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freshly made sweet and sour pork in a wok.
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5 from 3 votes

Sweet And Sour Pork

Sink your teeth into this Sweet and Sour Pork, a classic Chinese-American dish that's brimming with succulent pork, crispy vegetables, and juicy pineapple. Your taste buds will revel in the saucy, tangy, and sweet symphony of flavors.
Prep Time15 minutes
Cook Time20 minutes
Total Time35 minutes
Course: Dinner, Lunch
Cuisine: American, Chinese
Servings: 4
Calories: 443kcal
Author: Joanna Cismaru

Ingredients

  • 1 pound pork loin cut into bite-sized pieces
  • ½ cup cornstarch
  • salt and pepper to taste
  • 3 tablespoons vegetable oil

For The Sauce

  • ½ cup ketchup
  • ¼ cup rice vinegar
  • ¼ cup brown sugar
  • 1 tablespoon soy sauce
  • ½ teaspoon garlic powder

For The Vegetables

  • 1 medium bell pepper cut into 1 inch pieces
  • 1 medium onion cut into 1 inch pieces
  • 8 ounces pineapple chunks 1 can, drained, juice reserved
US Customary - Metric

Instructions

  • Season the pork pieces with salt and pepper, then toss with cornstarch until well-coated.
  • In a bowl, whisk together the ketchup, rice vinegar, brown sugar, soy sauce, garlic powder, and 2 tablespoons of the reserved pineapple juice. Set aside.
  • Heat the vegetable oil in a large skillet or wok over medium-high heat. Add the pork and fry until golden and crispy, about 5-7 minutes. Remove the pork from the skillet and set aside.
  • In the same skillet, add the bell pepper and onion. Stir-fry until the vegetables are tender, about 3-5 minutes.
  • Return the pork to the skillet. Add the pineapple chunks and pour the sauce over top. Stir to combine everything well. Reduce the heat to low and let the dish simmer until the sauce has thickened, about 5 minutes.
  • Serve your Sweet and Sour Pork hot with steamed rice.

Notes

  1. Cornstarch Coating: Make sure the pork is well-coated with cornstarch for that essential crispy texture.
  2. Sauce Consistency: If you prefer a thicker sauce, you can add a cornstarch slurry (1 tablespoon cornstarch mixed with 2 tablespoons water) during the simmering stage.
  3. Vegetable Variations: Feel free to add or substitute other veggies like carrots or baby corn for a different texture and flavor.
  4. Pineapple Juice: Don't discard the juice from the canned pineapple; use it in the sauce or as part of a marinade for another dish.
  5. Serving Suggestion: This dish pairs wonderfully with steamed white rice or noodles.

Nutrition

Serving: 1serving | Calories: 443kcal | Carbohydrates: 50g | Protein: 27g | Fat: 15g | Saturated Fat: 3g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 4g | Trans Fat: 0.1g | Cholesterol: 71mg | Sodium: 480mg | Potassium: 719mg | Fiber: 2g | Sugar: 30g | Vitamin A: 1114IU | Vitamin C: 47mg | Calcium: 42mg | Iron: 1mg