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

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Prep Time 20

Cook Time 20

Servings servings

Calories 544kcal

Author Beth Pierce

Ingredients

Marinade

1¼ 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
⅓ cup pineapple juice
2 tablespoons soy sauce
1 tablespoons rice vinegar
¼ cup ketchup preferably organic
2 tablespoons brown sugar
⅛-¼ teaspoon red pepper flakes to taste
1 tablespoon cornstarch
2 tablespoons cold water

Stir Fry

¼ cup 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
½ 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, brown sugar, and, if desired, red pepper flakes. 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. Cover and remove it from the heat.
Combine ¼ cup of cornstarch and flour in a medium bowl.
Heat 2 tablespoons of oil in a heavy skillet over medium heat. Using tongs, remove the pork from the marinade. Dredge the pork through the cornstarch mixture. Fry for about 2 minutes on each side or until cooked through. Work in batches, so you don't overcrowd the skillet.
Carefully wipe out the skillet with a paper towel; it will be hot. Add 1 tablespoon of oil to the skillet over medium heat. Add the celery and bell 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

Store leftovers in an airtight container in the fridge for up to 3 days.
Freeze for 2 months in a freezer safe container. Thaw in the fridge overnight.
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 may change the texture of the meat. Combine and reheat on the stovetop or in the microwave at reduced power.

Nutrition