How to Make Sweet and Sour Pork
Sweet and Sour Pork made at home! This quick and easy popular Chinese restaurant dish goes from prep to plate in 30 minutes.
The Best Ever restaurant-style Sweet and Sour Pork made at home! This quick and easy popular Chinese restaurant dish goes from prep to
plate in 30 minutes. Skip the restaurant and enjoy sweet and sour pork at home a fabulous dish made simple with this Step By Step recipe.
Quicker than you can pick up take-out, you can have this Incredibly Easy 30 Minute Sweet and Sour Pork on the table ready to eat. It rivals ANY Chinese restaurant and a special ingredient to really get crisp pork without deep frying, this recipe is a keeper!
Get Free Recipes Sent to Your Email
Do you ❤️ TSRI? Don’t miss another recipe!
Subscribe to The Slow Roasted Italian by email to receive new recipes in your inbox!!
Enjoy!
With love, from our simple kitchen to yours.
Don’t miss a thing! Follow us on
Facebook | Twitter | Pinterest | Instagram
How to make Sweet and Sour Pork
Equipment
Ingredients
- 1 pound pork loin, cut into 1/2” pieces
- 1/4 teaspoon sugar
- 1 teaspoon low sodium soy sauce
- 1 large egg, beaten
- 1/4 cup corn starch
- 1/2 teaspoon salt
- 1/4 teaspoon fresh ground black pepper
- 2 tablespoon vegetable oil
- 2 bell peppers, red and yellow, cut into ½ inch pieces
- 2 scallions, cut into 1/2 inch pieces
- 3 cup snow peas
- 8 ounce can pineapple chunks packed in juice, (reserve juice for sauce)
Sweet and Sour Sauce
- 1 cup water
- 3/4 cup granulated sugar
- 1/2 cup apple cider vinegar
- 1/3 cup ketchup
- 2 teaspoons low sodium soy sauce
- pineapple juice, * (from can of chunks)
- 1/2` teaspoon salt
- 1/4 cup corn starch
- 1/2 cup water
Instructions
- To Prepare Rice: In a medium sauce pan over high heat bring water to a boil. Add rice and scallions, stir once. Cover and reduce to a simmer. Cook for 15 minutes. Remove cover, fluff with a fork and set aside.
- To Prepare Sauce: In a small bowl whisk ¼ cup corn starch and ¼ cup water until combined. Set aside. In a large saucepan, over medium high heat, combine remaining sauce ingredients. Bring sauce to a gentle boil, cook one minute. Add corn starch mixture and cook until thick and shiny. Remove from heat. Cover to keep warm.
- To Prepare Pork and Veggies: In a gallon size resealable plastic bag combine sugar, soy sauce and egg. Add pork to mixture. Massage pork and mixture to combine. Add corn starch, salt and pepper into bag with pork and seal bag. Toss to coat.
- Heat vegetable oil in a large skillet over high heat.
- Carefully, add pork to skillet in a single layer and allow to brown (about 2-3 minutes per side). Turn once. Remove pork with a slotted spoon and transfer to sauce. Add vegetables and pineapple to hot skillet. Cook 3-5 minutes, stirring frequently, until vegetables are crisp-tender.
- Serve and enjoy!
Donna’s Notes
Nutrition
All nutritional information is based on third party calculations and is only an estimate. Each recipe’s nutritional value will vary depending on the ingredients used, measuring methods, and portion sizes.
Disclosure: Posts may contain affiliate links. If you purchase a product through an affiliate link your price will remain the same and The Slow Roasted Italian will automatically receive a small commission. Thank you for supporting us, it helps us keep creating new recipes.
Welcome!
We’re Donna and Chad, the dream team behind The Slow Roasted Italian. Our focus is on taking complicated OUT of the kitchen. Life is busy enough, making meals should be fast and easy, to help make your life as simple as possible. Read More >>
Great recipe, guys. The sweet jasmine rice is a must for me, love that stuff.
Where is the recipe for the sweet and sour sauce? Otherwise, this is just a recipe for frying the pork!!!! (using store bought sauce isn’t a bad thing, but I am looking for a recipe for the sauce!!!)
Hi Jane,
Sorry about that, you can find the recipe here https://www.theslowroasteditalian.com/the-best-ever-simple-sweet-and-sour/
Have a great day!
TSRI Team Member,
Holli
I LOVE sweet and sour pork! This recipe is the best I have found online! Thank you!