Better-Than-Takeout
Sweet and Sour Pork
Prep20 min
Cook25 min
Total45 min
Serves4
Sweet and sour pork is one of my favorite Chinese takeout dishes to make at home. The combination of crispy pork, sweet pineapple, and tangy peppers in a glossy sauce is a winner every time.
I love serving this dish for weeknight dinners or special occasions, as it's easy to make and always a crowd-pleaser.
In this recipe, I'll show you how to make authentic sweet and sour pork with a few simple ingredients and techniques.
Why You’ll Love This Recipe
- This recipe is easy to make and requires minimal ingredients.
- It's a crowd-pleaser, perfect for weeknight dinners or special occasions.
- You can make it ahead of time and refrigerate or freeze for later.
- The sweet and sour sauce is versatile and can be used with other proteins like chicken or shrimp.
- It's a great way to get your daily dose of vegetables with the bell peppers and pineapple.
Ingredients You’ll Need
- 1 lb pork shoulder, cut into bite-sized piecesYou can also use pork loin or butt, but shoulder is preferred for its tender and juicy texture
- 1/2 cup cornstarchUsed to coat the pork for crispy frying
- 2 tablespoons soy sauceAdds depth and umami flavor to the dish
- 2 tablespoons oyster sauceOptional, but recommended for authentic flavor
- 2 tablespoons rice vinegarAdds a tangy and slightly sweet flavor
- 1 tablespoon sesame oilUsed for stir-frying and adding aroma
- 2 cloves garlic, mincedFresh garlic is essential for Asian cooking
- 1 tablespoon grated fresh gingerAdds warmth and spice to the dish
- 1 cup pineapple chunksFresh or canned, whichever is available
- 1 cup sliced bell peppersAny color bell pepper works, but red is preferred for its sweetness
- 1/4 cup granulated sugarBalances the acidity in the sauce
- 1/4 cup ketchupAdds a sweet and tangy flavor to the sauce
How to Make It
- 1In a large bowl, whisk together cornstarch, soy sauce, and oyster sauce (if using) to make the marinade.
- 2Add the pork pieces to the marinade and toss to coat, then let it sit for at least 30 minutes or up to 2 hours in the refrigerator.
- 3Heat 2 tablespoons of sesame oil in a large skillet or wok over medium-high heat, then add the pork and cook until browned and crispy, about 5-7 minutes.
- 4Remove the pork from the skillet and set aside, then add the remaining 1 tablespoon of sesame oil.
- 5Add the minced garlic and grated ginger to the skillet and stir-fry until fragrant, about 30 seconds.
- 6Add the pineapple chunks and sliced bell peppers to the skillet and stir-fry for 2-3 minutes, or until they start to soften.
- 7In a small bowl, whisk together rice vinegar, sugar, and ketchup to make the sweet and sour sauce.
- 8Pour the sweet and sour sauce into the skillet and bring to a boil, then reduce the heat to medium-low and simmer for 2-3 minutes, or until the sauce has thickened.
- 9Return the pork to the skillet and toss to coat with the sweet and sour sauce, then cook for an additional 1-2 minutes, or until the pork is fully coated.
Tips for the Best Results
- Use a thermometer to ensure the oil reaches 350°F for crispy frying.
- Don't overcook the pork, as it can become tough and dry.
- Adjust the amount of sugar and vinegar to your taste, as some people prefer a sweeter or more sour sauce.
- Add other vegetables like carrots or snap peas to the stir-fry for added color and nutrition.
Variations & Swaps
- Serve the sweet and sour pork with steamed rice or noodles for a filling meal.
- Add some heat to the dish by incorporating red pepper flakes or sriracha into the sauce.
- Use chicken or shrimp instead of pork for a different protein option.
- Add some crunch to the dish by topping it with toasted peanuts or scallions.
Serve It With
Serve the sweet and sour pork with steamed rice or noodles for a filling meal.Add some crunch to the dish by topping it with toasted peanuts or scallions.Use the sweet and sour sauce as a dipping sauce for other dishes, such as egg rolls or dumplings.
Storage & Reheating
Cool the sweet and sour pork to room temperature, then refrigerate or freeze for later use.
Refrigerated leftovers can be stored for up to 3 days, while frozen leftovers can be stored for up to 2 months.
Frequently Asked Questions
What type of pork is best for sweet and sour pork?
Pork shoulder is the preferred cut for its tender and juicy texture, but you can also use pork loin or butt.
Can I make sweet and sour pork ahead of time?
Yes, you can make the sweet and sour sauce and marinate the pork ahead of time, then cook the dish just before serving.
Is sweet and sour pork spicy?
No, sweet and sour pork is not typically spicy, but you can add some heat to the dish by incorporating red pepper flakes or sriracha into the sauce.
Can I use other types of protein instead of pork?
Yes, you can use chicken or shrimp instead of pork for a different protein option.
How do I reheat sweet and sour pork?
Reheat the sweet and sour pork in a skillet or wok over medium heat, stirring frequently, until the sauce is bubbly and the pork is heated through.
The Full Recipe
Recipe Card
Ingredients
- 1 lb pork shoulder, cut into bite-sized pieces
- 1/2 cup cornstarch
- 2 tablespoons soy sauce
- 2 tablespoons oyster sauce
- 2 tablespoons rice vinegar
- 1 tablespoon sesame oil
- 2 cloves garlic, minced
- 1 tablespoon grated fresh ginger
- 1 cup pineapple chunks
- 1 cup sliced bell peppers
- 1/4 cup granulated sugar
- 1/4 cup ketchup
Instructions
- In a large bowl, whisk together cornstarch, soy sauce, and oyster sauce (if using) to make the marinade.
- Add the pork pieces to the marinade and toss to coat, then let it sit for at least 30 minutes or up to 2 hours in the refrigerator.
- Heat 2 tablespoons of sesame oil in a large skillet or wok over medium-high heat, then add the pork and cook until browned and crispy, about 5-7 minutes.
- Remove the pork from the skillet and set aside, then add the remaining 1 tablespoon of sesame oil.
- Add the minced garlic and grated ginger to the skillet and stir-fry until fragrant, about 30 seconds.
- Add the pineapple chunks and sliced bell peppers to the skillet and stir-fry for 2-3 minutes, or until they start to soften.
- In a small bowl, whisk together rice vinegar, sugar, and ketchup to make the sweet and sour sauce.
- Pour the sweet and sour sauce into the skillet and bring to a boil, then reduce the heat to medium-low and simmer for 2-3 minutes, or until the sauce has thickened.
- Return the pork to the skillet and toss to coat with the sweet and sour sauce, then cook for an additional 1-2 minutes, or until the pork is fully coated.
Nutrition (per serving, approximate)
520Calories
35gProtein
40gCarbs
25gFat