Dinner · Chinese

Sweet and Sour Pork

Maya Chen

Recipe by Maya Chen

Weeknight & global cooking · June 24, 2026

This takeaway favorite is easier to make at home than you think, and it comes together fast once your pork is marinated. Crispy pork strips get tossed in a glossy tomato-vinegar sauce that hits that perfect sweet-tangy balance. Serve over steamed rice and dinner's sorted.

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Sweet and Sour Pork

Why you'll love this

  • Beats takeaway and costs a fraction of the price
  • Ready in 35 minutes including the marinade
  • That glossy sweet-tangy sauce is genuinely addictive
  • Simple pantry ingredients, no special trip needed

EveryDayMeal recipe

Sweet and Sour Pork

Prep
25m
Cook
10m
Total
35m
Serves
2
Level
Medium

Ingredients

  • 200g Pork tenderloin, cut into strips
  • 1 Egg (white only)
  • A splash Water
  • 1/2 tsp Salt
  • 1 tsp Sugar
  • 10g (about 2 tsp) Light soy sauce
  • 10g Cornstarch
  • 30g Tomato puree
  • 10g (about 2 tsp) Vinegar
  • A small handful Fresh coriander, to garnish
  • As needed Cooking oil, for frying

Equipment

  • Wok or deep frying pan
  • Slotted spoon or spider strainer
  • Small mixing bowls
  • Kitchen thermometer

Instructions

  1. Separate the egg and keep the white. Slice the pork into thin strips.
  2. Make the marinade: stir together the salt, 1 teaspoon of the cornstarch, the soy sauce, and the egg white. Toss the pork strips through it and let them sit for 20 minutes.
  3. In a small bowl, mix the remaining cornstarch with a splash of water and the vinegar to make a quick slurry. Set aside.
  4. Heat oil in a wok to about 190C (375F). Fry the pork strips until golden and cooked through, then lift out onto a plate.
  5. Pour off most of the oil, leaving a little behind. Add the tomato puree and sugar and stir over the heat until combined and glossy.
  6. Add a splash of water and bring the sauce to a simmer. Return the pork to the wok and toss to coat.
  7. Pour in the cornstarch slurry and stir-fry until the sauce thickens and clings to the pork. Plate up and scatter over the coriander.

Tips from the kitchen

  • Get your oil to a steady 190C before frying. Too cool and the pork goes greasy, too hot and it burns before cooking through.
  • Fry the pork in two batches if your wok is small. Crowding drops the temperature and you lose the crisp.
  • Have the slurry mixed and ready before you start the sauce. It thickens fast and you want to move quickly.
  • Pat the marinated pork lightly before frying so the oil does not spit.

Estimated nutrition per serving: 340 cal · 24g protein · 18g carbs · 19g fat

Make it your own

  • Add chunks of pineapple, bell pepper, and onion for the classic restaurant version.
  • Swap the pork for chicken thigh strips or firm tofu.
  • Stir in a little ketchup along with the tomato puree for a sweeter, redder sauce.

Storing & make-ahead

Store leftovers in an airtight container in the fridge for up to 3 days. The pork softens as it sits, so reheat in a hot pan or air fryer to bring back some crispness rather than the microwave. Best eaten fresh.

Good to know

Can I make this without a wok?
Yes. A deep frying pan or saucepan works fine for frying the pork, and any wide pan handles the sauce.
Why use only the egg white in the marinade?
The egg white helps the cornstarch cling to the pork and gives a lighter, crisper coating without the heaviness a whole egg can add.
My sauce turned out too thin. What went wrong?
Either the slurry needed more cornstarch or it did not simmer long enough. Keep stirring over the heat and it will thicken and cling to the pork.
Can I double the recipe?
Absolutely. Fry the pork in batches to keep the oil hot, and make a little extra sauce so everything stays well coated.

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