Sweet & Sour Pork Hong Kong Style

by Zarina
Sweet & Sour Pork Hong Kong Style

Super crispy on the outside… tender and succulent on the inside… the perfect pork nugget in a beautifully light sauce so balanced in sweetness and sharpness tantalizing your tastebuds… Savoury. Tangy. Sweet. Crunchy… an addictive combination.

It’s hard to find a good sweet and sour pork in London.. not the gloopy sickly sweet kind you find at Chinese takeaways but the real deal. This recipe has a few preparation elements, but it is easy to follow and so worth the effort to get the real deal!!  It takes me back to growing up in Hong Kong. ❤️

I blanch the pork first for a few minutes, which avoids the double frying method, but if you prefer not to have that, you could double fry too.  I triple coat the batter first in the dry mixture of tapioca flour and plain flour, then in the wet egg and vinegar, then again in the dry mix before frying giving an extra-crisp,y crunchy outside even when mixed into the sauce.  

The peppers and onions remain crisp because they are pre-cooked then added to the sauce at the last minute with the pork and the sweet pineapple.  The dish should be served immediately once cooked, so everything stays perfectly crunchy.  I made a bowl of simple egg-fried rice to go with it.

Sweet & Sour Pork Hong Kong Style

Sweet & Sour Pork Hong Kong Style

Serves: 4 Prep Time: Cooking Time:
Nutrition facts: 200 calories 20 grams fat
Rating: 3.4/5
( 5 voted )


  • 400g Pork loin cut into 1” cubes
  • 2 tsps Sesame oil
  • 2 tsps Soya sauce
  • 2 tsps Ginger minced
  • 2 tbsps Shaoxing wine
  • 1 tsp White pepper
  • 4 Cloves Garlic crushed
  • 2 tbsp Cornflour
  • PORK
  • 80g Tapioca Flour
  • 140g All-purpose Flour
  • 1 tsp Baking Powder
  • ½ tsp Salt
  • ¼ tsp White pepper
  • 2 Eggs beaten
  • 2 tbsps Water
  • 1 tsp White vinegar
  • Cooking oil
  • Cooking oil
  • 1 Onion cut into squares
  • ½ Red Pepper cut into squares
  • ½ Green or Yellow Pepper cut into squares
  • ½ Pineapple cubed
  • 60g Ketchup
  • 1 tbsp Soya Sauce
  • 60g Sugar
  • 237ml Water
  • 3 tbsp Rice vinegar
  • 2 tbsps Worcestershire sauce
  • 2 tbsps Ginger minced
  • 2 tbsps Garlic minced
  • 1 tbsp Cornflour mixed in a little cold water


  1. Blanch, the pork in boiling water for 2-3 minutes, drain, set aside to cool
  2. Marinate pork in the pork marinade ingredients, set aside
  3. Mix the pork batter dry ingredients in a bowl, tapioca flour, all-purpose flour, baking powder, salt, and white pepper, set aside
  4. Mix the pork batter wet ingredients in a bowl, beaten eggs, water, and white vinegar, set aside
  5. Heat oil in a wok on medium-high heat, ready to deep fry the pork
  6. When oil is hot, you need to triple coat the pork.  First, coat each piece of pork in the dry mix, then the wet mix, and then the dry mix again before adding to the oil
  7. Deep fry the pork in batches until golden and crisp, drain on kitchen paper
  8. Start to make the sauce, add a little oil to a pan on medium-high heat, add ginger, garlic, and onion and stir fry for 1 minute
  9. Add the peppers and stir fry for a further 2 minutes, remove into a bowl, set aside
  10. In the same pan, add the ketchup, soya sauce, Worcestershire sauce, sugar, water, rice vinegar, and cornflour
  11. Cook the sauce until bubbling and slightly thickened
  12. Right before you are ready to serve, add the peppers, onions, and pork and cook until bubbling and hot
  13. Finally, add the cubed pineapple and combine well
  14. Serve hot (in a hollowed-out pineapple shell if you like!) with egg fried rice.
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Would love to hear your feedback! If you make this recipe, please tag me on Instagram @zarskitchen.

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