Sweet and Sour Pork

Sweet and sour pork is a beloved dish that delivers bold flavor with every bite—crispy pork pieces coated in a glossy sauce that’s tangy, sweet, and just a little sticky. Paired with bell peppers, onions, and juicy chunks of pineapple, this colorful meal brings restaurant-style flair to your own kitchen. Serve it over steamed rice for a crave-worthy classic.

Ingredients

For the pork:

1 lb pork shoulder or tenderloin, cut into 1-inch cubes

1 egg

½ cup cornstarch

¼ cup all-purpose flour

Salt & pepper to taste

Oil for frying (vegetable or canola)

For the stir-fry:

1 red bell pepper, chopped

1 green bell pepper, chopped

1 small onion, cut into chunks

1 cup pineapple chunks (fresh or canned)

For the sauce:

⅓ cup ketchup

¼ cup rice vinegar (or white vinegar)

¼ cup sugar

2 tbsp soy sauce

½ cup pineapple juice or water

1 tbsp cornstarch mixed with 2 tbsp water (slurry)

 Instructions

1. Prep and coat the pork

In a bowl, season pork with salt and pepper. Beat the egg and mix it with pork. In another bowl, combine cornstarch and flour. Dredge pork pieces in the dry mix until fully coated.

2. Fry the pork

Heat oil in a deep skillet or pot to 350°F (175°C). Fry pork in batches until golden and crispy (about 4–5 minutes). Drain on paper towels.

3. Make the sauce

In a small saucepan, whisk together ketchup, vinegar, sugar, soy sauce, and pineapple juice. Bring to a simmer. Add the cornstarch slurry and cook until sauce thickens and becomes glossy.

4. Stir-fry the veggies

In a large pan or wok, heat a splash of oil. Stir-fry bell peppers, onion, and pineapple for 2–3 minutes until slightly tender but still vibrant.

5. Toss it all together

Add fried pork to the pan, pour over the sauce, and toss everything to coat evenly. Cook for 1–2 minutes more.