Betty Crocker's Sweet and Sour Pork Recipe: Crispy Five-Spice Crust With Tangy Glow

Betty Crocker's sweet and sour pork recipe delivers that iconic crispy five-spice crust and tangy glaze that makes every bite irresistible. 💛 As someone who grew up perfecting pork dishes, I know the secret lies in balancing the caramelized edges with a sauce that's perfectly sweet-tart.

This isn't just a recipe—it's a taste of nostalgia that brings restaurant-quality results to your home kitchen.

The magic starts with tender pork pieces coated in a five-spice blend before being fried to golden perfection. While they crisp, we build a sauce that's equal parts sweet and tangy—using vinegar, sugar, and a touch of ketchup for that classic Betty Crocker flavor.

The key is patience: letting the sauce reduce just enough to coat the pork without overwhelming its natural sweetness.

What you'll end up with is pork that's crispy on the outside, tender on the inside, and coated in a glossy glaze that's perfectly balanced between sweet and sour.

The aroma alone will have everyone gathering at your table, and the first bite delivers that perfect contrast of textures and flavors that makes this dish legendary.

Serve it with steamed jasmine rice and stir-fried vegetables for a complete meal that feels like a restaurant experience. This recipe is designed to impress—whether you're cooking for family or hosting dinner guests. Let's get started on creating that signature Betty Crocker sweet and sour pork at home.

Ingredients for betty crocker sweet and sour pork

Pork, spices, and a tangy glaze—everything you need for that iconic Betty Crocker crunch.

The pork shoulder is your secret weapon here—bone-in cuts stay juicier, but boneless works too. Grab the five-spice powder from the Asian aisle (if you can't find it, Trader Joe's has a great blend), because that's what gives it that signature flavor. For the cornstarch, Bob's Red Mill is my go-to brand—it's fine and consistent. Look for pork that's bright red and firm to the touch; Costco or your local butcher usually have great deals on pork shoulder. If you're short on time, pre-cut pork cubes save you 10 minutes of chopping.

No five-spice powder? Mix 1 tsp each of cinnamon, cloves, fennel, star anise, and ginger—it's a pain, but it works. Short on ketchup? Tomato paste plus a splash of vinegar mimics that tangy sweetness. The sauce is all about balance: if it tastes too sweet, add more vinegar; too sour? A pinch of sugar fixes it. For the bell peppers and onions, frozen stir-fry veggie mixes work in a pinch—they're pre-chopped and ready to go. Skip the deep-frying? Bake the pork at 375°F for 20 minutes after coating, but it won't be as crispy.

Pork cubes stay fresh in the fridge for 2 days before cooking—use them up or freeze them. The sauce can be made ahead and reheated gently; it actually tastes better the next day as the flavors meld. Store leftovers in an airtight container for 4 days, or freeze portions for 3 months. Garnish with fresh veggies right before serving—they add color and crunch. This dish reheats beautifully, so double the recipe for leftovers (trust me, you'll want them).

Step-by-step instructions for Betty Crocker's sweet and sour pork

Here's how to nail that iconic crispy crust and tangy glaze every time.

In a large bowl, whisk together the 0.5 cup cornstarch and 0.5 cup all-purpose flour. Add the 2 tbsp five-spice powder, 1 tsp salt, and 0.5 tsp black pepper. Mix until completely combined—you're looking for a fine, even powder with no lumps. This coating will give your pork that signature crispy texture and aromatic depth.

I like to add the pork cubes to the bowl and toss them gently with my hands until every piece is fully coated. The five-spice powder needs to cling to the meat for maximum flavor. If you see any dry spots, add a splash of water and mix again—just enough to help the coating adhere without making it soggy.

Heat 3 cups vegetable oil in a deep skillet or Dutch oven to 350°F. Use a thermometer to monitor the temperature—it's crucial for even cooking. Once the oil is properly heated, carefully add the coated pork in batches (don't overcrowd the pan). Fry for 4-5 minutes per batch until the pork is golden brown and the coating is crispy.

Real talk: this is where crispiness happens. If you see the pork turning too dark too quickly, reduce the heat slightly. The pork should float when it's done—this means the starch coating has fully gelatinized. Transfer the fried pork to a paper towel-lined plate to drain excess oil. Keep it warm while you make the sauce.

In the same skillet (no need to clean it—the browned bits add flavor), combine the 0.5 cup white vinegar, 0.5 cup granulated sugar, and 0.25 cup ketchup. Bring to a simmer over medium heat and cook for 3-4 minutes until the sugar dissolves completely. This is your base sauce—it should smell sweet, tangy, and slightly smoky from the pork drippings.

Pour in the 0.5 cup water and stir well. Let the mixture simmer for another 2 minutes until it thickens slightly. The sauce should coat the back of a spoon but still be pourable. Taste it now—you'll want that perfect balance of sweet, sour, and umami. If it needs more tang, add a splash more vinegar. If it needs sweetness, add a pinch more sugar.

Return the fried pork to the skillet with the sauce. Toss everything together gently and let it simmer for 1-2 minutes until the pork is fully coated in the glaze. The pork should be hot and the sauce clinging beautifully to each crispy piece. This is the moment that matters: the contrast between the crispy exterior and the tender pork makes all the difference.

Transfer to a serving platter and garnish with slices of the 1 whole green bell pepper and 1 whole red onion. I like to arrange them in a circular pattern around the pork for that classic Betty Crocker presentation. Serve immediately while the pork is still crispy and the sauce is warm.

Dietary considerations for this dish

Gluten-Free Adaptations

Skip the all-purpose flour and cornstarch combo—replace them with 1 cup gluten-free all-purpose flour blend (like Bob's Red Mill 1:1) and 0.25 cup tapioca starch for crispiness. Toss the pork cubes in the gluten-free flour blend first, then coat with the five-spice powder.

Use a paper towel-lined plate to drain excess oil after frying, as gluten-free coatings can be messier. 💫

Lower-Sugar Options

Swap the granulated sugar for 0.25 cup honey or maple syrup to reduce sugar content while keeping natural sweetness. Use 0.5 cup unsweetened applesauce instead of ketchup to cut sugar and add fiber.

The sauce will still caramelize beautifully—just monitor closely to avoid burning. For extra tang, add 1 tbsp lemon juice instead of vinegar.

Dairy-Free Considerations

This recipe is naturally dairy-free, but double-check your ketchup brand for hidden dairy additives. If using store-bought ketchup, opt for a brand like Heinz or Organic Valley, which are typically dairy-free. The five-spice coating and sauce remain completely dairy-free, making this dish safe for lactose-intolerant diners without any modifications.

Lower-Carb Variations

Replace the jasmine rice with cauliflower rice or shirataki noodles to cut carbs. For the pork, use pork tenderloin instead of shoulder—it's leaner and cooks faster. Reduce the cornstarch to 0.25 cup and add 1 tbsp psyllium husk powder to the coating for extra crispiness.

The sauce remains the same, but serving with low-carb veggies like broccoli or zucchini noodles keeps the meal light.

Allergen-Friendly Tips

For nut allergies, ensure all spices (especially five-spice powder) are processed in a nut-free facility. If soy is a concern, use avocado oil instead of vegetable oil for frying. For egg allergies, no changes are needed—this recipe is egg-free.

Always check labels on ketchup and vinegar for potential cross-contamination warnings. When in doubt, prepare the dish in a separate, clean cooking area.

Kid-Friendly Adjustments

Cut the sweetness by reducing sugar to 0.25 cup and adding 1 tbsp extra ketchup for familiar tang. For picky eaters, serve the pork plain with a side of sauce for dipping. Use baby carrots or cucumber slices instead of bell peppers and onions for garnish—they're milder and more approachable.

Double the sauce recipe so kids can add as much or as little as they like. 🍽️

Frequently asked questions