This sweet and sour pork recipe is a perfect 30 minute recipe. Made with pineapple and lots of fresh veggies, serve it over rice or noodles for a delicious family meal.
Skip the takeout and whip up this delicious sweet and sour pork recipe instead!
Full of bright, fresh and tangy flavors, it comes together so quickly and easily for a dinner the whole family will love.
For more Chinese recipes, be sure to check out my Sweet and Sour Chicken, Beef Lo Mein, and Super Easy Teriyaki Chicken.
Why you will love this sweet and sour pork!
- Quick: It takes 15 minutes to prep this recipe and 15 minutes to cook it. Perfect for when you are short on time!
- One pot: This dinner is all made in one skillet, perfect if you don’t feel like spending time cleaning up!
- Healthier: This Chinese pork is loaded with fresh veggies and protein. It contains a lot less salt and sugar compared to your usual takeout, but is just as delicious!
How to make sweet and sour pork
Be sure to scroll down for the full recipe!
- Toss the pork cubes in the egg mixture.
- Mix together the ingredients for the sauce.
- Brown the pork on all sides in the skillet, remove and set to one side.
- Cook the garlic, ginger and veggies until softened.
- Add the pineapple chunks and sauce and cook.
- Return the pork to the sauce and cook for a couple of minutes and serve.
What do you serve with it?
I like to serve this sweet and sour pork on a bed of long grain white rice, like Basmati or Jasmine. You can also serve it on top of noodles if you prefer.
Garnish the pork with some sesame seeds and sliced green onion. I like to add some steamed broccoli on the side too.
Can you make it ahead of time?
Leftovers can be stored in the refrigerator in an airtight container for up to 3 days, however, I find this dish tastes best freshly made as the vegetables tend to get soggy when it’s reheated. You can reheat it on the stovetop until it is heated through.
Can you freeze it?
Yes! This recipe makes for a great freezer meal. Let it cool, and then transfer it to a freezer bag or safe container. It will keep well for up to 3 months. Thaw the pork in the fridge overnight before reheating on the stovetop.
Recipe Notes and Tips
- If your can of pineapple doesn’t have enough juice to make the ¾ cup required for the sauce you can add additional chicken stock to make up the difference.
- Cut the pork into similar sized pieces so that it cooks evenly.
- Make this sweet and sour pork gluten-free by using tamari in place of soy sauce.
More Easy Pork Recipes
- Honey Mustard Pork Tenderloin and Potatoes
- Crock Pot Smothered Pork Chops Recipe
- Grilled Pork Chops Recipe
- Air Fryer Pork Chops
- Crockpot Kalua Pork
- Breaded Pork Chops Recipe (Baked and Not Fried)
Sweet and Sour Pork Recipe
Ingredients
- 1 egg beaten
- 1 tablespoon sugar
- ½ teaspoon salt
- 1 tablespoon soy sauce
- 1 pound lean pork cubed
- 4 tablespoons olive oil
- 2 cloves garlic minced
- 1 teaspoon ginger grated
- 1 red bell pepper cut into 1 inch chunks
- 1 green bell pepper cut into 1 inch chunks
- 1 medium onion diced
- 19 ounces pineapple chunks drained, reserve juice for the sauce
For the Sauce:
- 3 tablespoons white wine vinegar
- 3 tablespoons brown sugar
- 2 tablespoons soy sauce
- 2 tablespoons cornstarch
- ¾ cup pineapple juice
- ½ cup chicken stock
- Green onions for garnish
- Sesame seeds for garnish
Instructions
- In a medium bowl, mix together the egg, 1 tablespoon sugar, salt and 1 tablespoon soy sauce.
- Add the pork cubes and gently toss to coat. Set aside.
- In another medium bowl, mix together the white wine vinegar, brown sugar, 2 tablespoons of soy sauce, cornstarch, pineapple juice, and chicken stock, to make the sauce. Set aside.
- In a large skillet over medium high heat, heat the 4 tablespoons of olive oil. Add the pork mixture and cook, stirring frequently, until the pork has browned on all sides and is cooked through, about 7 minutes.
- Transfer the pork cubes to a plate and set aside.
- Add the garlic, ginger, red and green pepper and onion to the skillet and cook for about 3 minutes, until vegetables are tender but still a bit crisp.
- Add the pineapple chunks and the sauce. Cook, stirring constantly, until the sauce is no longer cloudy and has thickened a little.
- Return the pork to the skillet and cook for 2 minutes more.
- Serve immediately over a bed of white long grain rice garnished with green onions and sesame seeds.
Last step! Don’t forget to show me a pic of what you made! Upload an image or tag me @thecookierookie on Instagram!
Becky’s tips
- Leftovers can be stored in the refrigerator in an airtight container for up to 3 days, however, I find this dish tastes best freshly made as the vegetables tend to get soggy when it’s reheated.
- Cut the pork into similar sized pieces so that it cooks evenly.
- Make it gluten-free by using tamari in place of soy sauce.
- If your can of pineapple doesn’t have enough juice to make the ¾ cup required for the sauce you can add additional chicken stock to make up the difference.
- I like to serve this sweet and sour pork with long grain rice and steamed broccoli or green beans for a healthy and satisfying meal. You could also serve it over chow mein noodles instead of the rice.
Nutrition Information
Made sweet and sour pork recipe delicious and easy to follow.
Thanks for sharing, June!
I usually add broccoli florets or asparagus and julienned carrots and cut back on the peppers.
That looks delicious, Judy!!
Is there a substitute for the white wine vinegar?
Rice vinegar!
so can i use red wine vinegar?
You can give it a shot!
I used rice vinegar, and vegetable oil. Frankly this was as good, or better than the restaurant. Highly recommended, and easy.
Thanks for stopping by and sharing, Judith!
I replaced the olive oil with sesame seed oil toasted and untoasted. Olive oil spoils the flavor and is not right for this dish.
Sorry to hear it wasn’t up to your taste!
Thanks, Becky! I was thinking maybe country style ribs since they’re very lean, but pork chops would be fine, too!
It sure would be nice to get an answer to my question of a week and a half ago (I think it was) as to what cut of pork to use. Anyway, it did sound good, but guess I won’t be making it now.
So sorry, Helen! Thinly cut pork chops will probably work best!
Well, it sounds and looks good, but what cut of pork do you use for it? I can’t guess from “lean pork”!