Sweet & Sour Pork
Easy sweet and sour pork is a one-pot meal that’s ready in 25 minutes and features a 5-ingredient, 5-minute homemade sweet and sour sauce. It’s perfect for a quick and easy weeknight dinner!
Yield: 4 -6 servings
Ingredients
For the sweet and sour sauce:
- ⅓ cup water
- 3 tablespoons rice wine vinegar
- ¼ cup light brown sugar, packed
- 2 tablespoons ketchup
- 1 ½ tablespoons low-sodium soy sauce (or Tamara)
- 1 ½ teaspoons cornstarch
- 1 ½ tablespoons cold water
For the pork:
- 1 ½ lbs. thin pork cutlets, cut into small chunks
- ½ teaspoon kosher salt
- ¼ teaspoon black pepper
- 2 tablespoons cornstarch
- 2 tablespoons canola oil, divided
- 1 cup chopped onion
- 1 red bell peppers, chopped
- 1 yellow bell pepper, chopped
- 1 cup pineapple (fresh or from can)
For serving:
- Sliced green onions
- Sesame seeds
- Steamed rice
Instructions
- Make the sauce. Combine the water, vinegar, brown sugar, ketchup and soy sauce in a small sauce pan. Bring to a boil over medium high heat.
- Meanwhile, combine cornstarch and cold water in a small bowl until well mixed.
- Once the sauce mix has come to a boil, stir in the cornstarch slurry and stir constantly, for about a minute, until the sauce has thickened. Remove from heat and set aside.
- Season the pork strips with salt and pepper then toss in the cornstarch.
- Heat 1 tablespoon of the canola oil in a large skillet over medium high heat. Add the pork and cook for about 2 minutes per side, until cooked through. (Be careful not to over-cook the pork.) Remove to a bowl and set aside.
- Heat the remaining canola oil to the pan. Add the onion and bell peppers and cook 5 minutes or until tender. Add the pineapple and cook 1 more minute. Return the pork to the pan, stir to combine then add the sweet and sour sauce and stir well to get everything coated. Cook for 2 minutes until heated through. Serve hot and enjoy!
Notes
Pork: I like to buy the thin pork cutlets from the store and just quickly cut those into small chunks. You can also use a pork tenderloin or thicker pork chops. Just be sure to cut the pork into similar sized pieces so it cooks evenly and at the same rate.
Peppers: I use a red and yellow bell pepper here, but have also used red and green. Probably any combination of colors would work.
Pineapple: Feel free to use fresh or canned pineapple. You need a cup of diced pineapple pieces for the recipe.
Sauce: The recipe includes a homemade sauce. It’s just 5 ingredients and 5 minutes to make. You can of course substitute a store-bought sauce if you prefer.
Veggies: Feel free to add in any other favorite stir fry veggies for this dish. Broccoli or snow peas would be good here.
Leftovers: Leftover sweet and sour pork will keep, covered, in the refrigerator for up to 4-5 days. Reheat individual servings in the microwave. Or reheat on the stove until warmed through.
Nutrition
Serving: 1serving | Calories: 512kcal | Carbohydrates: 47g | Protein: 24g | Fat: 26g | Saturated Fat: 5g | Polyunsaturated Fat: 19g | Cholesterol: 48mg | Sodium: 470mg | Fiber: 3g | Sugar: 15g
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