Sweet and Sour Chinese Pork Recipe: Step-by-Step Guide for Home Cooks

Jing du, also called sweet and sour Chinese pork, is a Chinese-style pork stir-fry. The pork is marinated, fried, then coated in a glossy sweet-and-sour sauce. This recipe uses simple pantry items like soy sauce, ketchup, vinegar, sugar, ginger, and garlic. It is best served straight from the wok while the coating stays crisp.

This dish is built around two key parts. First, the pork gets flavour from a sherry and soy marinade with cornflour. Next, a quick sauce thickens and clings to the meat. A wok works well for fast heat, but a deep frying pan also suits this sweet and sour pork recipe.

Use boneless pork loin and cut even pieces for quick cooking. Marinade time matters, so plan ahead. The sauce is mixed before cooking, so it can be added fast. These measures are set for two servings and follow the listed ingredients closely.

• Pork: 400 g boneless pork loin, cut into 2.5 cm (1-inch) squares and pounded flat
• Marinade: 3 tbsp dry sherry (or Chinese rice wine), 2 tbsp soy sauce, 2 tsp cornflour (cornstarch)
• Sauce: 60 ml (¼ cup) ketchup, 2 tbsp rice vinegar, 1 tbsp soy sauce, 1 tbsp Worcestershire sauce, ½ tsp hot pepper sauce or chilli-garlic sauce, 1 tbsp sugar, 1 egg (lightly beaten), 2 tsp cornflour (cornstarch), 60 ml (¼ cup) extra-light olive oil or vegetable oil, 1 tsp minced ginger, 1 tsp minced garlic, 1 tbsp chopped coriander leaves (optional)

High heat and quick stirring help the pork brown fast and stay tender. A wok is ideal, since it holds heat well. Keep a bowl ready for the cooked pork, so you can cook in two batches as written in the method.

• Wok (or deep frying pan)
• Mixing bowl
• Measuring spoons and cup
• Small bowl for sauce
• Spatula or wok ladle
• Knife and chopping board

Marinate the pork

Mix the sherry, soy sauce, and cornflour in a large bowl. Add the pork and stir until every piece is coated. Cover and refrigerate for 2 hours, or overnight if needed. Before cooking, take the bowl out and drain off any extra liquid from the meat.

Mix the sweet and sour sauce

In a separate bowl, combine the ketchup, rice vinegar, soy sauce, Worcestershire sauce, hot sauce, and sugar. Keep the beaten egg and the 2 teaspoons of cornflour ready as well. Having the sauce prepared helps you finish this Chinese pork stir-fry quickly once the wok is hot.

Procedure (step by step)

Cook the pork in two batches, so it fries instead of steaming. The pork cooks quickly, so stay close to the hob. After frying, discard drippings before adding ginger and garlic. When you add the sauce, it may release sharp fumes, so keep your face back.

1. Mix marinade ingredients in a large bowl. Add pork, coat well, and refrigerate for 2 hours (or overnight).
2. Combine the sauce ingredients (ketchup, vinegar, soy sauce, Worcestershire sauce, hot sauce, and sugar) in a bowl. Set aside.
3. Remove pork from the fridge and drain off excess liquid, if any.
4. Mix the beaten egg with 2 tsp cornflour. Add pork and toss to coat.
5. Heat 2 tbsp oil in a wok. Cook half the pork until it is no longer pink when slashed, about 2 minutes.
6. Remove the pork to a bowl. Add the remaining oil and cook the rest of the pork the same way.
7. Set all cooked pork aside. Discard pan drippings from the wok.
8. Add minced ginger and garlic. Stir-fry until fragrant.
9. Return pork to the wok. Stir quickly, then add the prepared sauce mixture.
10. Stir until the pork is well coated. Serve at once. Add coriander if using.

Notes, tips, and variations

Extra-light olive oil is used to avoid an olive taste in the finished sweet and sour pork. Keep the pork pieces even in size, so they cook in the same time. Serve immediately, since the coating softens as it sits. Coriander is optional and can be skipped without changing the sauce.

Nutritional values (approx. per serving)

These values are estimates, since pork fat levels and oil uptake vary during frying. The dish is a main course and is often served with plain rice or noodles. If you add sides, the totals will change. Use this table as a general guide only.

Serve the glazed pork straight from the wok for the best texture. If you need to hold it briefly, keep it on low heat and stir often, so the sauce stays smooth. Leftovers can be chilled and reheated, but the coating will be softer than when freshly cooked.