Sweet and Sour Pork Recipe

Crispy breaded pan-fried pork tenderloin bites combined with vegetables and pineapple in a slightly sweet and tangy ginger Asian sauce. This homemade sweet and sour pork is better than takeout and the perfect stay-at-home dinner option.

Course main meal pork

Cuisine Asian

Keyword how to make sweet and sour pork, recipe for sweet and sour pork, sweet and sour pork recipe, what is sweet and sour pork

Prep Time 20

Cook Time 20

Servings servings

Calories 524kcal

Author Beth Pierce

Ingredients

Marinade

1 1/4 pound pork tenderloin or pork loin cut into bite-sized pieces
1 egg beaten
1 tablespoon soy sauce

Sweet and Sour Sauce

1 tablespoon canola oil or vegetable 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 red pepper flakes

Stir Fry

5 tablespoons cornstarch
1 tablespoon flour
3 tablespoons canola oil or vegetable oil
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

Instructions

Add pork, egg, and soy sauce in a medium bowl or zipper storage bag. Marinate for 30 minutes.
In a small saucepan, heat 1 tablespoon of 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 of cool water. Whisk into the sauce and cook on low until slightly thickened; 2-3 minutes.
Combine 4 tablespoons of cornstarch and flour in a large zipper bag. Shake to combine. Heat 2 tablespoons of oil in a heavy skillet over medium heat. Using tongs remove the pork from the marinade. Add pork to a bag and shake to coat. Using tongs, remove the coated pork and add pork to the skillet cooking for about 3 minutes on each side or until cooked through. Remove to an ovenproof wire rack and place the pork in the oven on warm.
Carefully wipe out the skillet with a paper towel; it will be hot. Add 1 tablespoon oil to the skillet over medium heat. Add the celery and peppers to the skillet and cook until just starting to soften, approximately 4-5 minutes. Add the pineapple and cook for an additional 1-2 minutes. Add the simmered sauce, fried pork, and green onions to the pan. Heat through for 1-2 minutes. Serve promptly.

Notes

If available, use fresh pineapple chunks 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.
Store leftovers in an airtight container but remove the pineapple to a separate container. Combine and reheat on the stovetop or in the microwave at reduced power.

Nutrition