Sweet and Sour Pork, Hong Kong Style

This recipe is for sweet and sour pork that is prepared traditionally the Hong Kong way. I hope that you find it helpful and easy. Please give me comments. Thank you.



  • Fresh pork loin, 1 lb


  • Four slices of canned pineapple
  • One green pepper


  • Two teaspoons of salt
  • A hint of sugar
  • A teaspoon of light soy sauce
  • Two drops of sesame oil
  • A hint of white pepper
  • A hint of white vinegar


  • Four tablespoons of ketchup
  • Two tablespoons of sugar
  • One tablespoon of red vinegar
  • A hint of white pepper


  • Corn starch
  • Two large egg whites, beaten

 Vegetable Oil

  • Amount of oil to cover the meat when deep-fry
  • Two tablespoons of oil


  1. Rinse the pork loin and cut it into medium-sized cubes
  2. Put the marinate into the pork, mix well and place the pork in the refrigerator for at least an hour
  3. Cut the pineapple and green pepper into small cubes
  4. Stir-fry the green pepper for 30 seconds and set it aside
  5. Stir-fry the pineapple for a few seconds and set it aside
  6. Mix the ingredients of the sauce well
  7. After an hour, coat the pork with corn starch just enough to cover the meat, and then soak the meat with the beaten egg whites, and then coat it again with one more layer of corn starch
  8. Heat oil on the wok (the amount of oil to cover the meat)
  9. When the oil becomes just hot, deep-fry the meat until done
  10. Drain it, and put the meat back to the wok for a few seconds. Then drain it and put it aside
  11. Remove all the oil and pour two tablespoons of fresh oil into the wok
  12. When the oil becomes just hot, pour the meat, the green pepper and pineapple. Then mix them
  13. Pour in the sauce and mix well
  14. Serve hot

5 Responses to Sweet and Sour Pork, Hong Kong Style

  1. Sam Florio says:

    This sounds like it would be very good but it might be too difficult for me. Could you share the recipe for the simple dish which I think you told me about once (or maybe I made it up based on what you taught me about cooking Hong Kong style). The dish is just pan fried soft noodles and yu choy (Chinese broccoli) with flavorings. I remember that it was very good. Now I remember, we had something like this in a restaurant once.

  2. Susan Michaels says:

    Dicky…I didn’t have time before, but read this recipe and would like to try it with chicken instead of pork…How do you think that would work?

    I didn’t know about coating with corn starch, but this sounds great and I’d like to try it soon…and also any vegetable or tofu recipes you might want to share. Also, if you have a lemon chicken recipe, I would be interested! Thanks so much!

  3. umbach6 says:

    Made it for supper tonight. Soooo good! This was the first dish I ate when I got off the plane in China. Took me right back to that little restaurant with the red lanterns. Thanks for sharing!

  4. i made this last night using chicken it was delicious, it tasted just like a restaurant dish will definately make it again

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