Introduction

This Sweet & Sour Pork Belly recipe delivers the perfect balance of flavors with tender, crispy pork and a vibrant sauce. It’s an easy-to-follow dish that brings restaurant-quality taste to your home kitchen. For more comforting meal ideas, try these Loaded Scalloped Potatoes Are Next Level Comfort Food or Homemade Sausage Cream Cheese Crescents Recipe.

Ingredients

This sweet and sour pork belly recipe delivers an incredible balance of flavors with crispy, caramelized pork belly coated in a vibrant, tangy sauce that will make your taste buds sing.

• 1 lb pork belly, cut into 1-inch cubes
• 2 tablespoons vegetable oil
• 1/4 cup rice vinegar
• 3 tablespoons brown sugar
• 2 tablespoons soy sauce
• 1 tablespoon ketchup
• 1 teaspoon grated ginger
• 2 cloves garlic, minced
• 1/2 red bell pepper, chopped
• 1/2 green bell pepper, chopped
• 1/2 onion, chopped
• 1 tablespoon cornstarch mixed with 2 tablespoons water
• Green onions for garnish (optional)
• Sesame seeds for garnish (optional)

Timing

Context: This sweet and sour pork belly recipe is about 20% faster than similar recipes thanks to simplified prep and cooking steps.

Step-by-Step Instructions

Step 1 — Prepare the Pork Belly

Cut 1.5 pounds of pork belly into 1-inch cubes, trimming excess fat if desired. Pat the pieces completely dry with paper towels to ensure a crispier sear.

Tip: Chilling the pork belly for 20 minutes before cutting makes it easier to slice evenly.

Step 2 — Season and Coat

Season the pork belly cubes with salt and pepper. Lightly coat them in cornstarch, shaking off any excess. This thin layer helps create a golden crust and thickens the sauce slightly.

Step 3 — Pan-Fry the Pork

Heat 2 tablespoons of oil in a large skillet or wok over medium-high heat. Add the pork in a single layer, working in batches if needed to avoid overcrowding.

Cook for 4–5 minutes per side until golden brown and crisp. The internal temperature should reach at least 145°F for food safety.

Step 4 — Make the Sweet and Sour Sauce

In a bowl, whisk together ¼ cup rice vinegar, 3 tablespoons brown sugar, 2 tablespoons ketchup, 1 tablespoon soy sauce, and 1 teaspoon minced garlic.

For a thicker sauce, mix 1 teaspoon cornstarch with 2 tablespoons water and add to the sauce.

Step 5 — Combine Pork and Sauce

Reduce heat to medium and pour the sauce into the skillet. Add the cooked pork belly back in and toss to coat evenly.

Simmer for 2–3 minutes until the sauce thickens and glazes the pork. Stir frequently to prevent burning.

Step 6 — Add Vegetables (Optional)

If including vegetables like bell peppers or pineapple, stir them in during the last 1–2 minutes of cooking. They should remain slightly crisp for texture contrast.

Step 7 — Final Simmer and Adjust Seasoning

Let the sweet and sour pork belly simmer for another minute so the flavors meld. Taste and adjust seasoning with a pinch of salt or a splash of vinegar if needed.

Step 8 — Rest Before Serving

Remove from heat and let the dish rest for 2–3 minutes. This allows the pork to reabsorb some juices and the sauce to set slightly.

Step 9 — Garnish and Serve

Garnish with sliced green onions or sesame seeds. Serve your sweet and sour pork belly hot over steamed rice for a complete meal.

Nutritional Information

Note: Estimates based on typical ingredients and serving size.

Healthier Alternatives

• Lean Pork Loin — Reduces fat content while maintaining pork flavor.
• Chicken Thighs — Lighter protein option that stays juicy when cooked.
• Extra-Firm Tofu — Plant-based alternative that absorbs the sweet and sour sauce well.
• Cauliflower Florets — Low-carb vegetable swap for a lighter dish.
• Low-Sodium Soy Sauce — Cuts salt without sacrificing umami flavor.
• Tamari or Coconut Aminos — Gluten-free soy sauce alternatives.
• Rice Vinegar & Stevia — Sugar-free sweet and sour balance.
• Arrowroot Powder — Gluten-free thickener for the sauce.

Serving Suggestions

• Serve your sweet and sour pork belly over a bed of steamed jasmine rice to soak up the delicious sauce.
• Pair with a crisp, cold beer or a slightly sweet Riesling to balance the rich, tangy flavors.
• Perfect for a weekend family dinner or as a standout dish for a casual gathering with friends.
• Garnish with thinly sliced green onions and a sprinkle of toasted sesame seeds for a fresh, colorful finish.
• For a complete meal, add simple steamed vegetables like broccoli or bok choy on the side.
• Try serving the sweet and sour pork belly in lettuce cups for a fun, hands-on appetizer option.

This sweet and sour pork belly recipe is wonderfully versatile and can be adapted to suit various dining occasions, making it a reliable favorite for any cook.

Common Mistakes to Avoid

• Mistake: Using lean pork instead of pork belly. Fix: Pork belly’s fat renders during cooking, creating the ideal tender, juicy texture essential for this dish.
• Mistake: Overcrowding the pan when searing the pork. Fix: Cook in batches to ensure each piece gets a proper sear and crispy exterior without steaming.
• Mistake: Adding the sauce too early in the cooking process. Fix: Introduce the sweet and sour sauce at the end to prevent it from breaking and becoming greasy.
• Mistake: Not balancing the sweet and sour elements properly. Fix: Taste and adjust the ratio of sugar to vinegar gradually until you achieve the perfect tangy-sweet harmony.
• Mistake: Skipping the step of blanching the pork belly first. Fix: Briefly boil the pork to remove impurities, resulting in a cleaner flavor and better texture.
• Mistake: Cutting the pork belly into uneven pieces. Fix: Use a sharp knife to create uniform cubes for consistent cooking and sauce coating.
• Mistake: Using low-quality or old vinegar. Fix: Always use fresh, good-quality rice vinegar or black vinegar for the brightest, most authentic sour note.
• Mistake: Failing to let the pork rest after cooking. Fix: Allow the pork to rest for a few minutes so the juices redistribute, ensuring maximum succulence.

Storing Tips

• Fridge: Cool your sweet and sour pork belly completely, then store in an airtight container in the refrigerator for up to 3-4 days.
• Freezer: For longer storage, freeze in a freezer-safe container or heavy-duty freezer bag for up to 3 months. Thaw overnight in the refrigerator before reheating.
• Reheat: Reheat gently in a skillet over medium heat, in the microwave, or in an oven until the pork reaches an internal temperature of 165°F (74°C) for food safety.

Always ensure your sweet and sour pork belly is stored properly to maintain its delicious flavor and texture while keeping it safe to eat.

Conclusion

This sweet and sour pork belly recipe delivers a perfect balance of flavors and textures. It’s an impressive yet approachable dish for any occasion. Give it a try and share your results in the comments below. If you enjoy this recipe, you might also like the Chili Verde or Glazed Ham.

Sweet and Sour Pork Belly

Print Recipe

Pin Recipe

A classic Chinese-inspired dish featuring crispy fried pork belly tossed in a vibrant sweet and sour sauce with fresh vegetables.

• Author: Dorothy Miler
• Prep Time: 20 minutes
• Cook Time: 25 minutes
• Total Time: 45 minutes
• Yield: 4 1x
• Method: Main
• Cuisine: Chinese

Ingredients

Scale 1x2x3x

• 300 g pork belly, cut into bite-sized pieces
• 1 tbsp sugar
• 1 tsp salt
• 1 tbsp cooking oil
• 1 egg
• 2 tsp potato flour (or corn flour)
• All-purpose flour, as needed
• Cooking oil, for deep frying
• 250 g tomato, chopped
• 150 g ketchup
• 2 tbsp garlic, chopped
• 4 tbsp cooking oil
• 3 tbsp sugar
• 1 tsp salt
• 1 cup water
• 1 cucumber, cut into bite-size
• 2 onions, cut into bite-size
• 200 g tomato, cut into bite-size
• 1 tbsp cooking oil

Instructions

1. Marinate pork belly with sugar, salt, cooking oil, and egg. Mix well and let sit for at least 15 minutes.
2. Dredge marinated pork in potato flour and all-purpose flour. Deep fry in hot oil until golden and crispy. Drain on paper towels.
3. For the sauce, heat 4 tbsp oil in a pan. Add chopped garlic and sauté until fragrant. Add chopped tomato, ketchup, sugar, salt, and water. Simmer until the sauce thickens.
4. In a separate pan, heat 1 tbsp oil. Stir-fry cucumber, onion, and tomato until slightly softened.
5. Add the sweet and sour sauce to the vegetables and mix well. Add the fried pork belly and toss to coat evenly.
6. Plate and serve immediately.

Notes

For extra crispiness, double fry the pork belly. Adjust the sweetness and tanginess of the sauce to your taste by varying the amount of sugar and ketchup. Serve with steamed rice for a complete meal.

Nutrition

• Calories: 450
• Sugar: 20
• Sodium: 800
• Fat: 28
• Saturated Fat: 9
• Unsaturated Fat: 15
• Trans Fat: 0
• Carbohydrates: 35
• Fiber: 3
• Protein: 18
• Cholesterol: 85

FAQs

What is the best way to get crispy pork belly for this sweet and sour pork belly recipe?

To achieve crispy pork belly, score the skin and roast it at a high temperature before cutting into pieces. This method ensures the fat renders properly and the skin becomes crunchy, which is essential for the texture in this sweet and sour pork belly recipe.