Sweet and Sour Pork Recipe (2024)

4.38 from 32 votes

Author: Becky Hardin

• ▢ 1 egg beaten
• ▢ 1 tablespoon sugar
• ▢ ½ teaspoon salt
• ▢ 1 tablespoon soy sauce
• ▢ 1 pound lean pork cubed
• ▢ 4 tablespoons olive oil
• ▢ 2 cloves garlic minced
• ▢ 1 teaspoon ginger grated
• ▢ 1 red bell pepper cut into 1 inch chunks
• ▢ 1 green bell pepper cut into 1 inch chunks
• ▢ 1 medium onion diced
• ▢ 19 ounces pineapple chunks drained, reserve juice for the sauce

For the Sauce:

• ▢ 3 tablespoons white wine vinegar
• ▢ 3 tablespoons brown sugar
• ▢ 2 tablespoons soy sauce
• ▢ 2 tablespoons cornstarch
• ▢ ¾ cup pineapple juice
• ▢ ½ cup chicken stock
• ▢ Green onions for garnish
• ▢ Sesame seeds for garnish

• In a medium bowl, mix together the egg, 1 tablespoon sugar, salt and 1 tablespoon soy sauce.

• Add the pork cubes and gently toss to coat. Set aside.

• In another medium bowl, mix together the white wine vinegar, brown sugar, 2 tablespoons of soy sauce, cornstarch, pineapple juice, and chicken stock, to make the sauce. Set aside.

• In a large skillet over medium high heat, heat the 4 tablespoons of olive oil. Add the pork mixture and cook, stirring frequently, until the pork has browned on all sides and is cooked through, about 7 minutes.

• Transfer the pork cubes to a plate and set aside.

• Add the garlic, ginger, red and green pepper and onion to the skillet and cook for about 3 minutes, until vegetables are tender but still a bit crisp.

• Add the pineapple chunks and the sauce. Cook, stirring constantly, until the sauce is no longer cloudy and has thickened a little.

• Return the pork to the skillet and cook for 2 minutes more.

• Serve immediately over a bed of white long grain rice garnished with green onions and sesame seeds.

• Leftovers can be stored in the refrigerator in an airtight container for up to 3 days, however, I find this dish tastes best freshly made as the vegetables tend to get soggy when it’s reheated.
• Cut the pork into similar sized pieces so that it cooks evenly.
• Make it gluten-free by using tamari in place of soy sauce.
• If your can of pineapple doesn’t have enough juice to make the ¾ cup required for the sauce you can add additional chicken stock to make up the difference.
• I like to serve this sweet and sour pork with long grain rice and steamed broccoli or green beans for a healthy and satisfying meal. You could also serve it over chow mein noodles instead of the rice.

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Made sweet and sour pork recipe delicious and easy to follow.

Is there a substitute for the white wine vinegar?

I used rice vinegar, and vegetable oil. Frankly this was as good, or better than the restaurant. Highly recommended, and easy.

I replaced the olive oil with sesame seed oil toasted and untoasted. Olive oil spoils the flavor and is not right for this dish.

Thanks, Becky! I was thinking maybe country style ribs since they’re very lean, but pork chops would be fine, too!

It sure would be nice to get an answer to my question of a week and a half ago (I think it was) as to what cut of pork to use. Anyway, it did sound good, but guess I won’t be making it now.

Well, it sounds and looks good, but what cut of pork do you use for it? I can’t guess from “lean pork”!