Pork • Weeknight Dinner

Sweet and Sour Pork

Name: Sweet and Sour Pork
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 4 servings
Ingredients: 1.5 lb pork tenderloin, cut into 1-inch cubes; 1/2 cup cornstarch plus 1 tsp salt, divided; 1 large egg, beaten; 1/3 cup vegetable oil for frying; 1 green bell pepper plus 1 red bell pepper, cut into 1-inch pieces; 1 cup fresh pineapple chunks; 1/2 cup ketchup; 1/4 cup rice vinegar plus 1/4 cup brown sugar; 2 tbsp soy sauce plus 1 tbsp cornstarch mixed with 2 tbsp water

Crispy pork pieces tossed with bell peppers, pineapple, and glossy sweet-sour sauce.

Updated: Oct 6, 2026

⏱ 50 minutestotal

4servings

580 kcalper serving

Easylevel

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Why you'll like it

Ready in about 50 minutes.
Serves 4 — easy to halve or double.
Easy level — everyday equipment only.
Storage, freezing and reheating covered below.

This Sweet and Sour Pork recipe takes 50 minutes and makes 4 servings. Sweet and sour pork pairs crispy coated pork with a glossy sauce that balances ketchup sweetness against rice vinegar tang.

Helpful guides

Instructions

Step 1

Pat the pork cubes dry with paper towels and toss with beaten egg, then coat evenly in cornstarch mixed with 1/2 teaspoon salt. Do not rinse the pork; drying and coating directly gives the crispest crust. Let coated pieces rest 5 minutes so the coating adheres before frying.

Step 2

Heat oil in a large skillet or wok over medium-high heat until shimmering. Fry pork in two batches for 4 to 5 minutes per batch, turning, until golden and crisp. Move to a wire rack.

The pork should reach 145°F inside; the later saucing step keeps it hot and safe.

Step 3

Pour off all but 1 tablespoon oil. Add bell peppers, onion, and remaining 1/2 teaspoon salt, and stir-fry for 3 to 4 minutes until bright and crisp-tender. Add pineapple and cook 1 minute more, just until warmed through and lightly caramelized at the edges.

Step 4

Stir together ketchup, rice vinegar, brown sugar, and soy sauce in a small bowl until the sugar dissolves. Pour into the skillet and bring to a simmer over medium heat, stirring to coat the vegetables evenly in the glossy sauce.

Step 5

Stir the cornstarch slurry once more and drizzle into the simmering sauce, stirring constantly for 1 to 2 minutes until thickened enough to coat a spoon. Taste and adjust with an extra teaspoon of vinegar for tang or sugar for sweetness.

Step 6

Return crispy pork to the skillet and toss for 1 minute until every piece is glazed and heated through. Serve immediately over steamed rice so the coating stays crisp. Refrigerate leftovers promptly and reheat until steaming and reaching 165°F throughout.

Troubleshooting — fixes, not repeats

If coating falls off, the pork was wet or crowded; pat pieces fully dry, rest after coating, and fry in batches with space between cubes.
If sauce is too thin, simmer 1 minute more after adding slurry; it thickens as it bubbles, so add the mixture gradually rather than all at once.
If sauce tastes flat, add vinegar a teaspoon at a time; sweetness without enough acid is the usual cause, and ketchup brands vary in sugar.
If vegetables turn soggy, raise the heat and cook faster; peppers should stay bright and crisp-tender, not soft, before the sauce goes in.

Make it your way

Spicier version: For extra heat, add 1 teaspoon grated ginger and 1/2 teaspoon red pepper flakes to the sauce.
For a baked lighter version, spray coated pork with oil and bake at 425°F for 15 to 18 minutes, turning once, then toss with sauce.
Swap chicken breast for pork, or add snap peas and water chestnuts with the peppers for more crunch and color.

Storage & reheating

Cool leftovers within 2 hours, then refrigerate in a covered container and use within 3 to 4 days. Reheat only the portion you will eat until steaming hot throughout — poultry and reheated rice should reach 165°F (74°C).

Reheat in a skillet over medium heat with a splash of water until steaming and reaching 165°F, which revives the sauce better than the microwave.

The coating softens on storage; a few minutes in a hot oven after reheating helps.

FAQ

What cut of pork works best?
Pork tenderloin is ideal because it stays tender with quick frying and cuts into even cubes. Pork shoulder can be used but needs longer cooking to soften. Trim silverskin from tenderloin so the coating sticks evenly.

Can I use canned pineapple?
Yes. Drain canned chunks well and pat dry so they sear instead of steaming. Reserve a tablespoon of the juice to thin the sauce if it thickens too much. Fresh pineapple gives brighter flavor but canned works on weeknights.

How do I keep the pork crispy?
Fry in batches, drain on a rack instead of paper towels, and toss with sauce just before serving. Holding sauced pork over heat steams the coating soft, so time the final toss for the moment plates are ready.