Chinese Cuisine

Sweet and Sour Pork

Name: Sweet and Sour Pork
Prep time: 8 min
Cook time: 22 min
Total time: 30 min
Cuisine: Chinese
Ingredients: 200 g Pork Loin; 1/4 Carrot; 4 cloves Garlic; 1 small piece Ginger; 1 stalk Scallion; as needed Cornstarch; to taste Soy Sauce; to taste Black Vinegar; to taste Oyster Sauce; 1/2 tablespoon Granulated Sugar; to taste Salt; as needed Peanut Oil; as needed Water

A classic Chinese sweet and sour pork dish featuring crispy double-fried pork slices coated in a glossy sweet-tangy sauce. Finished with fresh garlic, carrot, ginger, and scallion, this dish delivers a perfect balance of crunch, aroma, sweetness, and acidity that pairs wonderfully with steamed rice.

Total: 30 minutes

Jump to Recipe

Quick Recipe Summary

Cuisine: Chinese
Category: Chinese Cuisine
Method: Stir-fry
Total Time: 30 minutes
Difficulty: Moderate
Main Ingredient: Pork Loin

Introduction

This Sweet and Sour Pork recipe is written for Chinese home cooking, with attention to timing, texture, and the small cues that make the method easier to follow. Read through the ingredient notes and cooking tips before you start so the steps feel familiar once the pan, steamer, or pot is hot.

Why You'll Love This Recipe

Ready in about 30 minutes, so it can fit into a busy cooking day.
Breaks the method into manageable steps instead of assuming you already know the technique.
Helpful for practicing timing, heat control, and the order of adding ingredients.
Shows a practical way to cook pork with clear preparation and cooking cues.
Gives the dish a clear sweet and sour flavor profile without making the method feel complicated.

Ingredients

200 g Pork Loin
1/4 Carrot
4 cloves Garlic
1 small piece Ginger
1 stalk Scallion
as needed Cornstarch
to taste Soy Sauce
to taste Black Vinegar
to taste Oyster Sauce
1/2 tablespoon Granulated Sugar
to taste Salt
as needed Peanut Oil
as needed Water

Ingredient Notes

These notes explain the role of the main ingredients so the recipe is easier to adjust without losing its Chinese home-cooking character.

Pork Loin

Pork brings savory depth and works well with ginger, garlic, soy sauce, vinegar, and vegetables.

Carrot

Vegetables bring texture and freshness; cut them evenly so they cook or ferment at a similar pace.

Garlic

Garlic gives the dish a savory base and becomes most fragrant when cooked briefly in oil or brine.

small piece Ginger

Ginger adds clean aroma and helps balance meat, seafood, tofu, and fermented flavors.

stalk Scallion

Scallions add freshness and are useful both as an aromatic base and as a finishing flavor.

Cornstarch

Starch helps sauces cling and can protect sliced meat during quick cooking.

Step-by-Step Instructions

Step 1
Wash and prepare all ingredients.
Step 2
Slice the pork loin into coin-thick pieces. Cut the carrot, ginger, and scallion into fine shreds and mince the garlic.
Step 3
Combine a small amount of water and oil in a bowl.
Step 4
Add cornstarch and mix into a thick batter.
Step 5
Coat the pork slices evenly with the starch batter.
Step 6
Heat oil to medium temperature and fry the coated pork until lightly set. Remove and drain.
Step 7
Increase the oil temperature and fry the pork a second time until golden and crispy. Remove and drain well.
Step 8
In a clean pan, combine water, sugar, black vinegar, soy sauce, oyster sauce, salt, and a small amount of oil. Simmer over low heat until slightly thickened.
Step 9
Add the minced garlic and stir until fragrant.
Step 10
Return the crispy pork to the pan and toss quickly over high heat until evenly coated with the sauce.
Step 11
Add the carrot, ginger, and scallion shreds. Stir-fry briefly and serve immediately.
Step 12
Serve hot and enjoy.

Cooking Tips

Double-frying creates a crisp exterior while keeping the pork tender inside.
Use cornstarch rather than flour for a lighter and crunchier coating.
Adjust the sugar and vinegar ratio to achieve your preferred sweet-sour balance.
Toss the pork with the sauce quickly over high heat to preserve its crisp texture.
Add the vegetable shreds at the end to maintain their freshness and aroma.

Serving Suggestions

Serve it with steamed rice when you want a simple Chinese home-cooked meal.
Add a light soup or cold vegetable side if the stir-fry is salty, spicy, or saucy.
Keep rice or noodles ready before cooking because stir-fries are best served immediately.

Recipe Card

Ingredients

200 g Pork Loin
1/4 Carrot
4 cloves Garlic
1 small piece Ginger
1 stalk Scallion
as needed Cornstarch
to taste Soy Sauce
to taste Black Vinegar
to taste Oyster Sauce
1/2 tablespoon Granulated Sugar
to taste Salt
as needed Peanut Oil
as needed Water

Method

Wash and prepare all ingredients.
Slice the pork loin into coin-thick pieces. Cut the carrot, ginger, and scallion into fine shreds and mince the garlic.
Combine a small amount of water and oil in a bowl.
Add cornstarch and mix into a thick batter.
Coat the pork slices evenly with the starch batter.
Heat oil to medium temperature and fry the coated pork until lightly set. Remove and drain.
Increase the oil temperature and fry the pork a second time until golden and crispy. Remove and drain well.
In a clean pan, combine water, sugar, black vinegar, soy sauce, oyster sauce, salt, and a small amount of oil. Simmer over low heat until slightly thickened.
Add the minced garlic and stir until fragrant.
Return the crispy pork to the pan and toss quickly over high heat until evenly coated with the sauce.
Add the carrot, ginger, and scallion shreds. Stir-fry briefly and serve immediately.
Serve hot and enjoy.