Sweet and Sour Pork with flavorful pork, crisp bell peppers, and juicy pineapple chunks for sweet and tangy 0flavors you’ll love. Delicious served with steamed rice!
I wanted to post on the blog today but since I haven’t cooked anything new in a while, I thought I’ll re-introduce you to this sweet and sour pork recipe I first published in 2015 and update it with helpful tips as well.
If you’re looking for lunch-box ideas for the kiddos going back to school (hey there, Philippines!), this is pork with pineapples is amah-zing! Loaded with crispy breaded pork cubes, colorful red and green bell peppers, and juicy pineapple chunks, it’s as pretty as it is tasty!
You’ll love how easy it is to make and how well it goes with steamed rice.
How Do You Make Sweet and Sour Pork?
This sweet and sour pork stir-fry has three parts, and the result is an impressive meal that’s a guaranteed dinner winner. 🙂
- Marinate pork cubes in soy sauce and Chinese cooking wine, coat in flour and cornstarch mixture, and then deep-fry to golden, crunchy perfection.
- Make the deliciously sweet, tangy and sticky sauce from pineapple juice, rice vinegar, ketchup, salt, and pepper plus cornstarch to thicken.
- Add tender-crisp bell peppers and pineapple chunks for extra color and flavor.
You can serve this sweet and sour pork dish two ways. You can drizzle the sauce just before serving to keep the pork nice and crispy or you can simmer the pork cubes in the sauce to soak it up. Either way, it’s fantastic!
Slow-cooker Sweet and Sour Pork
Not in the mood for deep-frying or want to trim down the calories? Cook in the crockpot and enjoy a delicious, healthier meal without a lot of effort!
- Season the pork with salt and pepper. In a pan, heat about one tablespoon oil. Add the meat and sear for about 2 to 3 minutes on each side or until lightly browned. Remove from pan and drain on paper towels.
- In a bowl, combine pineapple juice, rice, vinegar, ketchup, and brown sugar. Whisk until well-blended.
- Place the onions, bell peppers, and pineapples in the slow cooker. Arrange the pork on top of the vegetables and pour in the sauce.
- Cover and cook on LOW for about for about 7 to 8 hours or on LOW for about 5 to 6 hours or until meat is tender.
- In a small bowl, combine two tablespoons cornstarch and 1/4 cup water. Stir until dissolved.
- Add the cornstarch and stir to combine. Continue to cook on HIGH for about 3 to 5 minutes or until thickened.
Want More Pineapple in your Life?
Sweet and Sour Pork
- 1 pound pork tenderloin, cut into 1-inch cubes
- 2 tablespoons soy sauce
- 1 tablespoon Chinese cooking wine
- 1/2 cup flour
- 1/2 cup cornstarch
- salt and pepper to taste
- canola oil
- 1/2 red bell pepper, cored, seeded and cut into chunks
- 1/2 green bell pepper, cored, seeded and cut into chunks
- 1 small onion, peeled and sliced thinly
- 1 cup pineapple chunks
For the Sweet and Sour Sauce
- 1 cup pineapple juice
- ½ cup rice vinegar
- ¼ cup ketchup
- ½ cup brown sugar
- 1 teaspoon salt
- 1 tablespoon cornstarch
- In a bowl, combine pork, soy sauce, and Chinese cooking wine. Stir until pork is coated and marinate for about 30 minutes. Drain well.
- In a bowl, combine flour, cornstarch, and salt, and pepper to taste. Dredge pork in flour mixture to fully coat.
- In a pan over medium heat, heat about 2 inches deep of oil. Add pork cubes and cook, turning as needed, for about 6 to 10 minutes or until golden, crisp and cooked through. With a slotted spoon, remove pork from pan and drain on paper towels. Do not overcrowd pan during frying, cook in batches as necessary.
- In a pan over medium heat, heat about 1 tablespoon oil. Add onions and bell peppers and cook, stirring regularly, for about 1 minute or until half done. Remove from pan and drain on paper towels.
- In the pan, add sweet and sour sauce mixture, whisking regularly, and bring to a boil. Continue to cook, whisking regularly, for about 2 to 3 minutes or until thickened.
- Add onions, bell peppers, and pineapple chunks. Cook for about 1 to 2 minutes or until tender yet crisp.
- Add fried pork and continue to cook, tossing to coat with sauce, for about 2 to 3 minutes or until heated through. Serve hot.
- Alternatively, pan-fry the bell peppers, onions, and pineapple chunks until tender yet crisp. Arrange fried pork cubes on a platter and garnish with the sauteed bell peppers, onions and pineapple chunks. Drizzle with the prepared sweet and sour sauce just before serving.