Making your own sweet and sour pork is a tasty and healthier option than ordering it from a takeout menu, which has too much sugar. This easy skillet meal can be made in less than twenty minutes, making it great for a dinner during the week.
This sweet and sour pork has always been a favorite in my house. The flavors are spot-on, the meat is tender and the veggies remain perfectly crunchy.
I’ve never liked the thick, red sweet and sour pork that you find at Chinese buffets with deep-fried meat. This homemade alternative is something you’ll feel better about making.
What makes it even better is how little effort it takes to get it on the table. Whether you serve it plain or over rice to soak up the sauce, it’s a winner.
Sweet and sour pork is a classic Chinese takeout dish that is loved by many for its tangy, sweet and savory flavors However, like most takeout foods, it can be hard to recreate that same delicious taste when you reheat leftovers
With the right techniques, you can revive sweet and sour pork so that it tastes like you just ordered it fresh. In this complete guide I’ll share my best tips and tricks for reheating sweet and sour pork while maintaining its signature crispy exterior tender pork and scrumptious sauce.
Why Reheat Sweet and Sour Pork?
Sweet and sour pork is a filling dish, and you’ll likely have leftovers after ordering takeout. Rather than throwing away uneaten portions, reheating allows you to spread out one order into multiple meals. Reheating also allows the complex flavors to meld and develop even more over time.
The keys are proper storage and the right reheating method. Follow my instructions, and you can enjoy sweet and sour pork with that same restaurant-quality taste in your own home.
Storing Sweet and Sour Pork for Later
Before reheating sweet and sour pork, you must store it properly after your initial meal. Here are some storage tips:
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Allow the sweet and sour pork to cool to room temperature before storing.
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Transfer the pork and sauce to an airtight container. Glass Tupperware or sturdy plastic containers work best.
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Refrigerate the sweet and sour pork within 2 hours of cooking/delivery time.
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Never leave sweet and sour pork out at room temperature more than 2 hours.
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Refrigerated properly, sweet and sour pork will keep for 3-4 days.
With the right refrigerated storage, you can keep sweet and sour pork’s flavors and textures intact before reheating. Now, let’s talk about the best reheating methods.
Reheating Sweet and Sour Pork in the Oven
One of my favorite ways to reheat sweet and sour pork is in the oven. This gives you that perfect balance of tender, juicy pork and slightly crispy sauce. Follow these simple steps:
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Preheat your oven to 350°F.
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Transfer the sweet and sour pork to a baking dish or oven-safe plate.
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Cover loosely with aluminum foil.
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Bake for 10-15 minutes until heated through.
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Remove foil and bake 5 more minutes to lightly crisp the sauce.
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Allow to rest 5 minutes before serving.
The key is gradually bringing up the temperature covered at first, then uncovered briefly just to crisp the exterior.
Microwaving Sweet and Sour Pork
The microwave provides a quick and convenient way to reheat your sweet and sour pork:
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Place pork in a microwave-safe dish and cover with a paper towel or lid.
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Microwave on medium power in 30 second intervals until heated through, about 2-3 minutes total.
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Allow to rest 2 minutes before eating.
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Stir gently and add sauce as needed to moisten.
While speedy, microwaving won’t crisp up the sauce. Only use this method for quick weekday lunches or small portions.
Reheating Sweet and Sour Pork on the Stovetop
My favorite method for getting that takeout texture is reheating sweet and sour pork on the stovetop:
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Heat 1 Tbsp oil in a skillet or wok over medium-high heat.
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Add the sweet and sour pork and sauce, spreading it out evenly.
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Cook for 2-3 minutes, letting the sauce sizzle and crisp up on the bottom.
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Gently toss and flip the pork occasionally as you reheat.
The direct stovetop heat crisps the sauce back up perfectly in just minutes.
Maintaining Crispiness When Reheating
Crispy, caramelized sauce is one of the best parts of sweet and sour pork. Follow these tips for extra crunch:
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Use a thin sauce or thicken with cornstarch before reheating.
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Cook over higher heat either on the stovetop or under the broiler.
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Let the sauce crisp up undisturbed at first before tossing pork.
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Add options like chopped bell peppers to provide extra crispy bits.
Precautions for Safe Reheating
When handling any leftovers, food safety is also essential. Here are some key precautions:
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Never leave sweet and sour pork out more than 2 hours before refrigerating.
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Discard any pork that sits at room temperature more than 4 hours.
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Only reheat leftover sweet and sour pork once. Don’t reheat the same portions twice.
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Use a food thermometer and reheat until pork reaches 165°F.
Following proper storage and reheating methods, you can safely enjoy leftover sweet and sour pork without worries.
Even Better than Takeout
With my reheating tricks, you can revive refrigerated sweet and sour pork to be even tastier than straight from the restaurant. The key is using the right reheating method for your preferences. Crisp it up in a hot skillet, bake it to tenderness or microwave for quick lunches.
Whatever you crave, reheated sweet and sour pork can deliver on all fronts – hot, savory, sweet and tangy. Next time you have a leftover container in the fridge, don’t throw it out. Give these tips a try for sweet and sour pork that tastes as if you just picked it up in person.
More Classic Takeout Recipes
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How To Make It
- Step 1: Put the pork in a medium-sized bowl and add 1/2 tablespoon of balsamic vinegar and a pinch of salt. Toss the pork well.
- Step 2: Put the rest of the vinegar, soy sauce, cornstarch, ketchup, 3 tablespoons of sugar, 1/3 cup of water, and half a teaspoon of kosher salt in another small bowl. Mix them together.
- Third, put 2 tablespoons of oil in a large skillet and turn up the heat. Add the pork and stir slowly for about two minutes, or until it becomes mostly clear. With a slotted spoon, take the pork out of the pot and place it on a plate. Give the skillet a quick wipe-down.
- Step 4: Heat the skillet with the last tablespoon of oil. Stir-fry the garlic for only 15 seconds with a pinch of salt and sugar. Be careful not to burn it. Add carrots and scallions, stir-frying until crisp-tender, around 2 minutes. Do not add too much water; just a little will do.
- Step 5: Finally, add the pork, snow peas, and soy sauce mixture. Stir for about three minutes, or until the pork is fully cooked and the sauce thickens.
- I always take the time to prepare the pork by cutting off the extra fat and skin.
- I always cut the pork into small, bite-sized pieces so that it cooks evenly. Small pieces also prevents over-cooking.
- Cut up your vegetables ahead of time to make putting them together faster.
- For extra heat, add hot sauce or red pepper flakes.
- Instead of white rice, try it over brown rice or quinoa.
- If you want more sauce, double the amount and drizzle it on top.
- Feel free to use a wok if you prefer.
- Can I change the vegetables in the recipe? Sure, you can use any vegetables you have on hand. You can add or switch out bell peppers, broccoli, or water chestnuts for other vegetables.
- Can I substitute a different meat for the pork? Yes, you can make this sweet and sour pork with chicken, beef, or tofu instead of pork.
- Can I reheat sweet and sour pork? Yes. For individual portions, place them in a microwave-safe bowl. Heat some of it, stir it, and heat it some more until it’s warm enough for you.
- How do I reheat sweet and sour pork on the stove? Put any leftovers in a skillet and heat it over medium-low heat. Cook until warmed through and sizzling.
- Yes, you can freeze sweet and sour pork for up to three months in airtight containers or freezer bags after it has cooled down.
How To Reheat Chinese Food
FAQ
How do you reheat sweet and sour?
Can you reheat pork from Chinese?
Can you reheat Chinese in the oven?
How to cook sweet & sour pork?
Dip into cornflour – this is the coating for Sweet & Sour Pork. Be sure to shake off excess otherwise you’ll end up with white specks on your pork; Fry #1 – Fry at 180°C/350°F for 3 minutes to cook the pork through and make it golden. It won’t be that crispy at this stage – this step is mainly to cook the pork through;
Can you use pork tenderloin for sweet and sour pork?
The pork is coated and fried until crispy, with tons of nooks and crannies that catch the sweet and sour sauce. You can use almost any cut of pork for sweet and sour pork, but I decided to use pork tenderloin. That was what my father always used at the restaurant he worked at in upstate NY, where this dish was called “sweet and pungent pork.”
How long does it take to marinate pork in sweet & sour sauce?
10 second toss to coat pork in Sweet and Sour Sauce! Here’s what you need for the pork and marinade: Pork – the best cut (in order of preference): pork scotch (aka pork neck, pork collar), pork shoulder, leg, tenderloin then loin. See below for more information on each cut;
What is Chinese sweet and sour pork?
This traditional Chinese sweet and sour pork recipe (咕噜肉, Cantonese Style) features crispy pork, pineapple, peppers, and onions, all tossed in a deliciously sticky sweet and sour sauce. This recipe is better than takeout any day of the week and will you that classic flavor at home! What is Sweet And Sour Pork?