Sweet and Sour Pork

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Master the art of sweet and sour pork with tender pork, tangy sauce, and vibrant vegetables. Perfect for dinner and easy to make!

Prep Time15

Cook Time25

Total Time40

Course: Main Course

Cuisine: Chinese

Servings: servings

Calories: 443kcal

2 pounds boneless pork should or butt - excess fat trimmed and cut into 1-inch cubes
1 large egg beaten
0.5 cup cornstarch
5 tablespoons light oil olive, canola, vegetable
1 medium yellow onion cut into 1-inch cubes
1 large carrot peeled and cut into 0.25-inch slanting slices
1 green bell pepper seeded and cut into 1-inch squares
1 clove fresh garlic minced
2 tablespoons water or pineapple juice from can
0.5 cup fresh or drained canned pineapple chunks
2 medium tomatoes cut into 1-inch cubes
2 green onions sliced into 1-inch pieces
toasted sesame seeds optional

Stir together cornstarch, firmly packed brown sugar. Add minced fresh ginger, soy sauce, vinegar, and chicken broth, whisk to combine. Set aside.
Beat egg in a mixing bowl. Add the pork pieces and toss to coat. Drain pork cubes briefly over bowl and roll in cornstarch to lightly coat. Shake off excess and place in a large bowl.
Heat wok (or large skillet) over medium-high heat. Once wok is hot, add 3 tablespoons of oil. When oil is hot, add half of the pork cubes and stir-fry until golden brown – 6 to 8 minutes depending on size.
Transfer pork with a slotted spoon to a large bowl. Brown the remaining pork, adding more oil as needed.
Remove any browned bits from the sides and bottom of wok, but do not remove the oil. Add additional oil as needed to make about 2 tablespoons total. Place the wok over high heat.
When hot, add onion, carrots, bell pepper, and garlic. Stir-fry for 2-3 minutes.
Add water (or pineapple juice), cover (with any large lid that you have on hand) and cook for 2 minutes, stirring frequently.
Remove lid and add pineapple and fried pork. Stir the sweet and sour sauce, then add. Stir until mixture boil and thickens, about 1-2 minutes. Add the tomato cubes and gently toss to combine.
Serve sweet and sour pork with pineapple on a bed of steamed white rice, fried rice, or egg noodles sprinkled with green onions pieces and toasted sesame seeds. For added spice, serve with red pepper flakes.

Pork: Cut pork into bite-sized pieces, keeping them similar size so they cook evenly.
Vinegar: Rice vinegar gives a mild tang, while white vinegar delivers a sharper edge. Apple cider vinegar is a great in-between choice.
Tropical Fruits: Pineapple is the traditional choice, but mangos or chunks of fresh orange would be delicious as well.
Gentle Tossing: Instead of aggressive stirring, use two wooden spoons or spatulas to gently toss everything together. This ensures the pork stays crispy while the sauce lightly glazes each piece.
Simmer Briefly: Reduce the heat to low and let the dish simmer for just 1-2 minutes. This allows the sauce to thicken slightly and cling to the pork and vegetables.
Korean-Inspired Twist: Add a spoonful of gochujang (Korean chili paste) to the sauce for a savory, spicy, and slightly smoky variation.
Leftovers: Cool leftovers completely before placing in an airtight container. Store in the refrigerator for up to 3 days for best flavor.