Better than takeout? Yes! With a sticky sweet and tangy sauce, crispy pork, tender-crisp veggies and pineapple, this Sweet and Sour Pork recipe easily earns that title! Done in under 30 minutes, it’s a weeknight meal that will have everyone running to the table.
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A lightened up version of a takeout classic.
While sometimes I hesitate to say my takeout fakeout version of a dish is better than the restaurant version, I am fully confident that this Sweet and Sour Pork blows away the competition. Let’s discuss:
- Some sweet and sour sauces lean way too heavy on the sweet, while others are acidic in a way that makes the back of your throat feel weird. This sauce is sweetened with honey and it’s got just the right balance of flavors. (My Sweet and Sour Chicken and Crockpot Sweet and Sour Chicken are sure to please too!)
- It’s also more than just sweet and sour. Sesame oil, lots of garlic, and fresh ginger layer in lots of flavor in the sauce.
- Pieces of pork tenderloin are coated in cornstarch and pan-fried to crispy perfection, with a more modest and healthy amount of oil than the restaurant version of sweet and sour pork.
Key Ingredients
You’ll find the full list of ingredients in the blog post below, but here are some notes to keep in mind.
For the Sauce:
- Honey. Store-bought sweet and sour sauces are often made with high-fructose corn syrup. Honey adds sweetness without being cloying.
- Vinegar. You can use apple cider vinegar or rice vinegar for the sour complement to the sweet.
- Pineapple Juice. Poured off of the canned pineapple.
- Ketchup. For that signature sweet and sour sauce color and an added layer of flavor.
- Soy Sauce. I use low-sodium soy sauce, but you can swap in tamari for a gluten-free option.
- Sesame Oil. Toasted sesame oil has a fantastic nuttiness.
- Garlic and Ginger. A dynamic duo in Asian sauces and stir-fries. Fresh is a must!
For the Stir-Fry:
- Cornstarch. This is what makes the pieces of pork crispy when pan-fried.
- Pork Tenderloin. The perfect cut of pork for a stir fry! Cut it into pieces before you get started.
- Vegetable Oil. Or another neutral, high smoke point oil you like to use for cooking.
- Bell Peppers. Use a combination of green bell pepper and sweeter red bell pepper.
- Onion. I use a small yellow onion, but red onion works too.
- Pineapple Chunks. While I’d normally opt for fresh or frozen pineapple, I prefer canned for this recipe. For one, the juice in the can is used in the sauce. But also, the more tender texture and sweeter flavor lends itself well to sweet and sour pork.
- Green Onions. For the stir fry and for garnishing.
How to Make Sweet and Sour Pork
Make the Sauce. Whisk everything together in a small bowl. Set it within arm’s reach of the stove—this moves fast!
Coat the Pork. Whisk together the cornstarch and salt in a large bowl, then add the pork and toss until it’s evenly coated.
Start the Stir Fry. Heat a tablespoon of oil in a skillet set over medium-high heat. Add the bell peppers, onion, pineapple, and most of the green onions (except what you’re using for garnish) to the pan and cook until the veggies are juuuust starting to get soft. Transfer to a plate.
Cook the Pork. Add the rest of the oil to the skillet and return it to medium-high heat. Add the pork to the pan and brown it on all sides, working in batches if you need to. You want to let each side cook undisturbed until it’s got a crispy-crusty brown coating, then flip it.
Put It All Together. Pour the sauce into the pan. Increase the heat to high and cook until the sauce is thick and clings to the pork. Add the veggies to the pan and cook for a minute or two more.
Serve. Plate the sweet and sour pork with rice, garnish with the reserved green onions, and ENJOY!
What to Serve with Sweet and Sour Pork
White rice is, of course, the classic, but by no means is that your only option!
- Rice and Grains. Instant Pot Brown Rice is hearty and quick, or try cooked quinoa for extra protein.
- Fried Rice. Cauliflower Fried Rice would be perfect, or make a batch of my Thai Fried Rice.
- Noodles. Serve your sweet and sour pork tossed with wide rice noodles.
- Asian Salads. This Asian Cucumber Salad is one of my favorite sides for serving with stir-fries!
Sweet and Sour Pork
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Ingredients
For the Sauce:
- ¼ cup honey
- ¼ cup apple cider vinegar or rice vinegar
- ¼ cup pineapple juice drained from the can below
- 2 tablespoons ketchup
- 2 tablespoons low-sodium soy sauce
- 1 teaspoon sesame oil
- 4 garlic cloves minced, about 4 teaspoons
- 2 tablespoons minced ginger from about a 2-inch piece
For the Stir-Fry:
- ¼ cup cornstarch
- 1 teaspoon kosher salt
- 1 (1 ½-pound) pork tenderloin cut into ½-inch pieces
- 2 tablespoons vegetable oil divided
- 1 green bell pepper cut into ½-inch pieces, about 1 cup
- 1 red bell pepper cut into ½-inch pieces, about 1 cup
- 1 small onion sliced into ¼-inch wedges, about 1 cup
- 1 (20-ounce) can pineapple chunks drained and liquid reserved
- 5 green onions thinly sliced, divided
Instructions
- In a medium bowl, whisk together the sauce ingredients: honey, vinegar, pineapple juice, ketchup, soy sauce, sesame oil, garlic, and ginger until smooth.
- In a large bowl, combine the cornstarch and salt. Add the pork and toss to evenly coat.
- Heat 1 tablespoon of oil in a large skillet over medium-high heat. Add the green and red bell peppers, onion, pineapple, and green onions (reserving a few tablespoons of the green tops of the onions for garnish), and cook, stirring constantly, until just beginning to soften, 3 to 4 minutes. Transfer the vegetables to a plate.
- Heat the remaining 1 tablespoon oil in the skillet over medium-high heat. Add the pork, shaking off any excess cornstarch. Cook, undisturbed, until nicely browned on the first side, 1 to 2 minutes, then flip and cook until browned on all sides. Work in batches if necessary. You’ll need about 5 to 6 minutes per batch. Return all pork to the skillet.
- Add the sauce to the skillet and increase the heat to high. Cook, stirring, until the sauce is thickened and coats the pork, about 2 minutes. Return the vegetables and cook until the pork is cooked through and the vegetables are heated and crisp, 1 to 2 more minutes.
- Serve over rice, garnished with reserved green onion tops.
Notes
- TO STORE: Refrigerate leftover sweet and sour pork in an airtight container for up to 3 days.
- TO FREEZE: Freeze in an airtight container or freezer bag for up to 3 months. Thaw in the refrigerator before reheating.
- TO REHEAT: Warm in a nonstick skillet over medium-low heat, or in the microwave.
Nutrition
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