Introduction

This sweet & sour pork belly recipe delivers the perfect balance of flavors with tender, caramelized pork in a vibrant sauce. It’s an impressive yet approachable dish that works beautifully for weeknight dinners or special occasions. For a complete meal, consider pairing it with sides like Perfect Baked Sweet Potatoes Recipe or Sweet Potato Biscuits Recipe to complement the rich, tangy notes.

Ingredients

This sweet and sour pork belly recipe delivers an incredible combination of crispy, caramelized pork with a perfectly balanced tangy-sweet sauce that will make your taste buds sing.

• 1 lb pork belly, cut into bite-sized pieces
• 2 tbsp vegetable oil
• 3 cloves garlic, minced
• 1 inch ginger, grated
• 1/4 cup rice vinegar
• 1/4 cup brown sugar
• 2 tbsp soy sauce
• 1 tbsp ketchup
• 1 bell pepper, diced (any color)
• 1 small onion, diced
• 1/2 cup pineapple chunks (fresh or canned)
• 1 tbsp cornstarch mixed with 2 tbsp water
• Green onions for garnish (optional)
• Sesame seeds for garnish (optional)

Timing

Prep Time	15 minutes
Cook Time	35 minutes
Total Time	50 minutes

Context: This sweet and sour pork belly recipe is about 25% faster than similar recipes thanks to simplified marinating and sauce preparation 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—this helps achieve a crispier sear.

Lightly season the pork with salt and pepper. For extra flavor, you can toss the cubes in a tablespoon of cornstarch, which will also help thicken the sauce later.

Step 2 — Sear the Pork

Heat 2 tablespoons of vegetable oil in a large skillet or wok over medium-high heat. Working in batches to avoid crowding, sear the pork belly until golden brown on all sides, about 3–4 minutes per batch.

Remove the pork and set aside. The internal temperature should reach at least 145°F for food safety, but pork belly is best when tender and slightly caramelized on the edges.

Step 3 — Sauté Aromatics

In the same skillet, add 1 minced garlic clove and 1 teaspoon of grated ginger. Sauté for 30 seconds until fragrant, being careful not to burn the garlic.

If using, add ½ cup of diced bell peppers and onion now, stir-frying for 2–3 minutes until slightly softened but still crisp.

Step 4 — Make the Sweet and Sour Sauce

In a small bowl, whisk together ¼ cup rice vinegar, 3 tablespoons brown sugar, 2 tablespoons ketchup, 1 tablespoon soy sauce, and 1 teaspoon of cornstarch dissolved in 2 tablespoons of water.

Taste the sauce and adjust sweetness or tanginess to your preference by adding a bit more sugar or vinegar.

Step 5 — Combine and Simmer

Return the seared pork belly to the skillet. Pour the sweet and sour sauce over the pork and aromatics, stirring to coat everything evenly.

Bring the mixture to a gentle simmer, then reduce heat to low. Cook for 8–10 minutes, stirring occasionally, until the sauce has thickened and glazes the pork nicely.

Step 6 — Check Doneness and Adjust Seasoning

The pork should be tender and easily pierced with a fork. The sauce should be glossy and cling to the meat without being too runny.

Taste and season with additional salt, a splash of vinegar for brightness, or a pinch of red pepper flakes for heat if desired.

Step 7 — Rest and Serve

Remove the skillet from heat and let the sweet and sour pork belly rest for 2–3 minutes. This allows the flavors to meld and the sauce to set slightly.

Garnish with sliced green onions or sesame seeds and serve immediately over steamed rice for the best texture and temperature.

Nutritional Information

Calories	520 kcal
Protein	18 g
Carbohydrates	32 g
Fat	35 g
Fiber	2 g
Sodium	890 mg

Note: Estimates based on typical ingredients and serving size.

Healthier Alternatives

• Pork Tenderloin — Leaner protein with less fat, still absorbs the sweet and sour sauce well.
• Chicken Thighs — Juicy and flavorful alternative, works perfectly with the tangy glaze.
• Firm Tofu — Excellent plant-based, dairy-free option that crisps up nicely when pan-fried.
• Cauliflower Florets — Lower-carb vegetable swap, great for soaking up the signature sauce.
• Tamari or Coconut Aminos — Gluten-free, lower-sodium substitutes for soy sauce in the marinade.
• Apple Cider Vinegar & Honey — Natural sweet and sour combo, less processed than some bottled sauces.
• Bell Peppers & Pineapple — Boost veggie content and natural sweetness without adding refined sugar.

Serving Suggestions

• Serve this sweet and sour pork belly over steamed jasmine rice to soak up the delicious sauce.
• Pair with stir-fried vegetables like bell peppers, carrots, and pineapple chunks for a complete meal.
• Perfect for weeknight dinners when you want something flavorful yet easy to prepare.
• Great for casual gatherings or potlucks—it’s a crowd-pleaser that travels well.
• Garnish with sliced green onions and sesame seeds for a fresh, colorful finish.
• Serve alongside a light cucumber salad to balance the richness of the pork belly.

This sweet and sour pork belly recipe shines brightest when the crispy pork is served immediately after cooking, ensuring the texture contrasts beautifully with the vibrant sauce.

Common Mistakes to Avoid

• Mistake: Using lean pork cuts. Fix: Pork belly’s fat renders into the sauce, creating the signature rich texture.
• Mistake: Overcrowding the pan when searing. Fix: Sear in batches to achieve a crisp, golden-brown crust on each piece.
• Mistake: Adding sauce too early. Fix: Pour the sweet and sour sauce in the final minutes to keep the pork crispy.
• Mistake: Skipping the cornstarch coating. Fix: A light cornstarch dredge helps the pork develop a delicate, crispy exterior when fried.
• Mistake: Imbalanced sauce with too much vinegar. Fix: Taste and adjust the sweet-to-sour ratio gradually, using sugar or honey to balance acidity.
• Mistake: Not rendering enough fat from the pork belly. Fix: Cook the pork belly over medium heat until the fat softens and begins to crisp.
• Mistake: Using bottled sweet and sour sauce. Fix: Homemade sauce with fresh pineapple, rice vinegar, and brown sugar offers superior flavor.
• Mistake: Cutting pork belly into uneven pieces. Fix: Uniform cubes ensure even cooking and consistent texture throughout the dish.

Storing Tips

• Fridge: Cool your sweet and sour pork belly completely, then store in an airtight container for up to 4 days.
• Freezer: Freeze in a freezer-safe container or heavy-duty bag for up to 3 months. Thaw in the refrigerator before reheating.
• Reheat: Reheat gently in a skillet or microwave until the internal temperature reaches 165°F (74°C), stirring occasionally for even heating.

Always let your sweet and sour pork belly cool to room temperature before refrigerating or freezing to maintain food safety and quality.

Conclusion

This sweet and sour pork belly recipe delivers a perfect balance of flavors and crispy texture. For another delicious pork belly variation, try the Maple Glazed Pork Belly. Give this recipe a try and share your results in the comments below!

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FAQs

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

To achieve crispy pork belly, pat the skin completely dry and score it before cooking. Roast at a high initial temperature to render the fat and crisp the skin. This texture contrasts wonderfully with the sticky sweet and sour sauce in your sweet and sour pork belly recipe.

Can I make this sweet and sour pork belly recipe ahead of time?

Yes, you can prepare components ahead. Cook the pork belly and make the sauce separately, storing them in the refrigerator. Reheat and combine them just before serving to maintain the best texture and flavor for your sweet and sour pork belly.

What can I serve with sweet and sour pork belly?

This dish pairs excellently with steamed jasmine rice to soak up the delicious sauce. A simple side of stir-fried vegetables like bok choy or bell peppers also complements the rich flavors of the sweet and sour pork belly recipe perfectly.