Sweet And Sour Pork

Ingredients

• 454 g (1 pound)pork loin, cut into bite-sized pieces
• 64 g (½ cup)cornflour
• to tastesalt and pepper
• 45 ml (3 tablespoons)vegetable oil
• 120 ml (½ cup)ketchup
• 60 ml (¼ cup)rice vinegar
• 55 g (¼ cup)brown sugar
• 15 ml (1 tablespoon)soy sauce
• 2.5 ml (½ teaspoon)garlic powder
• 1 mediumbell pepper, cut into 2.5 cm (1-inch) pieces
• 1 mediumonion, cut into 2.5 cm (1-inch) pieces
• 227 g (8 ounces; 1 can)pineapple chunks, drained, juice reserved

Instructions

1. 1

   Coat the pork

   Season the pork pieces with salt and pepper, then toss them with the cornflour until coated all over.

2. 2

   Mix the sauce

   Whisk the ketchup, rice vinegar, brown sugar, soy sauce, garlic powder and 30 ml (2 tablespoons) of the reserved pineapple juice in a bowl. Set aside.

3. 3

   Fry the pork

   Heat the vegetable oil in a large frying pan or wok over medium-high heat. Fry the pork for about 5–7 minutes, until golden and crisp. Lift it out of the pan and set aside.

4. 4

   Cook the vegetables

   Add the bell pepper and onion to the same pan. Stir-fry for about 3–5 minutes, until tender.

5. 5

   Simmer together

   Return the pork to the pan and add the pineapple chunks and sauce. Stir to combine, reduce the heat to low and simmer for about 5 minutes, until the sauce has thickened.

6. 6

   Serve hot

   Serve the sweet and sour pork hot with steamed rice.

What is sweet and sour pork?

Sweet and sour pork is a Chinese-American favourite, combining savoury pork with a bright, sweet-tangy sauce. This version keeps the familiar combination of pineapple, pepper and onion, cooked together in one pan.

The method gives the pork a crisp coating before it meets the sauce. Adding the sauce at the end helps retain some of that texture while coating the vegetables and fruit.

Nutrition and macros by portion

The nutrition label shows one serving as written: 443 calories, 27g protein, 50g carbs, 15g fat.

The pork supplies most of the protein, while the cornflour, brown sugar and pineapple contribute carbohydrates. Vegetable oil and the pork contribute fat. Serve with a moderate portion of steamed rice and add extra vegetables alongside to balance the plate.

The pork coating

Cornflour: toss the pieces until evenly covered so they can develop a golden exterior in the hot oil. Shake off any loose excess before frying, which helps avoid a starchy layer in the pan.

Pork loin: bite-sized pieces cook quickly, so try to cut them to a similar size. Season with salt and pepper before coating.

Balancing the sauce

Sweet and sharp: brown sugar brings sweetness, while rice vinegar and ketchup give the sauce its tangy character. Soy sauce adds a savoury note.

Pineapple juice: measure out 30 ml (2 tablespoons) from the drained can for the sauce. Whisk it thoroughly with the other sauce ingredients so the sugar is dispersed.

Frying without losing the crispness

Hot pan: heat the oil over medium-high before adding the pork, then let the coating turn golden over the stated 5–7 minutes. If the pan is crowded, cook in batches so the pieces fry rather than steam.

Set aside: remove the pork once crisp and return it only when the vegetables are tender. This limits the time it spends simmering in the sauce.

Vegetable texture and doneness

Pepper and onion: cut both into roughly 2.5 cm pieces and stir-fry for 3–5 minutes. They should be tender but still hold their shape.

Thickened sauce: after everything is combined, simmer gently for about 5 minutes. Look for sauce that clings to the pork and vegetables rather than pooling thinly in the pan.

Serving the dish

Steamed rice: serve the pork hot alongside rice, which works well with the sweet-sour sauce. Add the rice separately so it does not soften the crisp pork in the pan.

Serve promptly after simmering for the best contrast between the coated pork and tender vegetables.

Recipe notes & tips

• Cut the pork into evenly sized pieces so they cook at a similar rate.
• Drain the pineapple but reserve its juice before measuring the amount for the sauce.
• Whisk the sauce before adding it to the pan so the ingredients are evenly combined.
• Use a large pan or wok, and fry the pork in batches if the pieces would otherwise overlap.
• Keep the simmer gentle once the sauce is added to avoid overcooking the pork.
• Serve as soon as the sauce has thickened to preserve the crisp coating.

Variations

• Add chilli: include a little chilli seasoning in the sauce for a hotter finish.
• Use chicken: swap the pork for bite-sized chicken pieces and cook them through before setting aside.
• Try different vegetables: replace some of the pepper or onion with another stir-fry vegetable.
• Add extra pineapple: use more drained chunks for a fruitier dish.
• Make it less sweet: reduce the brown sugar to suit your taste.

Common mistakes to avoid

• Crowding the pan: the pork can steam instead of crisping; fry it in batches.
• Skipping the coating: coat the pork evenly with cornflour for a golden exterior.
• Forgetting the reserved juice: set aside 30 ml (2 tablespoons) before discarding the rest.
• Overcooking the vegetables: stir-fry only until tender so they keep their shape.
• Simmering too long: stop once the sauce thickens, so the pork does not soften excessively.
• Adding the sauce too early: return the pork to the pan before pouring in the sauce to limit its time in the liquid.

How to store

Refrigerate leftovers in an airtight container for up to 3 days. Reheat in a frying pan over medium heat until hot throughout; the pork coating may be softer after storage.

Frequently asked questions