is lightly golden and the pork is cooked through. Maintain the oil temperature and avoid overcrowding. Check that the pork reaches at least 145°F (63°C) internally, followed by a 3-minute rest. Transfer to a wire rack to drain. Second fry: Increase the oil temperature to approximately 375°F (190°C). Return the pork to the oil in small batches and fry for another 45–90 seconds until golden brown and extra crispy. Remove and drain on a wire rack. Stir-fry the vegetables: Heat 2 tsp vegetable oil in a clean wok or large frying pan over medium-high heat. Add the onion and sweet peppers, followed by 1 tsp Chef Easy Chinese Style Seasoning. Stir-fry for approximately 2 minutes until the vegetables are slightly tender but still crisp. Add the pineapple: Add the pineapple chunks and stir-fry for approximately 30–60 seconds to warm them through without making them too soft. Add the sauce: Pour the prepared sweet and sour sauce into the wok and stir until the vegetables and pineapple are evenly coated. Allow the sauce to simmer briefly. Add a small splash of water if it has become too thick. Combine with the pork: Turn off the heat and add the crispy pork to the wok. Toss gently for approximately 15–20 seconds, just until every piece is coated in the glossy sweet and sour sauce. Avoid leaving the pork in the sauce too long, as the coating will begin to soften. Serve and enjoy: Transfer immediately to a serving dish and enjoy with steamed white rice or your favourite Chinese-style fried rice.

Shop Chinese Style Seasoning

Browse More Recipes