This Sweet and Sour Pork brings crispy pan fried pork together with garlic, celery, sweet bell peppers and pineapple in a slightly sweet tangy Asian sauce. I love to serve it with Sweet Pork Dumplings and Crab Rangoon.
This is one of my husband’s favorite recipes. It really is incredibly delicious and with a little planning it comes together quite quickly. I pan fry the pork in a little oil to get it good and crispy. Then I place that in a warm oven while I prepare the rest of the dish. I love to serve it over white rice or Udon Noodles which are a thick wheat flour noodles. I like to use fresh pineapple but you could use canned as well.
How do you make Sweet and Sour Pork?
Start by marinating the pork in a beaten egg with a little soy sauce for about 30 minutes or so. Meanwhile chop the garlic, celery, peppers, green onions and cut the pineapple. Now in a small saucepan heat a little bit of oil over low heat. Add the garlic and ginger and cook for one minute stirring constantly. Now stir in the chicken broth, pineapple juice, soy sauce, rice vinegar, crushed red pepper, ketchup and Worcestershire sauce. Simmer the sauce for about 10 minutes. Next whisk together a little bit of cornstarch with some cool water. Whisk into the sauce and continue cooking until slightly thickened.
Put some cornstarch and flour in a large plastic bag. Now using a tongs remove the pork from the marinade shaking it to remove any excess marinade. Then working in batches add the pork to the bag and shake to coat. Next add a little oil to a heavy skillet over medium heat. Once it is good and hot add the coated pork and cook until it is brown, crispy and cooked through. It will take about 2-3 minutes on each side. Once browned remove to a plate and place in the oven on warm.
If needed carefully wipe out the skillet as it will be very hot. Now heat a little more oil in the skillet over medium heat and add your celery and bell peppers. Cook until just starting to soften which is around 5-6 minutes. Now add the pineapple and cook for an additional 1-2 minutes. Finally add the fried pork, simmered sauce, chopped green onions and heat through. For best results serve promptly.
What to serve with Sweet and Sour Pork
- White Rice
- Brown Rice
- Rice Noodles
- Udon Noodles
- Pork Stuffed Wonton Soup
- Lettuce Wraps
- Hot and Sour Soup
- Simple Salad with Ginger Dressing
Helpful Tips for making Sweet and Sour Pork
- If available use fresh pineapple instead of canned as it is so full of flavor.
- Plan on serving this promptly so the pork is still crispy and the peppers aren’t soggy.
- If you like a little heat add a few pinches of crushed red pepper or a couple of dashes of sriracha sauce.
- When breading and frying the pork work in small batches. Cook the pork until it is brown, crispy and cooked through.
- You can use any colored bell peppers but I think an assortment makes the dish look more attractive.
- If you know you are reserving some of the dish or another meal remove that amount without adding the pineapple. Then add the pineapple right before serving your leftovers. Pineapple is very acidic and it will change the texture of the meat.
More pork recipes you will love!Print
Sweet and Sour Pork
Crispy breaded pan fried pork tenderloin bites combined with sweet bell peppers, celery and pineapple in a slightly sweet and tangy ginger Asian sauce.
- Prep Time: 20
- Cook Time: 20
- Total Time: 40 minutes
- Yield: 4 servings 1x
- Category: main meal pork
- Method: stove top
- Cuisine: Asian
- 1 1/4 pound pork tenderloin cut in bite size chunks
- 1 egg beaten
- 1 tablespoon soy sauce
- 4 tablespoons canola oil
- 2 cloves garlic minced
- 1 tablespoon fresh grated ginger
- 1 cup low sodium chicken broth
- 1/3 cup pineapple juice
- 2 tablespoons soy sauce
- 2 tablespoons rice vinegar
- 1/4 cup ketchup (preferably organic)
- 1/2 tablespoon Worcestershire Sauce
- 1/8 – 1/4 teaspoon crushed red pepper
- 5 tablespoons cornstarch
- 1 tablespoon flour
- 2 stalks celery chopped
- 1 red bell pepper chopped
- 1 yellow or orange bell pepper chopped
- 1 green bell pepper chopped
- 1/2 pineapple cored and cut in chunks
- 2 green onions chopped
- In medium bowl or zipper storage bag combine pork, egg and soy sauce. Marinate for 30 minutes.
- In small saucepan heat 1 tablespoon oil over low heat. Add garlic and ginger; cook for 1 minute stirring constantly. Add chicken broth, pineapple juice, soy sauce, rice vinegar, ketchup, Worcestershire sauce and if desired crushed red pepper. Simmer for 10 minutes. Whisk 1 tablespoon cornstarch with 2 tablespoons cool water. Whisk into the sauce and cook on low until slightly thickened; 2-3 minutes.
- Combine 4 tablespoons cornstarch and flour in a large zipper bag. Shake to combine. Heat 2 tablespoons oil in heavy skillet over medium heat. Using tongs remove pork from marinade. Add pork to bag and shake to coat. Using tongs remove coated pork and add pork to skillet cooking about 3 minutes on each side or until cooked through. Remove to plate and place in oven on warm.
- Carefully wipe out skillet with paper towel; it will be hot. Add 1 tablespoon oil to skillet over medium heat. Add peppers to skillet and cook until just starting to soften; approximately 5-6 minutes. Add pineapple and cook for an additional 1-2 minutes. Add simmered sauce, fried pork and green onions to pan. Heat through for 1-2 minutes. Serve promptly.
Keywords: Chinese sweet and sour pork, crispy sweet and sour pork, how to make sweet and sour pork, pork recipe, recipes using pork tenderloin, sweet and sour pork tenderloin, sweet and sour pork with pineapple, sweet and sour sauce for pork