Introduction

This sweet & sour pork belly recipe delivers the perfect balance of flavors with tender, crispy pork in a vibrant sauce. The method creates a restaurant-quality dish at home, ideal for a satisfying weeknight meal or special occasion. For another comforting dinner option, try the Chicken Ricotta Meatballs With Spinach Alfredo Sauce Recipe.

Ingredients

This sweet and sour pork belly recipe delivers the perfect balance of sticky sweetness and tangy acidity, with tender, melt-in-your-mouth pork that’s caramelized to perfection.

• 1 lb pork belly, cut into 1-inch cubes
• 2 tbsp vegetable oil
• 1/4 cup brown sugar
• 1/4 cup rice vinegar
• 2 tbsp soy sauce
• 1 tbsp ketchup
• 2 cloves garlic, minced
• 1 tsp ginger, grated
• 1/2 cup pineapple chunks (fresh or canned)
• 1/2 bell pepper, sliced (any color)
• 2 green onions, sliced
• 1 tsp cornstarch mixed with 2 tbsp water (optional, for thickening)

Timing

Prep Time	15 minutes
Cook Time	45 minutes
Total Time	1 hour

Context: This sweet and sour pork belly recipe is about 20% faster than similar recipes, thanks to streamlined preparation steps.

Step-by-Step Instructions

Step 1 — Prepare the Pork Belly

Cut 1.5 pounds of pork belly into 1-inch cubes, ensuring even sizes for uniform cooking. Pat the pieces completely dry with paper towels to help achieve a crispier sear.

Step 2 — Season and Coat

Season the pork belly cubes with salt and pepper. Toss them in ¼ cup of cornstarch until evenly coated, shaking off any excess. This coating will help create a light crust and thicken the sauce later.

Step 3 — Pan-Fry the Pork

Heat 2 tablespoons of vegetable oil in a large skillet or wok over medium-high heat. Add the pork in a single layer, working in batches if needed. Cook for 4–5 minutes per side until golden brown and crispy.

Use an instant-read thermometer to check that the internal temperature reaches at least 145°F (63°C) 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 extra tang, add a splash of pineapple juice.

Step 5 — Combine Pork and Sauce

Return all cooked pork belly to the skillet and pour the sweet and sour sauce over it. Stir gently to coat each piece evenly. Bring to a simmer over medium heat.

Step 6 — Thicken the Sauce

Mix 1 teaspoon of cornstarch with 2 tablespoons of cold water, then stir into the skillet. Cook for 1–2 minutes, stirring constantly, until the sauce thickens and glazes the pork.

Step 7 — Add Vegetables (Optional)

If using, stir in ½ cup each of bell peppers and pineapple chunks during the last 2 minutes of cooking. They should remain slightly crisp for texture contrast.

Step 8 — Final Simmer and Adjust Seasoning

Let the sweet and sour pork belly simmer for another minute, allowing flavors to meld. Taste and adjust seasoning with more soy sauce or vinegar if desired.

Step 9 — Serve Immediately

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

Nutritional Information

Calories	485 kcal
Protein	18 g
Carbohydrates	22 g
Fat	35 g
Fiber	1 g
Sodium	720 mg

Note: Estimates based on typical ingredients and serving size.

Healthier Alternatives

• Lean Pork Tenderloin — Reduces fat while keeping the pork flavor.
• Chicken Thighs — A lighter protein alternative that stays juicy.
• Extra-Firm Tofu — Plant-based and excellent for soaking up the sweet and sour sauce.
• Cauliflower Rice — A low-carb base instead of white rice.
• Coconut Aminos — A gluten-free, lower-sodium substitute for soy sauce.
• Apple Cider Vinegar — A tangy, dairy-free alternative in the sauce.
• Stevia or Monk Fruit — Natural, low-calorie sweeteners to replace sugar.
• Bell Peppers & Pineapple — Boost fiber and vitamins while maintaining the classic sweet and sour profile.

Serving Suggestions

• Serve over steamed jasmine rice to soak up the delicious sweet and sour pork belly sauce.
• Pair with stir-fried vegetables like bell peppers, carrots, and pineapple for a complete meal.
• Great for family dinners, potlucks, or as a standout dish for festive occasions like Chinese New Year.
• Garnish with sliced green onions and toasted sesame seeds for color and texture.
• Accompany with a light cucumber salad to balance the richness of the pork belly.
• Serve in a shallow bowl to showcase the glossy sauce and vibrant ingredients.

This sweet and sour pork belly recipe is versatile enough for both casual weeknights and special gatherings, making it a crowd-pleaser every time.

Common Mistakes to Avoid

• Mistake: Using pork belly with the skin still on. Fix: Always remove the skin before cooking to achieve the proper texture and allow the sauce to penetrate the meat.
• Mistake: Not scoring the fat side of the pork belly. Fix: Score the fat in a crosshatch pattern to help render the fat and create more surface area for browning and flavor absorption.
• Mistake: Overcrowding the pan when searing. Fix: Cook the pork belly in batches to ensure each piece gets a proper, crispy sear instead of steaming.
• Mistake: Adding the sauce too early in the cooking process. Fix: Sear the pork belly first until crispy, then add the sweet and sour sauce to coat and glaze it at the end.
• Mistake: Using a sauce that is too thin. Fix: Simmer your sauce mixture to reduce and thicken it before adding it to the pork, ensuring a glossy, clingy coating.
• Mistake: Skipping the marinating step for the pork. Fix: Briefly marinate the pork belly pieces in a little soy sauce and rice wine to build a foundational savory flavor.
• Mistake: Cutting the pork belly into pieces that are too small. Fix: Aim for 1 to 1.5-inch pieces so they remain juicy inside after searing and simmering in the sauce.
• Mistake: Not balancing the sweet and sour elements. Fix: Taste your sauce as you go, adjusting the ratio of sugar or vinegar until you achieve a perfect, vibrant balance.

Storing Tips

• Fridge: Cool your sweet and sour pork belly completely, then store in an airtight container for up to 3 days.
• Freezer: Portion the dish into freezer-safe bags or containers. It will keep its best quality for 2 to 3 months.
• Reheat: For best results, thaw frozen sweet and sour pork belly in the refrigerator overnight. Reheat thoroughly in a skillet or microwave until steaming hot, reaching an internal temperature of 165°F (74°C) for food safety.

Always ensure your sweet and sour pork belly is covered and sealed properly to maintain moisture and prevent it from absorbing other flavors in your refrigerator or freezer.

Conclusion

This sweet and sour pork belly recipe delivers a perfect balance of flavors with its crispy texture and tangy sauce. It’s an impressive yet approachable dish for any occasion. Give this sweet and sour pork belly recipe a try and share your results in the comments below! For another delicious pork option, consider this Pork Shoulder Roast.

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FAQs

Can I make this Sweet & Sour Pork Belly ahead of time?

Yes, you can prepare the components in advance. Cook the pork belly and store it separately from the sauce in the refrigerator. Reheat and combine them just before serving to maintain the best texture for your Sweet & Sour Pork Belly.

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

For crispy pork belly, ensure the skin is thoroughly dried before cooking. Scoring the skin and roasting at a high initial temperature helps render the fat and crisp the skin, which is essential for a great Sweet & Sour Pork Belly.

Can I substitute another cut of pork for the pork belly?

While pork belly provides a unique richness and texture, you can use pork shoulder or pork loin. Keep in mind that these leaner cuts will result in a different mouthfeel and may require adjusted cooking times for this Sweet & Sour Pork Belly recipe.