I love this sweet and sour pork recipe, it’s the perfect take out fake out, packed with classic flavors that any sweet and sour fans will love.
I will always have a soft spot for sweet and sour pork, I grew up eating it a lot and it felt like a staple at my house. It’s not only incredibly nostalgic for me but it is also delicious.
The basic flavor profile of sweet and sour pork is crispy battered and fried pork pieces, caramelized juicy pineapple, onions and bell peppers. The sauce is citrus and vinegar based with sweet and sour notes that compliment the pineapple, peppers, onions and crispy pork. It’s a party for the taste buds and I love it!
I serve this dish over rice and the rice balances out the flavors really nicely. You could also serve it over chow mein noodles or along side pot stickers or your favorite take out favorites.
Here are a few other recipes you may also enjoy:
Steak and Potato Stir Fry
Chicken Pad Thai
Crispy Mapo Tofu
Beef and Broccoli
What you need to make this sweet and sour pork: (printable recipe card is below)
Serves 4-6
- 1 cup pineapple chunks – fresh, frozen or canned, save juice if using canned
- 1 cup onions – chopped
- 1 cup bell pepper – any color, diced
- 1 pound boneless pork chops, pork tenderloin or country style boneless ribs will also work – fat trimmed and sliced into chunks
- 1 egg
- 1/2 teaspoon sriracha or hot sauce – optional, if you want spice add more
- 1/2 cup cornstarch
- 1/2 teaspoons salt
- Vegetable or oil for frying – about 1 inch deep in a pan
- 2 tablespoons toasted sesame oil
For the sweet and sour sauce:
- 2 tablespoons soy sauce
- 3 tablespoons orange juice – (you can substitute pineapple juice instead if you don’t have orange juice)
- 3 tablespoons white vinegar
- 4 1/2 tablespoons sugar
- 1 teaspoon garlic powder
- 1/2 teaspoon powdered ginger
- 1 1/2 tablespoons cornstarch
- Dash of salt
Instructions
- Prepare the pineapple, onions and bell peppers and set aside.
- Add the sweet and sour sauce ingredients into a bowl and whisk together then set aside.
- Prepare pork by trimming fat and cutting into bite size chunks.
- In a medium sized bowl, add egg and sriracha or hot sauce and blend together.
- In another bowl, add cornstarch and salt and mix together.
- Dip pork into egg mixture and then toss it in the cornstarch mixture.
- Heat oil up in a frying pan, I usually only fill the pan about 1 inch deep and do a shallow pan fry so I don’t have to use that much oil.
- Once oil is to about 325 F. or a piece of pork can be added and it begins frying, add all of the pork pieces and fry until golden on each side.
- Use a slotted spoon to remove pork then set pork onto a paper towel lined plate, Turn off the heat and remove oiled pan from burner so oil can cool down.
- In another large pan, add the sesame oil, pineapple, onions and bell peppers and sauté on medium-high until the onions begin to soften and the pineapple begins to caramelize.
- Add the sweet and sour sauce to the pan and stir pineapple, peppers and onions in the sauce until it begins to thicken.
- Add the fried pork and stir mixture around until everything is well coated.
- Serve over rice and enjoy.
Sweet and Sour Pork
I love this sweet and sour pork recipe, it's the perfect take out fake out, packed with classic flavors that any sweet and sour fans will love.
Servings: 4 servings
Ingredients
- 1 cup pineapple chunks fresh, frozen or canned, save juice if using canned
- 1 cup onions chopped
- 1 cup bell pepper – any color, diced
- 1 pound boneless pork chops pork tenderloin or country style boneless ribs will also work – fat trimmed and sliced into chunks
- 1 egg
- 1/2 teaspoon sriracha or hot sauce – optional, if you want spice add more
- 1/2 cup cornstarch
- 1/2 teaspoons salt
- Vegetable or oil for frying about 1 inch deep in a pan
- 2 tablespoons toasted sesame oil
- 2 tablespoons soy sauce
- 3 tablespoons orange juice you can substitute pineapple juice instead if you don’t have orange juice
- 3 tablespoons white vinegar
- 4 1/2 tablespoons sugar
- 1 teaspoon garlic powder
- 1/2 teaspoon powdered ginger
- 1 1/2 tablespoons cornstarch
- Dash of salt
Instructions
- Prepare the pineapple, onions and bell peppers and set aside.
- Add the sweet and sour sauce ingredients into a bowl and whisk together then set aside.
- Prepare pork by trimming fat and cutting into bite size chunks.
- In a medium sized bowl, add egg and sriracha or hot sauce and blend together.
- In another bowl, add cornstarch and salt and mix together.
- Dip pork into egg mixture and then toss it in the cornstarch mixture.
- Heat oil up in a frying pan, I usually only fill the pan about 1 inch deep and do a shallow pan fry so I don’t have to use that much oil.
- Once oil is to about 325 F. or a piece of pork can be added and it begins frying, add all of the pork pieces and fry until golden on each side.
- Use a slotted spoon to remove pork then set pork onto a paper towel lined plate, Turn off the heat and remove oiled pan from burner so oil can cool down.
- In another large pan, add the sesame oil, pineapple, onions and bell peppers and sauté on medium-high until the onions begin to soften and the pineapple begins to caramelize.
- Add the sweet and sour sauce to the pan and stir pineapple, peppers and onions in the sauce until it begins to thicken.
- Add the fried pork and stir mixture around until everything is well coated.
- Serve over rice and enjoy.