Crispy Perfection: Simple Sweet and Sour Pork

Kristin Speer-Damitz
Jan 13
4 min read

If you’re craving that perfect blend of crispy and tangy without the hassle of a full-on deep-fry session, this Sweet and Sour Pork recipe is about to become your best friend. It’s a simplified take on a classic favorite, but don’t let the shortcuts fool you—this dish is big on flavor and texture.

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The magic here is in a little kitchen hack that skips the traditional breading and frying process. Instead, we’re giving the pork a next-level crispiness with cornstarch in the easiest way possible. Trust me, once you see how simple this method is, you’ll never look back.

Why You’ll Love This Recipe

No Deep Frying: Forget the splatter mess and extra effort. This recipe keeps things streamlined without sacrificing that golden crunch.
Flavorful & Tangy Sauce: With just a few pantry staples—sugar, soy sauce, vinegar, and a pop of fresh red pepper—you’ll whip up a sweet and sour glaze that clings to every crispy bite.
Customizable: Toss in your favorite veggies to make it yours. Red bell peppers are a classic, but pineapple chunks, onions, or snap peas would all be amazing here.

Let’s Talk Crispy Pork

The secret to this extra-crispy pork is using a cornstarch slurry in a creative way. By letting the cornstarch settle and scooping up just the thick, starchy residue, you’re essentially creating a light, batter-like coating that crisps up beautifully in the pan. Bonus: you’ll only need a small amount of oil, making this recipe as light as it is easy.

Cooking Instructions

Prepare the Starch Coating: Mix 4 tablespoons of cornstarch with 1 cup of water. Let it sit while you prep the pork.
Season & Coat the Pork: Chop a pound of pork loin into bite-sized pieces. Season generously with salt, pepper, and minced garlic. Discard the water from your cornstarch mixture, keeping only the thick starch residue at the bottom. Scoop this out and mix it into the pork until evenly coated.
Crisp It Up: Heat a skillet with a thin layer of oil over medium-high heat. Spread the coated pork evenly in the pan, pressing it down with a spatula to flatten. Cook until the bottom is golden and crispy, then flip and repeat.
Make the Sweet and Sour Sauce: While the pork is cooking, combine 1 cup of water, ½ cup sugar, 1 tablespoon soy sauce, ¼ cup vinegar, and diced sweet red pepper in a saucepan. Bring it to a boil, then add a cornstarch slurry (2 tablespoons cornstarch + 2 tablespoons water) to thicken. Stir until the sauce is glossy and coats the back of a spoon.
Bring It All Together: Once the pork is golden and crispy, toss it in the sweet and sour sauce or serve it on the side for dipping. Add some extra veggies if you’re feeling fancy, and enjoy!

This dish is proof that a little ingenuity goes a long way. It’s fun, flavorful, and just indulgent enough to feel like a treat. Perfect for a cozy night in or impressing your friends at dinner.

So, grab your skillet and get ready to enjoy the easiest, crispiest Sweet and Sour Pork of your life.

Pro Tip:

Serve this over a bed of fluffy white rice or alongside stir-fried noodles for the ultimate comfort food experience. Happy cooking!

The Recipe

Ingredients:

For the Pork:

1 pound boneless pork loin chops, cut into bite-sized pieces
4 cloves garlic, minced
Salt and pepper to taste
½ cup cornstarch
1 cup water

For the Sweet and Sour Sauce:

1 cup water
½ cup sugar
1 tablespoon soy sauce
¼ cup vinegar
½ of a sweet red pepper, finely diced (or vegetables of your choice)
2 tablespoons cornstarch + 2 tablespoons water (for slurry)

Instructions

Prepare the Cornstarch Coating: Mix ½ cup cornstarch with 1 cup of water in a bowl. Let it sit while preparing the pork to allow the starch to settle.
Season the Pork: Cut the pork loin chops into bite-sized pieces and season generously with salt, pepper, and minced garlic.
Coat the Pork: Discard the water from the cornstarch mixture, leaving only the thick starch residue at the bottom of the bowl. Scoop the residue and mix it into the pork until evenly coated.
Cook the Pork: Heat a skillet over medium-high heat with a thin layer of oil. Spread the coated pork in a single layer, flattening it slightly with a spatula. Cook until the bottom is golden and crispy, then flip and press again. Repeat until all sides are golden brown.
Make the Sauce: While the pork cooks, combine 1 cup of water, sugar, soy sauce, vinegar, and diced red pepper in a saucepan. Bring to a boil over medium heat. Stir in the cornstarch slurry (2 tablespoons cornstarch mixed with 2 tablespoons water) and continue to simmer on low, stirring, until the sauce thickens and becomes glossy.
Combine and Serve: Once the pork is crispy, either toss it in the sauce to coat or serve the sauce on the side for dipping. Pair with steamed rice or noodles for a complete meal.