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Cantonese Sweet and Sour Pork Recipe

Updated on December 11, 2012
Cantonese sweet and sour pork
Cantonese sweet and sour pork | Source

Served in Chinese restaurants the world over,this Cantonese sweet and sour pork recipe is very simple to follow, and tastes authentic.

This is a recipe that all the family can enjoy, and of course, the pork can be substituted for any other meat of choice, or even chicken or shellfish.

Preparation takes about 15 minutes, and the cooking time another 15 minutes, so in just half an hour, you and your family can be enjoying this wonderful meal which of course you will want to serve up with rice.

Sweet and sour pork goes especially well with either plain boiled rice or Chinese-style fried rice, and perhaps a side dish of vegetable stir-fry.

I have tried to customise this recipe for the US market, though not very well as I am not used to using the 'cups' measurements.

Thankfully most of it is in spoons which are pretty standard the world over.

Cook Time

Prep time: 15 min
Cook time: 15 min
Ready in: 30 min
Yields: 4 servings

Ingredients for the Sweet and Sour Sauce

  • 30g/2 tbsp cornflour
  • 100g/4oz/1 cup light brown sugar
  • pinch salt
  • 100ml/4 fluid oz/1 cup cider vinegar or rice vinegar
  • 1 clove garlic, crushed
  • 5g/1 tsp fresh ginger, grated
  • 90ml/6 tbsp tomato ketchup
  • 90ml/6 tbsp reserved pineapple juice (from above)


  • 1 cup/4oz/100g plain flour
  • 4 tablespoons/60g cornflour
  • 1½ teaspoons baking powder
  • pinch salt
  • 1 tablespoon/15ml oil
  • water
  • 2 cups/8oz/225g pork fillets, cut into 1.25cm/ ½
  • 1 onion, sliced
  • 1 green pepper, seeded, cored and sliced
  • 1 can pineapple chunks, juice reserved
Nutrition Facts
Serving size: 1 portion
Calories 467
Calories from Fat63
% Daily Value *
Fat 7 g11%
Saturated fat 2 g10%
Unsaturated fat 3 g
Carbohydrates 90 g30%
Sugar 48 g
Fiber 20 g80%
Protein 7 g14%
Cholesterol 5 mg2%
* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.


  1. Sift the flour, cornflour, baking powder and salt into a bowl. Mix well, then make a well in the centre. Add in the oil and enough water to make a thick, smooth batter. Beat well with a wooden spoon, gradually incorporating all the flour from the outside of the mixture.
  2. In a wok, heat a couple of inches of oil to deep-fry the pork. Dip the chopped pork portions into the batter one at a time and drop into the hot oil. Fry 4 - 5 pieces of pork at a time, removing them with a slatted spoon to kitchen paper to drain when they change color. Continue until all the pork is fried. [ cook's note: as I am especially scared of undercooked pork and its inherent health risks, I would prefer to simmer the pork in boiling water for a few minutes first to ensure it is thoroughly cooked, although the recipe doesn't actually call for this.]
  3. Pour off most of the oil from the wok, and add in the sliced onion, pepper and pineapple. Cook over a high heat for a couple of minutes. Remove and set aside.
  4. In a mixing bowl, place all the sauce ingredients together and mix well. Pour into the wok. Bring to the boil slowly, stirring all the time until it has thickened. Leave it to simmer for 1 - 2 minutes until the sauce turns completely clear.
  5. Add the vegetables and cooked pork cubes to the sauce so that all are covered completely. Reheat for 1 - 2 minutes, then serve.

I have made up this Cantonese sweet and sour pork recipe on several occasions and can assure you that it tastes wonderful.

It is a very easy to follow recipe, as you can see, and all the ingredients are universally available.

While a shop bought ready-prepared sweet and sour sauce can be substituted, where I live the shops don't sell them and so I had no choice but to make up my own.

The big plus about making up your own sauce is that you know there are no additives and preservatives in it that can be harmful to health.

5 stars from 3 ratings of Cantonese sweet and sour pork


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    • profile image


      3 years ago

      Really well written post for Link Building. Guest pitnosg is quite essential part of blogging and the best way to boost your link building is through guest blogging only. in guest blogging there are chances that the blog owner allows you to insert one link within the post and one in author bio.Thank you for providing this great post Jeet Dholakia recently posted..

    • profile image


      3 years ago

      LOL, no, not LOL, no, not yankess pasrie the Lord! But you do always add the garlic, we just do it in this step. We can coung to three for sure! Thanks for watching.

    • Isabel Melville profile imageAUTHOR

      Isabel Melville 

      5 years ago from Planet Earth

      Thanks, it's one of my favorites :)

    • Vacation Trip profile image


      5 years ago from India

      This is simply mouth watering. Thanks for sharing this delicious recipe.


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