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Sweet-and-Sour Pork

After my sister moved away to the university, I used to visit her on weekends. She often made this wonderful and tangy pork dish. Now, every time I make it for my family, it reminds me of those special visits. Everyone who tries it loves it. -Cherry Williams, St. Albert, Alberta
  • Total Time
    Prep/Total Time: 25 min.
  • Makes
    4 servings

Ingredients

  • 1 can (14 ounces) pineapple tidbits
  • 2 tablespoons cornstarch
  • 2 tablespoons brown sugar
  • 3/4 teaspoon salt
  • 1/4 teaspoon ground ginger
  • 1/4 teaspoon pepper
  • 1/3 cup water
  • 1/3 cup ketchup
  • 2 tablespoons white vinegar
  • 2 tablespoons reduced-sodium soy sauce
  • 1 pound pork tenderloin, cut into 1-1/2-inch x 1/4-inch strips
  • 1 medium onion, chopped
  • 2 tablespoons canola oil
  • 1 green pepper, cut into thin strips
  • Hot cooked rice
  • Sesame seeds, optional

Directions

  • Drain pineapple, reserving juice; set aside. In a small bowl, combine the cornstarch, brown sugar, salt, ginger and pepper. Stir in the water, ketchup, vinegar, soy sauce and reserved juice until smooth.
  • In a large skillet or wok, stir-fry pork and onion in oil for 4-8 minutes or until tender. Stir pineapple juice mixture; add to skillet. Bring to a boil; cook and stir for 1-2 minutes or until thickened.
  • Add green pepper and reserved pineapple. Reduce heat; cover and cook for 5 minutes. Serve with rice and if desired, sesame seeds.
Nutrition Facts
1 each: 333 calories, 11g fat (2g saturated fat), 63mg cholesterol, 1190mg sodium, 35g carbohydrate (24g sugars, 2g fiber), 25g protein.

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Reviews

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Average Rating:
  • 2124arizona
    Oct 6, 2020

    The sweet and sour sauce is good on any kind of meat!

  • justmbeth
    Sep 28, 2020

    Good, quick sweet-and-sour pork recipe.

  • Nelsbarb
    Apr 8, 2017

    Excellent ! I use this Sweet & Sour Sauce for Chicken & Shrimp also. You can add stir fry veg's of your choice.

  • CyndyA13
    Mar 16, 2017

    I wish I could say I followed the recipe exactly, but that would mean that I would have found the recipe and then shopped for it, accordingly. Since I am not that organized, I doubled the recipe because I purchased 2 1/4 pounds of boneless pork spare ribs and I needed to find something to make with the pork. I cut up the pork spare ribs into 1 - 1 1/2 inch chunks. I substituted 3 T rice vinegar for the 4 T white vinegar and added an extra T of brown sugar, making it 5 T. I had 2 - 20 ounce cans of pineapple slices, in its own juice, that I cut into 1 inch pieces. We like extra pineapple! We like big chunks of onion and red bell peppers in our sweet and sour pork, so I cut both vegetables into I inch pieces. I served this with brown rice. Great recipe. I will, definitely, make it (or a variation with what I have on hand) again!

  • Brenda2772
    Mar 14, 2015

    Excellent. My family isn't crazy about veggies (carrots, typically found in the recipe) so this was right up their alley. I did use sesame oil, which added a nice flavor. I also liked the richness of the color from the fond.I added an extra tablespoon of brown sugar per other reviews suggestions.

  • katecrid47
    Mar 9, 2015

    My family loved this recipe and they are picky eaters! I will definitely make this again!

  • greatwithoutgluten
    Oct 30, 2014

    I thought this was very easy and tasty. I did end up adding more brown sugar to make the sauce sweeter. Overall a good recipe for a work night!

  • KatyH3
    Apr 22, 2014

    This was just ok. Very sour. Probably won't make again.

  • BobbysChicagoBAbe
    Mar 7, 2013

    This is awesome! Next time I'll double the recipe to have leftovers! Also, used only 1 T. of red wine vinegar. May add some more veggies next time, but either way, this is a definite keeper!

  • cmtexter
    Oct 22, 2012

    This is a very easy to prepare recipe. The only things I did differently were to use fresh pineapple instead of canned and also I added a small can of sliced water chestnuts and a small can of sliced bamboo shoots and served it over rice vermicelli instead of regular rice. I tripled the recipe so that both my husband and I would have enough for quick lunches for a couple of days. The kids don't care for left-overs, but we DO!