Sweet and Sour Pork Fillets are the perfect snack for an evening party. This Chinese stir-fry dish made with juicy pieces of pork tenderloin, bell peppers, onion, and pineapple. Battered pork gets fried until crispy then tossed in a sweet and tangy sauce. So skip the takeout and make a classic Sweet and Sour Pork served with our Easy Fried Rice that the whole family will enjoy. No matter where you go, sweet and sour pork is featured on almost every Chinese restaurant menu. It’s an Asian staple. Coated pieces of meat are deep fried until golden and crunchy, then tossed in a vibrant sauce that packs a balance of sweet and tart flavors. It seems like it would be complicated to make, however, I’ve tested and broken down this recipe into two simple sections. This way you can easily make a homemade version right in your kitchen.


  Sweet and Sour Sauce-

  • ½ cup honey

  • 6 tablespoons rice vinegar

  • 4 teaspoons soy sauce

  • 3 tablespoons tomato paste

  • 1 tablespoon cornstarch

  • 2 tablespoons water


  • 1 ½ pound pork tenderloin cut into 1-inch cubes

  • 1 teaspoon kosher salt divided

  • ½ teaspoon black pepper divided

  • ¾ cup all-purpose flour

  • ⅓ cup cornstarch

  • 2 large eggs

  • 2 cups plus 1 tablespoon vegetable oil for frying

  • 1 tablespoon minced garlic

  • 1 cup chopped white onions ¾-inch sized pieces

  • 1 cup chopped red bell pepper ¾-inch sized pieces

  • 1 cup chopped green bell pepper ¾-inch sized pieces

  • 1 cup pineapple chunks ¾-inch sized pieces

  • 2 tablespoons sliced green onion

  • ½ teaspoon sesame seeds


  • In a medium-sized bowl combine sweet and sour sauce ingredients, honey, rice vinegar, soy sauce, and tomato paste. Set aside.

  • In a small bowl combine the cornstarch and water.

  • Season pork with ½ teaspoon salt and ¼ teaspoon pepper.

  • In a shallow dish mix together flour and ⅓ cup cornstarch.

  • In a separate shallow dish add eggs and whisk.

  • Batter each piece of pork by coating it with the flour mixture, then dip in the whisked egg, then a final coat in the flour mixture.

  • In a wok or medium sized pan, heat 2 cups of oil over medium-high heat. Once the oil reaches 350°F (177°C), work in 2 to 3 batches, adding the battered pork and frying until golden brown and pork is cooked through, about 5 to 7 minutes.

  • Transfer pork to a sheet pan and drain on paper towels. Fry the next batch.

  • Discard the oil from wok and carefully wipe the inside of the pan with paper towels to clean.

  • Heat wok over medium-high heat and add in 1 tablespoon oil.

  • Once the oil is hot add the garlic and onions, stir-fry for 30 seconds.

  • Add in the red and green bell peppers, and stir-fry for 1 minute.

  • Add in the pineapple and stir-fry for 1 minute.

  • Add in the pork and the sweet and sour sauce, stir to combine and allow the sauce to come to a boil.

  • Stir the cornstarch slurry and then add it to the pan, stirring constantly until the sauce thickens, 60 seconds. Mix the ingredients with the sauce to coat the pork.

  • Garnish the sweet and sour pork with green onions and sesame seeds and serve over rice.