Are you a fan of that iconic, irresistible sweet and sour pork you often enjoy from your favorite Chinese restaurant? Known in the Netherlands as Koe Loe Yuk, this beloved dish, with its perfect harmony of tangy and sweet, alongside succulent, crispy pork and vibrant vegetables, might seem like a culinary challenge to recreate at home. But what if we told you it’s not only possible but surprisingly easy to master in your own kitchen?

Forget the pre-packaged mixes and ready-made sauces. With readily available fresh ingredients and a straightforward recipe, you can prepare this mouth-watering meal from scratch. Imagine tender pieces of pork, perfectly coated and fried to a golden crisp, then tossed in a homemade sweet and sour sauce bursting with fresh pineapple and colorful bell peppers. This isn’t just a meal; it’s an experience that rivals any takeout, offering a freshness and flavor depth that only homemade can provide. Get ready to delight your taste buds with a classic that’s truly a cut above!

Sweet and Sour Pork Recipe: A Flavorful Journey to Chinese-Inspired Perfection

For many in the Netherlands, Chinese takeout is more than just a meal; it’s a cherished tradition. I certainly grew up with fond memories of dishes like crispy Babi Pangang, savory Bami Goreng, and the comforting Foe Yong Hai (Egg Foo Yong). Among these, sweet and sour pork, or Koe Loe Yuk, has always held a special place. It’s a symphony of textures and tastes: succulent pork tenderloin, expertly fried to achieve a delightful crispiness, enveloped in a vibrant sweet and sour sauce brimming with fresh pineapple chunks and colorful bell peppers.

This recipe aims to capture the authentic, beloved flavors of this classic dish, allowing you to recreate that restaurant-quality experience in your own home. The sauce is where the magic truly happens – a delicate balance struck between the natural sweetness of sugar and pineapple, and the tangy zest provided by ketchup and vinegar. Every bite offers a perfect blend, making it an incredibly satisfying and well-rounded meal.

The beauty of preparing your own sweet and sour pork lies in its simplicity and the control you gain over the ingredients. You can quickly assemble this flavorful dish using just a few readily available items. The process begins with transforming pork tenderloin into bite-sized pieces, coating them in a special batter, and frying them until they achieve that irresistible golden-brown crispness. While the pork cooks, the sauce comes together effortlessly in a pan, mingling garlic, bell peppers, and pineapple with the sweet and sour base.

Serve this delightful sweet and sour pork with a side of fluffy fried rice, savory bami goreng, or a crisp, fresh salad for a complete and utterly delicious evening meal. It’s also an excellent centerpiece for an elaborate Asian buffet, sure to impress your guests. This easy-to-follow recipe consistently delivers a hit, proving that authentic, flavorful Chinese-inspired cuisine is well within your reach.

Essential Ingredients for Your Perfect Sweet and Sour Pork Tenderloin

To embark on your culinary journey to create this fantastic Sweet and Sour Pork, you’ll need a selection of fresh and pantry-staple ingredients. The precise quantities for each component are conveniently listed in the comprehensive recipe card located at the conclusion of this article. Here’s a closer look at what makes this dish truly special:

Ingredients for the Crispy Pork Tenderloin

• Pork Tenderloin: This cut of pork is highly prized for its exceptional tenderness and lean profile, making it the ideal choice for this dish. Sourced from the back of the pig, its elongated shape allows for easy portioning into uniform cubes that cook evenly and stay moist within their crispy coating. Look for fresh, pink tenderloin without excessive marbling.
• Cornstarch (for coating): The magic behind the incredibly crispy texture of our pork. Unlike some recipes that use a single batter, here we employ a two-step coating process. The initial coating, mixed with egg and salt, adheres to the meat, ensuring it remains tender and juicy during frying. The second dip in plain cornstarch before frying creates that signature shatteringly crisp exterior, which is crucial for authentic sweet and sour pork.
• Egg: An essential binder, the egg is mixed with the first round of cornstarch and salt to create a light batter. This batter not only helps the seasoning adhere to the pork but also forms a protective layer that keeps the meat moist and tender during the initial frying process.
• Oil (for frying): For achieving that perfect golden crisp, a neutral-flavored oil with a high smoke point is key. Sunflower oil or peanut oil are excellent choices as they won’t impart unwanted flavors to your pork and can withstand the high temperatures required for deep-frying, ensuring your pork fries beautifully without burning.
• Salt: Used in the initial coating to season the pork from within, enhancing its natural flavor before it even meets the sauce.

Ingredients for the Sweet and Sour Sauce

• Garlic: A foundational flavor in many Asian cuisines, crushed garlic provides an aromatic depth and pungent warmth to the sweet and sour sauce, elevating its complexity beyond just sweet and sour notes.
• Bell Peppers: These colorful vegetables add both visual appeal and a delightful crunch to the dish. Their flavor varies with ripeness: green (unripe) peppers are typically more bitter and pungent, while yellow, orange, and red varieties become progressively sweeter as they mature. In this recipe, we opt for yellow and red peppers to contribute a sweet, vibrant counterpoint to the sauce’s tang. Cut them into small, uniform pieces for even cooking and distribution.
• Pineapple: This tropical fruit is indispensable for sweet and sour pork, lending a wonderful freshness and natural sweetness to the sauce. Its juicy, bright yellow flesh offers a delightful textural contrast. While fresh pineapple is always the most delicious option, canned pineapple chunks (packed in their own juice, not syrup) are a convenient and perfectly acceptable alternative, especially when fresh fruit is out of season.
• Sugar: The primary sweetening agent for the sauce, balancing the tartness from the vinegar and ketchup. The amount can be adjusted slightly to suit your preference for sweetness.
• Rice Vinegar: This is the key component for the “sour” in sweet and sour. Rice vinegar has a milder, slightly sweeter profile than other vinegars, making it ideal for achieving a balanced, nuanced tang without being overly harsh.
• Tomato Ketchup: More than just a condiment, ketchup contributes a rich umami depth, a hint of acidity, and a vibrant red color to the sauce. It’s a complex blend of tomatoes, vinegar, sugar, salt, and spices, all of which enhance the overall flavor profile.
• Cornstarch (for sauce): Used to thicken the sauce, creating that luscious, glossy consistency that clings beautifully to the crispy pork and vegetables. Mixed with water to form a slurry, it prevents lumps and ensures a smooth, even texture.
• Water: Used to create a slurry with the cornstarch, facilitating its smooth incorporation into the sauce for thickening.
• Sesame Seeds: Toasted sesame seeds serve as a wonderful garnish, adding a delicate nutty flavor and a touch of visual elegance to the finished dish. Toasting them briefly in a dry pan intensifies their aroma and taste.

Step-by-Step: How to Prepare Sweet & Sour Pork (Koe Loe Yuk)

Creating this classic dish at home is a rewarding experience, and with these detailed instructions, you’ll achieve perfect results every time. For a convenient, printable version of the recipe with all measurements and a step-by-step breakdown, please refer to the recipe card at the very end of this blog post.

1. Prepare the Pork for Crisping: In a medium-sized bowl, combine 1 teaspoon of cornstarch, 1 teaspoon of salt, and 1 egg. Whisk these ingredients together until you have a smooth, well-blended batter. Add the pork tenderloin pieces (cut into approximately 1×1 inch or 2×2 cm cubes) to the bowl, ensuring that every piece is thoroughly coated with the mixture. This initial coating is crucial for tenderizing the meat and preparing it for crispiness. For best adhesion, place the coated pork in the freezer for about 20 minutes; this helps the coating set firmly.
2. First Fry for Golden Perfection: While the pork is chilling, prepare for frying. On a separate deep plate, spread out 1 cup of cornstarch. Once the pork is out of the freezer, dip each coated piece into the cornstarch, ensuring it’s evenly covered. Gently shake off any excess cornstarch to prevent a thick, pasty layer. Preheat your deep fryer to 350°F (approximately 177°C). Fry the pork in batches for three minutes until lightly golden brown. It’s important not to overcrowd the fryer, as this will drop the oil temperature and prevent even cooking and crisping. After frying, remove the pork and let it drain on a wire rack or paper towels.
3. Second Fry for Ultimate Crispiness: Increase the deep fryer temperature to 400°F (approximately 204°C). Once the oil is at the higher temperature, return the partially fried pork to the fryer for another 1 ½ minutes. This second, hotter fry is the secret to achieving that wonderfully crisp and crunchy exterior, known as “Koe Loe Yuk” in its perfect state. Drain the twice-fried pork again on fresh paper towels to absorb any excess oil.
4. Crafting the Sweet and Sour Sauce: In a large pan or wok, add 2 tablespoons of vegetable oil and heat over medium-high heat. Add the crushed garlic and stir-fry for about 30 seconds until fragrant, being careful not to burn it. Introduce the diced bell peppers (red and yellow) and stir-fry for 2 minutes, allowing them to soften slightly while retaining a pleasant bite. Next, add the diced pineapple and heat through for about a minute.
5. Building the Flavor Profile: Pour ¼ cup of rice vinegar and 2 tablespoons of tomato ketchup into the pan with the vegetables. Sprinkle in ¼ cup of sugar. Stir everything together well to combine the sweet and sour elements. Bring the sauce to a gentle boil.
6. Thickening the Sauce: In a small bowl, whisk together 1 tablespoon of cornstarch with 2 tablespoons of water to create a smooth slurry. Gradually add this cornstarch paste to the boiling sauce in the pan, stirring continuously. Continue to simmer for about 2 minutes, or until the sauce visibly thickens and achieves a glossy, luscious consistency that will beautifully coat your pork.
7. Combine and Serve: Finally, add the crispy, twice-fried pork tenderloin pieces directly into the thickened sweet and sour sauce. Toss quickly to ensure all the pork is evenly coated with the delicious sauce. Serve immediately to enjoy the pork at its crispiest!

Garnish your magnificent creation with a sprinkle of toasted sesame seeds for an extra layer of flavor and texture. This dish pairs perfectly with a side of bami goreng and a refreshing, spicy cucumber salad to complete your authentic Chinese-inspired meal.

Expert Tips, Smart Substitutions, and Delicious Variations for Your Sweet and Sour Pork

Elevate your homemade sweet and sour pork with these handy tips and explore exciting ways to customize the dish to your preference:

• Pork Tenderloin Alternatives: While pork tenderloin is excellent for its lean tenderness, you have several options if you prefer or have other cuts on hand. Unbreaded schnitzel, ham steak, or even pork chop (cut into cubes) can be used, though cooking times might vary slightly. For a fantastic vegetarian or vegan version, firm tofu or tempeh can be marinated, coated, and fried in the same manner, absorbing the sauce beautifully.
• The Art of Double Frying: The recipe emphasizes frying the meat twice, and for good reason! The first fry at a lower temperature (350°F / 177°C) cooks the pork through and gives it a light golden color. The second, hotter fry (400°F / 204°C) is where the magic happens, rendering the coating incredibly crispy and locking in the juices. While you can technically stop after the first fry if you’re in a hurry, the second step guarantees a superior, longer-lasting crispness that truly elevates the dish to takeout quality.
• Deep-Frying Best Practices: To ensure optimal crispiness and even cooking, it’s crucial not to overfill your pan or deep fryer. Overcrowding will drastically lower the oil’s temperature, leading to soggy, oily pork instead of perfectly crispy bites. Always fry the meat in two or three smaller portions, allowing each batch ample space to cook properly.
• Air Fryer Method: For a lighter, less oily version, your air fryer can come to the rescue! However, there’s a key modification: after the initial 20-minute marination in the egg-cornstarch mixture, do NOT dip the pork a second time in plain cornstarch. This extra dry cornstarch layer tends to create an undesirable powdery texture in the air fryer. Instead, after marinating, simply spray the pork generously with cooking oil. Preheat your air fryer to 400°F (204°C) and cook until the tenderloin is golden brown and crispy, shaking the basket vigorously halfway through to ensure even cooking.
• Boost Your Veggies with Broccoli: For an added nutritional punch and vibrant green color, gently steam or blanch some broccoli florets until they are crisp-tender. Stir them into the sweet and sour sauce along with the pork at the very end. The broccoli will soak up the delicious sauce, providing a lovely textural contrast and a healthy addition to your meal.
• Turn Up the Heat: If you’re someone who loves a little kick, it’s incredibly easy to make this dish spicy. Simply add a teaspoon or two of your favorite chili sauce (like Sriracha or sambal) or a pinch of red chili flakes directly into the sweet and sour sauce while it simmers. Adjust to your desired level of heat!

Did you try your hand at making this delicious sweet and sour pork recipe? We’d love to see your culinary creations! Tag #byandreajanssen via Instagram! I truly enjoy seeing what you come up with and frequently share the most beautiful photos from our community. If you enjoyed this recipe, please consider leaving a rating on the recipe card below! Your valuable feedback is incredibly helpful to both fellow home cooks and myself, guiding us to create even more delicious content.

Need more culinary inspiration?

• Discover a wide array of video recipes on my YouTube channel, perfect for visual learners.
• And don’t forget to save your favorite recipes on Pinterest! This way, you can easily find them again the next time a craving strikes or you’re planning your next meal.

Andréa

Expand Your Feast: More Asian Buffet Favorites

Planning an Asian-inspired gathering or simply craving more delicious dishes to complement your Sweet and Sour Pork? Explore these fantastic recipes to create a diverse and flavorful Asian buffet right in your home. Each dish offers unique tastes and textures, ensuring there’s something for everyone to enjoy: