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Betty Crocker's sweet and sour pork recipe delivers crispy, golden pork bites bathed in a tangy honey glaze that balances sweet and sour perfectly. š„ As someone who's spent years perfecting pork dishes, I know the secret to achieving that signature texture lies in the marinade and frying techniqueāboth of which I'm sharing with you today.
The recipe begins with tender pork cut into bite-sized pieces, marinated in a blend of soy sauce, cornstarch, and spices that create the ideal foundation for crispy edges.
While the pork fries to a golden brown, the sauce simmers down into a glossy, sticky glaze that's sweet from honey and tangy from vinegar and ketchup. This balance is what makes the dish so addictive.
What you'll end up with is restaurant-quality sweet and sour pork that's crispy on the outside, tender inside, and coated in that perfect sweet-tangy sauce. The pork stays juicy while developing that satisfying crunch, and the sauce clings beautifully to each bite.
This is the kind of dish that disappears quickly at dinner parties.
Serve with steamed rice to soak up every last drop of that flavorful sauce, or pair with cucumber salad for a refreshing contrast. The technique is straightforward, but the results are undeniably impressiveājust like what you'd find in a Chinese restaurant, but made at home.
Ingredients for betty crocker sweet and sour pork
Sixteen ingredients, all working together to bring you that perfect sweet and sour crunch.
| Ingredient | Amount | Notes |
|---|---|---|
| Pork Shoulder š | 1 Ā½ lb | Cut into 1-inch cubes, boneless |
| All-Purpose Flour š¾ | Ā½ cup | For dredging pork pieces |
| Cornstarch š¾ | Ā¼ cup | For extra crispiness |
| Soy Sauce š¶ | Ā½ cup | Low-sodium preferred |
| Honey šÆ | Ā½ cup | Wildflower for depth |
| White Vinegar š¶ | Ā¼ cup | For tangy kick |
| Ketchup š | Ā¼ cup | Heinz preferred |
| Garlic Cloves š§ | 4 cloves | Minced for marinade |
| Ginger Root šæ | 1 tbsp | Freshly grated |
| Green Bell Pepper š¶ļø | 1 whole | Sliced into strips |
| Red Bell Pepper š¶ļø | 1 whole | Sliced into strips |
| Vegetable Oil š« | 2 cups | For deep frying |
| Salt š§ | 1 tsp | Kosher preferred |
| Black Pepper š¶ļø | Ā½ tsp | Freshly ground |
The pork shoulder is non-negotiable hereāit's got the right fat-to-meat ratio for juicy bites. Trader Joe's or Costco usually have it pre-cut into cubes, which saves time. If you're buying a whole shoulder, ask the butcher to cut it into 1-inch pieces for you. The bell peppers? Grab the freshest ones you can findāthey should be firm and vibrant. If they're soft or wrinkly, skip it. For the honey, Manuka or wildflower adds that restaurant-quality depth, but regular works fine too.
No cornstarch? All-purpose flour will work in a pinch, but you'll lose some crispiness. Fresh ginger is ideal, but if you've only got powdered, reduce to half a teaspoon. The soy sauce mattersālow-sodium is key so you don't over-salt the dish. For the ketchup, Heinz is the gold standard, but whatever's in your pantry works. Want to make it spicier? Add a dash of red pepper flakes to the sauce. The marinade should coat the pork completelyālet it sit for at least 30 minutes, but overnight is even better if you're planning ahead.
Pork stays crispy for about 20 minutes after frying, so don't make it all at once. Store leftovers in an airtight container in the fridge for 3-4 days, but honestly, it disappears fast. The sauce reheats beautifullyājust warm it up with a splash of water. Freezing? Portion it into containers with a little sauce on top to keep it moist. This reheats well too, but it's best fresh off the fryer.
Why You'll Love This Recipe
- Pantry Magic: I swear by this recipe when Iāve got nothing but a few cans and basics. That pork shoulder gets tender and stickyāno fancy marinades, just soy sauce and honey working their magic while you stir-fry.
- Sweet Heat Balance: Between the honeyās caramelized bite and the tangy vinegar (even if Betty Crockerās version is simplified), every bite hits that perfect contrast. The cornstarch coating? Crispy enough to satisfy, but not so hard it breaks your teeth.
- Leftover Reinvention: Hereās what sold meāthis stuff begs to be repurposed. Cold slices in lettuce wraps? Yes. Tossed over rice with an egg? Done. Even my picky teen will eat it twice because itās that adaptable.
- Budget Stretch: A single pork shoulder feeds my family for daysāroast some for sandwiches, cube the rest for this dish, and youāve got meals covered. Honestly, I make this when Iām trying to save money, and no one notices Iām being frugal.
Step-by-step instructions for Betty Crocker's sweet and sour pork
Here's how to get that classic Betty Crocker tangy-sweet flavor with perfectly crispy pork bites.
šØāš³ Step 1: Prep the Pork for Maximum Crispiness
Cut the 1.5 lb pork shoulder into 1-inch cubes, removing any large fat chunks. I use a sharp knife for clean cutsāthis ensures even cooking and better bite. Place the cubes in a large bowl and toss them with 1 tsp salt and 0.5 tsp black pepper until fully coated. This initial seasoning helps develop flavor before the deep-fry.
Next, combine 0.5 cup all-purpose flour and 0.25 cup cornstarch in a separate shallow dish. The cornstarch is keyāit creates that extra-crispy texture we're after. Lightly dredge each pork cube in the flour mixture, shaking off any excess. Don't press too hard or you'll get dense pieces instead of crispy ones. Let them sit for 5 minutes while you prep the marinade.
š³ Step 2: Marinate for Deep Flavor
In a small bowl, whisk together 0.5 cup soy sauce, 0.5 cup honey, 0.25 cup white vinegar, 0.25 cup ketchup, 4 cloves minced garlic, and 1 tbsp freshly grated ginger. The vinegar and ketchup give that classic tangy kick while the honey adds sweetness. Pour this marinade over the dredged pork cubes and toss gently to coat completely.
Let the pork marinate for at least 30 minutes (I usually do this while I prep the vegetables). The longer it marinates, the more flavor it absorbs. If you're short on time, 15 minutes will still work, but you'll lose some depth of flavor. Cover the bowl and refrigerate while you slice the peppers.
š„ Step 3: Deep-Fry for Golden Crispiness
Heat 2 cups vegetable oil in a deep skillet or Dutch oven to 350Ā°F. Use a thermometer to monitor the temperatureāthis is crucial for even cooking. Add the marinated pork cubes in batches (don't overcrowd the pan) and fry for 3-4 minutes until they turn a beautiful golden brown color.
You'll know they're ready when the pork releases easily from the oil and has a crispy exterior. Transfer them to a paper towel-lined plate to drain excess oil. I like to work in batches so the oil doesn't cool down too much between fries. Keep the fried pork warm in a 200Ā°F oven while you prep the peppers.
š„ Step 4: SautĆ© the Peppers and Combine
Slice the 1 whole green bell pepper and 1 whole red bell pepper into strips. Heat 1 tablespoon of the used frying oil in the same skillet over medium heat. Add the peppers and cook for 4-5 minutes until they soften slightly but still retain some bite. This step adds freshness to balance the sweet and sour flavors.
Return the fried pork to the skillet with the peppers. Pour any remaining marinade from the bowl over the top and simmer for 2-3 minutes, stirring gently to coat everything in that glossy, tangy-sweet glaze. The peppers will absorb some of the sauce, making each bite juicy and flavorful.
š½ļø Step 5: Serve Hot with Perfect Crispiness
Transfer the sweet and sour pork to a serving platter immediately. The contrast of crispy pork with tender peppers and that glossy sauce is what makes this dish special. Serve over steamed rice or noodles to soak up all that delicious sauce.
I always like to garnish with extra sliced peppers if I have any leftāthey add freshness and make the dish look vibrant. The pork should be crispy on the outside with tender meat inside, and the sauce should coat everything beautifully. This recipe serves 4 with generous portions, so you'll have leftovers that reheat perfectly in the oven.
Pro Tips For Making Betty Crocker Sweet And Sour Pork
- VELVET THE PORK FIRST: I learned this the hard wayāpounding the pork shoulder to an even Ā½-inch thickness makes all the difference. The recipe calls for quick searing, but uneven cuts mean some pieces steam instead of brown. Use a rolling pin or meat mallet, and donāt skimp on the time.
- DONāT SKIP THE CORNSTARCH SLURRY: The Betty Crocker version relies on that thick, glossy sauce, and cornstarch is your best friend here. Mix it with cold water firstācoldāthen whisk it into the simmering sauce off the heat. Adding it directly to hot liquid clumps like glue, and your sauce will look like soup.
- SEAR IN BATCHES OR SUFFER: Crowding the pan turns your crispy pork into soggy disappointment. The recipe says to cook in one layer, but if your skilletās smaller than a pizza tray, work in two batches. The first batch will get a perfect crust while the second waitsājust 30 seconds tops.
- SWAP HONEY FOR MAPLE SYRUP: Honeyās great, but maple syrup adds depth without burning as easily. Use the same amount, but reduce the heat to medium-low when adding it to the sauce. I was skeptical until I tried itāless caramelized edges, more balanced sweetness. (Your future self will thank you.)
Make-ahead tips for leftovers
Marinade Prep Ahead
Make the marinade up to 2 days in advance and store it in an airtight container in the fridge. This gives you time to prep other components without rushing. I often make it the night before so the flavors meld perfectly by dinner time. Just
Pork Prep Timeline
Cut the pork into cubes and season them up to 12 hours ahead, storing them in a sealed container in the fridge. This early seasoning allows the salt and pepper to penetrate deeply, enhancing flavor. I've found that letting the pork rest overnight in the fridge actually improves textureāit becomes more tender and absorbs marinade better. Just don't marinate longer than 24 hours or the meat may start to break down.
Sauce Simmer Strategy
Prepare the sauce ingredients separately and store them in individual containers in the fridge for up to 3 days. When ready to cook, simply combine and simmer as directed. This method keeps all components fresh and ready for quick assembly.
I like to make extra sauceāit reheats beautifully and makes for great leftovers. Just thin with a splash of water if it thickens too much during reheating. š„
Frying Prep Tips
Set up your frying station the night before by measuring out your oil and preheating your skillet. Keep the oil in a heatproof container in the fridge until ready to use. I also recommend having paper towels and a cooling rack prepared in advance.
Working in batches is keyānever overcrowd the pan or the oil temperature will drop, resulting in greasy pork instead of crispy. š„
Complete Assembly
For a stress-free dinner, assemble everything 30 minutes before serving. Keep the fried pork warm in a 200Ā°F oven while you quickly sautĆ© the peppers and reheat the sauce.
This last-minute assembly ensures maximum crispiness and freshness. I've hosted dinner parties where everything was prepped ahead and assembled just before servingāit's a crowd-pleaser that feels restaurant-quality. š”
Storage Solutions
Store leftovers in airtight containers with a layer of sauce on top to keep them moist. This recipe keeps well in the fridge for 3-4 days or can be frozen for up to 2 months.
To reheat, bake at 350Ā°F for 10-15 minutes until heated through. The sauce may thicken slightly during storage, so add a splash of water or vinegar when reheating to restore its perfect consistency. āļø
Nutrition facts
Frequently asked questions
Can I substitute chicken or tofu for the pork in this recipe?
While you can technically use chicken or tofu, the texture and flavor will differ significantly. For chicken, use boneless thighs cut into 1-inch pieces and reduce frying time to 2-3 minutes to avoid overcooking. Tofu works best if pressed and cubed, but it won't achieve the same crispy exterior. The recipe is specifically designed for pork's rich, tender qualities.
How do I keep the pork extra crispy when reheating leftovers?
Reheat in a 400Ā°F oven for 8-10 minutes on a wire rack to maintain crispiness. Avoid microwaving as it makes the pork soggy. For extra crunch, sprinkle with a little cornstarch before reheating. If storing leftovers, keep them in the fridge for no more than 3-4 days for best texture.
What's the best way to adjust the sweetness or sourness in the sauce?
For more sweetness, add 1-2 tablespoons of honey at the end of cooking. For extra tang, stir in 1-2 teaspoons of vinegar or a splash of pineapple juice. The key is balancing both flavors - taste as you go! If the sauce is too thick, thin with 1 tablespoon of water while simmering.
Can I make this recipe without deep-frying? How would I adapt it?
Yes! For an oven-baked version, coat the pork in 1 tablespoon oil instead of frying, then bake at 425Ā°F for 20-25 minutes on a wire rack. The sauce will still work the same way. For air fryer, cook at 375Ā°F for 12-15 minutes in batches. You'll lose some crispiness but gain a healthier method.
What are the best sides to serve with this dish?
Steamed jasmine rice is classic, but you could also try egg fried rice, cucumber salad, or stir-fried bok choy. For a complete meal, add a simple green salad with sesame dressing. The peppers in the dish already provide freshness, so balance with heartier sides like noodles or dumplings.