Sweet and Sour Pork Recipe

Ingredients

• 567 g (1 1/4 pounds)pork tenderloin or pork loin, cut into bite-sized pieces
• 1egg, beaten
• 15 ml (1 tablespoon)soy sauce
• 15 ml (1 tablespoon)rapeseed oil or vegetable oil
• 2 clovesgarlic, minced
• 15 ml (1 tablespoon)fresh ginger, grated
• 240 ml (1 cup)low-sodium chicken stock
• 80 ml (1/3 cup)pineapple juice
• 30 ml (2 tablespoons)soy sauce
• 15 ml (1 tablespoon)rice vinegar
• 60 ml (1/4 cup)ketchup, preferably organic
• 30 ml (2 tablespoons)brown sugar
• 0.6–1.25 ml (1/8–1/4 teaspoon), to tastered pepper flakes
• 15 ml (1 tablespoon)cornflour
• 30 ml (2 tablespoons)cold water
• 60 ml (1/4 cup)cornflour
• 15 ml (1 tablespoon)plain flour
• 30 ml (2 tablespoons)rapeseed oil or vegetable oil
• 2 stalkscelery, chopped
• 1red pepper, chopped
• 1yellow or orange pepper, chopped
• 1green pepper, chopped
• 1/2pineapple, cored and cut into chunks
• 2spring onions, chopped

Instructions

1. 1

   Marinate the pork

   Put the pork, beaten egg and 15 ml (1 tablespoon) soy sauce in a medium bowl or a resealable food bag. Leave to marinate for 30 minutes.

2. 2

   Simmer the sauce

   Warm 15 ml (1 tablespoon) oil in a small saucepan over low heat. Add the garlic and ginger and cook for 1 minute, stirring constantly. Pour in the chicken stock, pineapple juice, 30 ml (2 tablespoons) soy sauce, rice vinegar and ketchup, then add the brown sugar and red pepper flakes if using. Simmer for 10 minutes.

3. 3

   Thicken the sauce

   Whisk 15 ml (1 tablespoon) cornflour with 30 ml (2 tablespoons) cool water, then whisk the mixture into the sauce. Cook over low heat for 2–3 minutes, until slightly thickened. Cover and take the pan off the heat.

4. 4

   Mix the coating

   Combine 60 ml (1/4 cup) cornflour and the plain flour in a medium bowl.

5. 5

   Fry the pork

   Heat 30 ml (2 tablespoons) oil in a heavy frying pan over medium heat. Lift the pork out of the marinade with tongs and coat each piece in the cornflour mixture. Fry for about 2 minutes on each side, or until cooked through, working in batches so the pan is not crowded.

6. 6

   Cook the vegetables

   Carefully wipe the hot frying pan with kitchen paper. Add 15 ml (1 tablespoon) oil and return the pan to medium heat. Add the celery and peppers and cook for about 4–5 minutes, until they are just starting to soften.

7. 7

   Bring together

   Add the pineapple and cook for a further 1–2 minutes. Add the simmered sauce, fried pork and spring onions, then heat through for 1–2 minutes. Serve promptly.

What is sweet and sour pork?

Sweet and sour pork is a Chinese-influenced dish known for pairing a tangy, sweet sauce with pork and often fruit or vegetables. This home-cooked version brings together pineapple, peppers and celery with a ginger, ketchup and vinegar sauce.

The recipe's defining contrast is between the fried pork coating and the glossy sauce. Cooking the pork separately before adding it at the end helps keep its texture distinct from the vegetables.

Nutrition and macros by portion

The nutrition label shows one serving as written: 544 calories, 38g protein, 46g carbs, 24g fat.

The pork provides most of the protein, while the sugar, pineapple juice, pineapple and vegetables contribute carbohydrates. The frying oil and egg are the main sources of fat. For a more balanced plate, serve a measured portion with extra greens or vegetables rather than adding more fried pork.

The pork and its coating

Pork choice: Tenderloin cooks quickly, while pork loin also works when cut into bite-sized pieces. The 30-minute marinade seasons the meat with egg and soy sauce before coating.

Cornflour coating: The cornflour and plain flour mixture gives the pork a light outer layer. Shake off any excess before frying so loose flour does not collect in the pan.

Building the ginger sauce

Aromatics: Stir the garlic and grated ginger constantly as they cook for a minute over low heat. This short step warms their flavour without leaving them unattended.

Balance: Stock and pineapple juice form the liquid base, while soy sauce, rice vinegar, ketchup and brown sugar bring savoury, tangy and sweet notes. Red pepper flakes are optional, so you can leave them out or use an amount within the stated range.

Frying without crowding

Batch size: Give the pork pieces room in the heavy pan rather than filling it all at once. Frying in batches helps the coating brown instead of trapping steam around the meat.

Doneness: The recipe gives about 2 minutes per side, but the exact time depends on the size of the pieces and the pan. Check that the pork is cooked through before taking it out.

Keeping the vegetables bright

Vegetable timing: Cook the celery and peppers for 4–5 minutes, stopping when they have just begun to soften. This leaves them with some bite after the final brief heating with the sauce.

Pineapple: Add it after the vegetables and cook for only 1–2 minutes before combining everything. The short timing warms the chunks without turning them into the main texture of the dish.

Serving the dish

Serve the pork and vegetables as soon as they have heated through in the sauce. The recipe is also easy to pair with plain rice or noodles if you would like a more substantial meal.

Keep any rice or noodles separate until serving so you can portion them to suit the plate. A simple side of steamed greens also works alongside the sweet-tangy sauce.

Recipe notes & tips

• Cut the pork into pieces of similar size so they cook at a similar pace.
• Prepare the sauce ingredients before starting, as the garlic and ginger need frequent stirring.
• Keep the pork batches small enough to leave space between pieces in the frying pan.
• Use tongs to lift the pork from the marinade and transfer it to the flour mixture.
• Wipe the hot pan carefully with kitchen paper before cooking the vegetables.
• Serve promptly after the final 1–2 minutes of heating so the pork coating does not sit in the sauce for long.

Variations

• Adjust the heat: Leave out the red pepper flakes for a milder sauce.
• Choose the pork: Use pork loin instead of tenderloin, cut into bite-sized pieces.
• Swap the oil: Use vegetable oil in place of rapeseed oil.
• Change the peppers: Use any combination of red, yellow, orange and green peppers listed in the ingredients.
• Serve with rice: Add plain rice on the side to make the meal more substantial.

Common mistakes to avoid

• Crowding the frying pan: The pork may steam rather than fry; cook it in batches as directed.
• Skipping the marinade: Give the pork the full 30 minutes in the egg and soy sauce mixture.
• Cooking the garlic too hot: Keep the saucepan on low and stir constantly for the specified minute.
• Overcooking the vegetables: Stop when the celery and peppers are just starting to soften, after about 4–5 minutes.
• Leaving the pork in the sauce too long: Combine everything only for the final 1–2 minutes, then serve promptly.

How to store

Refrigerate leftovers in a covered container and eat within 3 days. Reheat until piping hot in a frying pan or microwave; the pork coating may soften after being stored with the sauce.

Frequently asked questions