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Sweet and sour pork in a wok
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Sweet and Sour Pork Recipe

This easy Sweet and Sour Pork is a quick takeout-inspired dinner made with tender pan-seared pork, crisp bell peppers, juicy pineapple, and a glossy sweet-tangy sauce. It’s saucy, colorful, fresh, and ready in about 35 minutes.
Prep Time15 minutes
Cook Time1 minute
Total Time16 minutes
Course: Dinner
Cuisine: Asian inspired, Chinese
Servings: 4
Author: Kellie
Cost: $13

Equipment

  • skillet or wok
  • spatula or wooden spoon
  • chef's knife
  • cutting board
  • measuring spoons
  • measuring cup

Ingredients

For the Pork:

  • 1 1/2 pounds pork tenderloin or boneless pork loin chops cut into 1-inch pieces
  • 1 tablespoon soy sauce
  • 1 tablespoon cornstarch
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon black pepper
  • 2 tablespoons olive oil or other neutral oil, divided

For the Sauce:

  • 1/2 cup pineapple juice
  • 1/3 cup rice vinegar or apple cider vinegar
  • 1/3 cup ketchup
  • 3 tablespoons brown sugar
  • 2 tablespoons soy sauce
  • 1 tablespoon cornstarch
  • 2 tablespoons water

For the Stir-Fry:

  • 1 red bell pepper cut into 1-inch pieces
  • 1 green bell pepper cut into 1-inch pieces
  • 1 small yellow onion cut into chunks
  • 1 cup pineapple chunks
  • Cooked rice for serving
  • Sliced green onions or sesame seeds optional

Instructions

  • Toss the pork with the soy sauce, cornstarch, salt, and pepper. Let it rest for 10 minutes while you prepare the sauce and vegetables.
  • In a medium bowl, whisk together the pineapple juice, vinegar, ketchup, brown sugar, and soy sauce. In a separate small bowl, stir together the cornstarch and water to make a slurry.
  • Heat 1 tablespoon of the oil in a large skillet over medium-high heat. Add the pork in a single layer, working in batches if needed so the pan isn’t crowded. Sear for 2 to 3 minutes per side, until browned and just cooked through. Transfer the pork to a plate.
  • Add the remaining 1 tablespoon oil to the skillet. Add the bell peppers and onion. Cook for 4 to 5 minutes, stirring occasionally, until crisp-tender.
  • Pour the sauce into the skillet and bring it to a simmer. Stir in the cornstarch slurry and cook for 1 to 2 minutes, until thickened and glossy.
  • Add the pork and pineapple chunks to the skillet. Toss everything together and cook for 1 to 2 minutes, just until the pork is coated in the sauce and heated through.
  • Serve over cooked rice and garnish with sliced green onions or sesame seeds, if desired.

Notes

  • Don’t overcrowd the pan when searing the pork. Cook in batches if needed so the pork browns instead of steams.
  • Avoid overcooking the pork after adding it back to the skillet. Since it’s pan-seared instead of fried, pork tenderloin stays juiciest when it’s cooked just through and briefly tossed in the sauce.
  • Fresh or canned pineapple both work well. If using canned pineapple, save the juice for the sauce.
  • Rice vinegar gives the sauce a bright, clean tang, but apple cider vinegar works well in a pinch.
  • For a saucier dish, increase the sauce ingredients by half.

Nutrition

Calories: 424kcal | Carbohydrates: 38g | Protein: 38g | Fat: 13g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Trans Fat: 0.1g | Cholesterol: 111mg | Sodium: 1323mg | Potassium: 1034mg | Fiber: 3g | Sugar: 28g | Vitamin A: 1180IU | Vitamin C: 73mg | Calcium: 50mg | Iron: 3mg