Hairy Bikers Sweet And Sour Pork

I’ve got this memory — Saturday nights as a kid, my dad would come home with a bright red plastic bag from the Chinese takeaway. Sweet and sour pork was always mine. No substitutions, no negotiations. It came in that little white box, steaming and sticky and gloriously neon, and I’d practically guard it with my life.

So when I found this Hairy Bikers recipe and gave it a go, I wasn’t expecting it to match the magic of those childhood boxes. But blimey… it delivered. Crispy pork, glossy sauce, and that perfect sharp-sweet twang? Game. On. Bonus points: I got to lick the spoon, and no one charged me £7.95.

Why You’ll Love It

• The pork is fried till golden and crackly — no soggy breading here.
• The sauce hits that sweet, sour, sticky jackpot every time.
• Pineapple chunks. Say what you want, they just work.
• It’s a make-at-home version that’s even better than takeaway, plus cheaper.
• It’s a vibe. Chopping, sizzling, tossing — it’s hands-on and satisfying.
• Leftovers? Still brilliant. Maybe even better cold from the fridge. I said what I said.

Ingredients

• 1 lb pork butt, cut into 1-inch cubes
• 1 tsp soy sauce
• 1 tsp salt
• ¼ tsp white sugar
• 1 egg white
• 2 green onions, chopped
• ½ cup cornstarch, for coating
• 1 quart vegetable oil, for frying

For the veg:

• 1 tbsp vegetable oil
• 3 stalks celery, cut into ½-inch pieces
• 1 green bell pepper, cut into chunks
• 1 medium onion, cut into wedges
• Pinch of sugar + salt, to taste

For the sauce:

• ¾ cup white sugar
• ⅓ cup apple cider vinegar
• ¼ cup ketchup
• ½ tsp soy sauce
• ¼ tsp salt
• 1¼ cups water, divided
• 2 tbsp cornstarch
• 1 can (8 oz) pineapple chunks, undrained

How to Make It

Marinate the pork like you mean it:

In a bowl, mix the pork with soy sauce, salt, sugar, egg white, and green onions. Give it a proper stir so everything’s glossy and coated. Cover and chuck it in the fridge for at least an hour (longer’s better if you’ve got the time).

Get the oil hot and ready:

Heat your oil in a deep pan or fryer to 365°F (185°C). Line a plate with paper towels. It’s about to get crispy in here.

Coat and fry the pork:

Toss the marinated pork in cornstarch until every piece is cloaked. Fry in batches — don’t crowd the pan or you’ll lose the crunch. About 10 minutes per batch should do it. Drain and set aside. Try not to eat it all straight away.

Give the veg a quick toss:

In a clean pan, heat a splash of oil. Stir-fry the celery, pepper, and onion for about 5 minutes till just soft and bright. Add a pinch of sugar and salt. Set aside.

Make the glorious sauce:

In a large saucepan, mix the vinegar, ketchup, sugar, soy sauce, salt, and 1 cup of water. Bring to a boil, stirring now and then. Smells strong now — but stick with it.

Bring it all together:

Add the fried pork, stir-fried veg, and pineapple (juice and all) into the sauce. Stir gently so the pork doesn’t lose its crunch too fast.

Thicken things up:

In a small cup, mix the remaining ¼ cup water with 2 tbsp cornstarch. Pour into the pan and stir for about 2 minutes until the sauce thickens and goes shiny.

Common Mistakes and How to Dodge Them

Why’s my pork not crispy?
Oil too cold or you crowded the pan. Fry in batches and make sure that oil’s shimmering.

The sauce’s gone gloopy or separated!
Cornstarch needs to be stirred in gradually and heated gently. Don’t dump it all in at once.

It’s too sharp!
Use less vinegar or add a bit more sugar next time. Always taste and tweak.

Pork’s chewy?
You either didn’t marinate long enough, or overcooked it. Stick to about 10 mins per fry batch.

Storage and Reheating

• Fridge: Keeps in an airtight container for 3–4 days.
• Freezer: Freeze portions with sauce in a sealed container. Use within 2 months.
• Reheat (stovetop): Add a splash of water or pineapple juice, warm gently over medium heat.
• Reheat (microwave): 30-second bursts, stirring in between. Expect it to soften — still delish though.

Frequently Asked Questions

Can I use pork loin instead of butt?
Sure — it’s leaner and cooks a bit quicker, but won’t be quite as juicy.

Do I have to deep fry it?
You could oven-bake or air fry the pork, but for that true crispy texture, frying is the way to go.

Can I skip the pineapple?
You could, but… why would you? It’s part of the charm.

Is it too sweet for dinner?
Not if you pair it with plain rice or something fresh like cucumber salad. Balance, my friend.

Nutrition Facts (Per Serving)

• Calories: 544
• Total Fat: 31.2g
• Saturated Fat: 8.8g
• Carbs: 30.4g
• Sugars: 9.6g
• Protein: 37.5g
• Fibre: 3.9g

Try More Hairy Bikers Recipe:

• Hairy Bikers Mashed Potatoes
• Hairy Bikers Cassoulet
• Hairy Bikers Risotto Carbonara