easy sweet and sour pork recipe

Written ByJenny Smyth Posted on
easy sweet and sour pork recipe
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The Best easy sweet and sour pork recipe

I’ve been making sweet and sour pork for years, and it’s always a crowd-pleaser. This dish is a classic Chinese-American recipe that’s been around for decades, and it’s easy to see why – the combination of tangy and sweet flavors, the crunch of the pork, and the tender texture of the vegetables all come together to create a truly satisfying meal.

One of the things I love about this recipe is how versatile it is – it’s perfect for a weeknight dinner, but it’s also impressive enough to serve at a family gathering or holiday party. And the best part?

It’s incredibly easy to make, even for beginners. I’ve made it countless times, and I still get excited every time I take a bite.

The secret to this recipe lies in its simplicity – just a few key ingredients, like ketchup, vinegar, and sugar, combine to create that signature sweet and sour flavor. And let’s not forget the pork itself – tender and juicy, with just the right amount of crunch from the breading.

When you take a bite, the first thing you notice is that amazing flavor combination – sweet and sour all at once. It’s like a party in your mouth!

And as you chew, you get that nice texture contrast between the crunchy pork and the soft veggies. It’s just one of those recipes that never fails to impress.

Easy Sweet and Sour Pork

Easy Sweet and Sour Pork

4.9 from 1915 votes

This easy sweet and sour pork recipe features crispy pork pieces coated in a tangy sauce with bell peppers and pineapple. It is a quick and satisfying dish perfect for a weeknight dinner.

Prep Time15 mins
Cook Time20 mins
Resting Time0 mins
Total Time35 mins
Servings: 4Cuisine: InternationalCalories: 380 kcal

🥘Ingredients

For the Pork

500g pork tenderloin, cut into 1-inch cubes
1/2 cup cornstarch
2 large eggs, beaten
1/2 teaspoon salt
1/4 teaspoon black pepper
Vegetable oil for frying

For the Sauce

1/3 cup ketchup
1/3 cup rice vinegar
1/4 cup brown sugar, packed
2 tablespoons soy sauce
1 tablespoon cornstarch mixed with 2 tablespoons water (slurry)
1/2 cup pineapple juice (from canned pineapple)

For the Vegetables

1 green bell pepper, cut into 1-inch pieces
1 red bell pepper, cut into 1-inch pieces
1 cup canned pineapple chunks, drained
3 green onions, sliced

👨‍🍳Directions

1In a mixing bowl, combine the pork cubes with salt and black pepper.
2Add the beaten eggs and toss to coat evenly, then add the cornstarch and mix until each piece is lightly coated.
3Heat about 1/2 inch of vegetable oil in a large skillet over medium-high heat until shimmering, around 350°F.
4Fry the pork in batches for 4 to 5 minutes, turning occasionally, until golden brown and cooked through.
5Transfer to paper towels to drain.
6In a small bowl, whisk together ketchup, rice vinegar, brown sugar, soy sauce, and pineapple juice until smooth.
7Set the sauce mixture aside.
8Pour out all but 1 tablespoon of oil from the skillet.
9Add the bell peppers and stir-fry over medium-high heat for 2 minutes until crisp-tender.
10Add the pineapple chunks and cook for 1 minute more.
11Pour the sauce mixture into the skillet with the vegetables.
12Bring to a simmer over medium heat, then stir in the cornstarch slurry.
13Cook for 1 to 2 minutes, stirring constantly, until the sauce thickens and becomes glossy.
14Return the fried pork to the skillet and toss everything together until the pork is evenly coated with the sauce and heated through, about 1 minute.
15Garnish with sliced green onions and serve immediately over steamed rice.

🔧Equipment

Large skillet or wok
Mixing bowls
Whisk
Tongs
Paper towels
Cutting board
Knife

📊Nutrition Facts (per serving)

🔥Calories: 380 kcal🧈Total Fat: 14g💛Saturated Fat: 3g❤️Cholesterol: 85mg🧂Sodium: 620mg🌾Total Carbs: 42g🥦Dietary Fiber: 2g🍬Sugars: 18g🥩Protein: 22g

📝Notes

For extra crispiness, double-coat the pork by dipping in egg and cornstarch twice. You can substitute chicken or tofu for the pork. Adjust the sweetness by adding more or less brown sugar to taste.

Watch Video Of How Easy Sweet and Sour Pork Works

This easy sweet and sour pork recipe is always a good idea for any occasion because it is quick, delicious, and loved by everyone. I make it for weeknight dinners, birthday parties, and even holiday gatherings because it never fails to impress.

The combination of crispy pork, colorful vegetables, and tangy sauce makes it a crowd pleaser every time. For storage, place leftovers in a sealed container and keep them in the fridge for up to three days.

To reheat, use a skillet on the stove with a little water to refresh the sauce, or pop it in an air fryer to bring back some crunch. Serve it over steamed rice or with noodles for a complete meal that works for family gatherings or a simple lunch the next day.

❓ Frequently Asked Questions About Sweet and Sour Pork

Q: What type of pork should I use for this recipe?

I prefer to use pork shoulder or butt for this recipe, as it has a nice balance of fat and lean meat that makes it tender and juicy. You can also use other cuts of pork if you prefer – just adjust the cooking time accordingly.

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