Name: Sweet and Sour Pork
Prep time: 20 min
Cook time: 45 min
Total time: 1 h 5 min
Yield: 6
Cuisine: Asian
Ingredients: 1-½ to 2 pounds boneless pork tenderloin (cut into ¾-inch cubes); 2 tablespoons cornstarch; salt & pepper (to taste); 1 (20-oz) can pineapple chunks (juice reserved (should be about 1 cup)); ½ cup ketchup; ¼ cup brown sugar (packed (use more or less to taste)); 1 scant tablespoon white vinegar (use more or less to taste); 1-½ tablespoons cornstarch; 2 tablespoons oil; 1 medium yellow onion (chopped (about 1 cup; i chop half the onion a little smaller and leave the other half in a little larger dice, so some of it melts into the sauce for flavor and the rest adds texture)); 1 green bell pepper (cut into ¾-inch cubes (about 1 cup; you can use another red bell pepper instead of a green one if you prefer)); 2 red bell peppers (cut into ¾-inch cubes (about 2 cups)); 2 teaspoons minced garlic (about 1-2 cloves if fresh; or use garlic powder to taste); 2 teaspoons minced ginger (or ¼ teaspoon ground ginger)

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Sweet and Sour Pork is a beloved dish that strikes the perfect balance between tangy and sweet. The juicy pork tenderloin, paired with vibrant bell peppers and onions, creates a meal that not only pleases the palate but also brings a splash of color to your dinner table. This delightful recipe combines tropical pineapple and a zesty sauce that clings to each piece of tender meat, making it a savory sensation for your taste buds. Whether you’re hosting a dinner party or just craving comfort food, this dish promises to be a hit.

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I first discovered Sweet and Sour Pork while exploring Asian cuisine at a local restaurant. The moment I had my first bite, I was hooked. The way the tangy sauce complemented the pork left a lasting impression. Over the years, I’ve tried various recipes, but nothing quite matches the satisfaction of homemade Sweet and Sour Pork, tailored to personal taste. Plus, it’s a relatively simple dish to whip up, making it perfect for weeknight dinners or special occasions. I can’t wait for you to try it for yourself!

Table of Contents

Why You’ll Love This Recipe
Ingredients You’ll Need
How to Make Sweet and Sour Pork
Storing & Reheating
Chef’s Helpful Tips
Recipe FAQs
Sweet and Sour Pork

Why You’ll Love This Recipe

Simple & Quick: This recipe comes together in just about an hour, making it a great choice for a busy weeknight.
Irresistible Flavor: The combination of sweet pineapple and tangy sauce mingles beautifully with tender pork, creating a mouthwatering dish.
Eye-Catching Appeal: With its vibrant colors from the bell peppers and pineapple, this dish is as pleasing to the eyes as it is to the tastebuds.
Flexible Serving: Perfect over rice, it’s a complete meal that works for family dinners or potlucks.
Diet-Friendly Options: Easily adjust ingredients for personal dietary needs, such as gluten-free soy sauce or alternative sweeteners.

Ingredients You’ll Need

1-½ to 2 pounds boneless pork tenderloin: Cut into ¾-inch cubes for tender bites. You can substitute with chicken or beef if preferred.
2 tablespoons cornstarch: This helps the pork get a nice crust while browning and thickens the sauce at the end.
Salt & pepper: To taste; they elevate all the flavors within the dish.
1 (20-oz) can pineapple chunks: The fruit provides sweetness while the juice helps create the sauce. If using fresh, you can cut your own.
½ cup ketchup: No making your own sauce here! Ketchup adds a base for the Sweet and Sour sauce.
¼ cup brown sugar (packed): Adjust to taste for sweetness; it balances the acidity from vinegar.
1 scant tablespoon white vinegar: Adds tang. Adjust to your liking, or consider rice vinegar for a milder taste.
1-½ tablespoons cornstarch (for sauce): This thickens the sauce to ensure it clings to the meat and veggies well.
2 tablespoons oil: For browning the pork; can be any vegetable oil or sesame oil for extra flavor.
1 medium yellow onion (chopped): Around 1 cup; I recommend chopping half smaller for the sauce and the other half larger for texture.
1 green bell pepper (cut into ¾-inch cubes): About 1 cup; you can substitute with red bell pepper for a sweeter flavor.
2 red bell peppers (cut into ¾-inch cubes): Adds color and nutrition; you can mix and match colors as desired.
2 teaspoons minced garlic: Approximately 1-2 cloves, adds wonderful aroma. You can substitute with garlic powder.
2 teaspoons minced ginger: Fresh ginger packs a punch, can be swapped with ¼ teaspoon ground ginger.

How to Make Sweet and Sour Pork

Season the pork: Toss the pork with 2 tablespoons cornstarch, salt, and pepper until evenly coated. This not only flavors the pork but also creates a nice crust during cooking.
Make the sauce: In a bowl, whisk together the reserved juice from the pineapple can with the ketchup, ¼ cup brown sugar, and 1 scant tablespoon white vinegar. Season with salt and pepper to taste. Set aside.
Brown the pork: Heat 2 tablespoons of oil in a large skillet over medium-high heat. Brown the pork on all sides, about 5-7 minutes. Be careful as it might splatter! Once browned, remove it from the skillet and set aside.
Stir-fry the vegetables: Reduce the heat to just over medium. In the same skillet, add the chopped yellow onion, green bell pepper, and red bell peppers. Stir-fry for 5-8 minutes, or until the onion becomes translucent and the peppers soften. Add 2 teaspoons minced garlic and 2 teaspoons minced ginger, lightly seasoning with salt and pepper.
Simmer everything in the sauce: Return the browned pork to the skillet. Stir in the pineapple chunks and the prepared sauce. Bring to a simmer, then reduce the heat to just below medium. Cover and simmer for 6-10 minutes until the sauce thickens and coats the pork and veggies, and the sauce begins to caramelize around the edges.
Finish and serve: Check the seasoning, adjusting if necessary, then serve hot over cooked rice for a comforting meal.

Storing & Reheating

To store Sweet and Sour Pork, let it cool to room temperature before transferring to an airtight container. It will keep in the refrigerator for up to 3 days. If you’d like to freeze it, place it in a freezer-safe container, where it can be preserved for up to 3 months. When you’re ready to enjoy leftovers, simply thaw overnight and reheat gently in a skillet over low heat until warmed through. Be mindful that the texture may change slightly, but adding a splash of water or broth can refresh the sauce.

Chef’s Helpful Tips

Avoid overcrowding the skillet when browning the pork, as this can lead to steaming rather than browning. Cook in batches if needed.
Make sure your oil is hot before adding the pork to help develop that golden crust.
Adjust the sweetness and tanginess of the sauce according to your taste. A bit more sugar can mellow the acidity if desired.
Feel free to add or substitute other vegetables such as snap peas, broccoli, or carrots.
For a spicy kick, add red pepper flakes or sriracha to the sauce before simmering.

Sweet and Sour Pork is not just a favorite for its taste, but it also invites creativity and variations in your cooking. So why not give it a shot? As you adjust the flavors to your liking, you may stumble upon your new family favorite!

Recipe FAQs

Can I use other meats instead of pork?

Absolutely! Chicken or beef works wonderfully, providing you with a different flavor profile while still being delicious. Just be sure to adjust cooking times as necessary for the different meats.

Is this dish healthy?

Sweet and Sour Pork can be made healthier by using lean cuts of pork, reduce the amount of sugar, and pack in more vegetables. You can also try using olive oil instead of traditional oils for cooking.

Can I make Sweet and Sour Pork ahead of time?

Yes! This dish can be prepared and stored in the fridge for up to 3 days. Reheat when ready to serve for a quick meal option. If you plan to freeze it, ensure it’s in an airtight container to prevent freezer burn.

What should I serve with Sweet and Sour Pork?

This dish is best served over hot, steamed rice or with noodles. You can also offer a side of stir-fried vegetables for a more balanced plate.

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