Sweet and Sour Pork reinvents one of our favorite Chinese takeout classics into an easy at-home dinner that the whole family will love.
We’ve loaded it up with extra veggies and created a quick homemade sweet and sour sauce with the perfect balance between sweet and savory. Serve this easy pork stir fry over rice for the perfect takeout-inspired meal!
Better Than Takeout at Home
Gone are the days of needing to order deep fried, sugar-laden takeout! I find more and more take out is way too sweet, with limp vegetables (and most of the dishes taste almost the same, just sugary).
Making this easy dish as home is so much better, the veggies are tender crisp, the pork is deliciously tender.
Of course sweet and sour pork has a sweet sauce but this homemade version has just the right amount and is perfectly balanced with a splash of vinegar and lots of flavor from fresh ginger and garlic.
Add In Extra Veggies
I’ve upped the veggies in this recipe, adding loads of sweet peppers. While I stick to simple peppers, onions and pineapple, you can add in your favorites from bok choy or broccoli to mushrooms or carrots.
How To Make Sweet and Sour Pork
To make sweet and sour pork:
- Marinate the pork pieces while prepping the veggies
- Sear the pork until crisp.
- Cook the garlic, ginger, and peppers. Add pork and sauce.
- Stir until bubbly and thickened.
While the pork is marinating, prep all of the ingredients and stir together the sauce mixture. Once you begin cooking, it won’t take you long to have this sweet and sour pork on the table!
More Take Out at Home
- Easy Pepper Chicken Stir Fry
- Cashew Chicken Stir Fry
- Chicken Lo Mein
- Easy Mongolian Beef
- Chicken and Broccoli Stir Fry
Sweet and Sour Pork
This sweet and sour pork recipe combines takes a classic takeout dish and reinvents it as a healthy, at-home dinner that the whole family will love.
- 1 lb pork tenderloin
- 1 egg
- 1 tablespoon soy sauce
- 2 tablespoons vegetable oil
- 1 each green, red and yellow or orange bell pepper (diced, about 4 cups)
- 8 oz pineapple in juice (canned, juice reserved for sauce)
- 2 tablespoons cornstarch
- 1 tablespoon flour
- 1 1/2 teaspoons ginger
- 1 large clove garlic (minced)
- 3 green onions (sliced and greens/whites divided)
- 1 cup chicken broth (low sodium)
- 1/2 cup reserved pineapple juice
- 3 tablespoons sugar
- 1 1/2 tablespoons soy sauce
- 1/3 cup rice vinegar
- 2 tablespoons cornstarch
Trim pork of any fat and cut into 1″ cubes. Combine with egg and soy sauce and allow to marinate 20 minutes while preparing the remaining ingredients.
- Combine all sauce ingredients and mix well. Set aside.
Remove pork from marinade (remove any excess marinade) and gently toss with flour and cornstarch.
- Heat oil in a wok or large frying pan over medium high heat. Add pork and cook without stirring 3 minutes on one side or until a crust forms. Continuing cooking just until pork is cooked through but still slightly pink, about 3 more minutes.
- Remove pork from pan and set aside. Add garlic, ginger and the whites of the onions (add more oil if needed). Cook until fragrant, about 1 minute.
- Stir in peppers and cook until tender crisp, about 3-4 minutes. Stir sauce and add to peppers, cook until thick and bubbly while stirring, about 2 minutes.
- Add pork and pineapple and simmer 1 minute more.
- Serve over rice.